Food is the most tangible part of our lives yet the most intangible in the archaeological record. It tells us about more than just what people ate; but also about trade, technology and cultural identity. Palaeoproteomics provides a powerful tool for investigating past diets and culinary practices and is increasingly used to provide animal and tissue-specific dietary information. My PhD project is composed of two core facets. First, an experimental approach is used to identify the variability of protein preservation based on ingredients, ceramic matrix, food preparation practice and deposition. Secondly, informed by these results, a large case study of proteomic data extracted from ceramics, their residues and human dental calculus is undertaken to gain a high-resolution understanding of diet and food preparation practice in Roman Britain.