Consuming our Pasts: Food as Nature and Culture in Fiji.

This article examines the interconnectedness of nature, culture, and foodways in Fiji through an ethnoarchaeological lens, emphasizing the concepts of human-nonhuman relationships and terroir—the "taste of place." Drawing on nearly two decades of field research in the Lau Island Group and Vanua Levu, it highlights how Fijian traditional ecological knowledge (TEK), indigenous worldviews, and long-term archaeological data reveal sustainable marine-based food systems and complex social practices that transcend the conventional nature-culture divide. The study documents how environmental changes, such as cyclones, droughts, and coral bleaching, impact local food practices and social dynamics, while also illustrating the resilience and adaptation of Fijian communities amid globalization and ecological stress. Overall, the article argues for a holistic approach that integrates cultural, ecological, and spiritual dimensions to better understand food heritage, resource management, and identity in Pacific Island contexts.