Xinyi Liu is an archaeologist of food, cuisines, and environments devoted to understanding how past societies domesticated, produced, and consumed plants and animals and adapted to new environments during farming dispersals. Liu is currently researching a key episode in the history of food, the period of globalization between c. 7000 and 3500 BP, which had transformed the Eurasian foodways, and had profound social and ecological impacts on ancient societies. Long-term fieldwork in the Tibetan Plateau, Hexi Corridor, Inner Mongolia, and regions in Kazakhstan, Russia and Romania documents the trans-continental movements of cereal crops across prehistoric Eurasia. Liu’s recent research examines the precise mechanisms farmers and herders employed to incorporate newly introduced domesticates into their long-standing social and culinary systems concerning food preparation, water management, and cultural values. Liu’s research also contributes to the knowledge of the prehistoric trajectories of ancient China and their implications for our understanding of the human past on a more global scale.