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Daily Life and Feasting in the Neolithic: Celebrating the Tenth Anniversary of Experience in Experimental Archaeology at the Steinzeitdorf Albersdorf

Tosca Friedrich MA,
Birte Meller MA and
Dr. Rüdiger Kelm (DE)
OpenArch Special Digest 2015 Issue 2
***During summer 2014, just over 30 students from Archaeological Studies at the University of Hamburg, as well as four children, participated in a practical week of experimental archaeology at the Steinzeitdorf Albersdorf. In preparation for this week, the students attended a seminar at the University of Hamburg...

Food Workshop in Archeon at OpenArch conference 2013

Rüdiger Kelm (DE)
OpenArch Dialogue with Skills Issue
***Food and drink are basic needs for every human being. From the perspective of our modern culinary practices, with all its specialities and customs, the traditional cuisines, and especially the pre- and protohistoric dishes, seem not only very far away, but also very primitive and have a negative connotation...

Book Review: An Early Meal - a Viking Age Cookbook & Culinary Odyssey by Daniel Serra and Hanna Tunberg

Laura Kelley (US)
The Vikings recorded many things, from The Sagas to business transactions and personal letters. But beyond a brief and occasional mention, two of the many things they didn’t write about were what they ate and how they prepared their meals. The Vikings left no recipes...

Conference: Reaching Visitors Through Dialogue, Play and Experimental Archaeology. OpenArch Congress Archeon

Yvonne van Amerongen (NL)
This three-day conference (23-25 April 2013) was part of the OpenArch project, a project that spans five years and aims to raise the standard of scientific research and public presentation in the open-air museums throughout Europe, with a focus on the interaction with the visitor...

Food discussion

For the authors see the article
For a BBC program in 1954, Sir Mortimer Wheeler tasted a reconstruction of the Tollund Man’s last supper, which turned out to be a tasteless mush. This led him to announce: "I believe that the poor chap of Tollund committed suicide because he could stand his wife's cooking no longer!"...

What’s in an experiment? Roman fish sauce: an experiment in Archaeology

Sally Grainger (UK)

In the summer of 2009 I was engaged in the preliminary preparations for extensive experiments to manufacture fish sauces for my MA dissertation in Archaeology at Reading University. In my previous research into Roman food, it was clear that it was not going to be possible to truly understand ancient cuisine without...

WEA’s latest life experiment

Jaco Schilp (NL)

The WEA, Society for Experimental Archaeology, is a sub-society of the NJBG, the Dutch Historical Youth Association. It is formed by youngsters aged 12 to 26 who enjoy participating in several aspects of living history. WEA offers them a chance to learn about history, set up their own archaeological experiments, and the opportunity to participate in living history for example by learning a traditional craft...

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