cookery

Acorn Bread in Iron Age of North-western Iberia, from Gathering to Baking

Estevo Amado Rodríguez (ES)
EXARC Journal Issue 2013/3
Ancient Technology
7th UK EA Conference Cardiff 2013
***Strabo's Geography is one of the main sources that archaeologists use for the study of the Castro Culture’s (Iron Age in north-western Iberia) customs on food and consumption. In his description, he affirms that during two thirds of the year, those mountaineers fed on the acorn...

Ancient Technology Centre (ATC) (UK)

Member of EXARC
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The Goal of the Ancient Technology Centre is to engage people of all ages in the daily life of our ancestors and to increase their understanding of the skills, resources and strategies available to them.

The Goal of the Ancient Technology Centre is to engage people of all ages in the daily life of our ancestors and to increase their understanding of the skills, resources and strategies available to them...

What’s in an Experiment? Roman Fish Sauce: an Experiment in Archaeology

Sally Grainger (UK)
EXARC Journal Issue 2012/1
Ancient Technology

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...