Lab Journal Week 9: Bronze Age Saws
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Lab Journal Week 8: Measurement
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Week 7 Lab Journal: Tactics
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Week 6 Lab Data Group 6: Bread
This lab explored the processes used to make three different types of ancient bread. We were lucky enough to use organic, mindfully farmed bread flour for this lab, which had different attributes than store-bought bread flour and led to very interesting results. This lab took place outside on Mai-Fete Island, where Parker and Prof. Morton…
Week 5 Lab Summary: Dye
Lab Summary Week 5 Olivia, Bianca, Feraidon Introduction This week, our class continued in our studies related to ancient shepherding and related processes by studying the dyeing of wool. To prepare for this lab, we examined historical and archaeological evidence of dye use in various civilizations, including Minoans, Romans, and Mesoamerican cultures. In addition, we…
Week 6 Lab Journal: Bread
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Week 5 Lab Journal: Dyeing
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WEEK 4 LAB JOURNAL: Ritual
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Week 3 Lab Journal: CHEESE
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Week 2 Lab Data Group 2: Wool
Our wool lab consisted of spinning, carding, and weaving, which were all methods of processing wool done primarily by women before the invention of modern textile manufacturing. Throughout the three stations, a central challenge we faced was deciding how to best represent the processes through quantitative data. Since there was a significant learning curve across…
