Week 4: Ritual Fire Lab Data (Group D)

Introduction Our group gathered on Mai Fete Island on a windy spring afternoon to investigate early English cremation rites. We burned a pork shoulder (our stand-in body) to test at what temperature the flesh would burn away, and to assess whether placing bodies on or under the funeral pyres is more successful (competing arguments proposed…

Week 3 Group C: Quadratus & Sourdough Bread

Our group attempted to make bread with three separate types of dough, with varying degrees of success. 1: Quadratus Dough Ingredients Flour: 502g Salt: 10g Water: 350mL Timeline Time since beginning Action taken Notes 0:00 – 0:15 Kneaded dough, shaped loaf, placed bread in cast-iron pot & coals/logs on top & underneath Really large, very…

Week 3: Ferro Bread Products Data (Group E)

The weather at the start of this weeks lab was, generally, pretty optimal: a little cloudy, slightly windy, and with a temperature of about 45 degrees Fahrenheit. The last bit might seem a little cold, but it didn’t seem to have much effect on the heat or quality of our fire, and the slight breeze…

Lab 3: Group D Maza Data

Group D: Wendy Erickson, Astrid Malter, Brendan Glenn, Lucy Neuman, collaborated with group B Conditions: 46 degrees, light wind Within this lab section, we attempted to make maza through cooing, grinding, and forming barley and other ingredients. We sought to test the taste, durability, and look of products with varying amounts of core ingredients (ground…

Week 2 Lab Data- Group A

Important Measurements: Milk Weight: 3.864kg Volume: 1 Gallon Curds Weight: 1.328kg (This includes a small amount of whey still mixed in) Whey Weight: 2.825kg Volume: ~7/8 Gallon (No exact markings on containers) Other Observations: We waited about 10-15 minutes initially for the fire to burn down Throughout, we kept the fire burning on the side,…