This week’s experiment into ancient military formations ended up being much more experiential than it was experimental. The questions we were investigating, such as the learning curve for each formation and ease of tactics or holding positions, are quite subjective metrics to try to quantify and so we generally asked ourselves how we were feeling…
Group C Tactics data
This weeks data is primarily qualitative as there was not a lot to measure quantitatively, especially as we were all constantly involved in the movement and action. Hoplites We spent about 40 minutes working on the hoplite formation including figuring out the positioning, trying different formations, and attempting to fight each other (gently). We used…
group C data: week 7
Group: Ann Beimers, Will Brewster, Morgan Dieschbourg, Em Jahn (not present due to illness) Procedure This week, along with groups A, B, and D, my group was asked to bake a few loaves of bread. The first loaf we bakes was called “Savillum Libum,” and it consisted of 165g of bread flour, 819g of drained…
Group E Data Week 7
This week we made three products, Maza, Punic Puls, and Frybread. Maza Starting weight of Barley: 257 grams Started Roasting at 1:33pm (Time from now on is in minutes after this) 0:06:25 – Pulled off the fire to prevent burning Has a nutty smell 0:09:53 – Placed back on the fire 0:13:30 – Pulled off…
Group B Data – Week 7
For this week’s lab, our group focused on recreating two ancient Roman bread recipes. The first was libum, an ancient Roman cheesecake-like bread, that was mostly used in religious rituals as an offering to the gods on altars. The second was a simple bread loaf that was very dense and probably would have been more…
Group A data report – week 7
Group A: Ellie, Kenton, Maya, Ben This week in lab was a ton of fun, and looking back, we learned more than we had realized. The differences between unleavened cheese bread, simple unleavened bread, and sourdough were enormous. In density alone there was enormous difference. Libum My group started out the lab by making Libum,…
Group F Week 7 Data
Procedure We were one of the frying groups again. Our basic procedure was the same as Group E’s. We began by roasting and then grinding the barley. We added water, honey, and oil in an effort to make the maza stick together. While half of our group was working on the grinding, we made the…
Lab Reflection: Week 7 Grain II
In this lab, we made it back to Mai Fete Island for one last hurrah making bread! This lab was the Grain II section of Experimental Archaeology where we were tasked with making bread in three different forms. The first form was the one most akin to ancient breads called Savillum, a variation of Libum.…
Group A Placenta Data
Bread product: Placenta Product description: 4 layers of tracta (medium-sized tortilla-like discs) with feta and honey mixture layered in between, all wrapped in emmer/water dough. For the purposes of this class, we used ____ of cato’s recipe (fraction). Step 1: Gather ingredients Step 2: Grinding the farro Step 3: Making dough for tracta Step 4:…
Group B Data – Grain Lab 1
For this week’s lab exploring Grain, we set out to uncover the effect of including a farro-paste in bread making practices that mimicked those published in Cato the Elder’s On Agriculture from 165 BC. Our lab group, Group B, was charged with making Spira, a variant of the bread and cheese cake Placenta. Spira involves…
