Week 3 Lab Journal: Bread
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Week 3 Lab Journal: Maza and Farro Porridge
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Lab Journal 3: Bread (give or take)
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Week 3 Lab Journal
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Week 3 Lab Journal: Making Alica
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Week 3: Bread
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Week 3 Lab Journal
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Week 3 Lab Journal: Maza
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Week 2 Cheesemaking Lab Summary
Intro On a blustery April afternoon, the ARCN 222 class trekked down to Mai Fete Island to engage in our very first experimental archaeology lab: making cheese. We were armed with knowledge from across centuries of cheesemaking, from early 20th century ethnographies on Greek and Albanian shepherds to food preservation techniques in ancient Egypt to…
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,…
