Week 6 lab reflection
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LAB SUMMARY WEEK 6: Tracta, Alica, and Catonian Breadstuffs
Morgan Dieschbourg, Dylan Fox-Arnold, and Em Jahn Introduction: This week, our class set about analyzing Cato’s description of traditional bread-making techniques in De Agricultura (a text from 165 BCE) through experimental archaeology on Carleton College’s Mai Fete Island. Specifically, we looked at six different bread-and-cheese-based recipes outlined in the text: placenta, spira, scriblita, erneum, globi,…
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…
Ritual Lab Data: Group E
Group Members: Marta Kondratiuk, Jake Oberg, Luisa Cichowski, Dylan Fox-Arnold. This report will be using the 24-hour clock system for timekeeping. Kilogram kg Gram g Pounds lb Ounces oz Measurements commonly used in the report. Introduction and Goals Our group was tasked with preparing globi: balls of dough and cheese covered in honey and rolled…
Group D Lab Data: Grain I
Procedure Group D: Erneum 1st time with the Tracta: (Start time 1:13 pm) Step 1: The Farro Paste For our farro paste, our group decided to use the mortar and pestle to grind the farro grains. (5.6 oz) Our group noticed that a circular motion allowed the paste to achieve its desired consistency. We found…
Group F Data: Grain I
Group F was charged with making encytum. We did three trials, each described below. Trial 1 Material Measurement Farro 2.8oz Emmer Flour – Feta 8oz Water – Notes on Procedure (duration of time): Trial 2 Material Measurement Farro – Emmer Flour 6.2oz Feta 8oz Water 1oz Notes on Procedure: This batch was noted as the…
Week 6 Lab Reflection: Grain I
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Group C Data – Grain 1
Group Members: Ruby Becker, Helen Banta, Soren Eversoll, Samantha Zimmerman Bread Type: Scriblita Bread Description: Layers of cheese and tracta (dough rounds) encased in a doughy “crust” This recipe is using 1/14 of the full recipe as described by Cato. Trial 1: With Farro Paste Step 1: Making the farro paste Farro Grinding Technique: By…
grain I: an experiment in improvisation
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Lab Journal Week 6: Lots of Globi
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