Process: Our group’s process was rather different than the other groups’ because we were using clay from the Carleton Arboretum, gathered by geology and pottery students at Carleton, rather than the mass-produced combination clay used in most modern pottery studios. We began by first grinding arb clay that had been dried for months, and perhaps…
Week 3 Lab Journal: Pottery (w/o much chaff!)
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Week 3 Lab Journal: Pottery
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Week 3 Lab: Pottery
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Lab Summary Week 3: Pottery and Clay
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Week 3 Lab Journal: Pottery
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Lab Summary Week 2: Making Cheese
By Scott Hudson and Sadhana Mandala Introduction For our first true Experimental Archaeology lab project in Week 2, our class attempted to better understand the chaîne opératoire of pre-industrial pastoral cheese-making by setting the weighty goal of making 5 cheeses over open flame in 4 hours. While we were unable to make one of these…
Week 2 Group F Lab Data: Cheesemaking
This week in the lab, we made cheese. My group in particular made a Fast Mozzarella Curd. From placing our milk on the fire to pitching the whey, the process took 71 minutes. Further, the curd was allowed to sit and drain for ~24 hours. What follows is relevant data about those 71 minutes and…
WEEK 2 LAB JOURNAL: Cheesemaking
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Week 2 Lab Journal: Cultured Cheese and Ricotta!
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