By Eila Planinc, Ben Scott-Lewis, and Abbi Vosen Introduction For our second week of Experimental Archaeology, we continued to examine ancient Greek shepherding traditions, this time with a focus on cheese. Last week we used the lens of wool and wool working practices to get at the experience of life in the ancient world, finding…
The Curds of Our Labor
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Week 3: Cheese making
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Cheese Lab journal
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Week 3: Cheesemaking
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Lab 3 Journal: Cheese
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Loom Weights: Lab Report Data
The following are the quantitative observations of the loom weights made by Group C: Maddy #1: Dehydrated Weight of Materials 215 g Hydrated Weight of Materials 249.8 g Weight Diameter 8 cm Hole Diameter 2.5 cm Final Weight: 225 g Maddy #2 Dehydrated Weight of Materials 215.3 g Hydrated Weight of Materials 250.7 g Weight…
Week 3 Lab Journal: Pottery Forming
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Weight Forming: Group A Lab Data
Data Gathered Note: Two different scales were used, for the sake of consistency data reporter dropped everything after the decimal for the scale that did display that data. Note: For holes, a T denotes holes that were pushed all the way through the clay, N denotes holes that were not. Person/Attempt Weight of Dry Stoneware…
Week 3 Lab Journal: Relationship to Resources
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