Vera Bos
Member of EXARC since
Country
the Netherlands
Crafts & Skills
Museum education professional with over ten years of experience
Newer Era
Bast, Ferns, and Mud: Experimental Recreation of a Kapa Kaha (Barkcloth)
Publication Date
#EAC12 World Tour 2021
***Kapa (Hawaiian barkcloth) was the ubiquitous fabric of historic Hawaiʻi, used for everything from clothing to bedding, from swaddling newborns to enshrouding the deceased, and all things in between. This textile is crafted from the bast (inner bark) of several plant species...
***Kapa (Hawaiian barkcloth) was the ubiquitous fabric of historic Hawaiʻi, used for everything from clothing to bedding, from swaddling newborns to enshrouding the deceased, and all things in between. This textile is crafted from the bast (inner bark) of several plant species...
Eva Francesca Martellotta PhD
Member of EXARC since
Country
Australia
Crafts & Skills
I am an adjunct research fellow at the Australian Research Centre for Human Evolution (ARCHE) at Griffith University, Brisbane, Australia. My research focuses on the use of organic tools (i.e., osseous and wooden tools) in Aboriginal Australia and Palaeolithic Europe.
First International Festival of Traditional Food
Date
-
Organised by
Country
Bulgaria
Traditions are an integral part of every culture and help to preserve it over the centuries. Many folk customs are associated with food, so it, like the language, is a major ethnic feature and part of folklore. The use of certain nutrients and cooking methods that are passed down from generation to generation is called
Life on the Palucka Farm
Date
-
Organised by
Country
Poland
The fourth edition of the event "On the Pałucka farm" will be held at the historic Pałuki cottage dating back to the 18th century. It will be an opportunity to meet folk artists, take part in handicraft workshops and learn about the characteristics of the region called Pałuki.
Washington State University (US)
Member of EXARC
No
The program in archaeology emphasizes research and training in the prehistory of the Americas including Alaska, the Pacific Northwest from British Columbia to northern California, the Columbia Plateau, the Great Basin, the Pueblo societies of the Southwest, Mesoamerica, and the Andes.
Faculty research employs ceramic analysis, lithic analysis, paleoeconomic and paleoenvironmental approaches including geoarchaeology, zooarchaeology, micro- and macrobotanical analysis, as well as well as stable isotope analysis, archaeometry via gas chromatography-mass spectrometry, and modelling and simulation. Students gain practical experience in methods through a group of laboratory training courses unique to WSU and are exposed to explanatory perspectives derived from evolutionary theory, agency and practice theory, and the study of complex adaptive systems.
EAD21 at APPA-VC
Date
Organised by
Country
Portugal
The Summer Solstice is approaching!
Recreating Historic European Spindle Spinning
Publication Date
Spinning is a vital step in the production of textiles, whereby fibres are drawn out (drafted) and twisted together to make thread. In the present day, several culturally unique types of spinning are recognised, such as the thigh-rolling technique of traditional Navajo spinners who use unusually large spindles in a supported style (Wolf Creek, 2009)...
Killing the Cauldron: Experimental Research on Dented Bronze Cauldrons from the (post)Medieval Period
Publication Date
Bronze cauldrons from the late Middle Ages, and the 16th and 17th century are hardly ever discovered during archaeological excavations but are usually unearthed by detectorists having discovered the find of their life. Many of these vessels happen to be damaged. Sometimes one or two legs are lost, or a piece of the rim is missing, more often they exhibit one or more dents. We know that in prehistory the ritual...
The Ancient Magic of Malt: Making Malt Sugars and Ale from Grain Using Traditional Techniques
Publication Date
The transformation of grain into malt, malt sugars and ale is a three step process. First, the controlled germination (malting), then ‘mashing in’ and collecting a sweet liquid known as wort and finally, the fermentation by pitching the yeast which converts the sugary wort into an alcoholic beverage. Each step requires different conditions for the process to work. They cannot be combined...
