In fact, the results of archaeological digs provide sufficient information for a reconstruction of the traditions and funerary customs typical of the burial grounds of the time. Depositing dishes was among the most popular such customs.
In the workshop, researchers and students prepared a meat stew in reconstructed vessels from the period in question, using ingredients known at the time (spelt, lentils, chickpeas, peas, millet, carrots, garlic, parsnips, beef). They partly got the ingredients from their own Archaeogarden.
The dish was cooked on a hearth they had made themselves. The final dish was stored for sample preparation, as a burial simulation will be prepared in 2023, and measurements of the deterioration of the dish will be carried out, as well as an assessment of the absorbency of the dishes compared to the lipid analyses of such dishes.
The workshop lasted 4 hours.
Project coordinators: Manca Vinazza, PhD, and Tamara Leskovar, PhD, Faculty of Arts
