On April 19th, as a part of the University of Liverpool Evolutionary Anthropology Seminar Series 2018, Dr. Bill Schindler will be speaking about his applied experimental archaeology research with the Food Evolutions Project and the Eastern Shore Food Lab at Washington College. This presentation will be followed by a flintknapping demonstration.
This hands-on workshop will introduce Googlers to the complete process of making delicious sourdough bread at home
From creating your own sourdough mother culture to mixing, fermenting, shaping, scoring and baking your own loaves – you will learn how to manipulate time, temperature, and the wild bacteria all around you to create naturally leavened, long fermented bread in the same way our ancestors did for thousands of years. Come and learn how easily it is to make the most nutrient-dense and digestible bread ever created!
Dr. Bill Schindler will be teaching an intensive, week-long, experimental archaeology food class to the new MSc students at the University College of Dublin. Watch the course onfold via Instragram & Twitter with #foodevolutions
The course will take place at Airfield Estate in Dublin, Ireland
Join Kevin and Bill for our first Wild Food Outing of 2018. You'll be amazed at what's available on our shoreline. We will have a warming soup at the end and also cook whatever edibles we gather en route. Meet at 10am at KOOKS.
Dr. Roeland Paardekooper will share information about EXARC and Dr. Bill Schindler will announce his spring experimental archaeology food class to the new MSc students in the experimental archaeology and material culture program at University College Dublin.
Dr. Bill Schindler will introduce students in the one-week intensive experimental archaeology class at University College Dublin at the Centre for Experimental Archaeology and Material Culture on the experimental approach to understanding food-related technologies in the past.