Filtering by: Learning

Speaker at the University of Liverpool
Apr
19
2:30 PM14:30

Speaker at the University of Liverpool

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.

Poster
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Sourdough Bread Course for Googlers!
Apr
12
2:00 PM14:00

Sourdough Bread Course for Googlers!

Bread

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!

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Experimental Archaeology Food Course
Mar
12
to Mar 16

Experimental Archaeology Food Course

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

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Mayo Site Visit with Culinary Students of the Dublin Institute of Technology
Jan
9
to Jan 10

Mayo Site Visit with Culinary Students of the Dublin Institute of Technology

A two-day adventure tasting the delicacies of County Mayo and learning about the unique archaeological history of the area for future chefs of the Dublin Institute of Technology

Seamus
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Sep
15
9:00 AM09:00

Guest Lecturer: Foraging Tour with UCD Students

UCD Students

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. 

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