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A Toast to Our Fermented Past: Case Studies in the Experimental Archaeology of Alcoholic Beverages

By: Kevin M. Cullen  Archaeologists and historians are constantly in pursuit of the tangible human past, whether it is in the form of material culture or primary written sources.  This direct evidence of the past can still leave us disconnected from the full context in which the technology or writings were employed.  Therefore, one exciting […]

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Biomolecular Archaeology & the Westward Spread of Wine

From the Penn Museum France is renowned the world over as a leader in the crafts of viticulture and winemaking—but the beginnings of French viniculture have been largely unknown, until now. Imported ancient Etruscan amphoras and a limestone press platform, discovered at the ancient port site of Lattara in southern France, have provided the earliest […]

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Cooking in the Hebrew Bible

By: Cynthia Shafer-Elliott, Ph.D., William Jessup University It is an understatement to say that within US culture there is a keen interest in food. Turn on any TV and one will see entire channels dedicated to the cooking and eating of food, with chefs becoming minor celebrities. Our interest in food has spilled over into […]

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Remix: Mohammad “Abu Ahmed” Adawi, Chef at ACOR (1968-present)

Here’s another chef’s story and another yummy looking recipe from the early days of the ASOR Blog. I haven’t tried this one myself yet but I’d love to know if anyone had made it at home or has any other recipes to share! -Jen Contributed by Sarah Harpending, American Center of Oriental Research Mohammed “Abu […]

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