Experimental Archaeology as Participant Observation: A Perspective from Medieval Food

Central to anthropology is the concept of participant observation, where a researcher engages in immersive learning through ethnographic fieldwork. This concept is also important for archaeologists as immersive learning provides an avenue for more robust interpretation and the development of better...

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Autor principal:	Scott D. Stull
Formato:	article
Lenguaje:	EN
Publicado:	EXARC 2017
Materias:	cookery experimental archaeology ceramics late middle ages usa Museums. Collectors and collecting AM1-501 Archaeology CC1-960
Acceso en línea:	https://doaj.org/article/45af8223832e48a7984f1fccd9162199
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id	oai:doaj.org-article:45af8223832e48a7984f1fccd9162199
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spelling	oai:doaj.org-article:45af8223832e48a7984f1fccd91621992021-12-01T14:42:33ZExperimental Archaeology as Participant Observation: A Perspective from Medieval Food2212-8956https://doaj.org/article/45af8223832e48a7984f1fccd91621992017-11-01T00:00:00Zhttps://exarc.net/ark:/88735/10309https://doaj.org/toc/2212-8956Central to anthropology is the concept of participant observation, where a researcher engages in immersive learning through ethnographic fieldwork. This concept is also important for archaeologists as immersive learning provides an avenue for more robust interpretation and the development of better research questions. Participant observation is not directly possible in the study of medieval archaeology, but replication studies of food culture can serve as one avenue toward immersive learning in archaeology. Replication studies of medieval food, notably the use of medieval cookbooks and replicated medieval vessels, offer insights into medieval life and everyday practice. This paper will discuss two specific examples: replicating a medieval beverage from a fourteenth century cookbook and replicating possible foods cooked in pots from a fifteenth-century tavern in Nuremberg.Scott D. StullEXARCarticlecookeryexperimental archaeologyceramicslate middle agesusaMuseums. Collectors and collectingAM1-501ArchaeologyCC1-960ENEXARC Journal, Iss 2017/4 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	cookery experimental archaeology ceramics late middle ages usa Museums. Collectors and collecting AM1-501 Archaeology CC1-960
spellingShingle	cookery experimental archaeology ceramics late middle ages usa Museums. Collectors and collecting AM1-501 Archaeology CC1-960 Scott D. Stull Experimental Archaeology as Participant Observation: A Perspective from Medieval Food
description	Central to anthropology is the concept of participant observation, where a researcher engages in immersive learning through ethnographic fieldwork. This concept is also important for archaeologists as immersive learning provides an avenue for more robust interpretation and the development of better research questions. Participant observation is not directly possible in the study of medieval archaeology, but replication studies of food culture can serve as one avenue toward immersive learning in archaeology. Replication studies of medieval food, notably the use of medieval cookbooks and replicated medieval vessels, offer insights into medieval life and everyday practice. This paper will discuss two specific examples: replicating a medieval beverage from a fourteenth century cookbook and replicating possible foods cooked in pots from a fifteenth-century tavern in Nuremberg.
format	article
author	Scott D. Stull
author_facet	Scott D. Stull
author_sort	Scott D. Stull
title	Experimental Archaeology as Participant Observation: A Perspective from Medieval Food
title_short	Experimental Archaeology as Participant Observation: A Perspective from Medieval Food
title_full	Experimental Archaeology as Participant Observation: A Perspective from Medieval Food
title_fullStr	Experimental Archaeology as Participant Observation: A Perspective from Medieval Food
title_full_unstemmed	Experimental Archaeology as Participant Observation: A Perspective from Medieval Food
title_sort	experimental archaeology as participant observation: a perspective from medieval food
publisher	EXARC
publishDate	2017
url	https://doaj.org/article/45af8223832e48a7984f1fccd9162199
work_keys_str_mv	AT scottdstull experimentalarchaeologyasparticipantobservationaperspectivefrommedievalfood
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Experimental Archaeology as Participant Observation: A Perspective from Medieval Food

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