Delwen Samuel
Biographic Data
| ID | 1373223 |
|---|---|
| NAME | Delwen Samuel |
| GIVEN NAMES | Delwen |
| FAMILY NAME | Samuel |
| SIGNATURE | SAMUEL D |
| AFFILIATIONS | Arthur B. McDonald-Canadian Astroparticle Physics Research Institute |
| VERIFIED | No |
| TOTAL WORKS | 8 |
| TOTAL CITATIONS | 53 |
| AUTHOR COUNT | 8 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 1993 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 3 |
Approaches to the Archaeology of Food
The author, with Mark Nesbitt, was organiser of a pioneering series of seminars on Archaeology and Food held at the Institute of Archaeology, University College London, early in 1996. We invited her to convert her opening address into an essay for PPC, to give our readers an idea of how archaeologists, on the eve of the next millennium, view the challenges and opportunities which confront them in dealing with all the manifold aspects of food
A new look at old bread
Despite abundant archaeological, pictorial and textual evidence of ancient Egyptian life and death, we have little detailed infor mation about the staple diet of most of the population
Prehistoric cereal foods from Greece and Bulgaria
Bread in archaeology
This introductory article gives a history of the research on archaeological bread from the nineteenth century until recently. The different aspects that are relevant to adequate analyses and the correct interpretation of bread remains are discussed with a particular stress on future prospectives
A new look at old bread
Bread making and social interactions at the Amarna Workmen's village, Egypt
This paper explores the use of food as an indicator of ancient social relations amongst households, using bread preparation in ancient Egypt as a case study. Technological information on bread making gained through a multi‐stranded archaeological approach is applied to an investigation of the Amarna Workmen's village, a short‐lived Pharaonic settlement dating to about 1350 BC. The analysis demonstrates that once supplied with raw ingredients the …
Patrick E. McGovern, STUART J. FLEMING & Solomon H. Katz. The origins and ancient history of wine. xxiv+409 pages, 132 illustrations, 13 tables. 1995. Langhorne (PA)
PATRICK E. McGOVERN, STUART J. FLEMING & SOLOMON H. KATZ. The origins and ancient history of wine. xxiv+409 pages, 132 illustrations, 13 tables. 1995. Langhorne (PA): Gordon & Breach Publishers: 2-88124-577-3 hardback £55 & $85. - Volume 71 Issue 271
Ancient Egyptian Cereal Processing
An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content
Prehistoric cereal foods from Greece and Bulgaria
Bread making and social interactions at the Amarna Workmen's village, Egypt
This paper explores the use of food as an indicator of ancient social relations amongst households, using bread preparation in ancient Egypt as a case study. Technological information on bread making gained through a multi‐stranded archaeological approach is applied to an investigation of the Amarna Workmen's village, a short‐lived Pharaonic settlement dating to about 1350 BC. The analysis demonstrates that once supplied with raw ingredients the …
Bread in archaeology
This introductory article gives a history of the research on archaeological bread from the nineteenth century until recently. The different aspects that are relevant to adequate analyses and the correct interpretation of bread remains are discussed with a particular stress on future prospectives
Ancient Egyptian Cereal Processing
An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content
Approaches to the Archaeology of Food
The author, with Mark Nesbitt, was organiser of a pioneering series of seminars on Archaeology and Food held at the Institute of Archaeology, University College London, early in 1996. We invited her to convert her opening address into an essay for PPC, to give our readers an idea of how archaeologists, on the eve of the next millennium, view the challenges and opportunities which confront them in dealing with all the manifold aspects of food
Ancient Egyptian Cereal Processing
An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content
Patrick E. McGovern, STUART J. FLEMING & Solomon H. Katz. The origins and ancient history of wine. xxiv+409 pages, 132 illustrations, 13 tables. 1995. Langhorne (PA)
PATRICK E. McGOVERN, STUART J. FLEMING & SOLOMON H. KATZ. The origins and ancient history of wine. xxiv+409 pages, 132 illustrations, 13 tables. 1995. Langhorne (PA): Gordon & Breach Publishers: 2-88124-577-3 hardback £55 & $85. - Volume 71 Issue 271
A new look at old bread
Bread making and social interactions at the Amarna Workmen's village, Egypt
This paper explores the use of food as an indicator of ancient social relations amongst households, using bread preparation in ancient Egypt as a case study. Technological information on bread making gained through a multi‐stranded archaeological approach is applied to an investigation of the Amarna Workmen's village, a short‐lived Pharaonic settlement dating to about 1350 BC. The analysis demonstrates that once supplied with raw ingredients the …
Bread in archaeology
This introductory article gives a history of the research on archaeological bread from the nineteenth century until recently. The different aspects that are relevant to adequate analyses and the correct interpretation of bread remains are discussed with a particular stress on future prospectives
Prehistoric cereal foods from Greece and Bulgaria
A new look at old bread
Despite abundant archaeological, pictorial and textual evidence of ancient Egyptian life and death, we have little detailed infor mation about the staple diet of most of the population
Approaches to the Archaeology of Food
The author, with Mark Nesbitt, was organiser of a pioneering series of seminars on Archaeology and Food held at the Institute of Archaeology, University College London, early in 1996. We invited her to convert her opening address into an essay for PPC, to give our readers an idea of how archaeologists, on the eve of the next millennium, view the challenges and opportunities which confront them in dealing with all the manifold aspects of food
History (7 works) · Archaeology (5 works) · Ancient Egypt and Archaeology (4 works) · Ancient history (3 works) · Archaeology and ancient environmental studies (3 works) · Geography (3 works) · History (3 works) · Archaeology and Historical Studies (2 works) · Agriculture (1 works) · Art (1 works)