Under the Butcher's Knife: 28th of July, 2012.
Please see Venue for details of how to get to the Department of Archaeology, Durham University.
|9.35-10.20||Meat and Marrow: hunting, scavenging and butchery practices in the early stone age.||Freddie Foulds||D110|
|10.20-11.05||Making the most of your meal: A faunal analysis from Late Medieval Harfleur, Normandy||Ophelie Lebrasseur||D110|
|11.35-12.20||The Importance of Crockery: How the use of ceramics affected the diet of people and the technology of food processing in Prehistoric Britain.||Dana Millson||D110|
|12.20-13.05||Blood and Gore: What skeletons can say about medical treatments in the past||Tina Jakob||D110|
|13.05-onwards||Lunch (bring your own)||Common Room|
|13.30-16.00||Hands-on (wander around at your leisure):||Laboratories in Dawson Building|
|Human palaeopathology: Treatment||Anwen Caffell|
|Plant Medicine and Magic||Rachel Bold|
|Butchery: animals||Cameron Clegg|
|Tea/coffee (throughout)||Common Room|