Jacqui Wood - Profile on Academia.edu (original) (raw)
Papers by Jacqui Wood
Food, drink and culinary practices in the European Neolithic
Daily practices of prehistoric Europe during the Mesolithic/Neolithic transition
Replicating the prehistoric artisan’s mindset
This paper details my work on the Otzi artefacts, ceramic production and 30 years of research int... more This paper details my work on the Otzi artefacts, ceramic production and 30 years of research into prehistoric dwelling reconstruction.
Making a spear and the Iceman's outfit
British archaeology, 1999
Cet article comporte deux parties concernant la reconstruction experimentale. Dans la premiere, l... more Cet article comporte deux parties concernant la reconstruction experimentale. Dans la premiere, l'A expose le procede de reconstruction d'une lance en bois utilisee au Paleolithique inferieur. Dans la seconde partie, il est question de la vie domestique et de l'artisanat du village celte de Cornwall, en Grande-Bretagne ainsi que du manteau et des chaussures de l'Homme des glaces (âge du Bronze). Les AA presentent les materiaux utilises et expliquent la fabrication de ces objets.
A new perspective on West Cornwall Courtyard houses
Tasting the Past: British Food from the Stone Age to the Present
Reconstructing life in the Bronze Age
British archaeology, 1995
European Journal of Archaeology, Apr 1, 2000
There is a wealth of archaeological evidence, from bones excavated in prehistoric middens, piles ... more There is a wealth of archaeological evidence, from bones excavated in prehistoric middens, piles of fruit stones and sea shells, that give us concrete indications of food consumed at various prehistoric sites around Europe. Added to this information we have pollen analysis from settlement sites and charred plant macrofossils. Wetland archaeology informs us in much more detail not just which foods our prehistoric forbears were eating, but also their cooking techniques in some cases. This paper will explore whether or not a popular misconception about the daily diet in prehistory has its roots in the analysis of stomachs contents of various bog bodies found in Europe.
Art in the Archaeological imagination, 2020
This paper details my work on the Otzi artefacts, ceramic production and 30 years of research int... more This paper details my work on the Otzi artefacts, ceramic production and 30 years of research into prehistoric dwelling reconstruction.
Making a spear and the Iceman's outfit
Cet article comporte deux parties concernant la reconstruction experimentale. Dans la premiere, l... more Cet article comporte deux parties concernant la reconstruction experimentale. Dans la premiere, l'A expose le procede de reconstruction d'une lance en bois utilisee au Paleolithique inferieur. Dans la seconde partie, il est question de la vie domestique et de l'artisanat du village celte de Cornwall, en Grande-Bretagne ainsi que du manteau et des chaussures de l'Homme des glaces (âge du Bronze). Les AA presentent les materiaux utilises et expliquent la fabrication de ces objets.
Reconstructing life in the Bronze Age
British archaeology, 1995
Replicating the prehistoric artisan’s mindset
Archaeological Open Air Museums: a possible new way forward
Food, drink and culinary practices in the European Neolithic
Daily practices of prehistoric Europe during the Mesolithic/Neolithic transition
The possible use of fire-cracked stones in ceramic production and recent research on the 'Otzi'. grass cloak
The possibility that the 'Otzi' grass cloak was originally made up of two parts is examin... more The possibility that the 'Otzi' grass cloak was originally made up of two parts is examined in this paper. The main focus of the paper is the possible miss-interpretation of some Bronze Age Trevisker Ware ceramics as being made solely of Gabbroic clay. This paper suggests that local clays next to the Trevisker site in North Cornwall were mixed with crushed degraded gabbroic firestones.
Bunsen burners ... or cheese moulds
Current Archaeology, 2004
A new perspective on West Cornwall Courtyard houses
Tasting the Past: British Food from the Stone Age to the Present
Food, drink and culinary practices in the European Neolithic
Daily practices of prehistoric Europe during the Mesolithic/Neolithic transition
Replicating the prehistoric artisan’s mindset
This paper details my work on the Otzi artefacts, ceramic production and 30 years of research int... more This paper details my work on the Otzi artefacts, ceramic production and 30 years of research into prehistoric dwelling reconstruction.
Making a spear and the Iceman's outfit
British archaeology, 1999
Cet article comporte deux parties concernant la reconstruction experimentale. Dans la premiere, l... more Cet article comporte deux parties concernant la reconstruction experimentale. Dans la premiere, l'A expose le procede de reconstruction d'une lance en bois utilisee au Paleolithique inferieur. Dans la seconde partie, il est question de la vie domestique et de l'artisanat du village celte de Cornwall, en Grande-Bretagne ainsi que du manteau et des chaussures de l'Homme des glaces (âge du Bronze). Les AA presentent les materiaux utilises et expliquent la fabrication de ces objets.
A new perspective on West Cornwall Courtyard houses
Tasting the Past: British Food from the Stone Age to the Present
Reconstructing life in the Bronze Age
British archaeology, 1995
European Journal of Archaeology, Apr 1, 2000
There is a wealth of archaeological evidence, from bones excavated in prehistoric middens, piles ... more There is a wealth of archaeological evidence, from bones excavated in prehistoric middens, piles of fruit stones and sea shells, that give us concrete indications of food consumed at various prehistoric sites around Europe. Added to this information we have pollen analysis from settlement sites and charred plant macrofossils. Wetland archaeology informs us in much more detail not just which foods our prehistoric forbears were eating, but also their cooking techniques in some cases. This paper will explore whether or not a popular misconception about the daily diet in prehistory has its roots in the analysis of stomachs contents of various bog bodies found in Europe.
Art in the Archaeological imagination, 2020
This paper details my work on the Otzi artefacts, ceramic production and 30 years of research int... more This paper details my work on the Otzi artefacts, ceramic production and 30 years of research into prehistoric dwelling reconstruction.
Making a spear and the Iceman's outfit
Cet article comporte deux parties concernant la reconstruction experimentale. Dans la premiere, l... more Cet article comporte deux parties concernant la reconstruction experimentale. Dans la premiere, l'A expose le procede de reconstruction d'une lance en bois utilisee au Paleolithique inferieur. Dans la seconde partie, il est question de la vie domestique et de l'artisanat du village celte de Cornwall, en Grande-Bretagne ainsi que du manteau et des chaussures de l'Homme des glaces (âge du Bronze). Les AA presentent les materiaux utilises et expliquent la fabrication de ces objets.
Reconstructing life in the Bronze Age
British archaeology, 1995
Replicating the prehistoric artisan’s mindset
Archaeological Open Air Museums: a possible new way forward
Food, drink and culinary practices in the European Neolithic
Daily practices of prehistoric Europe during the Mesolithic/Neolithic transition
The possible use of fire-cracked stones in ceramic production and recent research on the 'Otzi'. grass cloak
The possibility that the 'Otzi' grass cloak was originally made up of two parts is examin... more The possibility that the 'Otzi' grass cloak was originally made up of two parts is examined in this paper. The main focus of the paper is the possible miss-interpretation of some Bronze Age Trevisker Ware ceramics as being made solely of Gabbroic clay. This paper suggests that local clays next to the Trevisker site in North Cornwall were mixed with crushed degraded gabbroic firestones.
Bunsen burners ... or cheese moulds
Current Archaeology, 2004
A new perspective on West Cornwall Courtyard houses
Tasting the Past: British Food from the Stone Age to the Present