This year, I was again involved in the event organised by my research project, "Seeing Beyond the Site: Settlement and Landscape in Later Prehistoric Ireland". The project is funded through the INSTAR scheme, which is coordinated by the Heritage Council. For Heritage Week, the team hosted an event, Food and eating in Irish prehistory, in the Cork Public Museum to showcase research activities on our project.
We showed adults and children how archaeologists find out about life in Iron Age Ireland (700 BC--AD 400) through investigation of plant remains, pollen, animal bone, artefacts and archaeological sites. Staff from the Cork Butter Museum joined us to showcase traditional techniques for making butter. An artisan baker in Cork -- Declan Ryan from Arbutus Breads -- also created breads so that people could see (and taste) bread made from cereals that were typically grown in Iron Age Ireland. We had several hundred visitors, and it was a very enjoyable day.
|Grinding grains on a prehistoric quern stone (image: UCC)|
You can see more about my work on the day here, thanks for videos produced by University College Cork to promote the event.