Vol. 59 / No. 1
By: Chantel White
In the Labs – Identifying Ancient Cooking Practices and Ingredients: A New Database for Archaeobotany
Over the past academic year, a new research project has begun in the Center for the Analysis of Archaeological Materials […]
View Article
Vol. 61 / No. 2
By: Marie-Claude Boileau, Moritz Jansen, Janet Monge, Katherine Moore and Chantel White
In the Labs: Celebrating Five Years of CAAM
AS A JOINT ENDEAVOR between the Penn Museum and the University of Pennsylvania School of Arts and Sciences, the Center […]
View Article
Vol. 62 / No. 3
By: Chantel White, Elizabeth Coulter, Bevan Pearson and Juliet Stein
A Botanical Discovery at Bartram’s Garden: Evidence for Preserved Plant Material
TODAY, visitors to Bartram’s Garden, located along the Schuylkill River in southwest Philadelphia, are greeted by a green terraced landscape […]
View Article
Vol. 62 / No. 3
By: Chantel White
An Introduction to the Garden History of Philadelphia
ONE OF THE GREATEST GIFTS offered by gardens is the enduring way they connect the living world to the past. […]
View Article
Vol. 63 / No. 3
By: Chantel White
Investigating Roman Foods at Lechaion Harbor, Greece: The Humble Recipes of Ancient Dockworkers
Historical Recipes For someone fascinated by food history, what could be better than tasting an ancient recipe? Food engages all […]
View Article