Related Galleries
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Assistant Professor of Anthropology Bill Schindler shows students in his Experimental Archaeology class how to use primitive technology in food production by making stone tools and using them to skin and butcher four deer donated by alumni Katie Eckenrode ’11 and Doug Pfaff ’10. -
Students in Dr. Bill Schindler’s “Food, People, & The Planet” class learned how to bottle beer and prepare kimchi, mustard, kombucha, and head cheese as part of a multi-course meal. -
Assistant Professor of Anthropology Bill Schindler shows students in his Experimental Archaeology class not only how to look for clues from archaeological evidence, but has them participate in making tools, processing food, and even butchering a deer to get hands on experience in the how-to of primitive technology. The experience of producing a tool from scratch helps archaeologists to better interpret the artifacts they find, as an understanding of how a tool is made leads to an understanding of what kind of archaeological evidence it may leave behind.
Grav Lox, Gelatin, and Kombucha
Students in Dr. Bill Schindler’s “Food, People, & The Planet” class learned how to prepare grav lox, gelatin, ground corn, tomato sauce, cassoulet, and kombucha as part of a multi-course meal.
Alyssa Velazquez cuts a cow’s foot in half. This increases the surface area rendering collagen extraction easier.
Shane Brill '03
