Text 10789, 98 rader
Skriven 2011-05-15 15:08:34 av bill swisher (1:124/311)
     Kommentar till en text av Glen Jamieson
Ärende: Re: FOOLISH TRAVEL 325 10515
====================================
Glen Jamieson wrote:

> Which reminds me, recently I got a letter from my last employer to
> tell me I have been fired.  After all these years, it is still
> depressing to be told that I am not wanted.  They say that I can no
> longer do field work for Australian Business Volunteers, as I am TOO
> OLD!

Sue the barstools back to the stone-age!  That's age discrimination.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Newspaper Article About Bronze Age Food
 Categories: Info
      Yield: 1 servings


  ARCHAEOLOGIST LEARNS TO BE A BRONZE AGE GOURMET

  London--Stinging nettles aren't everyone's cup of tea, but
  archaeologist Mike Corbishley says they make a pretty good soup.

  He studies the food that Europeans ate during the Bronze Age
  thousands of years ago.  He gathers the raw ingredients, cooks the
  dishes and eats them.

  "Nettle soup is delicious and tastes like spinach, but the bread made
  without yeast is rather bland," he said.

  An intriguing aspect of the long-ago diet is that the ingredients are
  still around.  The wild plants growing in prehistoric Britain are
  still here, like nettles, sow thistle, sorrel, dandelion and lady's
  smock.

  Evidence about foods comes from the work of archaeologists digging up
  graves and settlement sites to study the Bronze Age peoples who
  inhabited Europe from the Caspian Sea to the Atlantic coast of Spain
  from about 2500 to 700 B.C.

  It's called the Bronze Age because in that period tin and copper were
  widely alloyed to make bronze for tools, weapons, pots and jewelry.
  The Bronze Age people had no writing so all we know about them is
  what comes out of the ground.

  The Bronze Age diet was highlighted at a conference put on in late
  October by the Council of Europe at the British Museum in London.

  From its headquarters in Strasbourg, France, the council's cultural
  committee has begun a two-year campaign to widen knowledge of the
  Bronze Age because it sees in that period the first common pursuits
  of early Europeans.  They had a network of trade routes and olive oil
  and wine were among the products traded in the later part of that era.

  Corbishley, 50, a former teacher and archaeologist, is head of
  education at English Heritage, the state body responsible for
  preserving historic and architecturally important buildings, ruins
  and sites.

  "To help children to better understand the past we talk to their
  teachers about what we have discovered of daily life.  The good thing
  about food is that everyone is interested in it," he said in an
  interview.

  "We find seeds or fruits preserved in boggy ground, sea shells, fish
  and animal bones and clues to how meat was handled by looking at
  butchery techniques showing in the bones.  The bones also show traces
  of cooking and splitting to extract marrow."

  Corbishley said a number of recipes have survived into modern times in
  remote places like the Shetland and Orkney islands off the northern
  Scottish mainland where life is harsher.

  "Even in the late 20th century people have gathered and cooked the
  same sorts of raw materials," he said.

  One recipe still in use is nettle puree, a sort of thick soup.

  "At demonstrations people have quite a shock when they see us grab
  handfuls of stinging nettles, although we put gloves on," Corbishley
  said.

  Andrew Hamilton, press officer at the British Museum, said he had
  tasted the puree.  "It's very good, like soup made from lettuce, but
  the nettle leaves must be young."

  Bronze Age bread is another story.

  "I quite like non-yeast bread, but it wouldn't suit everyone,"
  Corbishley acknowledged.  "The barley gives it a strong taste."

  ~-Inland Valley Daily Bulletin  November 24, 1994

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