Teaching classes and exams were finished this week in Munich and now some time for research has arrived! While we are still busy preparing the next monographs about the New Kingdom town of Sai, I am delighted that I will take a short break in the upcoming week going to Vienna. Thanks to an invitation for a lecture at the NHM Vienna, I will be talking about Tomb 26 and our latest findings there.
Among others, I will be presenting for the first time the very interesting results from C14 samples from Tomb 26. Unfortunately, the bone samples all failed to yield any extractable collagen for dating. This is why only charcoal samples were used and processed by the Beta Analytic Radiocarbon Dating Laboratory. Nevertheless, these results are informative and support the phases of use of Tomb 26 as proposed based on the stratigraphy and the ceramic evidence.
I would like to highlight the results for the individual who was the first person interred in Chamber 5. This adult male was the one buried along the northern wall with a deposit of flower pots and other vessels at his feet.
Burial in Chamber 5 of Tomb 26 associated with flower pots deposit.
My archaeological dating – not earlier than Thutmose III, most likely mid-18th Dynasty – is now nicely supported by the calibrated dates of 1451-1291BC.
Looking much forward to this small break and the trip to Vienna which is very likely to result in fresh input for our ongoing analysis of Tomb 26.
Our most recent excursion to Asparn/Zaya and the MAMUZ Museum to conduct experimental archaeology related to Egyptian and Nubian cooking pots was again very successful.
This year, we focused on two tasks: 1) using dung from various sources (sheep, goat, cattle, horse and donkey) as fuel and 2) cooking actual food with the replicas of our Nubian and Egyptian cooking pots.
The experiments of both tasks were very informative and worked really well: especially horse and donkey dung is well suited to boil lentils or bulgur, but also goat/sheep and cattle dung fires do work if the pot is placed just above the glow; the Nubian cooking pot is great to sauté vegetables as well as to cook them.
I’ve written a more substantial report with some pictures on this in German. For now, I would just like to express my heartful thanks to all colleagues who made this practical class at Asparn possible and helped a lot at the spot; and of course loads of thanks go to our small AcrossBorders team. Well done, especially of our excellent cook Patrizia!