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• Mr. Mike Corbishley, ...
• Mr. Mike Corbishley, formerly Director of Education at English Heritage, now Senior Lecturer in Heritage Education, UCL Institute of Archaeology, London
Annual lecture - 'The Ancient Cities ...
Annual lecture - 'The Ancient Cities of Merv, Turkmenistan: Archaeology, politics and education' by Mike Corbishley
Mike Corbishley joined the Merv team in 2004 specifically to create education resources and training for Turkmen teachers.
A teacher's handbook and activity sheets were published in 2005 - the first resources for Merv
to be produced in the Turkmen language.
This presentation looks at the recent work at Merv
carried out by the Institute, in particular the education and outreach programmes carried out with and without the approval of the Turkmenistan authorities.
has had a long association with Colchester and its archaeology.
In 1977 he
helped set up the Friends of the Colchester Archaeological Trust
After teaching archaeology and classics at Colchester Royal Grammar School, he went on to work as a full-time archaeologist, specialising in education and public outreach.
also excavated several rescue sites in the Tendring peninsula and worked on the annual research excavation at Wroxeter Roman city in Shropshire for over twenty years.
He joined the Council for British Archaeology as their first education officer and went on to become Head of Education at English Heritage.
now lectures part-time in archaeology and education at the Institute of Archaeology
Mr. Mike Corbishley, ...
Mr. Mike Corbishley, formerly Director of Education at English Heritage, now Senior Lecturer in Heritage Education, UCL Institute of Archaeology, London
Astray Recipes: Newspaper article about bronze age food
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.
...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
"I quite like non-yeast bread, but it wouldn't suit everyone," Corbishley
Canterbury Archaeological Trust – Roman Canterbury, a journey into the past
Head of Education, English Heritage
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