The phone, I blame the phone for eating up almost all my morning! Now I'll quickly give you today's links:

De Gruyter has bought up Versita, now called de Gruyter Open. This part of dG will offer open access articles and journals, their start page is here.

And, to (semi-)quote* the webcomic Questionable Content: Baking is science for hungry people. If that makes you hungry for some baking science, head over here to learn everything you ever wanted to learn about chocolate chip cookies.

* It's a semi-quote because there is merchandise with that phrase, but to my knowledge, it doesn't turn up in a comic.

There is the odour of the season gently wafting through our rooms - smells of baking, of chocolate and nuts and butter. This weekend saw a fair bit of baking - including that of a friend who currently has no kitchen and joined in with his cookie-baking hereabouts, so the oven really did work for its keep. Now we're about finished with the making of all the cookies and goodies for the Xmas coffee table - just two more kinds to go, one of them designed to use up the egg-whites that get left over from other kinds of cookies.

I do the quite-traditional German style baking, where you have one kind of basic cookie dough and turn it into different kinds by adding diverse yumminess enhancers - such as sour (red currant) gelee between two cookies and then coating the top with chocolate. Or doing the same, but with praline (what the Germans call Nougat) instead of the jam. Or adding marzipan to them, stuck onto a single cookie with help of more praline. And then leaving a few ones plain, too - makes four kinds of different cookies from one kneading and baking.

Should you want to join in the baking craze, here's one post with previous recipes, and here is the recipe for the Lemon Thingies.

And because it's almost traditional by now to share a recipe with you at about this time of year, here is one that I took into the canon of things to bake in the season last year: Chocolate-coffee-nut-spheroids. It's one of the "use up your leftover egg whites" recipes - typical German butter cookies call for more egg yolks than whole eggs, so you are saddled with egg whites. I store them into a lock&lock box until I get around to using them; my sister once told me she also freezes them when she has to keep them for a longer while, or when she wants to save them for something larger involving more of the stuff later in the year. I usually base these recipes on 2 egg whites for writing them down, and then prepare double or triple this amount (depending on the number of whites, and the amount of final objects desired).

Chocolate-coffee-nut-spheroids

200 g mixed nuts (I usually go for a little less than a third walnuts, and the rest almonds and hazelnuts in about similar amounts), chopped not too finely
80 g sugar
100 g dark chocolate, molten
2 egg-whites
1/2 teaspoon instant coffee powder

2 drops bitter almond aroma
1 generous pinch of baking soda

Dissolve coffee powder in about 2 teaspoons of water, then add all the other ingredients. (The baking soda is not in there as a leavening agent, but to neutralise the acid in the coffee, which together with the walnuts can taste unpleasant to some folks.) With wet hands, form small spheres (I place a water bowl beside me to re-wet my hands as needed, and make the spheres about 1.5 to 2 cm in diameter).
Bake for 15 mins at 150° C (fan oven). After cooling, place into a tin to store. Or eat them right away. (Maybe not all of them at once, though...)

I love those little thingies. If you are going to bake them, I hope you'll enjoy them too!

The links have been piling up again, so here you go - a whole stack of them:

An article about the education of upper-class women in the Middle Ages - I found that very interesting.

Diachronic Design is a blog and webpage concentrating on computers in archaeology - there's not too much content yet, but it could be worthwhile to watch.

Pompeii is crumbling (German blog Archaeologik posts links to Italian articles about collapses).

Doug has done the roundup and synopsis of the (many!) answers to his first Blogging Archaeology Carnival, "Why do you blog".

In case you haven't seen the box-turns-something-else yet, here is the link. (I think this is way, way cool. The only question I have in regards to similar folding thingies is - where in hell do you put the mattress? You still have to store that somewhere, right? And it will be... bed-sized. So no actual space-saving takes place.)

The British Library has a medieval manuscripts blog, covering for example the marginalia of the Gorleston Psalter.

A very interesting post on sharing data: Archaeology and Github (over on Powered by Osteons).

And finally, a (German-language) repository and database of old cooking recipes, dated 1646 until the 20th century.

Enjoy!

I have what feels like about a gazillion of possible blogging topics or links or pages on hold in the readmelater-thingie, but haven't gotten around to looking at even one of them closely enough to decide (much less blog) about it.

So here's a sweet stopgap: Carlisle Castle recreated in... biscuits.

And here is a food history timeline - I will not vouch for its accuracy, though (since I have not had time to check it out in detail). Obviously, there's more detail on the later times than the earlier - makes for an interesting scroll through, and it might give you (like me) one or two ideas on what to cook - or try cooking.

That's it for today. Now I'll enjoy a cup of coffee (blessings of modern times) and try to get that list of things that need to be done shortened to a reasonable length!

I grew up in a house without a microwave - mostly because nobody in my home felt like this would be necessary, but partly also because my gran, many years ago, had head surgery with an inset metal plate and was not allowed near working microwaves.

So my first contact with microwaves, apart from a few times of seeing them in use at a friend's house, was when I studied; and the most I used it was for warming up the milk for my coffee (I'm fond of coffee with lots of milk, and it's much nicer when said milk is warm).

Our kitchen later was more or less too small to conveniently fit a microwave in, so we never got one. I was thinking about getting one approximately, oh, once or twice a year or so, whenever it would have gotten in really handy... but now, I don't think I will ever want one.

Why? A young lady, several years ago, conducted an experiment with plants for her school science fair. Two plants were watered with pre-boiled (and then cooled-down) water, one boiled in a pot on the oven, one boiled in the microwave. This seems to have made a small tour of the Internets back in 2011, but I only stumbled across it these days.

There is also a lot of weird pseudo-scientific information tossed around regarding microwaves, with a goodly-sized bit of scaremongering. Things like microwaving your food will make you more receptive to thought-control. Reading the comments on some of these articles... they are quite hilarious quite often.

Anyway, there is an easy way to test whether the plant-death thing is true (provided you have a microwave): just do it for yourself. It's an experiment, it is meant to be reproduced for sake of outcome verification. Take two healthy plants, keep them in a similar place, water them both with normal water for a bit until they have acclimatised and you can be sure they are both well, and then start the test. (And if you do, please let me know what the outcome was!) Myself? I will add "is possibly not good for you" to my list of things that speak against getting a microwave. That, by the way, has other things on it like "no proper space for it", "will take up lots of space while only getting used rarely" and "means production of another appliance which is not very green". And then I'll go on like before, with my trusty oven and my set of pots and pans.

Remember that I said food is a tricky thing for archaeologists? It has gotten even tricker very recently, since a group of archaeologists discovered, per experiment, that cooking fish can screw up radiocarbon dating. (They write about dating pots in the article; technically it's dating the organic residue trapped in the pot that is dated.) The article has links for more info in Danish.

Speaking of cooking: Daniel Serra and Hanna Tunberg are working on publishing their collaborate research about Viking food and cooking in a book, called "An early meal". There is an info page on facebook (you do not need to have an account for that) if you want to read more.

And now... coffee.

Food is a difficult topic for archaeologists. Not because we are notoriously picky about our food or because we don't appreciate it. In fact, archaeologists are more like locusts only with an even wider spectrum of what they eat, a rather larger belly than your average locust has and an additional penchant to swipe bits of the buffet decoration if it is properly archaeology-themed.

Food is a difficult topic because it's so perishable. It's a very rare thing to find food residue in an archaeological excavation; a bit similar to textiles: you can find tools (spindle whorls or pots), sometimes you find tiny little bits of evidence pointing roughly in a direction (like a small bit of fabric that allows you to determine fibre type and weave, or charred and thus preserved grains that allow you to determine the species), and very very rarely, in a very lucky situation, you find something that really allows you to reconstruct a tiny part of daily life back in history (such as an almost complete garment, or the residues of a meal that can be analysed completely).

In some cases, we know what was eaten - charred grains, animal bones and fish bones can give a hint as well as the pits and stones of fruit. But we still don't know how stuff was combined, and much of the evidence is not collected at all, because the small bits (fishbone? grape pit? both really small) can only be found if the soil is put through fine sieves or even sluiced to recover small bits. That's a lot of work, needs the appropriate equipment, and is usually only done for a very small part of the excavation where there is a high probability of a good yield of small stuff, if at all.

All that said, here is a link to a blog/webpage where someone has collected the archaeological evidence for food finds in Britain, making it available via web and a database. Go foodies!