Location: Faynan, Jordan
Our primary objective is to assess the archaeological and environmental evidence for the intensification, spread and environmental impacts of copper production in the Faynan Basin. The Faynan Basin was one of the earliest industrial landscapes in the world. Our understanding of this region is important historically because it allows us to assess the impact of ancient industry and pollution, as well as the environmental legacy of such activity into modern times. We will be excavating sites as well as conducting environmental sampling of the landscape.
As a significant part of this research we will run an archaeological field school. This focus on student learning will expose students to the materials, methods, practices, and theories of archaeology. Students will participate in the archaeological survey and excavation as well as explore the archaeological rich landscapes adjacent to the sites investigated. Students will receive training in a research-intensive environment with a low instructor/student ratio which allows for one on- one mentoring in key sub-fields of archaeology, environmental analysis, bioarchaeology and geoarchaeology. Students will be involved actively in all parts of the research, from collecting the data, to processing finds and analyzing information derived from the data.
Period(s) of Occupation: EBA, Chalcolithic, Roman
Room and Board Arrangements
The fence-enclosed Tent Camp, located on a piece of land set aside for this project by the Department of Antiquities, lies on the edge of the local village of Qurayqira. The camp houses various permanent structures (kitchen, toilets, and showers), as well as a dining area with sun shade and equipment storage containers. The project also provides tents, matresses and cots. The camp has permanent water links to the local spring fed water system (safe drinking water), and a series of water towers ensure plentiful supplies. The local village has small shops to buy some snacks and cold drinks.
3 meals a day, plus snacks, are provided during the work week, and are prepared by our camp chef. We can accommodate vegetarians as well as some food allergies and sensitivities. Our menu includes pizza, lasagna, and BBQ chicken, as well as some more local fare like fresh falafel and hummus.