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Location: Odense , FU, DK
Season: May 20, 2019 to June 21, 2019
Application Deadline: February 15, 2019
Deadline Type: Exact date
Unit of Anthropology (ADBOU), University of Southern Denmark and Department of Anthropology, Pennsylvania State University
Dr. Dorthe Dangvard Pedersen, Unit of Anthropology (ADBOU), University of Southern Denmark, MSc Vicki Kristensen, Unit of Anthropology (ADBOU), University of Southern Denmark, Prof. Jesper L. Boldsen, Unit of Anthropology(ADBOU), University of Southern Denmark, and Prof. George R. Milner, Department of Anthropology, Pennsylvania State University
This project involves the systematic, research driven excavation and bioarchaeological investigation of human skeletal remains from the Danish medieval cemetery of Haagerup, which was abandoned after the Protestant Reformation in Denmark. Its time of use spans the period AD 1100 to 1555. The cemetery served a rural parish located in the Southern part of Funen, one of the main islands of Denmark.
The abandoned cemetery is placed on farm land and has not been destroyed by modern construction work. Therefore it may be possible in time to have the area totally excavated with the potential of having close to 4,000 skeletons lifted and further analyzed. The excavation is run as a research-driven collaboration between Unit of Anthropology (ADBOU) at University of Southern Denmark, Øhavsmuseet in Faaborg and Pennsylvania State University and it provides researchers (and students) with the unprecedented opportunity to collect valuable information from an untouched medieval cemetery.
During five weeks, students will be introduced to osteological recording methods including sex and age estimation, as well as the recognition of pathological conditions such as trauma, joint degeneration, tuberculosis, and leprosy. Students will learn excavation techniques, including GPS recording, through hands-on work in the field. Students will also be introduced to the challenges and potential of excavation, learn how to clean skeletal material, and be encouraged to think and work critically and independently. The course is evaluated by performance in the field and lab, and by writing a report based on the osteological analysis of skeletons excavated in the field.
Period(s) of Occupation: Medieval Period
Project Size: 1-24 participants
Minimum Age: 18
Room and Board Arrangements:
Room and board are not included in the field school tuition fee and students can find accommodation on their own, but we also gladly assist in booking room and board. We recommend the Dalum Agricultural College which is a student residence through the year and in walking distance from the daily meeting point of the field school. Students are her lodged in dorm rooms which are basic but clean and furnished with a bed, desk, wardrobe, and sink. There is one bed per room. There are shared toilets down the hall, as well as shared showers in a separate room. Wifi will be available at the college. The college provides all meals which are communal with breakfast and dinner served at the college. Each student will be responsible for packing a lunch from food served during dinner or breakfast. Breakfast generally consists of a range of breads, cheese, cold-cut meat, cereals, fruit, and cold vegetables / salad. Dinner usually includes salad and/or vegetables, and a meat or hot dish. Meals are generally well balanced and substantial and will include a range of traditional Danish foods to accommodate the students at the agricultural college who are often from farming backgrounds. You will see the primary meats being pork, fish, and some chicken. Vegetarian diets are easily accommodated with vegetables / salad, cheese, eggs, and bread being readily available at most meals. There is no guarantee that vegan diets will be accommodated through the Dalum kitchen, but in such circumstances particularly the protein component can be supplemented through the local grocery store located very close to the college. Cost: At Dalum Agricultural college including food and board 7,200 DKK (approx. 1,100 USD) excluding weekend meals.
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