Feeding Stonehenge - The Science of Making Stone Age Cheese
- Available on request
Using the context of archaeological science, students investigate the food and diet of the people of Stonehenge and the nearby settlement of Durrington Walls, 4500 years ago.
This activity gives students the opportunity to test rates of reactions between milk and acids or enzymes used in cheese making, to consider the effect of processing on lactose content of foods. this allows them to evaluate the impact of lactose intolerance on lifestyle and health, and to consider the incidence and evolution of lactose tolerance.
Curriculum links and learning outcomes
Learners will be able to:
- develop an understanding of enzyme controlled reactions
- develop practical skills for measuring rates of chemical reactions
- develop understanding of food composition and food testing
- consider enzyme activity and gene expression within a novel context
- develop an understanding of working scientifically through experimenting with acids and enzymes that curdle milk for cheese making.
Find out more
For more information about the activity, please visit our website.
About the organiser
This activity is organised by School of History, Archaeology and Religion. Contact Julie Best at firstname.lastname@example.org for more details.