I'm writing a research paper for school, and we are allowed to pick any topic that intrests usI find archaeology interesting, though I don't know much about itWhat goes on at an archaeology site?
do NOT store the food in the tin cans it comes in once you have cooked ityou can get diseases from the interaction between the metal and the food because it is no longer vacuum sealed and all the disgusting bacteria etccan create a high acidity atmosphere in the can which can eat through the protective laquer of the canafter the laquer is gone the tin from the can can seep into your food and give you metal poisoningnot goodtupperware is okay though.
Never leave anything juicy or acidic in metal in the fridge, it will start to taste tinnyOnly glass or plastic for juicy foods or acidic foodsYou also never wrap anything with an acid base in tin foil just for future reference.
I use plastic containers personally rather than aluminumor washed out margarine containers, or yogurt containers to store leftovers
Some foods may be stored in the can in the refrigerator and partly used cans should be covered with plasticThere have been many scares over 'poisons' from metal containers seeping into food when kept in the fridge, when in fact, any reaction which can occur between the food and it's container happens whether they are in the fridge or not, and occur over a number of years, thus diminishing the nutrition and quality of the food, but are not necessarily unsafe to eatHowever, there are some preserved foods which do not store well in cans, especially once openedHighly acidic or salted foods such as fruit juices or tomato products do attack tinplate in the presence of air and they should be transferred to a glass or plastic container before refrigeratingHowever, once food from a aluminium container has been cooked, it is advisable to place leftovers in a plastic container, rather than returning the foods to the aluminium one, as uncooked foods contain contaminating organismsBy returning it to the original container, you are allowing cooked food to come into contact with the organisms from the uncooked food, and therefore make it unsafe to eatThese organisms react with the air, and any container which is not sealable, or you are unable to cover, is unsuitable.
Digging (using trowels and mattocks/pick axes), sieving for finds, finds processing, surveying, planning, drawing sections of the trench (stratigraphy), photography of the trench and each context, GIS, etcA good book to read is the standard textbook archaeology students use by Renfrew and Bahn and is called 'Archaeology' the new version has a pink cover and it goes through all of the principal methods used on digs.
