After a hard day in the field archaeologists need food that excites the taste buds and rounds off the day in a most satisfying way.
Find out all about her here http://www.digcook.com/
Annie Evans loves cooking, meeting new people and preparing good food in circumstances that some cooks might consider primitive. Cooking for field work means improvising, working with equipment that’s far from ideal, keeping cool in a crisis, scouting out fresh local produce and always turning out nourishing, nutritious and delicious food.
How does this sound??Dinner basics are chicken, meat or fish and these may be served in various dishes such as Thai or Indian curries, chili con carne, pork spare ribs with rice and salad, beef lasagna, tandoori chicken, Thai fish cakes, pork afelia, vegetable and chickpea tagine, moussaka, spanakopita and old-fashioned spaghetti bolognaise. And vegetarians are always catered for.Rounding off the meal may be fresh fruit, desserts such as sticky date pudding, citrus syrup cake or peach, apricot or apple clefoutis – depending on seasonal and local availability.
These are the projects She has cooked for so far:
• Sydney Cyprus Survey Project, Politiko Phorades, Cyprus 1998, 2000
• The Negotiating Avebury Project, Avebury, Wiltshire UK 2002
• Troodos Archaeological and Environmental Survey Project, Troodos Mountains, Cyprus 2001 – 2005
• Excavations at the ancient theatre, Paphos, Cyprus 2006
Archaeological Site Cook! Where have you been all my life? BAJR loves you!