Resources by Arts and Humanities Research Council - UKRI

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The Arts and Humanities Research Council (AHRC) supports world-class research that furthers our understanding of human culture and creativity.

The AHRC funds research on a very wide range of subjects, from traditional humanities such as history, English, linguistics, French and other modern languages,...

Feeding Stonehenge

Feeding Stonehenge (Primary Resources)

This resource provides six activities to teach science at primary level, whilst also learning about the Stone Age. The activities have been created using evidence from scientists and archaeologists working at sites close to Stonehenge, so are a great way of showing how scientific skills and knowledge can be used to...

Festivals, Feasting and Animals at Stonehenge

This resource supports the teaching of instrumental analysis, including gas chromatography - mass spectrometry  (GS-MS) time of flight mass spectrometry, using the context of archaeology. This is done by relating the use of solvents, chromatography and mass spectrometry techniques to discoveries from the study of...

Fighting Crime Through More Effective Design

This case study, from the Arts and Humanities Research Council (AHRC), examines the impact of grant awarded to the Design Against Crime Research Centre at the University of the Arts, London. The Centre works on solutions to reduce criminal activity through the effective design of places, products, communications...

Making Stone Age Cheese

These resources use the context of feasting at Stonehenge to consider aspects of food processing, food allergies and intolerance.  There are opportunities for students to:

  • make and test their own cottage cheese
  • to consider the effect of processing on lactose content of foods
  • to...

The Science of Making Stone Age Cheese

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. There are opportunities for students to test rates of reactions between milk and acids or enzymes used in cheese making, to consider the...

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