The Conservator S Cookbook
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The Conservator's Cookbook
The Conservator’s Cookbook is a collection of practical, step-by-step guides outlining how to prepare various solutions, adhesives, gels, and other mixtures used in heritage conservation. While most conservators learn the chemical rationale of solution-making during their training, the actual process of preparing these compounds can be neglected or eventually forgotten. This “cookbook” provides a non-exhaustive and adaptable resource, compiling practical recipes from across heritage conservation literature into a single volume. Drawing from techniques used in furniture, paper, paintings, textiles, and other conservation specialisms, each “recipe” in the Cookbook begins with a short summary of key chemical ideas, before relating step-by-step instructions. The solutions range from simple dissolutions (adhesive resins), to more complex cleaning systems (utilising surfactants, chelation agents, and enzymes) and gelled carriers. Each “recipe” is followed with collections of technical data which help to bridge the gap between chemical understanding and practical application. The Cookbook also provides important notes on health and safety and laboratory best practice, addressing some common misunderstandings and encouraging more sustainable approaches. Intended for the experienced professional and conservation student alike, The Conservator’s Cookbook is a crucial reference work that provides a starting point for practical experimentation and interaction between different conservation specialisms.
The Archaeologist's Manual for Conservation
Author: Bradley A. Rodgers
language: en
Publisher: Springer Science & Business Media
Release Date: 2007-05-08
This is a Foreword by an archaeologist, not a conservator, but as Brad Rodgers says, “Conservation has been steadily pulled from archaeology by the forces of specialization”(p. 3),andhewantstoremedythatsituationthroughthismanual. He seesthisworkasa“calltoactionforthenon-professionalconservator,”permitting “curators, conservators, and archaeologists to identify artifacts that need prof- sional attention and, allow these professionals to stabilize most artifacts in their own laboratories with minimal intervention, using simple non-toxic procedures” (p. 5). It is the mission of Brad’s manual to “bring conservation back into arch- ology” (p. 6). The degree of success of that goal depends on the degree to which archaeologists pay attention to, and put to use, what Brad has to say, because as he says, “The conservationist/archaeologist is responsible to make preparation for an artifact’s care even before it is excavated and after its storage into the foreseeable future”. . . a tremendous responsibility” (p. 10). The manual is a combination of highly technical as well as common sense methods of conserving wood, iron and other metals, ceramics, glass and stone, organicsandcomposits—afarbetterguidetoartifactconservationthanwasava- able to me when I ?rst faced that archaeological challenge at colonial Brunswick Town, North Carolina in 1958—a challenge still being faced by archaeologists today. The stage of conservation in 1958 is in dramatic contrast to the procedures Brad describes in this manual—conservation has indeed made great progress. For instance,acommonprocedurethenwastoheattheartifactsredhotinafurnace—a method that made me cringe.
Smithsonian Folklife Cookbook
Author: Katherine S. Kirlin
language: en
Publisher: Smithsonian Books (DC)
Release Date: 1991
Katherine S. Kirlin and Thomas M. Kirlin. With more than 275 recipes beginning with Native American cooking and moving from region to region across the country, this cookbook celebrates the diverse flavors that together make American cooking.