The Manchester Museum in northern England is asking visitors whether it should withdraw an ancient Egyptian mummy from its displayed collections, 200 years after it was first shown.
The mummified body of a woman called Asru, who lived in ancient Thebes 2,700 years ago, has been on regular display at the museum since she was unwrapped from her wooden sarcophagi in 1825.
Now, a small plaque has been placed next to her body, asking visitors to decide whether or not to keep displaying the artefact.
“Asru’s mummified body was unwrapped at the Manchester Natural History Society in April 1825. She has regularly been on display for two centuries since.
“In that time, we have also changed as a museum and are thinking more about how we care for people.
“To mark 200 years since her unwrapping, we would like to start a conversation about her future.”
Visitors are invited to share their thoughts online or through a small postal box next to the display.
It is part of a wider conversation that museums in the UK are having about their colonial histories behind their collections.
Ancient artefacts were often taken by European archaeologists and explorers from their sites and displayed back home, in acts which today would be considered art theft and looting.
The Manchester Museum says that “decolonising” is an “integral part” or its mission.
“Decolonising is a long-term process that starts with acknowledging the true, violent history of colonialism and how it shapes our world and this museum,” it says on its website.
British cotton merchants Robert and William Garnett acquired the coffins with the mummy in the ruins of Thebes in Egypt in the early 1800s and later donated it to the museum. Their father John Garnett was a known slave trader.
Curator Dr Campbell Price described the sacred rituals through which Asru was first buried.
“When she died, transformative rituals of mummification were performed on her body, which was carefully wrapped in layers of linen cloth,” he said, in a video about the work.
Hieroglyphs on the coffins, one inside the other, give the names of her mother, Tadiamun and her father an “important official” Ta-Kush.
The decision to unwrap her in 1825 was typical of the period’s fascination with artefacts, the body and pseudosciences that were popular at the time.
“Such a decision was not uncommon as a form of investigation and entertainment, in 19th century learned societies” Dr Price writes in a blog post about Asru.
Subsequent biomedical investigation has estimated Asru to have died at about the age of 60.
More on Quran memorisation:
if you go
The flights
Emirates have direct flights from Dubai to Glasgow from Dh3,115. Alternatively, if you want to see a bit of Edinburgh first, then you can fly there direct with Etihad from Abu Dhabi.
The hotel
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Located in the heart of Mackintosh's Glasgow, the Dakota Deluxe is perhaps the most refined hotel anywhere in the city. Doubles from Dh850
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Events and tours
There are various Mackintosh specific events throughout 2018 – for more details and to see a map of his surviving designs see glasgowmackintosh.com
For walking tours focussing on the Glasgow Style, see the website of the Glasgow School of Art.
More information
For ideas on planning a trip to Scotland, visit www.visitscotland.com
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BOSH!'s pantry essentials
Nutritional yeast
This is Firth's pick and an ingredient he says, "gives you an instant cheesy flavour". He advises making your own cream cheese with it or simply using it to whip up a mac and cheese or wholesome lasagne. It's available in organic and specialist grocery stores across the UAE.
Seeds
"We've got a big jar of mixed seeds in our kitchen," Theasby explains. "That's what you use to make a bolognese or pie or salad: just grab a handful of seeds and sprinkle them over the top. It's a really good way to make sure you're getting your omegas."
Umami flavours
"I could say soya sauce, but I'll say all umami-makers and have them in the same batch," says Firth. He suggests having items such as Marmite, balsamic vinegar and other general, dark, umami-tasting products in your cupboard "to make your bolognese a little bit more 'umptious'".
Onions and garlic
"If you've got them, you can cook basically anything from that base," says Theasby. "These ingredients are so prevalent in every world cuisine and if you've got them in your cupboard, then you know you've got the foundation of a really nice meal."
Your grain of choice
Whether rice, quinoa, pasta or buckwheat, Firth advises always having a stock of your favourite grains in the cupboard. "That you, you have an instant meal and all you have to do is just chuck a bit of veg in."