Ancient Cookware from the Levant : An Ethnoarchaeological Perspective /

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Bibliographic Details
Author / Creator:	London, Gloria, author.
Imprint:	Sheffield, UK : Equinox, 2016.
Description:	xiv, 312 pages : illustrations, maps ; 28 cm.
Language:	English
Series:	Worlds of the ancient Near East and Mediterranean Worlds of the ancient Near East and Mediterranean.
Subject:	Pottery, Ancient -- Middle East. Pottery, Ancient -- Cyprus. Cookware -- Middle East -- History -- To 1500. Cookware -- Cyprus -- History -- To 1500. Cooking -- Middle East -- History -- To 1500. Cooking -- Cyprus -- History -- To 1500. Ethnoarchaeology -- Middle East. Ethnoarchaeology -- Cyprus. Antiquities. Cooking. Cookware. Ethnoarchaeology. Pottery, Ancient. Middle East -- Antiquities. Cyprus -- Antiquities. Cyprus. Middle East. History.
Format:	Print Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11039143

Hidden Bibliographic Details
ISBN:	9781781791998 (hardback) 1781791996 (hardback)
Notes:	Includes bibliographical references (pages 283-302) and index.
Summary:	"Ancient clay cooking pots in the southern Levant are unappealing, rough pots that are not easily connected to meals known from ancient writings or iconographic representations. To narrow the gap between excavated sherds and ancient meals, the approach adopted in this study starts by learning how food traditionally was processed, preserved, cooked, stored, and transported in clay containers. This research is based on the cookware and culinary practices in traditional societies in Cyprus and the Levant, where people still make pots by hand. Clay pots were not only to cook or hold foods. Their absorbent and permeable walls stored memories of food residue. Biblical texts provide numerous terms for cookware without details of how they looked, how they were used, or why there are so many different words. Recent studies of potters for over a century in the southern Levant provide a wealth of names whose diversity helps to delineate the various categories of ancient cookware and names in the text. Ancient Cookware from the Levant begins with a description of five data sources: excavations, ancient and medieval texts, 20th century government reports, early accounts of potters, and ethnoarchaeological studies. The final section focuses on the shape, style, and manufacture of cookware for the past 12,000 years. For archaeologists, changes in cooking pot morphology offer important chronological information for dating entire assemblages, from Neolithic to recent times. The survey of pot shapes in Israel, Palestine, and Jordan presents how different shapes were made and used"--Provided by publisher.

Table of Contents:

Part I. Traditional ceramics in the Levant and Cyprus
The Levantine Corridor and Cyprus : geographical parameters
Ancient data sources : excavations and ancient texts
Modern data sources : government reports, early visitors, and ethnoarchaeology
Ceramic ethnoarchaeology
Clay deposits, traditional mining, and clay preparation in Cyprus
Manufacturing technique for Cypriot red clays
Traditional firing techniques for ceramics
How to treat clay pots prior to use with food
Making breads, roasting grains, and cooking other food
Foods processed, preserved, distilled, or transported in ceramics
How to clean clay pots
Part II. Ancient manufacturing techniques for cookware
Ancient clay containers to process, cook, and preserve food
Ancient manufacturing techniques and clay bodes
Part III. Cookware through the ages
Neolithic and Chalcolithic cookware
Early Bronze Age cookware
Middle and late Bronze Age cookware
Iron Age and Persian era cookware
Classical era cookware
Medieval era cookware
Late Ottoman/Mandate and recent wheel-thrown ceramics
Late Ottoman/Mandate and recent handmade ceramics
Implications of ethnoarchaeological studies for ancient cookware
Glossary.

Ancient Cookware from the Levant : An Ethnoarchaeological Perspective /

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