Ancient cookware from the Levant : an ethnoarchaeological perspective /
| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Sheffield, UK :
Equinox Publishing Ltd,
2016.
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| Series: | Worlds of the ancient Near East and Mediterranean
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| Subjects: |
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.