Ancient Cookware from the Levant : An Ethnoarchaeological Perspective /

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Main Author: London, Gloria (Author)

Format: Book

Language: English

Published: Sheffield, United kingdom : Equinox, 2016.

Series: Worlds of the ancient Near East and Mediterranean

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Call Number: DS56 .L66 2016

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.