Ancient Cookware from the Levant - An Ethnoarchaeological Perspective - Gloria London

Ancient Cookware from the Levant - An Ethnoarchaeological Perspective - Gloria London

9. Making Breads, Roasting Grains and Cooking Other Food

Ancient Cookware from the Levant - An Ethnoarchaeological Perspective - Gloria London

Gloria London [+-]
Independent Scholar
Gloria London received her Ph.D from the University of Arizona. She is the author of Ancient Cookware from the Levant (2017, Equinox), Traditional Pottery in Cyrpus (1989, Philipp von Zabern), creator of a video Women Potters of Cyprus (2000, Tetraktys), and co-creator of the Museum of Traditional Pottery in Ayios Dimitrios (Marathasa), Cyprus.

Description

Bread baking was highly varied, as evidenced by the different shapes, grains, and baking techniques for leavened or unleavened varieties. Traditional ceramic bread moulds, plain or simple, have ancient counterparts. Several cooking and baking techniques do not require pots or permanent ovens but rely on organic materials that will not be preserved. Roasting grain at night, after cooking the daily meal, was a sensible use of a dying fire in traditional societies and perhaps in antiquity. Jars could hold either wine or oil, but not both. Traditional plates to bake and serve pitta resemble their ancient counterparts. There was a close connection between pot shape and the foods cooked or processed in them. Traditional Cypriot pottery includes specific containers suitable for meat and a completely different set of pots for dairy foods.

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Citation

London, Gloria. 9. Making Breads, Roasting Grains and Cooking Other Food. Ancient Cookware from the Levant - An Ethnoarchaeological Perspective. Equinox eBooks Publishing, United Kingdom. p. 111-117 Aug 2016. ISBN 9781781791998. https://www.equinoxpub.com/home/view-chapter/?id=23849. Date accessed: 19 Jan 2020 doi: 10.1558/equinox.23849. Aug 2016

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