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

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

14. Neolithic and Chalcolithic Cookware

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

Round and even flat-bottomed jars with holemouth rims and soot on their bases were used for cooking. They likely were not the earliest cookware in the Levant. The first Neolithic examples have probably not survived. If early cooking pots were fabricated from clay bodies without calcite and low fired, they were unable to resist repeated thermal stress and their likelihood to survive was in jeopardy. In contrast, baking trays were thick enough to survive although they are highly fragmented and in poor condition. Spouted vessels were used to milk goats and to distill or process foodstuffs. Chalcolithic-era churns are clearly associated with processing dairy foods.

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Citation

London, Gloria. 14. Neolithic and Chalcolithic Cookware. Ancient Cookware from the Levant - An Ethnoarchaeological Perspective. Equinox eBooks Publishing, United Kingdom. p. 177-181 Aug 2016. ISBN 9781781791998. https://www.equinoxpub.com/home/view-chapter/?id=23855. Date accessed: 19 Sep 2019 doi: 10.1558/equinox.23855. Aug 2016

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