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

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

18. Classical Era 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

Red, often ribbed “Brittle Ware” was mass-produced in Roman and Byzantine-era workshops and factories in Lebanon, Cyprus, and the southern Levant. During Byzantine times, Italian influence introduced flat and shallow cookware, such as casseroles and frying pans. Thin-walled, hard, brownish-red or gray, and smooth coarse cookware was made in multiple production locations in the Galilee or the Golan. One-handled cooking jugs with various rims were made of cookware fabrics that varied regionally. Open, shallow baking and frying pans (with handles) never out-numbered deep cookware. An accidental glaze on cookware south of the Dead Sea was a fleeting occurrence.

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Citation

London, Gloria. 18. Classical Era Cookware. Ancient Cookware from the Levant - An Ethnoarchaeological Perspective. Equinox eBooks Publishing, United Kingdom. p. 217-228 Aug 2016. ISBN 9781781791998. https://www.equinoxpub.com/home/view-chapter/?id=23859. Date accessed: 16 Dec 2019 doi: 10.1558/equinox.23859. Aug 2016

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