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18. Classical Era Cookware


 
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1. Title Title of document 18. Classical Era Cookware - Ancient Cookware from the Levant
 
2. Creator Author's name, affiliation, country Gloria London; Independent Scholar;
 
3. Subject Discipline(s) Archaeology; Ancient History; history of civilzation
 
4. Subject Keyword(s) globular pots; casseroles; baking trays; frying pans; baking pans; Pompeian red ware; mortaria; cooking pot prop; Brittle Ware; ribbing; cooking jug; glaze
 
6. Description Abstract 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.
 
7. Publisher Organizing agency, location Equinox Publishing Ltd
 
8. Contributor Sponsor(s)
 
9. Date (YYYY-MM-DD) 01-Aug-2016
 
10. Type Status & genre Peer-reviewed Article
 
11. Type Type
 
12. Format File format PDF
 
13. Identifier Uniform Resource Identifier https://journals.equinoxpub.com/index.php/books/article/view/23859
 
14. Identifier Digital Object Identifier 10.1558/equinox.23859
 
15. Source Journal/conference title; vol., no. (year) Equinox eBooks Publishing; Ancient Cookware from the Levant
 
16. Language English=en en
 
18. Coverage Geo-spatial location, chronological period, research sample (gender, age, etc.) Ancient Near East; Levant; Caanan; ancient Judah; ancient cyprus,
Neolithic to Present-day
 
19. Rights Copyright and permissions Copyright 2014 Equinox Publishing Ltd