Ancient Cookware from the Levant

This book explores the evolution and significance of ancient cookware in the Levant, revealing cultural practices and historical insights through various data sources.

The book Ancient Cookware from the Levant delves into the rich history of culinary artifacts from the region, examining five primary data sources: archaeological excavations, ancient and medieval texts, 20th-century government reports, early potter accounts, and ethnoarchaeological studies. This comprehensive approach allows for a nuanced understanding of how cookware has evolved over the past 12,000 years. The final sections of the book focus on the various shapes, styles, and manufacturing techniques of ancient cookware, shedding light on the cultural significance of these artifacts.

The study highlights the often unappealing and rough nature of ancient clay cooking pots found in the southern Levant, which do not easily correlate with meals described in ancient writings or depicted in iconography. To bridge this gap, the author investigates traditional food processing, preservation, cooking, storage, and transportation methods using clay containers. By drawing parallels with contemporary practices in traditional societies in Cyprus and the Levant, the book reveals how these ancient pots were integral to daily life, serving multiple functions beyond mere cooking.

In addition to their practical uses, clay pots held memories of food residue, acting as automatic yogurt makers and fermentation vats. The diverse terminology found in biblical texts for cookware, although lacking in visual descriptions, indicates the complexity of culinary practices. The findings presented in Ancient Cookware from the Levant not only contribute to archaeological knowledge but also provide insights into the culinary heritage of the region, showcasing the intricate relationship between food, culture, and technology.