http://online.wsj.com/news/articles/SB10001424127887324481204578175372509354246
Cheese making I think. Makes sense.
Best
Christian
On 01.08.2014 09:16, Lindy Crewe wrote:
> Dear all,
>
> We have similar from Early-Middle BA Cyprus. Very coarse, low fired,
> flat base with walls up to 30mm high. Slipped on the interior but
> rough on the exterior. The holes (c. 1mm diameter) are perforated from
> the base to c. 2mm from the top. The most comprehensive discussion is
> in Frankel and Webb 1996
>
> http://www.astromeditions.com/books/book/?artno=M123.2
>
> Best,
>
> Lindy
>
> Dr Lindy Crewe
> Lecturer in Archaeology
> University of Manchester
> Mansfield Cooper Building
> Oxford Road
> Manchester M13 9PL
>
> From: "Julie A. Hruby" <[log in to unmask]
> <mailto:[log in to unmask]>>
> Reply-To: "Cooking technologies of ancient Mediterranean cultures."
> <[log in to unmask]
> <mailto:[log in to unmask]>>
> Date: Friday, 1 August 2014 02:28
> To: "[log in to unmask]
> <mailto:[log in to unmask]>"
> <[log in to unmask]
> <mailto:[log in to unmask]>>
> Subject: On griddles, continued
>
> With all apologies for lumping replies to several different emails,
> for efficiency’s sake:
>
> 1. Theoretically, they may have been used to separate substances,
> but if so, it was likely done in the presence of heat; the photo
> I posted wasn’t a particularly good one for demonstrating this,
> but more often than not, they do have clear evidence of having
> been used over a fire. The one example that I know of that was
> residue tested supposedly had oil and grain residues, but I
> don’t believe the scientific evidence for that was published.
> 2. The holes don’t go through, so they probably weren’t used as
> sieves, though there are contemporaneous perforated implements
> that make good candidates for that function.
> 3. Yes, one of my students (a joint studio art ceramics and art
> history major) and I replicated this shape. We were able to make
> relatively good flatbread, and after giving a brief talk at the
> AIA meetings in January, we got rather a lot of press. The press
> was somewhat more variable in quality than the bread was.
> 4. Thanks, all, for the many comparanda; they’re much appreciated.
> Does anyone know of examples from the Early Iron Age outside of
> Greece? I’ve heard that there might be a similar Phoenician
> shape but haven’t seen published examples.
>
> Best,
> Julie
>
>
> --
> Julie Hruby
> Assistant Professor of Classics
> Dartmouth College
> HB 6086
> Hanover, NH 03755
> (603) 646-2910
>
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--
Professor, Dr. phil.
Jørgen Christian Meyer
Department of Archaeology, History, Cultural Studies and Religion (AHKR)
P.O. box 7805
5020 Bergen
Norway
++47 55582310
Private:
Ytre Tysse 86
5650 Tysse
Norway
++47 56586587
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