EB and medieval flat baking trays in the western Levant do not exhibit
perforation.  --b


On Fri, Aug 1, 2014 at 3:16 AM, Lindy Crewe <[log in to unmask]>
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]>
> Reply-To: "Cooking technologies of ancient Mediterranean cultures." <
> [log in to unmask]>
> Date: Friday, 1 August 2014 02:28
> To: "[log in to unmask]" <
> [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
>
> ------------------------------
>
> To unsubscribe from the ANCIENT-FOOD-TECH list, click the following link:
>
> http://listserv.dartmouth.edu/scripts/wa.exe?TICKET=NzM1NDc1IGxpbmR5LmNyZXdlQE1BTkNIRVNURVIuQUMuVUsgQU5DSUVOVC1GT09ELVRFQ0ggIH2hlPeXmTot&c=SIGNOFF
>
> ------------------------------
>
> To unsubscribe from the ANCIENT-FOOD-TECH list, click the following link:
>
> http://listserv.dartmouth.edu/scripts/wa.exe?TICKET=NzM1NDc2IGJ4aDEzQFBTVS5FRFUgQU5DSUVOVC1GT09ELVRFQ0ggINHApVETZwPE&c=SIGNOFF
>

########################################################################

To unsubscribe from the ANCIENT-FOOD-TECH list, click the following link:
https://listserv.dartmouth.edu/scripts/wa.exe?SUBED1=ANCIENT-FOOD-TECH