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 > > ------------------------------------------------------------------------ > > To unsubscribe from the ANCIENT-FOOD-TECH list, click the following link: > http://listserv.dartmouth.edu/scripts/wa.exe?TICKET=NzM1NDc1IGxpbmR5LmNyZXdlQE1BTkNIRVNURVIuQUMuVUsgQU5DSUVOVC1GT09ELVRFQ0ggIH2hlPeXmTot&c=SIGNOFF > <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=NzM1NDc2IGpvcmdlbi5tZXllckBBSEtSLlVJQi5OTyBBTkNJRU5ULUZPT0QtVEVDSFLHp8wRpmIo&c=SIGNOFF > <http://listserv.dartmouth.edu/scripts/wa.exe?TICKET=NzM1NDc2IGpvcmdlbi5tZXllckBBSEtSLlVJQi5OTyBBTkNJRU5ULUZPT0QtVEVDSFLHp8wRpmIo&c=SIGNOFF> > > -- 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 Homesite: http://www.hist.uib.no/antikk/antres/antikres.htm Palmyrena project: http://www.org.uib.no/palmyrena/ ######################################################################## To unsubscribe from the ANCIENT-FOOD-TECH list, click the following link: https://listserv.dartmouth.edu/scripts/wa.exe?SUBED1=ANCIENT-FOOD-TECH