We also have similar 'baking trays' in EB III Amuq, with very burnished interiors and a rough exterior/bottom with holes poked partway through. See example in Braidwood 1937 (fig. 308:16). We get them coming out of LB mudbricks at Atchana, probably made close to Tayinat across the road as we have no EB III levels that we're aware of. We've never had a complete one so no idea what the whole thing looked like. On Fri, Aug 1, 2014 at 10:16 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=NzM1NDc2IG1hcmEuaG9yb3dpdHpAR01BSUwuQ09NIEFOQ0lFTlQtRk9PRC1URUNIIFg%2BVftXygTp&c=SIGNOFF > > -- Dr. Mara T. Horowitz Adjunct Professor Purchase College, State University of New York 735 Anderson Hill Rd Purchase, NY ######################################################################## To unsubscribe from the ANCIENT-FOOD-TECH list, click the following link: https://listserv.dartmouth.edu/scripts/wa.exe?SUBED1=ANCIENT-FOOD-TECH