lots in medical prescriptions from ancient EGypt
also for meat preservation: fat and salt and cooked 

Salima Ikram
Professor of Egyptology
American University in Cairo
P. O. Box 74, Road 90, Tagammu 5
New Cairo 11825, EGYPT
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Fax: +20-2-2797-4903










On 16 Nov 2014, at 20:30, Eve Richardson wrote:

> (apologies if I'm reposting)
> 
> Pemmican, of course.
> 
>  And (a little more recently, but may give hints of how fat might have been used in the past?) I'm sure I remember that as a kid when I and my mother had recorders (the musical instrument) bear grease was rubbed on them where the separate parts slid together. I was intrigued that the little plastic container held real bear fat!
> 
>  And neetsfoot oil for boots. 
> 
> An interesting topic! Hadn't previously thought about how I'd used animal fats in my own life. 
> 
> Eve
> On 16-Nov-2014 5:22 AM, Barnea Levi Selavan wrote:
>> Dear list members, 
>> 
>> I am about to initiate research to write a paper on the earliest use and storage of animal and bird fats.
>> 
>> Currently I envision one section on prehistoric times, and then recurring again in the Late Bronze-Iron Ages. 
>> 
>> Texts from different ancient cultures; 
>> evidence of the various processes and required utensils for rendering and storing fat; 
>> and detailing what the potentional uses were, 
>> are all issues I ask your help in. 
>> 
>> There is medicinal use, working with tools, shield protection, as David laments for Saul and Jonathan; foodstuffs. 
>> Ancient ink, such as in the Qeiyafa ostracon, contained charcoal and animal fat. What else?
>> 
>> In terms of food- why would I use these fats? How long would they last? Are there animals that are preferred? 
>> For example, in some parts of Europe in recent centuries, goose fat was the favorite. 
>> And anyone in the Lower East Side of New York knew the words "chicken schmaltz." 
>> 
>> I woudl appreciate your references to writings and lines of investigation.   
>> 
>> Yours
>> 
>> Barnea Levi Selavan
>> MA Program  
>> Tel Aviv University
>> 
>> 
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> 
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