baking tray
<https://docs.google.com/file/d/0BxK5Lw14wB0tNTZQVXNjeTVfRFk/edit?usp=drive_web>
Qeiyafa report
<https://docs.google.com/file/d/0BxK5Lw14wB0tZldpcDFmdXJwbFk/edit?usp=drive_web>
Dear all,
The vessel in question strongly reminds me of a baking tray typical for
Iron Age Israel (found in Israelite sites but absent from Philistine
sites). A short description with an extensive list of parallels can be
found in the final report of Khirbet Qeiyafa excavation, by Y. Garfinkel
and S. Ganor - see attached photos of the text and of an example from
Qeiyafa.
Best,
Alla Rabinovich
M.A. student
Hebrew University of Jerusalem
On 1 August 2014 21:54, B Halpern <[log in to unmask]> wrote:
> 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:
>>
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>>
>> ------------------------------
>>
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>>
>
> ------------------------------
>
> To unsubscribe from the ANCIENT-FOOD-TECH list, click the following link:
>
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On 1 August 2014 21:54, B Halpern <[log in to unmask]> wrote:
> 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:
>
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