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July 2014, Week 5

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Subject:
From:
"Julie A. Hruby" <[log in to unmask]>
Reply To:
Cooking technologies of ancient Mediterranean cultures.
Date:
Fri, 1 Aug 2014 00:44:02 +0000
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Thanks, that does look like a good comparandum; Išll investigate what Mary
Voigt has written.

-- 
Julie Hruby
Assistant Professor of Classics
Dartmouth College
HB 6086
Hanover, NH 03755
(603) 646-2910





-----Original Message-----
From: "Gil J. Stein" <[log in to unmask]>
Reply-To: "Cooking technologies of ancient Mediterranean cultures."
<[log in to unmask]>
Date: Thursday, July 31, 2014 at 3:33 PM
To: "[log in to unmask]"
<[log in to unmask]>
Subject: Re: [ANCIENT-FOOD-TECH] On griddles

>Hi -
>based on the image in your link, the closest analogue i can think of for
>the Mycenean "griddle" might be a class of ceramic vessel from the
>7th-6th millennium BC Hassuna period in the Mesopotamian world. It's
>misleadingly called a "husking tray".
>
>Archaeologist Mary Voigt from the College of William and Mary has
>suggested that these are portable griddles or ovens used for baking flat
>bread. they have flat bottoms, raised edges, and long indentations. they
>often show signs of burning or heating on the bottom. basically, the air
>in the indentations would have baked the bread very quickly, in a
>non-stick, teflon-like vessel.
>
>For an image of a hassuna husking tray  se ethe following link.
>
>antiquity.acuk/projgall/tekin/images/fig6a.jpg
>
>i hope thats helpful.
>
>Gil J. Stein
>Director of the Oriental Institute
>Professor of Near Eastern Archaeology
>tel.  773-702-4098
>fax: 773-834-0233
>e-mail:  [log in to unmask]
>________________________________________
>From: Cooking technologies of ancient Mediterranean cultures.
>[[log in to unmask]] on behalf of Julie Hruby
>[[log in to unmask]]
>Sent: Thursday, July 31, 2014 1:59 PM
>To: [log in to unmask]
>Subject: On griddles
>
>Dear all,
>
>Welcome to the Ancient Food Tech list. In the first day of publicity, we
>had nearly 200 different people subscribe, which is fantastic! I really
>look forward to all of us having the opportunity to learn more about
>ancient foodways from each other.
>
>So, let's start in:
>There's a type of cooking pot that we know from many Mycenaean sites,
>often called a "griddle." I've uploaded a (poor quality - my apologies)
>photo of one that's on display in the Mycenae museum to Imgur, at
>http://i.imgur.com/7NvTaex.jpg. Some are quite shallow, like the one in
>the photo; others have much higher walls wrapping about 1/2 to 3/4 of the
>way around the circumference.
>
>My question is this: I've heard rumors of similar vessels occurring
>elsewhere around the Mediterranean. Can anyone share bibliography related
>to comparable vessels from outside of the modern country of Greece? Do we
>have any sense of the range of contexts from which this type of pot (or
>perhaps its relatives) might come?
>
>Thanks much,
>Julie
>
>
>--
>Julie Hruby
>Assistant Professor of Classics
>Dartmouth College
>HB 6086
>Hanover, NH 03755
>(603) 646-2910
>
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