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 > >######################################################################## > >To unsubscribe from the ANCIENT-FOOD-TECH list, click the following link: >http://listserv.dartmouth.edu/scripts/wa.exe?TICKET=NzM1NDc1IGdzdGVpbkBVQ0 >hJQ0FHTy5FRFUgQU5DSUVOVC1GT09ELVRFQ0ggIIrB1%2BAopuyL&c=SIGNOFF > >######################################################################## > >To unsubscribe from the ANCIENT-FOOD-TECH list, click the following link: >http://listserv.dartmouth.edu/scripts/wa.exe?TICKET=NzM1NDc1IEp1bGllLkEuSH >J1YnlAREFSVE1PVVRILkVEVSBBTkNJRU5ULUZPT0QtVEVDSMq24u3%2BOb7D&c=SIGNOFF ######################################################################## To unsubscribe from the ANCIENT-FOOD-TECH list, click the following link: https://listserv.dartmouth.edu/scripts/wa.exe?SUBED1=ANCIENT-FOOD-TECH