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: >> >> 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: > > http://listserv.dartmouth.edu/scripts/wa.exe?TICKET=NzM1NDc2IGFsYS5yYWJpbm92aWNoQEdNQUlMLkNPTSBBTkNJRU5ULUZPT0QtVEVDSKZKoQPu7SWR&c=SIGNOFF > 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: > > http://listserv.dartmouth.edu/scripts/wa.exe?TICKET=NzM1NDc2IGFsYS5yYWJpbm92aWNoQEdNQUlMLkNPTSBBTkNJRU5ULUZPT0QtVEVDSKZKoQPu7SWR&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