Dear all,
As Levantine baking have been mentioned, please note that baking trays are seen in the MB, LB and Iron Age, in various contexts in the Southern Levant. As to the Iron Age, while they are more common in Israelite and Judahite sites, they can be found in small numbers at Philistine sites as well (such as at Tell es-Safi/Gath where I excavate). Do note that these trays all have incisions - usually on the "outer" convex side - supposedly to facilitate removing a flat baked bread. As far as I know, this interpretation has never been proven without doubt.

Best
Aren Maeir



On Sun, Aug 3, 2014 at 7:21 PM, Alla Rabinovich <[log in to unmask]> wrote:
​​​
 baking tray
​​
 Qeiyafa report
​​​
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


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

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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


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

To unsubscribe from the ANCIENT-FOOD-TECH list, click the following link:
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--
Prof. Aren M. Maeir
Director, The Tell es-Safi/Gath Archaeological Project
Co-editor, Israel Exploration Journal
Address:
The Institute of Archaeology
The Martin (Szusz) Department of Land of Israel Studies and Archaeology
Bar-Ilan University
Ramat-Gan 529002, ISRAEL
Contact:
[log in to unmask]; [log in to unmask]
(h) ++972-2-6710404
(c) ++972-54-6205082
(w) ++972-3-5318350
(f) ++972-3-6354941
Webpage:
http://gath.wordpress.com
 
Whenever a theory appears to you as the only possible one, take this as a sign that you have neither understood the theory nor the problem which it was intended to solve.
Karl Popper. Objective Knowledge: An Evolutionary Approach (1972)

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