Ancient clay cooking pots in the southern Levant are unappealing,
rough pots that are not easily connected to meals known from
ancient writings or iconographic representations. To narrow the gap
between excavated sherds and ancient meals, the approach adopted in
this study starts by learning how food traditionally was processed,
preserved, cooked, stored, and transported in clay containers. This
research is based on the cookware and culinary practices in
traditional societies in Cyprus and the Levant, where people still
make pots by hand.Clay pots were not only to cook or hold foods.
Their absorbent and permeable walls stored memories of food
residue. Clay jars were automatic yogurt makers and fermentation
vats for wine and beer, while jugs were the traditional water
coolers and purifiers. Dairy foods, grains, and water lasted longer
and/or tasted better when stored or prepared in clay pots. Biblical
texts provide numerous terms for cookware without details of how
they looked, how they were used, or why there are so many different
words.Recent studies of potters for over a century in the southern
Levant provide a wealth of names whose diversity helps to delineate
the various categories of ancient cookware and names in the text.
Ancient Cookware from the Levant begins with a description of five
data sources: excavations, ancient and medieval texts, 20th century
government reports, early accounts of potters, and
ethnoarchaeological studies. The final section focuses on the
shape, style, and manufacture of cookware for the past 12,000
years. For archaeologists, changes in cooking pot morphology offer
important chronological information for dating entire assemblages,
from Neolithic to recent times. The survey of pot shapes in Israel,
Palestine, and Jordan presents how different shapes were made and
used.
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