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Culinary Technology of the Ancient Near East discusses the technical aspects of meal preparation, cooking, and baking in the ancient Near East, exploring a wide range of topics including kitchens, cooking equipment, cooking and baking vessels, and serving and eating utensils. Chapters explore and describe the culinary technologies and techniques employed by the peoples of the ancient Near East from the Neolithic to the Early Roman period, considering their unique and pioneering contributions to the development and evolution of gastronomic devices and apparatus and highlighting some of the foods prepared by them, recognizing their application and influence in contemporary cooking and baking. Baker brings together in a single volume what is known about the culinary technology of the ancient Near East based on the archaeological, textual, historic, and scientific data drawn from a wide range of studies and discusses this data in terms of its cultural, historic, and socio-economic context. She emphasizes these technologies as the foundation upon which modern culinary technology is based and applies relevant ancient techniques to modern systems. Overall, the volume acknowledges the ingenuity of the ancient mind in order to understand their culinary technology, which in turn helps us better understand our own and apply these, and new, ideas to the present and future. This is a fascinating study suitable for students and scholars working on food and households in the ancient Near East, as well as those working on the history of food, cooking and dining, and the history of technology more broadly.
Culinary Technology of the Ancient Near East discusses the technical aspects of meal preparation, cooking, and baking in the ancient Near East, exploring a wide range of topics including kitchens, cooking equipment, cooking and baking vessels, and serving and eating utensils. Chapters explore and describe the culinary technologies and techniques employed by the peoples of the ancient Near East from the Neolithic to the Early Roman period, considering their unique and pioneering contributions to the development and evolution of gastronomic devices and apparatus and highlighting some of the foods prepared by them, recognising their application and influence in contemporary cooking and baking. Baker brings together in a single volume what is known about the culinary technology of the ancient Near East based on the archaeological, textual, historic, and scientific data drawn from a wide range of studies, and discusses this data in terms of its cultural, historic, and socio-economic context. She emphasizes these technologies as the foundation upon which modern culinary technology is based and applies relevant ancient techniques to modern systems. Overall, the volume acknowledges the ingenuity of the ancient mind in order to understand their culinary technology, which in turn helps us to better understand our own and apply these, and new, ideas to the present and future. This is a fascinating study suitable for students and scholars working on food and households in the ancient Near East, as well as those working on the history of food, cooking and dining, and the history of technology more broadly.
Employing a wide variety of sources, this book discusses innovations in food processing and preservation from the Palaeolithic period through the late Roman Empire. All through the ages, there has been the need to acquire and maintain a consistent food supply leading to the invention of tools and new technologies to process certain plant and animal foods into different and more usable forms. This handbook presents the results of the most recent investigations, identifies controversies, and points to areas needing further work. It is the first book to focus specifically on ancient food technology, and to discuss the integral role it played in the political, economic, and social fabric of ancient society. Fully documented and lavishly illustrated with numerous photographs and drawings, it will appeal to students and scholars of both the arts and the sciences.
Peoples of the distant past lived comfortably in cities that boasted well-conceived urban planning, monumental architecture, running water, artistic expression, knowledge of mathematics and medicine, and more. Without the benefits of modern technology, they enjoyed all the accoutrements of modern civilization. Technology of the Ancient Near East brings together in a single volume what is known about the technology behind these acheivements, based on the archaeological, textual, historic, and scientific data drawn from a wide range of sources, focusing on subjects such as warfare, construction, metallurgy, ceramics and glass, water management, and time keeping. These technologies are discussed within the cultural, historic, and socio-economic contexts within which they were invented and the book emphasises these as the foundation upon which modern technology is based. In so doing, this study elucidates the ingenuity of ancient minds, offering an invaluable introduction for students of ancient technology and science.
The history of science is a story of human discovery--intertwined with religion, philosophy, economics and technology. The fourth in a series, this book covers the beginnings of the modern world, when 16th-century Europeans began to realize that their scientific achievements surpassed those of the Greeks and Romans. Western Civilization organized itself around the idea that human technological and moral progress was achievable and desirable. Science emerged in 17th-century Europe as scholars subordinated reason to empiricism. Inspired by the example of physics, men like Robert Boyle began the process of changing alchemy into the exact science of chemistry. During the 18th century, European society became more secular and tolerant. Philosophers and economists developed many of the ideas underpinning modern social theories and economic policies. As the Industrial Revolution fundamentally transformed the world by increasing productivity, people became more affluent, better educated and urbanized, and the world entered an era of unprecedented prosperity and progress.
Food and feasting are key themes in the Hebrew Bible and the culture it represents. The contributors to this handbook draw on a multitude of disciplines to offer an overview of food in the Hebrew Bible and ancient Israel. Archaeological materials from biblical lands, along with the recent interest in ethnographic data, a new focus in anthropology, and emerging technologies provide valuable information about ancient foodways. The contributors examine not only the textual materials of the Hebrew Bible and related epigraphic works, but also engage in a wider archaeological, environmental, and historical understanding of ancient Israel as it pertains to food. Divided into five parts, this handbook examines and considers environmental and socio-economic issues such as climate and trade, the production of raw materials, and the technology of harvesting and food processing. The cultural role of food and meals in festivals, holidays, and biblical regulations is also discussed, as is the way food and drink are treated in biblical texts, in related epigraphic materials, and in iconography.
"Greek archaeologist Soultana Maria Valamoti takes readers on a culinary journey in her synthesis of plant foods and culinary practices of Neolithic and Bronze Age Greece. Plant foods were the main ingredients of daily meals in prehistoric Greece and most likely of special dishes prepared for feasts and rituals. For more than thirty years, Valamoti has been analyzing a large body of archaeobotanic data that spans 7,000 years from the Neolithic to Bronze Age and that was retrieved from nearly one hundred sites in mainland Greece and the Greek islands. This book also reflects experimentation and research of ancient written sources. Her approach allows an exploration of culinary variability through time. The thousands of charred seeds identified from occupation debris correspond to minuscule time capsules. She is able to document changes from the cooking of the first farmers to the sophisticated cuisines of the elites who inhabited palaces in the first cities of Europe in the south of Greece during the Late Bronze Age. Along the way, she explains the complex processes for the addition of new ingredients (such as millet and olives), condiments, sweet tastes, and complex recipes. "Ancient Grains" also explores regional variability and diversity. Rich chapters are devoted to overviewing plantstuffs in their spatial and temporal distribution, with ritual and symbolic significance noted, and also to broader themes and practices. The main chapters are on bread/cereals, pulses, oils, fruit and nuts, fermented brews, healing foods, cooking, and identity. Valamoti also offers insight into engaging in public archaeology and provides recipes that incorporate ancient plant ingredients and connect prehistory to the present in a critical way. Finally, a thorough bibliography also includes archaeobotanical publications in Greek. Copious color and black and white photos enhance the text"--
A COMPANION TO THE ARCHAEOLOGY OF THE ANCIENT NEAR EAST A Companion to the Archaeology of the Ancient Near East is a comprehensive and authoritative overview of ancient material culture from the late Pleistocene to Late Antiquity. This expansive two-volume work includes 58 new essays from an international community of ancient Near East scholars. With coverage extending from Asia Minor, the eastern Mediterranean, and Egypt to the Caucasus, Central Asia, and the Indo-Iranian borderlands, the book highlights the enormous variation in cultural developments across roughly 11,000 years of human endeavor. In addition to chapters devoted to specific regions and particular periods, many contributors concentrate on individual industries and major themes in ancient Near Eastern archaeology, ranging from metallurgy and agriculture to irrigation and fishing. Controversial issues, including the nature and significance of the antiquities market, ethical considerations in archaeological praxis, the history of the foundation of departments of antiquities, and ancient attitudes towards the past, make this a unique collection of studies that will be of interest to scholars, students, and interested readers alike.
In this magisterial work the history of the peoples of Palestine from the earliest times to Alexander's conquest is thoroughly sifted and interpreted. All available source material-textural, epigraphic, and archeological-is considered, and the approach taken aims at a dispassionate reconstruction of the major epochs and events by the analysis of social, political, military, and economic phenomena. The book, chronologically structured, is indispensable for the study of the Hebrew Bible and of the ancient Near East.
This open access book attempts to show that an examination of the list’s formal features has the potential to produce genuine insights into the production of knowledge, the poetics of literature and the composition of visual art. Following a conceptual introduction, the twelve single-authored chapters place the list in a variety of well-researched contexts, including ancient Roman historiography, medieval painting, Enlightenment periodicals, nineteenth-century botanical geography, American Beat poetry and contemporary photobooks. With its interdisciplinary approach, this book is a unique contribution to an emerging field dedicated to the study of lists.