Ancient cookware from the Levant an ethnoarchaeological perspective
Guardado en:
| Autor principal: | |
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| Formato: | Libro |
| Lenguaje: | inglés |
| Publicado: |
Sheffield ; Bristol, CT :
Equinox Publishing Ltd.,
2016.
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| Colección: | Worlds of the ancient Near East and Mediterranean
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| Materias: | |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
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Tabla de Contenidos:
- Traditional ceramics in the Levant and Cyprus
- The Levantine Corridor and Cyprus: geographical parameters
- Ancient data sources: excavations and ancient texts
- Modern data sources: government reports, early visitors, and ethnoarchaeology
- Ceramic ethnoarchaeology
- Clay deposits, traditional mining, and clay preparation in Cyprus
- Manufacturing technique for Cypriot red clays
- Traditional firing techniques for ceramics
- How to treat clay pots prior to use with food
- Making breads, roasting grains, and cooking other food
- Foods processed, preserved, distilled, or transported in ceramics
- How to clean clay pots
- Part II Ancient manufacturing techniques for cookware
- Ancient clay containers to process, cook, and preserve food
- Ancient manufacturing techniques and clay bodies
- Part III Cookware through the ages
- Neolithic and Chalcolithic cookware
- Early Bronze Age cookware
- Middle and late Bronze Age cookware
- Iron Age and Persian era cookware
- Classical era cookware
- Medieval era cookware
- Late Ottoman/Mandate and recent wheel-thrown ceramics
- Late Ottoman/Mandate and recent handmade ceramics
- Implications of ethnoarchaeological studies for ancient cookware.