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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.
Jill L. Baker is an Independent Researcher in Ancient Near Eastern Archaeology and has taught as a Faculty Fellow (adjunct) in the Honors College at Florida International University and in the Religious Studies Department (adjunct) at the University of Miami, USA. She is the author of The Funeral Kit: Mortuary Practices in the Archaeological Record, Technology of the Ancient Near East: From the Neolithic to the Early Roman Period and co-author of The Greensboro Blockhouse Project: An Historical and Archaeological Investigation in Greensboro, Vermont.
1. Introduction; 2. The Secret Life of Food; 3. The Ancient Kitchen - Near Eastern Style; 4. Hearths; 5. Stoves, Cooking Ranges, Portable Grills, Braziers; 6. Ovens; 7. Andirons; 8. Fuel for the Fire; 9. The Daily Grind: Grinding and Milling; 10. Cookware, Bakeware, Utensils, Diningware, and Serviceware; 11. Refrigeration; 12. Bread and Beer; 13. Cooks, Recipes, and Cookbooks; 14. Washing Up; 15. Summary and Discussion.
