Ancient Cookware from the Levant

Gloria London received her Ph.D from the University of Arizona in 1985. She is the author of Traditional Pottery of Cyrpus (1990, Philipp von Zabern) and Ancient Ammonites and Modern Arabs (1997, ACOR).

• Preface Introduction Part I: Traditional Ceramics in the Levant and Cyprus1.The Levantine Corridor and Cyprus - Geographical Parameters2. Ancient Data Sources: Excavations and Ancient Texts3. Modern Data Sources: Government Reports, Early Visitors, and Ethnoarchaeology4. Ceramic Ethnoarchaeology5. Clay Deposits, Traditional Mining, and Clay Preparation in Cyprus6. Manufacturing Technique for Cypriot Red Clays 7. Traditional Firing Techniques for Ceramics 8. How to Treat Clay Pots Prior to Use with Food9. Making Breads, Roasting Grains, and Cooking Other Food 10. Foods Processed, Preserved, Distilled, or Transported in Ceramics 11. How to Clean Clay Pots Part II: Ancient Manufacturing Techniques for Cookware12. Ancient Clay Containers to Process, Cook, and Preserve Food 13. Ancient Manufacturing Techniques and Clay Bodes Part III: Cookware through the Ages14. Neolithic and Chalcolithic Cookware 15. Early Bronze Age Cookware 16. Middle and Late Bronze Age Cookware 17. Iron Age and Persian Era Cookware 18. Classical Era Cookware 19. Medieval Era Cookware 20. Late Ottoman/Mandate and Recent Wheel-thrown Ceramics 21. Late Ottoman/Mandate and Recent Handmade Ceramics 22. Implications of Ethnoarchaeological Studies for Ancient Cookware Glossary