London/Ancient Cookware, Introduction.

Ancient clay cooking pots in the southern Levant are rough in texture and not easily associated with meals known from ancient writings or iconographic representations. To narrow the gap between excavated sherds and ancient meals, the approach adopted in Ancient Cookware from the Levant starts by examining the way food is traditionally processed, preserved, cooked, and stored in clay containers. This research is based on the cookware and culinary practices in traditional societies in Cyprus and the Levant, where a handful of people still make pots by hand.