By Peter Altmann, Janling Fu
This quantity brings jointly the paintings of students utilizing a number of methodologies to enquire the prevalence, importance, and meanings of feasting and foodways within the texts and cultural-material environments of the Hebrew Bible and the traditional close to East. therefore, it serves as either an advent to and explication of this rising box. The choices variety from the third-millennium Early Dynastic interval in Mesopotamia to the increase of a brand new food within the Islamic interval and transverse geographical destinations similar to southern Iraq, Syria, the Aegean, and particularly the southern Levant.
The energy of this assortment lies within the many disciplines and methodologies that come jointly. Texts, pottery, faunal reviews, iconography, and anthropological idea are all accorded a spot on the desk in finding the significance of feasting as a symbolic, social, and political perform. numerous essays exhibit either new archaeological methodologies zooarchaeological bone research and spatial research and classical equipment equivalent to iconographic experiences, ceramic chronology, cultural anthropology, and composition-critical textual research.
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Additional info for Feasting in the Archaeology and Texts of the Bible and the Ancient Near East
1 Kings 1). Within the fact-and-symbol dialectic constructed on the framework of the household, feasting interacted with the regular practice of domestic meals to set in place the mechanisms for further transformations—in this case, for Israelite society. The table of the king, in The Age of Solomon: Scholarship at the Turn of the Millennium (ed. L. K. 43). Wiseman points to a similar dedicatory act of Sennacherib for his palace at Nineveh (“A New Stele,” 29, citing D. D. Luckenbill, The Annals of Sennacherib [OIP 2; Chicago: University of Chicago Press, 1924] 116, II 65–76).
G. Morony; Burlington, VT: Ashgate Variorum, 2002) 273–84. 11. A. M. Watson, “The Arab Agricultural Revolution,” 261; Nasrallah, Annals of the Caliphs’ Kitchens, 30–33. Ibid. Dining on Meat in the Ancient Mediterranean World 37 viving cookbook was compiled in the tenth century by Ibn Sayyar al-Warraq. 13 Although early Islamic recipes call for some meat to be grilled, stews were especially popular. 15 Sometimes rice or wheat was cooked in the broth with the other ingredients. The complexity typical of early Islamic cooking is illustrated by a recipe provided by al-Murraq for a popular dish of Persian origin called sikbaj: 16 Take choice cuts of beef such as the innards, top back, lower neck, or the inner thighs, and shoulders.
For soapstone vessels, see Magness, “Early Islamic Pottery,” 124; Nasrallah, Annals of the Caliphs’ Kitchens, 84–85. 38 Jodi Magness diaphragm, skirt steaks, small intestines, large intestines, omasum, and the coiled part of small intestines. Put all these meats in a soapstone pot after you wash them and cut them into equal parts [and boil them in wine vinegar and water]. When they are almost done, take them out and put them on a plate. Choose some excellent plump chickens, [clean them,] and put them in the pot with a fresh batch of wine vinegar, [return the almost-cooked meat,] and let them cook.