Cooking pots as an indicator of cultural relations between Levantine peoples in Late Bronze and Iron Ages. = Quaderni di Archeologia Fenicio-Punica IV

Presenta i risultati della tesi di dottorato di Federica Spagnoli. Il volume è stato presentato al pubblico dal Prof. Piero Bartoloni in occasione della IX Giornata Romana di Studi Moziesi "Antonia Ciasca", tenuta il 25 febbraio 2011 nell’Odeion del Museo dell’Arte Classica alla Sapienza di Roma. Pp. 336; 24 x 21 cm; illustrazioni b/n; = Quaderni di Archeologia Fenicio-Punica IV, presents the results of the PHD thesis of Federica Spagnoli. The book was presented to the public by Prof. Piero Bartoloni on.Indice dei contenuti
CONTENTS 
PREFACE 
ACKNOWLEDGEMENTS 
1. PRELIMINARY REMARKS 

1.1. Introduction: the cooking pots 


1.1.1. Physical characteristics



1.1.2. Morphology and technology


1.2. Cooking pots in the Levant and Cyprus: state of art and proposals of classification


1.3. Aims and methods of the research

2. TIPOLOGY 

2.1. Principles of shape discrimination


2.2. Terminology of the basic vessel parts



2.2.1. The rim 


2.2.2. The neck 


2.2.3. The body 


2.2.4. The base 

2.3. Tipology and distribution



2.3.1. Open cooking pots (1000) 



2.3.1.1. Carinated open cooking pots (1100) 


2.3.1.2. Open cooking pots with squatted body (1200) 
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2.3.1.3. Open cooking pots with tapered body (1500) 


2.3.2. Closed cooking pots (2000) 
2.3.2.1. Closed cooking pots with squatted body (2200) 
2.3.2.2. Closed cooking pots with globular body (2300) 
2.3.2.3. Closed cooking pots with sack-shaped body (2400) 
2.3.3. Cooking jugs (3000) 
2.3.3.1. Cooking jugs with biconical and slightly carinated body (3100) 
2.3.3.2. Cooking jugs with globular body (3300) 
2.3.3.3. Cooking jugs with tapered body (3500) 
2.3.4. Pans (4000) 
2.3.4.1. Carenated or hemispherical pans (4100) 
2.3.4.2. Cooking dishes (4200) 
3. IDENTITY AND DIVERSITY 
3.1. Diachronic analysis of typologies: distribution and chronology

3.1.1. Open cooking pots: series 1100, 1200, 1500 
3.1.2. Closed cooking pots: series 2200, 2300, 2400 
3.1.3. Cooking jugs: series 3100, 3300, 3500 
3.2. Cultural and historical implications

3.2.1. Canaanite open cooking pots and cooking jugs: continuity and changes

3.2.2. Luxury production and cooking jugs: distribution data and cultural implications

3.2.3. Cooking methods and kitchen installations

3.2.4. The emergence of closed cooking pots and its significance

4. FINAL REMARKS

4.1. Cooking pots between tradition and innovation

4.2. Cooking pots: a typological overview and diachronic developing

4.2.1. Cyprus 
4.2.2. The Levant

4.3. Diversity, cultural boundary and ethnos: a terminological note

4.4. Cooking pots as an ethnic marker: archaeological evidences and working hypotheses

5. BIBLIOGRAPHY 
6. CATALOGUE AND PLATES