Dairy, Diet and Class During the South Levantine Iron Age II Period

Total Page:16

File Type:pdf, Size:1020Kb

Dairy, Diet and Class During the South Levantine Iron Age II Period University of Massachusetts Amherst ScholarWorks@UMass Amherst Doctoral Dissertations Dissertations and Theses November 2016 Clay Pot Cookery: Dairy, Diet and Class during the South Levantine Iron Age II Period Mary K. Larkum University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/dissertations_2 Part of the Archaeological Anthropology Commons Recommended Citation Larkum, Mary K., "Clay Pot Cookery: Dairy, Diet and Class during the South Levantine Iron Age II Period" (2016). Doctoral Dissertations. 754. https://doi.org/10.7275/9268347.0 https://scholarworks.umass.edu/dissertations_2/754 This Open Access Dissertation is brought to you for free and open access by the Dissertations and Theses at ScholarWorks@UMass Amherst. It has been accepted for inclusion in Doctoral Dissertations by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. Clay Pot Cookery: Dairy, Diet and Class during the South Levantine Iron Age II Period A Dissertation Presented by Mary K. Larkum Submitted to the Graduate School of the University of Massachusetts Amherst in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY September 2016 Anthropology © Copyright by Mary K. Larkum 2016 All rights reserved Clay Pot Cookery: Dairy, Diet and Class during the South Levantine Iron Age II Period A Dissertation Presented by MARY K. LARKUM Approved as to style and content by: __________________________________________ Michael O. Sugerman, Chair __________________________________________ Krista Harper, Member __________________________________________ Steven T. Petsch, Member __________________________________ Jacqueline L. Urla, Chair Anthropology For my daughter Emerald and for Mark. I got you. “The Bible never purports to provide dietary advice. Even the biblical food laws serve very different purposes than modern nutritional advice. Nevertheless, the Bible has much to say about food that deserves attention, such as the importance of sharing food with those less fortunate than ourselves.” - Nathan MacDonald ACKNOWLEDGMENTS I give my deepest thanks to the following people, academic departments, and institutions for the cooperation, mentorship and support extended to me throughout my doctorate. - The faculty, staff and students of the University of Massachusetts Amherst Anthropology Department - My Doctoral Committee: Dr. Michael Sugerman, Dr. Krista Harper, and Dr. Steven Petsch - The faculty, staff and students of the University of Massachusetts Amherst Biogeochemistry Laboratory including Dr. Mark Woodworth, Dr. David Finkelstein, and Dr. Jeffrey Salacup, Biogeochemistry Laboratory Supervisors - The Israel Antiquities Authority and Dr. Debi Ben-Ami for allowing me to sample ceramics from Gezer, Lachish, Tel Batash, Tell Qiri, and Yokne’am - the American Schools of Oriental Research and the Albright Institute for Archaeological Research, Jerusalem for awarding me a 2006/07 Educational and Cultural Affairs Fellowship, which enabled me to organize my project and collect dataset samples during the first year of my research. - the National Science Foundation Doctoral Dissertation Research Improvement Grant 1038273, which funded sample processing and travel to collect dataset samples. v I am particularly grateful to the excavation directors and staff who generously donated ceramic samples for use in this project and the institutions that sponsor them. Abila: Dr. Susan Ellis, Covenant Theological Seminary Megiddo: Dr. Israel Finkelstein, Dr. Eran Aire, Tel Aviv University Pella: Professor Stephen Bourke, the University of Sydney Rehov: Professor Amihai Mazar, Dr. Nava Panitz-Cohen, Hebrew University of Jerusalem Shechem: Professor Emeritus Rev. Dr. Edward “Ted” Campbell, the University of Toronto, Dr. Joseph Greene and Dr. Adam Aja, Harvard Semitic Museum Tall Zira’a: Professor Dieter Vieweger Tel Miqne-Ekron: Professor Seymour Gitin, Professor Emeritus Trude Dothan, Dr. Anna de Vincenz Tell en-Nasbeh: Dr. Aaron Brody, Ms. Rebecca Hisiger, Dr. Jeffrey Zorn, the Badè Museum of Biblical Archaeology, Pacific School of Religion Tell es-Safi/Gath: Dr. Aaron Meir, Dr. Louise Hitchcock, Bar Ilan University Tell Halif: Professor Oded Borowski, Dr. James Hardin, Cobb Institute of Archaeology, Mississippi State University, the Lahav Research Project Tel ‘Ira and Tel Malhata: Professor Itzhaq Beit-Arieh, Dr. Liora Freud, Tel Aviv University vi Beersheva: Prof. Oded Lipschits, Dr. Lily Singer-Avitz, Tel Aviv University Tall Umayri: Dr. Douglas Clark, La Sierra University, Madaba Plains Project Tall Jawa and Khirbat al-Mudayna: Professor P. M. Michèle Daviau, Wilfrid Laurier University Tall Jalul: Dr. R.W. Younker, Dr. Paul Ray Jr., Institute of Archaeology, Andrews University vii ABSTRACT CLAY POT COOKERY: DAIRY, DIET AND CLASS DURING THE SOUTH LEVANTINE IRON AGE II PERIOD SEPTEMBER 2016 MARY K. LARKUM, B.A., UNIVERSITY OF MASSACHUSETTS AMHERST M.Phil., CAMBRIDGE UNIVERSITY Ph.D., UNIVERSITY OF MASSACHUSETTS AMHERST Directed by: Professor Michael O. Sugarman Goody’s (1982) model of cooking and its relation to hierarchy posits a correlation between class and cuisine that is typical of societies practicing intensive agriculture and creating storable surpluses. This archaeological case study tests his model using gas chromatography/mass spectrometry (GC/MS) analyses to investigate ancient food remains (fatty acids) preserved in unglazed clay cooking ceramics from archaeological sites across the Iron Age II period (1000-586 BCE) kingdoms of the southern Levant. These kingdoms are known historically as Ammon, Aram (Aram-Damascus), Edom, Israel, Judah, Moab and Philistia. Samples from this time period and region are suitable for use in this research because archaeological evidence dating to the Iron Age II (1000- 586 BCE) indicates socially stratified populations practicing intensive agriculture. Laboratory results suggest differences in south Levantine clay pot cookery related to environment and to social hierarchy. viii TABLE OF CONTENTS Page ACKNOWLEDGMENTS ............................................................................................................... v ABSTRACT .................................................................................................................................. viii LIST OF TABLES .......................................................................................................................... xi LIST OF FIGURES ....................................................................................................................... xii LIST OF MAPS ............................................................................................................................ xiii CHAPTER 1. INTRODUCTION ........................................................................................................ 1 1.1 Common Approaches to the Archaeological Study of Animal Products ...................... 1 1.2 Modeling Foodways .................................................................................................... 12 1.3 The Goals of This Study ............................................................................................. 14 1.4 The Structure of this Study ......................................................................................... 15 2. METHODOLOGY ..................................................................................................... 18 2.1 Introduction To Organic Residues, Lipids and Fatty Acids ........................................ 18 2.2 Sample Collection ....................................................................................................... 25 2.3 Laboratory Processing ................................................................................................. 27 2.4 Site Descriptions ......................................................................................................... 31 3. ANALYSIS BY GAS CHROMATOGRAPHY/ MASS SPECTROMETRY ........ 62 3.1 Introduction ................................................................................................................. 62 3.2 The Dataset.................................................................................................................. 68 3.3 Conclusion................................................................................................................... 80 4. DATASET INTERPRETATION .............................................................................. 84 4.1 Implications Regarding Ancient Cooking ................................................................... 91 4.1.1 Evaluating the Model ............................................................................................... 92 4.1.2 Methodological Implications ................................................................................... 93 4.2 Suggestions for Future Research ................................................................................. 94 5. RESULTS SUMMARY .............................................................................................. 97 ix APPENDICES ......................................................................... see Supplemental Content 1. FATTY ACID DATA-ALL SAMPLES IN THE DATASET 2. FATTY ACID DATA – SAMPLES WITH FATTY ACIDS 3. FATTY ACID DATA – SAMPLES WITHOUT FATTY ACIDS 4. FATTY ACID DATA – CONTAMINATED SAMPLES 5. ANOVA DATA 6. ANOVA OUTPUT – STATISTICAL COMPARISONS 7. CORRELATION COEFFICIENTS
Recommended publications
  • The Oberlin Near East Study Collection in Context Julian Hirsch
    1 The Oberlin Near East Study Collection in Context *See page 4 for citation. Julian Hirsch 2 Acknowledgements In some ways the groundwork for my thesis and work on the ONESC Initiative began more than five years ago in a kitchen in Bala Cynwyd, Pennsylvania. I was meeting Dr. Elizabeth Bloch Smith for the first time and could scarcely have imagined that our meeting would lead to my participation in an archaeological excavation in Israel that summer. After my first excavation, I was hooked. The spring before I came to Oberlin was filled with weekly meetings, readings, and discussions with Liz. I learned so much in that time and appreciate her continued guidance and support. If Liz was responsible for exposing me to just how fascinating the archaeology of the southern Levant was, Dr. Jeffrey Blakely was the person who helped me find the path where I could follow my passion at Oberlin. I still have my notes from the first day of the January 2017 Winter Term. I was amazed by everything Jeff knew about the history of biblical archaeology at the college and the history of the collection. If anything inspired me throughout my work, it was hearing vivid stories from Jeff about sitting in Harry Thomas Frank’s classroom learning about archaeology. Jeff has truly been my partner at every step of the way. I’ve consulted him for advice numerous times. Jeff kindly provided invaluable suggestions that only a true veteran of the field could offer. To give credit to Jeff in two more areas, Jeff certainly inspired my interest in the history of biblical archaeology and during the Winter Term in 2017 assigned me to work on the Bab edh-Dhra’ collection of Early Bronze Age tomb pots.
    [Show full text]
  • Princess Signature Breakfast Cuisine Breakfast Specialties Fresh Starters
    Princess Signature Breakfast Cuisine Baked Blueberry French Toast French bread soaked in vanilla, cinnamon and blueberry egg batter, then baked to golden brown. Finished with a dusting of nutmeg, powder sugar and more blueberries. 9.99 Smoked Alaskan Salmon Benedict Copper River smoked salmon lox under two poached eggs and a sliced grilled tomato, topped with the Chef’s hollandaise sauce and capers atop an English muffin, served with a side of breakfast potatoes. 14.99 Breakfast Specialties The Alaskan Breakfast Two eggs with ham, bacon or reindeer sausage served with breakfast potatoes and your choice of toast or buttermilk biscuit. 10.99 Iditarod Scramble Three eggs scrambled with diced ham, onion and bell pepper. Garnished with shredded cheddar cheese and served with breakfast potatoes and your choice of a buttermilk biscuit or toast. 9.99 Alaskan Crab Quiche A delicate blend of roasted red peppers, fontina cheese and Alaskan crab. Served with fresh fruit. 10.99 Biscuits and Gravy Two fluffy buttermilk biscuits smothered in hearty, country-style sausage gravy. 6.99 On The Go Our speediest breakfast option. Two scrambled eggs, two strips of bacon, breakfast potatoes and a buttermilk biscuit. Please, no substitutes. 8.99 Fresh Starters Fresh Fruit Cup 4.29 Fresh Berry Yogurt Parfait 7.99 Bagel and Lox 11.99 -------------------------- = indicates healthier menu item Off The Griddle Alaskan Sourdough Pancakes Three special recipe sourdough cakes with whipped butter and warm syrup. 8.99 Blueberry Sourdough Pancakes Our Flavorful sourdough cakes loaded with ripe blueberries. 9.99 Omelets All omelets served with breakfast potatoes and your choice of a buttermilk biscuit or toast.
    [Show full text]
  • Our Day Will Come Heidi Moe Graviet Brigham Young University - Provo, [email protected]
    Criterion: A Journal of Literary Criticism Volume 11 Article 7 Issue 2 Fall 2018 December 2018 Our Day Will Come Heidi Moe Graviet Brigham Young University - Provo, [email protected] Follow this and additional works at: https://scholarsarchive.byu.edu/criterion Part of the English Language and Literature Commons BYU ScholarsArchive Citation Graviet, Heidi Moe (2018) "Our Day Will Come," Criterion: A Journal of Literary Criticism: Vol. 11 : Iss. 2 , Article 7. Available at: https://scholarsarchive.byu.edu/criterion/vol11/iss2/7 This Article is brought to you for free and open access by the All Journals at BYU ScholarsArchive. It has been accepted for inclusion in Criterion: A Journal of Literary Criticism by an authorized editor of BYU ScholarsArchive. For more information, please contact [email protected], [email protected]. “our day will come” Echoes of Nationalism in Seamus Heaney’s “Bogland” Moe Graviet On 5 October 1968, a civil rights march ended in bloodshed in the streets of Londonderry. This event sparked the begin- ning of the Irish “Troubles”—a civil conflict between Protestants loyal to British reign and nationalist Catholics that would span nearly thirty years. Seamus Heaney, an Irish poet living through the turbulent period, saw many parallels between the disturbing violence of the “Troubles” and the tribal violence of the Iron Age, exploring many of these tensions in his poetry. Poems such as “Tollund Man” and “Punishment” still seem to catch attention for their graphic—verging on obsessive—rendering of tribal vio- lence and exploration of age-old, controversial questions concerning civility and barbarism. Poetry became Heaney’s literary outlet for frustration as he struggled to come to terms with the plight of his nation.
    [Show full text]
  • April Breakfast Menu
    Gustine ISD Pancakes Syrup Sausage Milk and Juice Variety Served Daily Pineapple HOLIDAY HS Fresh Fruit Served Daily Juice Menu Subject to Change Milk Biscuits Pancake Wrap Breakfast Pizza Cinnamon Roll Gravy Syrup HOLIDAY Pears Eggs Yogurt Sausage Juice Bacon Mandarin Oranges Peaches Mixed Fruit Milk Juice Juice Juice Milk Milk Milk Pancakes Cheesy Toast Chicken-n-Biscuit Breakfast Bread Breakfast Burritos Bacon Sausage Peaches Yogurt Hashbrowns Pineapple Pears Juice Mixed Fruit Mandarin Oranges Syrup Juice Milk Juice Juice Juice Milk Milk Milk Milk Sausage Kolache Cheese Omelet Waffles Breakfast Pizza Donuts Yogurt Toast Sausage Mandarin Oranges Sausage Peaches Pineapple Syrup Juice Mixed Fruit Juice Juice Pears Milk Juice Milk Milk Juice Milk Milk Biscuit Pancakes Breakfast Burritos Gravy Breakfast Bread Sausage Hashbrowns Eggs Yogurt Bacon Syrup Mixed Fruit Pineapple HOLIDAY Pears Peaches Juice Juice Juice Juice Milk Milk Milk Milk Art contest deadline April 2 “Moon milk” The moon is more than 200,000 miles away from the Earth. At this distance it takes about three full days for astronauts to travel from the Earth’s surface to land on the moon. Because it is Earth’s closest neighbor, we have been able to gain more knowledge about it than any other body in the Solar System besides the Earth. The moon is also the brightest object in the night sky. Today, astronomers know that the moon is slowly moving away from the Earth. But at the rate it is traveling, about 1.5 inches per year, it will be lighting up our night sky for a long time.
    [Show full text]
  • Ben-Tor, Amnon, Ed I%E Archaeology of Ancient Israel. New Haven, CT: Yale University Press, 1992
    290 SEMINARY STUDIES 33 (AUTUMN 1995) might wish to understand definitely if the author opts for or against recapitulation, and they might feel that in some cases Bauckham seems to disregard microstructural studies. Nevertheless, this volume is very helpful and provides many fresh ins&ts into the Book of Revelation, its major themes, and its theology. The extensive bibliography is useful. Unfortunately, despite Bauckham's emphasis on OT sources, he omitted Decoding Revelations's Trumpets, in which J. Paulien develops a methodology for determining with high probability the OT sources in Revelation and the manner in which John uses them. Bauckham provides three indexes-one for the scriptural passages cited, another for ancient persons and places, and a third for modern authors. The Climax of Prophecy is worthy to be studied and owned by any serious student of the Apocalypse. 7 1726 Benningen Germany Ben-Tor, Amnon, ed i%e Archaeology of Ancient Israel. New Haven, CT: Yale University Press, 1992. xxi + 398 pp. $45.00. Edited by Amnon Ben-Tor of the Hebrew University of Jerusalem, The Archaeology of Ancient Israel was initially published as a Hebrew-language textbook in 1991. Now translated into English, it represents the collaboration of seven Israeli scholars, each contributing a chapter encompassing their period of specialization. In the introductory chapter, Amnon Ben-Tor provides a general overview of archaeology in the region, including a brief definition of archaeology, a background and history of the discipline as well as an overview of the geography and topography of Palestine. In his discussion of American and Israeli schools Ben-Tor provides a long list of archaeologists trained at the Hebrew University of Jerusalem along with their contributions in the field.
    [Show full text]
  • Status and Protection of Globally Threatened Species in the Caucasus
    STATUS AND PROTECTION OF GLOBALLY THREATENED SPECIES IN THE CAUCASUS CEPF Biodiversity Investments in the Caucasus Hotspot 2004-2009 Edited by Nugzar Zazanashvili and David Mallon Tbilisi 2009 The contents of this book do not necessarily reflect the views or policies of CEPF, WWF, or their sponsoring organizations. Neither the CEPF, WWF nor any other entities thereof, assumes any legal liability or responsibility for the accuracy, completeness, or usefulness of any information, product or process disclosed in this book. Citation: Zazanashvili, N. and Mallon, D. (Editors) 2009. Status and Protection of Globally Threatened Species in the Caucasus. Tbilisi: CEPF, WWF. Contour Ltd., 232 pp. ISBN 978-9941-0-2203-6 Design and printing Contour Ltd. 8, Kargareteli st., 0164 Tbilisi, Georgia December 2009 The Critical Ecosystem Partnership Fund (CEPF) is a joint initiative of l’Agence Française de Développement, Conservation International, the Global Environment Facility, the Government of Japan, the MacArthur Foundation and the World Bank. This book shows the effort of the Caucasus NGOs, experts, scientific institutions and governmental agencies for conserving globally threatened species in the Caucasus: CEPF investments in the region made it possible for the first time to carry out simultaneous assessments of species’ populations at national and regional scales, setting up strategies and developing action plans for their survival, as well as implementation of some urgent conservation measures. Contents Foreword 7 Acknowledgments 8 Introduction CEPF Investment in the Caucasus Hotspot A. W. Tordoff, N. Zazanashvili, M. Bitsadze, K. Manvelyan, E. Askerov, V. Krever, S. Kalem, B. Avcioglu, S. Galstyan and R. Mnatsekanov 9 The Caucasus Hotspot N.
    [Show full text]
  • 2 the Assyrian Empire, the Conquest of Israel, and the Colonization of Judah 37 I
    ISRAEL AND EMPIRE ii ISRAEL AND EMPIRE A Postcolonial History of Israel and Early Judaism Leo G. Perdue and Warren Carter Edited by Coleman A. Baker LONDON • NEW DELHI • NEW YORK • SYDNEY 1 Bloomsbury T&T Clark An imprint of Bloomsbury Publishing Plc Imprint previously known as T&T Clark 50 Bedford Square 1385 Broadway London New York WC1B 3DP NY 10018 UK USA www.bloomsbury.com Bloomsbury, T&T Clark and the Diana logo are trademarks of Bloomsbury Publishing Plc First published 2015 © Leo G. Perdue, Warren Carter and Coleman A. Baker, 2015 All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage or retrieval system, without prior permission in writing from the publishers. Leo G. Perdue, Warren Carter and Coleman A. Baker have asserted their rights under the Copyright, Designs and Patents Act, 1988, to be identified as Authors of this work. No responsibility for loss caused to any individual or organization acting on or refraining from action as a result of the material in this publication can be accepted by Bloomsbury or the authors. British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library. ISBN: HB: 978-0-56705-409-8 PB: 978-0-56724-328-7 ePDF: 978-0-56728-051-0 Library of Congress Cataloging-in-Publication Data A catalogue record for this book is available from the British Library. Typeset by Forthcoming Publications (www.forthpub.com) 1 Contents Abbreviations vii Preface ix Introduction: Empires, Colonies, and Postcolonial Interpretation 1 I.
    [Show full text]
  • Mamweb: Regional Styles of Thai Cuisine
    Regional Styles of Thai Cuisine: Thailand is comprised of four main culinary regions, each with their own specialties, and each having slight deviations in flavor profile from that of the Central region, which is considered by most to be the ‘classic’ Thai culinary style. The variations are caused by differences in ethnicity, cultural background, geography, climate, and to some extent, politics. Each ethnographic group can lay claim to dishes which are known nationwide, whether they originated with the Chinese immigrants from Hainan, Fujian, Guangzhou, or Yunnan, the Sunni Muslim Malays or animist Moken sea gypsies in the South, the Mon of the west-Central, the Burmese Shan in the North, the Khmer in the East, or the Lao in the Northeast. Geography and climate determine what can be grown and harvested, and whether the aquatic species consumed in the region are derived from the sea or freshwater. The cuisine of Northeastern Thailand: Aahaan Issan: Issan (also written as Isaan, Isarn, Esarn, Isan) is Thailand’s poorest region, both economically and agriculturally. It is plagued by thin soils, with an underlying layer of mineral salts (mineral salt is harvested and exported country wide). The weather is a limiting factor in agricultural production: it is hotter and dryer during the dry season, and rains can easily become floods, since it is basically a large flat plateau (the Khorat Plateau), hemmed-in by mountain ranges to the west and the south. Watersheds are limited and flow into the Mekong, which serves as a transportation link for trade. Marshes and temporary lakes appear during the rainy season.
    [Show full text]
  • Generation of Two New Radiocarbon Standards for Compound-Specific
    Radiocarbon, Vol 63, Nr 3, 2021, p 771–783 DOI:10.1017/RDC.2021.15 © The Author(s), 2021. Published by Cambridge University Press for the Arizona Board of Regents on behalf of the University of Arizona. This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited. GENERATION OF TWO NEW RADIOCARBON STANDARDS FOR COMPOUND-SPECIFIC RADIOCARBON ANALYSES OF FATTY ACIDS FROM BOG BUTTER FINDS Emmanuelle Casanova1 • Timothy D J Knowles1,2 • Isabella Mulhall3 • Maeve Sikora3 • Jessica Smyth4 • Richard P Evershed1,2* 1Organic Geochemistry Unit, School of Chemistry, University of Bristol, Cantock’s Close, BS8 1TS, Bristol, UK 2Bristol Radiocarbon Accelerator Mass Spectrometry Facility, University of Bristol, 43 Woodland Road, Bristol, UK 3National Museum of Ireland, Kildare Street, Dublin 2, Ireland 4School of Archaeology, University College Dublin, Newman Building, Belfield, Dublin 4, Ireland ABSTRACT. The analysis of processing standards alongside samples for quality assurance in radiocarbon (14C) analyses is critical. Ideally, these standards should be similar both in nature and age to unknown samples. A new compound-specific approach was developed at the University of Bristol for dating pottery vessels using palmitic and stearic fatty acids extracted from within the clay matrix and isolated by preparative capillary gas chromatography. Obtaining suitable potsherds for use as processing standards in such analyses is not feasible, so we suggest that bog butter represents an ideal material for such purposes. We sampled ca.
    [Show full text]
  • Neo-Assyrian Treaties As a Source for the Historian: Bonds of Friendship, the Vigilant Subject and the Vengeful KingS Treaty
    WRITING NEO-ASSYRIAN HISTORY Sources, Problems, and Approaches Proceedings of an International Conference Held at the University of Helsinki on September 22-25, 2014 Edited by G.B. Lanfranchi, R. Mattila and R. Rollinger THE NEO-ASSYRIAN TEXT CORPUS PROJECT 2019 STATE ARCHIVES OF ASSYRIA STUDIES Published by the Neo-Assyrian Text Corpus Project, Helsinki in association with the Foundation for Finnish Assyriological Research Project Director Simo Parpola VOLUME XXX G.B. Lanfranchi, R. Mattila and R. Rollinger (eds.) WRITING NEO-ASSYRIAN HISTORY SOURCES, PROBLEMS, AND APPROACHES THE NEO- ASSYRIAN TEXT CORPUS PROJECT State Archives of Assyria Studies is a series of monographic studies relating to and supplementing the text editions published in the SAA series. Manuscripts are accepted in English, French and German. The responsibility for the contents of the volumes rests entirely with the authors. © 2019 by the Neo-Assyrian Text Corpus Project, Helsinki and the Foundation for Finnish Assyriological Research All Rights Reserved Published with the support of the Foundation for Finnish Assyriological Research Set in Times The Assyrian Royal Seal emblem drawn by Dominique Collon from original Seventh Century B.C. impressions (BM 84672 and 84677) in the British Museum Cover: Assyrian scribes recording spoils of war. Wall painting in the palace of Til-Barsip. After A. Parrot, Nineveh and Babylon (Paris, 1961), fig. 348. Typesetting by G.B. Lanfranchi Cover typography by Teemu Lipasti and Mikko Heikkinen Printed in the USA ISBN-13 978-952-10-9503-0 (Volume 30) ISSN 1235-1032 (SAAS) ISSN 1798-7431 (PFFAR) CONTENTS ABBREVIATIONS ............................................................................................................. vii Giovanni Battista Lanfranchi, Raija Mattila, Robert Rollinger, Introduction ..............................
    [Show full text]
  • Three Conquests of Canaan
    ÅA Wars in the Middle East are almost an every day part of Eero Junkkaala:of Three Canaan Conquests our lives, and undeniably the history of war in this area is very long indeed. This study examines three such wars, all of which were directed against the Land of Canaan. Two campaigns were conducted by Egyptian Pharaohs and one by the Israelites. The question considered being Eero Junkkaala whether or not these wars really took place. This study gives one methodological viewpoint to answer this ques- tion. The author studies the archaeology of all the geo- Three Conquests of Canaan graphical sites mentioned in the lists of Thutmosis III and A Comparative Study of Two Egyptian Military Campaigns and Shishak and compares them with the cities mentioned in Joshua 10-12 in the Light of Recent Archaeological Evidence the Conquest stories in the Book of Joshua. Altogether 116 sites were studied, and the com- parison between the texts and the archaeological results offered a possibility of establishing whether the cities mentioned, in the sources in question, were inhabited, and, furthermore, might have been destroyed during the time of the Pharaohs and the biblical settlement pe- riod. Despite the nature of the two written sources being so very different it was possible to make a comparative study. This study gives a fresh view on the fierce discus- sion concerning the emergence of the Israelites. It also challenges both Egyptological and biblical studies to use the written texts and the archaeological material togeth- er so that they are not so separated from each other, as is often the case.
    [Show full text]
  • Exploring International Cuisine Reference Book
    4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe .......................................................................................................................................
    [Show full text]