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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
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