Abstract
The article underlines the importance of barley in the ancient North African diet, looking at a specific contemporary food, bsisa. This is made from green barley, toasted, ground, and mixed with spices and water and oil into a sort of porridge. It constituted an important resource for a time of year when stocks of other grains might be running low. The porridge is made by rubbing the ground grain against the side of the bowl while water is added in a thin stream. It is suggested that the ARS form 91, which had a long series of predecessors in North African ceramics, was an ideal form for the making and consumption of bsisa. Wear analysis of some specimens seems to support this conclusion.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
