Abstract

The present paper deals with baking techniques and tools for the production of bread from Ancient Near Eastern archaeological contexts. The aim is to understand when grain doughs started to be cooked in the Near East, how they were produced and what they looked like. Ingredients, ancient utensils, and baking techniques are investigated as well as ethnographic analogies suggested. The analysis is further enriched by a comparison with techniques and tools attested in historical periods and in ancient texts, including baking moulds and recipes. This contributes to the identification and understanding of the technological differences between varying bread-baking installations existing in the Ancient Near East that often are not differentiated in the literature, for which we instead suggest distinct contexts of use.

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