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AND
EAT, DRINK
THE
MEDITERRAN
DIET
by OdedBorowski
Diet."Long
be of particularinterestto Near Easternarchaeologists
is theso-called"Mediterranean
Diet
knownin medicalcirclesas the healthiestand bestsuitedfor weightcontrol,theMediterranean
has also beenlaudedfor itspositiveeffectson theprevention
of coronaryheartdiseaseandcancer.Almostdaily
onereadsreports
on thesalutarynutritional
flourandsheep
effectsof oliveoil,redwine,lentils,stoneground
andgoatsmilk,callingtomindthebasicstaplesof theancientpeoplesof theMediterranean
basin.
in theBibleaswellasrecords
Weknowfromseveralreferences
fromelsewherein the regionthatobesitydidexistandmayhave
been a signof privilege-or at leasta logicalresultof it. Eglon,
kingof Moab,wasdescribedas a "veryfat man"in Judges3:17
andthe upper-class
womenof Samariaarecalled"Bashan
cows"
in Amos4:1. In addition,the Queenof Puntwasdepictedin
the templeof Hatshepsutat Deirel-Bharias a corpulentfigure.
Althoughthese arenot favorableimages,beingheavyof jowl
andhavingthe sidesbulgewithfat (Job15:27),seemsto have
also been a markof prosperity,as indicatedby the utterance
attributed
to Moses:"Jacobate andwaswellfed,Jeshurun
grew
fat andbloatedandsleek"(Deut32:15).
TheMediterranean
DietToday
Whatdidthe IsraelitesEat?
Eating well was always important as implied by
Deuteronomy: "Andyou shall eat, be satiated and bless
YHWHyourGodforthe good landhe has givenyou"(Deut
on
cancershatsdecreasedas a resultof thegn)wingreliability
on
than
and
cereals
rather
the
out
ancient
Indiscussing meritsof
vegetables fruit; energyoutput
foodways,Braunpoints
is
low thus leadingto deficiencyof
until
the
decades
twentieth
there
the
wias
food
for
procurement
first
of
century,
tlhat,
no knowledgeof calories,proteinsor vitamins.Nevertheless, skeletalmuscleand to insulinresistance
followedby diabetes;
he says, it is clear that among the ancient culturesof the increasein dietaryfat (saturatedand trausfattyacids)raises
Mediterraneanregion"observation
had led to soundviews cholesterollevelsleadingto coronarydisease;dietarychanges
on thenourishing,
laxative,andemullientproperties
of certain lead to DHA deficiency,whichaffectsthe brainand causes
a debilitating
depression,
disorder.2
neuropsychiatric
foo(dsand ,onthe meritsof moderatefood consumptionand umipolar
balancedliving,"'whichmayexplainwhynumornnutritionists The "ModernMediterranean Diet" is reminiscentof
are so interestedin thisdiet. Thishas beenmanifestedin the the Cretandiet of the 1960s.' Studiesshow that, with the
recentdietaryadditions,such as citrus
on thissubjectand the exceptionof somnne
countlessarticlesand ooksIpublished
websitesdevotedto thisandrelatedtopics.
fruit, tomatoesand potatoes,the Cretandiet has remained
numermous
Researchshows that bloodpressurein humansis on the the samesince the Minoanperiod(2600-1 100 stuE). Both
increasebecauseof elevatedquantitiesof electrolytes
(sodium, diets include "oliveoil, olives, cereal grains, pulses, wild
resistancetocertain greensand herbs,andfruits,togetherwithlimitedquantities
potassium)resulting
fromfoodprocessing;
96
NEAREASTERNARCHAEOLOGY
67:2 (2004)
of goatmeatandmilk,gameandfish."SincetheDoric
era, the diethas also included "apples,grapes,wine,
andsheep."'
pomegranates
Someofthefoodstuffs
enumerated
intheMediterranean
dietareknownfromarchaeological
contextssuchas the
at
which
Ulu
is
datedby tree-ring
Burun,
shipwreck
to
about
1316
BCE.
Food
remains
recovered
analysis
include"almonds,
fromtheshipwreck
figs,olives,grapes
and
(orraisinsorwine),,blackcumin,sumac,coriander
with
a
and
wheat
few grainsof
barley.
pomegranates,
anda bronze
needles,
Leadnetsinkers,netting,
fishhooks,
tridentareevidenceoffishingfromtheship"'All of these
foodtypes,whicharenativeto theMediterranean
region,
in themoderndietand indicatethe
are stillprominent
natureof foodconsumption.
conservative
97
FoodResources
Inthe Middle East, sheep are generally milked in the early morning
and evening (shown in this photo) although the schedule may differ
by season (spring milkingversus summer milking).Awassi sheep, the
dominant breed in this part of the world are known for their amazing
capacity for milkproduction.They can produce more than twice the
amount of milkas many Europeanbreeds. Photos by author unless
otherwise indicated.
98
NEAR EASTERNARCHAEOLOGY
67:2 (2004)
Foodsforall Occasions
In addition to the food consumed during their daily meals,
the Israelitesate food preparedduringfestive or ritualoccasions.
Biblical and extra-biblicalsourcesprovide copious information
concerning food consumption at differentoccasions, but most
of them record festive occasions and celebrations such as the
entertaining of guests or civic and cultic festivals. Among the
latter we can count the inaugurationof the Templeby Solomon
(1 Kgs 8:63-66; 2 Chr 7:5-9), Hezekiah'sTempleconsecration
(2 Chr 29:31-35) and Passovercelebration (2 Chr 30:23-24).
BakedGoods
In season, grain could be eaten fresh (whole or mashed)
and when dryit could be parchedor roastedfor immediate
consumption. Whole or cracked (Arabicbulghur;Turkish
graincouldbe usedin gruel(Gen25:29,34) andstew.
burghul)
Usinggrainin thismanneris veryhealthybecauseit retainsthe
bran and germ and suppliesadditionalcalories.10
While ground wheat flour can be used for leavened bread,
barleyflouris mostlyused in makingflat cakes."Leavenedbread
was preferredover unleavened. Under certain circumstances,
a multi-grain bread was baked. The prophet Ezekiel was
instructed to "take wheat, barley,broad beans, lentils, millet
and emmer wheat, and mixing them all in one bowl make your
bread from them" (Ezek4:9).
As in the modern Mediterranean diet, bread was a major
component of each meal, thus the same term was applied to
food in general and to food processed from grain.'2Besides
99
A Few Times
Per Month
(orsomewhat moreoften
inverysmallamounts)M
A Few
Times Per
Week
Red Meat
eat
Sweets
Eggs
-Wine
Daily
MeatDishes
Forthe averageIsraelite,meatwasnot dailyfare.Whatwas
eatencamemostlyfromdomesticated
animals,althoughhunted
animalswerealsoavailable
asseenfromcertainbiblicallists(Deut
evidence.Thathuntedanimals
14:5)andfromzooarchaeological
a delicacycanbe presumed
fromIsaac'srequest
wereconsidered
of Esau:"Takeyourhuntinggear,yourquiverandbow,andgo
out into the countryandget me somegame.Then makeme a
dish,thekindI like,andbringit formeto eat"(Gen27:3savoury
The earthen bread oven, or tabun, has been a feature of village sites
datarecoveredin a marketat Ashkelon
4). Zooarchaeological
in the MiddleEastfor thousands of years. Thisone was excavated at
indicatethatgameanimalsweresoldto thosewhocouldnothunt
TellGezer.The typicaltabun installationconsists of a large pottery
vessel that serves as the actualoven and an oven shelter. Driedsheep
or trapthem.14Domesticanimalswereavailable
directlyfromthe
herd (Gen 18:7;27:9;Judg6:18-19) or werekeptclose to the
dung is packed aroundthe sunken pottery vessel and kept burningby
adding new fuel every evening and removingthe ash build-up.
houseandfattenedforspecialoccasions(1 Sam28:24).
Therewereseveralwaysfor preparingmeatand theywere
Extra-biblical
sources
andethnographic
bread,severalbakedgoodsarementionedin the HebrewBible, determined
bytheoccasion.
bread; 2 Sam 13:6), 'ugdh studiesindicatethatforlongstorage,meatwaseithersmoked,
includinglbtfbdh("heart-shaped"
thereis no mentionin the Bibleof such
(Gen 18:6;small,roundbread)or mad6g(1 Kgs17:12),re-qiq driedor salted.However,
indicateit
(Exod29:2;thinbread),halldh(Lev24:5;loaf),massdh(Exod practices.The biblicalreferencesto meatpreparation
onbutchering,
12:15;thin, unleavenedbread),and sappfhft(Exod 16:31; waseaten immediately
usuallyon festiveoccasions
sweetcake).
suchas thehostingof guestsorduringculticfestivals.Onewayof
DairyProducts
NEAREASTERNARCHAEOLOGY
67:2 (2004)
The fresh fruit of the grape was eaten in season. For long-term use, however, grape juices had to be preserved as wine. Vineyardslikethis one
in the Hebron Mountainsare frequently mentioned in biblicaltexts and there is little doubt that the productionof wine was well established
even before the biblicalperiod. Almost all of the wine produced in the world today descends from a single subspecies of wild grape that once
thrived from Spain to CentralAsia.
In traditionalMiddleEasternsocieties,as in antiquity,mealswith
meat dishes signifyspecial occasions, such as weddingsand the
hostingof guests,and arefull of symbolism.Invitation,acceptance
or refusal,andthe protocolobservedduringthe mealserveas means
of communication."Thechoice of meat served,the choice of dish
served, and the orderin which the guest(s) are servedsignal the
recognitionof socialstatus,the importanceof the occasion,andthe
seriousnessof intenton the partof the host."'8
The hostsitswiththe
gueststo encouragethemto eat and to see to all theirneeds,as with
Abrahamwho "thereunderthe tree waitedon them himselfwhile
they ate" (Gen 18:8). However,no businessshould be discussed
until,at the end of the meal,the host communicateshis readiness.
The food is servedon a largecommunaltray.Duringthe Iron
Age, large kraters fulfilled this function. The order in which
guests areservedis determinedby the social hierarchyperceived
by the hosting society.While everyone eats from the communal
tray,no one will take food from the trayor eat before the guest.
Special parts are reserved for the guest. All these customs are
well reflected in the way Samuel treated Saul on his visit:
SamuelbroughtSaulandhis servantinto the dining-hallandgave
them a place at the head of the invitedcompany,aboutthirtyin
NEAR EASTERNARCHAEOLOGY
67:2 (2004)
101
This replica of beam olive oil presses at Kibbutz Revadim uses authentic stone basins and weights recovered from the nearby site of Tell MiqneEkron. With the arrival of the Philistines, Ekron became a large fortified, urban center and supplied both the Egyptians and the Assyrians with
olive oil. The olive oil installations of the time consisted of a crushing basin and pressing vats. The liquid from the crushed olives was transferred
to storage jars where the oil was allowed to rise to the top before the reserve liquid was drained.
Seafood
Zooarchaeological and textual evidence indicate that
the ancient Mediterranean diet contained fish as well.
We know that the Egyptians ate and exported fish and
the Israelites ate fish. How often did the Israelites eat
fish or how they prepared fish cannot be determined from
present archaeological data. What can be determined from
zooarchaeological remains is that not all the kinds of fish
consumed at Israelite sites were in adherence to the biblical
rule. Biblical instructions dictate that,
of creaturesthat live in water these maybe eaten: all, whether
in salt wateror fresh,that have fins and scales;but all, whether
in salt or freshwater,that have neitherfins nor scales,including
102
NEAR EASTERNARCHAEOLOGY
67:2 (2004)
FowlandPoultry
No architectural evidence,
in the form of columbaria
(dove-cotes), for example, is
availablethat provesthat fowl
were domesticatedpriorto the
Hellenisticand Romanperiods.
However, the inclusion of
certainbirdsin thesacrificial
lists
stronglysuggeststhat pigeons
and turtledoves were raised
under controlled conditions.
Bone remainsof chicken,geese
and ducksfromexcavationsat
the Ophel in Jerusalemshow
that these domestictypeswere
available. Biblical references
andzooarchaeological
evidence
demonstrate that certain
wild birds were hunted. The
consumption of birds was
not differentthanwhat
probably
is beingpracticedin the region
today, which is similar to the
consumption of other meats. Oliveoil presses cut intothe bedrockare seen at a numberof terracedarchaeologicalsites in Israel.Thisphoto
Thereferenceto "fattenedfowl," showsan examplefromTelHalif.Theintensityof oliveoil productioninthis regionseems to havemarked
whichwereservedon Solomon's increasedby the IronAge IIperiodwitha morecomplexpressinginstallationhavingbeen introducedinvolving
table(1 Kgs5:3 [4:23])indicates a crushingbasinoperatedby a roller.(Photoby PattySeger,courtesyof LahavResearchProject.)
that, like other animals,birds
werefattenedforconsumption
on specialoccasions.
otherevidenceto the use of the fruitof this tree.Duringthe
Untilthe domestication
of the chicken,eggsmusthavebeen Roman-Byzantine
period,the citronbecameveryprominent
availablein limitedquantities.Twobiblicalreferencessuggest in Jewish mosaics, however.21
thateggswereavailable
fromthewildandthuswereconsidered
a
Although driedfruit were consumedas sweets, the most
common
sweetenerwasbee honey,fromwildor domesticated
Isa
In
delicacy(Deut22:6; 10:14). Egypt,imagesdepicttheoffering
bees.
Other
fruit-basedsweetenerswere thick syrups,which
ofbowlsfilledwithlargeeggs,possibly
ostrichandpelican.20
wereproducedby boilingdifferentkindsof fruit,for example
dates,untilthe desiredconsistencywasattained.
FruitsandOtherFoods
FruitTrees
While the valleys were suitable for field crops, the hillcountry was not as convenient for their cultivation. An
efficientwayof utilizingthe slopeswas by buildingterraces
and using the artificially-createdleveled plots for planting
fruittreesof differentkinds.Treesnative to this regionthat
were planted and harvested included figs, pomegranates,
grapevines, apricots,date palms,applesand olives.With the
exceptionof the latter,all of thesetreesyieldfruitthat can be
usedin similarways.In season,fruitsof these treescan either
be eatenfreshand theirfreshjuicecan be drunk,or they can
be processedforfutureuse.
A poor person's fruit was the sycomore fruit, which
resemblesa fig. This tree was very commonin Egyptwhere
the fruitwas eaten and the wood was used for construction.
Citron, a memberof the citrus family,is also a tree native
to the region, but there are no ancient references or any
OliveTrees
Becauseof its oil, the olive tree was consideredone of the
mostimportantnaturalresourcesof Palestine(Deut8:8).Until
the Romanperiod,the fruitof the olive tree was used only
for oil production.22
There were other oil producingplants,
like sesame,but olive oil was consideredbettertasting,more
versatile,andhad a longer"shelflife."When storedproperly
in an airtightvesselin a cool anddarkplace,oliveoil can keep
longer than any other plant oil.23Sesameis used as food in
differentways.It is eaten as dryseedsandcan be groundand
madeintopaste(tehini)thatwiththe additionof wateris made
into a sauce.
Palestine was a majorproducerof olive oil not only for
its inhabitants,but as a commoditytradedto other partsof
the ancient Near East, includingEgyptand Mesopotamia.
Oliveoil can be usedfora varietyof purposessuchas lighting,
cosmetics,medicineandmore.Althoughit wasan important
NEAREASTERNARCHAEOLOGY
67:2 (2004)
103
Vegetables
An importantfoodgroupthat is
not well known fromthe written Manyof ancientwine presses can be seen at sites in the centralhills.Wine presses consisted of two
and archaeological records is basinscarvedin the soft limestone-sometimes up to a depth of three feet. Usuallyone of the basins
vegetables. The Bible talks very was higherand connected to the other by a channel.Sizes could varybut they had to be large enough
ResearchProject.)
little about vegetables and when to accommodatethe feet of the treaders. (Photoby PattySeger,courtesyof Laohav
they are mentionedthe attitudeis
Plantspiceslikecumin,dill,coriander,
thyme,blackmustard,
mixed,at timestheywereconsidereda delicacyorevena must,
andat timesthe lowliestfood.Certainvegetablesarenativeto
fitches,caperbush,saltbush,
saffron,hyssop,mint,marjoram,
this regionandhavebeen cultivatedandeaten formillennia. dwarfchicoryand reichardia,and importedplantspices,like
These include carrots,cucumbers,muskand watermelons, myrrh,galbanumandcinnamon,wereusedformedicinaland
onions, garlic and more. Many leafy plants (field greens) cosmetic,aswellas culinary,
purposes.
and root plantsweregatheredin the wild and consumedas
FoodPreservation
part of the meal. Dandelion greens are still picked by the
Not all food could be consumed immediately after
localsfor salads.They providea good sourceof calciumand
vitaminA and contain some thiamine,riboflavin,iron and production. Furthermore, it was in the interest of the
Otherplantsand theirfruitare collectedin
producers to produce surplus so it could be used out of
carbohydrates.24
the wildincludemallow,hollyhockandcaperbush.25
seasonand for tradeand exchange.The need forlargescale
storageof agriculturalsurplus,grainin particular,led to the
NutsandBerries
developmentof an effectiverepertoireof food preservation
Anothercomponentof the Israelitediet is nutsandberries. practices. People did nevertheless suffer from intestinal
diseases(2 Chr 21:18 19) and parasitesdue to poorsanitary
Among the nuts, we can include pistachios, walnut, pine
nuts and domesticatedalmonds.Among the berriesnative andfoodpreservationconditions.27
to this region,most prominentare the black mulberryand
Grain was typically stored in jars. Wine, oil and water
werealsostoredin jarsof a varietyof sizesandshapes.Other
blackberry.A totally different "found"food was insects.
were commodities,includingdriedfruit,weresometimesalsostored
Accordingto Leviticus11:20-23 certaingrasshoppers
allowed to be eaten. They could be grilled on skewersor in jars.Milk,however,waskeptin a goatskin.Salted,driedand
fried, and Assyrianreliefs demonstratethat these insects otherwisepreservedmeat and milkproductswereplacedin
wereconsidereda delicacy.26
basketsorjarsforfutureuse.
Storagejarswereusuallykeptin a storeroom.Forcommunal
storageneeds, stone-linedand plasteredpits werelocatedin
Seasonings
Foodwasseasonedwith saltor withherbs(bothcultivated variousplacesin the domesticcompound.This was a matter
and collected). Some spices had to be imported. Most of convenience, since the grain was close to the grinding
installations. Flour was also stored in jars, although the
communitieshad to purchasesalt, whichwas transportedto
otherpartsof the countryfromeitherthe Mediterranean
or the preferencewas to grindit daily.Undercertaincircumstances
Dead Seas.Its importanceis demonstratedby the fact that it
(e.g.,militaryservice),breadwouldlasta maximumof fourdays.
wasalsousedas a sacrifice(Lev2:13).
Foractivitieslastingbeyondthatperiod,flourwasissued.28
104
NEAREASTERNARCHAEOLOGY
67:2 (2004)
Thisfood preparationarea was discovered in Field IIIof Tel Halifand dates form the late IronAge 11(700-650 BCE).The room shown in the
foreground contains a grindinginstallation,grindingstones, and a kraterwith food remains.The middle and far rooms both containtabuns,
while the latter also has a workbench.To the left of these rooms is a courtyardwith an open hearthvisible in the middle. (Photoby PattySeger,
courtesy of Lahav Research Project.)
FoodPreparation
NEAREASTERNARCHAEOLOGY
67:2 (2004)
105
EatWell,LiveLong
106
NEAREASTERNARCHAEOLOGY
67:2 (2004)
Notes
1.Braun(1991:13).
2. Eaton,Eaton,et al. (2002).
3. de Lorgeril
andSalen(2000).
andSidossis(2000:25).
4. Simopoulos
5. Bass(1996:74).
6. Finkelstein
(1996:206).
7. Finkelstein
(1996:206),Hesse(1990:219-20),Borowski
(1998:140-44).
8. Storyof Sinuhe,AELI:227.
9. Frankel,
Avitsuret al. (1994:92).
10.SeeTverandRussell(1981:68, 513)on theusesandbenefitsof grain
in thediet.
11.Braun(1991:16-23).
12.Reed(1992:778).
13.TverandRussell(1981:514),Berdanier
(1998:173).
14.HesseandWapnish
(1996:62).
15.Klenck(1995:71)
16.Grantham
(1995:76).
17.Klenck(1995:60-64).
18. Grantham(1995:73).
19. Reportof Wen-Amon,AELII:227.
20. Brothwelland Brothwell(1969:54 andfig. 18).
21. Zohary(1982:68-69 [sycomorefruit],123 [citron]).
22. Haran(1962:547), Borowski(1987: 117-26).
23. Farah(1986:40).
24. Tver and Russell(1981:486-87).
25. Zohary(1982:98-99).
26. Brothwelland Brothwell(1969:fig.24)
27. Cahill,Reinhardet al. (1991), ReinhardandWarnock(1996).
28. Smelik(1991: 106).
29. Tver and Russell(1981:281).
30. Braun(1991:32).
31. Zimhoni(1997:65: 4.5:11;5.6:3-9; 65: 2.6:1-2; 2.9:1-2; 5.6:1-2).
32.
fromthe rootrhi, is translatedby someas "bakingpan"and
as "stew-pan,sauce-pan."The context in which it is used (Lev
Marhe.eet,
by others
2:7; 7:9) suggeststhat it is a fryingpan. Anotherutensil that mighthave
been a fryingpan is maha'bat(Lev2:5;6:14;7:9).
Crabtree.Philadelphia:MASCA/Universityof Pennsylvania
Museumof ArchaeologyandAnthropology.12.
Haran,M.
1962 Food and Drink. Pp. 543-60 in Encyclopedia
Biblica,Vol. 4,
editedby B. Mazar.Jerusalem.
Hesse,B.
1990 Pig Lovers and Pig Haters: Patterns in Palestinian Pork
Production.Journalof Ethnobiology
10(2): 195-225.
Hesse,B., andP Wapnish
1996 Pigs'Feet,CattleBonesand Birds'Wings.BiblicalArchaeology
Review22(1): 62.
Klenck,J. D.
1995 BedouinAnimalSacrificePractices:Case Studyin Israel.Pp.
Roleof Animalsin Archaeology,
editedby
57-72 in TheSymbolic
K. RyanandP J.Crabtree.Philadelphia:
of
MASCA/University
12.
Museumof ArchaeologyandAnthropology.
Pennsylvania
Liebman,B.
1994 Just the MediterraneanDiet Facts.NutritionActionHealth
Letter21(10): 8-9.
Reed,S. A.
AEL
1992 Bread.Pp. 777-80 in AnchorBibleDictionary,
editedby D. N.
Vol.I: TheOldand
1975 M. Lichtheim,AncientEgyptian
Literature,
Freedman.New York:Doubleday.
MiddleKingdoms.
Berkeley:Universityof California.
Reinhard,K., andP Warnock
1976 M. Lichtheim,AncientEgyptianLiterature,Vol.II: The New
1996 Archaeoparasitology
and the Analysisof the LatrinePit Soils
Kingdom.
Berkeley:Universityof California.
from the City of David. Pp. 20-23 in Illnessand Healingin
Bass,G. E
AncientTimes.Haifa:Hecht Museum.
in theBodrumMuseumof Underwater
1996 Shipwrecks
Archaeology. Simopoulos,A. and L. S. Sidossis
P,
Bodrum:BodrumMuseumof UnderwaterArchaeology.
2000 What is so Specialaboutthe TraditionalDiet of Greece.Pp.
Borowski,O.
24-42 in Mediterranean
Diets,editedby A. P Simopoulosand
in IronAgeIsrael.WinonaLake,IN: Eisenbrauns.
1987 Agriculture
E Visioli.Basel:Karger.
1998 EveryLivingThing:Daily Use of Animalsin AncientIsrael.
Smelik,K. A. D.
WalnutCreek,CA: AltaMira.
1991 WritingsfromAncientIsrael:A Handbookof Historicaland
Braun,T.
Knox.
Documents.
Louisville,KY:Westminster/John
Religious
1991 AncientMediterranean
Food.Pp. 10-55 in TheMediterranean Tver,D. E, and P Russell
Dietsin HealthandDisease,ed. G. A. Spiller.New York:Van
1981 NutritionandHealthEncyclopedia.
New York:Van Nostrand
NostrandReinhold.
Reinhold.
Brothwell,D. R., and P.Brothwell
Zimhoni,O.
1969 Foodin Antiquity:A Surveyof the Diet of EarlyPeople.New
1997 StudiesintheIronAgePottery
Archaeological,
ofIsrael:Typological,
York:Praeger.
and ChronologicalAspects. Tel Aviv: Tel Aviv University
Cahill,J. M., K. Reinhard,et al.
Instituteof Archaeology.
1991 It Had to Happen:Scientists ExamineRemainsof Ancient
Zohary,M.
Bathroom.BiblicalArchaeology
Review17(3):64-69.
1982 Plantsof theBible.Cambridge:
CambridgeUniversity.
de Lorgeril,M., and P Salen
2000 ModifiedCreatanMediterraneanDiet in the Preventionof
CoronaryHeartDiseaseandCancer.Pp. 1-23 in Mediterranean
Diets,editedby A. P Simopoulosand E Visioli.Basel:Karger.
Eaton,S. B., S. B. Eaton,III,et al.
2002 Evolution, Diet, and Health. Pp. 7-17 in HumanDiet: Its
OriginandEvolution,editedby P S. Ungarand M. E Teaford.
OdedBorowski
isAssociate
Westport,CT:Berginand Garvey.
Professor
Farah,A. EP
at
Hebrew
and
Biblical
of
Archaeology
1986 The Good Oil: Olive Oil MakesHealthyComeback.Health
in
EmoryUniversity Atlanta,Georgia.
18(6):38-40, 42-43.
He is also the Co-Directorof the
Finkelstein,I.
LahavResearch
Project.He hasdone
1996 Ethnicityand Originof the IronI settlersin the Highlandsof
at
Tell
Gezer,TellDan,Beth
fieldwork
Canaan:Can the RealIsraelStandUp?"BiblicalArchaeologist
His
Tel
198-212.
59(4):
Shemesh, HalifandAshkelon.
Frankel,R., S. Avitsur,et al.
include
three
books
manypublications
1994 HistoryandTechnology
of OliveOil in theHolyLand.Arlington,
in IronAgeIsrael,Every
Agriculture
IsraelMuseum.
VA/TelAviv:OlkariusEditions/Eretz
LivingThing:DailyUse of Animals
Grantham,B.
in AncientIsraeland,mostrecently,
1995 Dinnerin Buqata:The SymbolicNatureof FoodAnimalsand
Oded Borowski
DailyLifein AncientIsrael.
MealSharingin the DruzeVillage.Pp. 73-78 in TheSymbolic
Roleof Animalsin Archaeology,edited by K. Ryan and P.J.
References
ABOUT
THE
AUTHOR
NEAREASTERNARCHAEOLOGY
67:2 (2004)
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