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This article explores the relationship between the archaeological remains of clay ovens excavated in the Iron Age level at Tel Hadar, Israel and modern socio-cultural behaviour linked to clay ovens used for bread baking. After a short introduction on one of the excavated ovens and the precise report of one experimentation with local people, most of the text describes my ethnoarchaeological observations from the past five years in Syria. Through a study that combines archaeology, ethnoarchaeology and experimental archaeology I documented techniques of construction, differentiated various types of ovens and recorded their culinary and social function. Based on this research a worksheet has been developed to maximise the potential for information retrieved during the excavation of clay ovens. I would like to add thanks to Dr. Eveline J. Bishr Istwany, Syria for assisting me at my work in Syria. After a short introduction on one of the excavated ovens and the precise report of one experimentation with local people, most of the text describes my own observations from the past five years in Syria. I specially chose that country because it was there that I noticed a variety of bread ovens still in use, however I noticed that these types of clay bread ovens are rapidly disappearing. I also explored parts of Jordan, Lebanon and Israel, whose study is not yet completed. The use of clay bread ovens in those countries is not as common anymore as in Syria. In various cases the type of clay bread oven seems to be inherent to the environment. There is either a small opening at the base for loading fuel or i twas fuelled through the top opening. Types of fuel are : manure cowdo , all kinds of wood i. The large, thin « pancake » type of bread c. The fuel is on the bottom. Sometimes there is a tiny hole on the backside bottom for bringing extra air. There is an intensive fire and production of much bread for about one hour. When bread is done than « barbecue » meat can be roasted in the sintering fire or one can boil water or cook a meal on the top, covered by a clay past or metal present sheet. There is a small opening at the base for fuel, however fuel can also be placed from the top opening. Sometimes the tabun is partly dug into the floor. The type of fuel is the same as with a Tannur, dependable of what is growing in the area. The baked bread is in a small « pancake » form c. The dow is placed on the inside and at a small Tabun on the outside or even on the bottom. When the bread is done cooking is possible on the opening at the top of the oven. The « pan » is placed on bricks with the fuel in between. The saj is used by Bedouins, because it is easy to make fire, to bake bread quickly, to remove and to carry it. Fuel exists of what is around in the desert. Nowadays the saj often replaces the Tannur. The average diameter of the metal pan is about cm. The dow is flapped on top of the metal pan and produces large thin pieces of bread. It shows a domed conical cm high clay construction with a large opening on the frontal side. This opening is horizontally split in half by a metal sheet on which one can bake the bread. On the bottom, under the metal sheet the fuel is placed. In several places it served more as a chicken cot. These raised some questions :. What were these clay ovens used for? How were these clay ovens constructed? What different types of clay ovens were developed? It dated of the 11th century B. The Tannur stood on a pebbled floor, mixed with crushed sherds and the lower part of the oven was lined with potsherds, many of which were handles of storage jars Fig. The diameter of the oven was about 50 cm. The only opening was on the top. The oven was complete and was c. The clay was mixed with chalk and organic material. The location of the oven seemed to be in a courtyard right outside the granary and the pottery storehouse. There is no evidence for a covered area like an oven house. Since the area around is not yet further explored it is hard to conclude what relation the oven had with the buildings next to it on the south side. Remnants of a second oven were found to the north, crushed by a later wall. It can tell us something about the the kind of bread and fuel, the construction, purpose of the area with the oven and, more generally, about the flora, fauna and agriculture of those days in that specific area see also Tab. Table 1 first part. Sometimes ovens are built on top of each other. Table 1 second part. This gave us, Maria Sidoroff my colleague and friend and me, the idea of doing some experimental work on a clay oven made by ourselves. Since we worked near Golan and had some Druze workers, who still baked their own bread and made their own oven we invited them to construct a clay oven for bread baking Fig. It took about one hour to collect the clay. The clay was very dark grey and contained roots and other patches of decomposed organic material, which appeared like black patches within the clay. Four people collected about sixty pounds of clay from the banks of the river. Approximately eighty pounds of studio clay was examined and set aside in plastic bags to retain moisture. Studio clay was mixed with Jordan river clay to get a better texture. The clay was a low-fire clay, that turned buff when heated, and the temper was medium grey. He and Assad, the other Druze, scavenged a flat piece of corrugated board about 40 inches cm square and placed the board in the shade. Upon the board they began to build the oven composed of seven tiers of small loaves of the clay mixture in a horse-shoe shape. Assad formed the loaves about 2 pounds each and handed them, one at a time, to Hamoud who incorporated the loaves of clay into the smooth wall with his fingers and the palms of his hands. After the walls were complete some metal coathangers were set into the top to support the structure. Hamoud repeatedly smoothed the walls by dipping his hands in water and smearing the inside and outside surfaces to create a slip. The final structure was a smaller version of the oven than the one reconstructed at the Golan museum of the Talmudic period, with one opening to receive the fuel and a second opening on the top to hold a pot for boiling or stewing. Three days later, we gathered eight bags each 30 gallon, litre, size of dried cow manure from fields in the area of Leviah site and from the fields of Moshav Ramot Magshinim. Some small pots were placed inside the oven among the pieces of fuel. The cook pot that was fired the day before was placed over the top opening of the oven Fig. The plan was to refire the pot a second time to strengthen it for cooking experiments. Two hours later all the fuel had burned to ash. Fuel was added continuously through the opening of the oven which glowed with intense heat three hours later. The result was that the oven and the pots inside were well fired. Piestany : Recoonstructed vessel from oven 1, Linear Pottery culture ca. A fire was made inside the oven with manure pieces and sticks for fuel. More flour and more water were added to make dough for a flat bread to be cooked on the outside of the oven. It took about two hours of stoking the oven to generate enough heat on the surface of the oven to cook the dough. The lentils were cooked after about one hour in the pot. This experimental cooking allowed to show they baked the dough on the surface of the oven. Inside was a large « dug in » Tabun, but it functioned more as a « Saj », because the lady in charge placed a large curved metal sheet over the top opening to bake the bread on. The bread it produced is comparable with pitah bread, but much larger and thinner. The Druze brought it to the excavation site for breakfast and filled it with « leben », yoghurt. The village bakery supplied the bread. Woman baking bread in a Tabun, half in ground, half above ground. Her arm is protected against the fire. In the village Bokata the Druze still knew how to build a Tabun, but baked the bread on a metal sheet instead of inside the walls of the Tabun. However they made a movable Tabun for us and instructed us to bake the bread on the outside of the Tabun. The Druze of the jebel Druze in Syria nowadays still use different types of Tabuns tawabeen as will be shown later on in this article. Through our experiment other questions were raised: was the use of a Tabun or a Tannur or another type of bread oven inherent to the tribe, the area, flora and fauna? Was it possible to find more data about the use of ovens in the past by studying ovens still in use? I realised that by doing this I had to be very careful since there existed a time span of thousands of years. Would it be possible to find a line from the past to the present? This brought me to the third part of this research. I started in Syria and visited villages where people were still using clay ovens for bread baking. It was important to cover the different areas of Syria, agricultural and pastoral. The most important areas I explored were :. The family Serad used the Tabun, built in an ovenhouse, separated from the living quarters by a road. The Tabun was placed inside the ground and partly above ground with a small opening on the front side to place the fuel in. In this case they used cow manure from the barn next to the ovenhouse. The cakes were drying outside. While cooking the bread the opening was covered with manure to keep the heat in the oven. The top of the Tabun had an opening of c. The lady covered her arm with a woollen pad Fig. She was baking small loaves of flat round bread, ca. The dough was smeared on a thick leathered cushion and slapped on the inside walls of the Tabun. While baking ca. After finishing the bread was placed in a straw basket. This lady baked bread for five families, who brought their own prepared dough. It took 15 minutes to heat the fire with wood and manure. She baked for about an hour. Because the Tabun was still very hot she placed a kettle on top to boil water. This lady had a type of small bakery ; however there also was a regular baker in the village. Some inhabitants preferred the Tabun bread of the lady and paid for it. I was told that all three were used for bread baking, however of different kinds. The Tannur which has a big opening of average cm was always placed inside an ovenhouse. The Tabun was built in an ovenhouse as protection against wind, rain and other damage. The bread was baked on the inside of the Tabun and produced fairly small pitahs. Bread of the big Tabun, partly in the ground and with a larger top opening, is baked on the inside. This « factory » was a place along the road, where a sixty year old lady has made her Tannurs for the past 40 years. The bread ovens were lined up near the street outside her house. She was a highly skilled Tannur maker and delivered to private households, bakeries and restaurants, even exporting to Jordan, Lebanon and Saudi Arabia. The small Tannur was for private use, ca. They can fire for a couple of hours and last about 10 years. They cost c. The large ones are ca. They can fire for 24 hours and last for 25 years. The lady used the clay from the field close to her house. It was a very heavy clay, water did not penetrate easily. She mixed the clay with burlap, human hair and goathair and added grit to it. To construct a Tannur took about three days, but she worked on several Tannurs at the same time. The whole body was made in one day with a thin layer of clay, but the top was strengthened with a thick layer of clay Fig. She built the Tannur with loaf-shaped pieces of clay. There was no bottom. She used a flat volcanic stone to rub and polish the clay. The Tannurs were transported on trucks to their destination, tilted on an elevation and built in — as a precaution against children and chicken. The small one was placed in a courtyard and for household use. A corner was preferable since it had better protection against the wind. Most of the Tannurs were placed in a corner or against a wall and imbedded in a structure of natural stone or in cement blocks or in tiles. The space between the Tannur and the working table next to it was filled with salt. At the first firing here they used wood from bushes this salt pasted the two components together and made it as hard as stone. Once placed and fired this way it was forever impossible to remove the Tannur. Woman making a Tannur. This way it was much easier to control the heat. An exemple of a large Tannur was shown to me on the outskirts of Damascus in a « modern bakery ». The baker showed me how the dough was prepared in a big metal basin and baked in a gas Tannur. Here were made the very large thin flat « pancakes ». The baker protected his hands by woollen gloves, while the Druze lady at Abtaa protected her arm against the heat of the fire. Tannur with gas pipe. Next to a brand new house, made of concrete blocks, stood the Tannur in a messy courtyard, built in the back corner, 15 years old and only used for festivities. The old house was transformed into a new one, but the old Tannur was still kept in place Fig. This was the same at Abtaa where the ovenhouse was the old part while the house was newly built. At modern Qara the daily bread was bought at the bakery. Grandma had built the Tannur with clay from the field. She had smoothed the Tannur with a piece of wood instead of stone as the « factory lady » at Ghezlania did. For the firing they used wood from the vineyards growing around the village. After the bread baking they used the Tannur to grill their meat in the modern way. They put the meat on a « barbecue pin » and placed it upright in the hot ashes. Or they grilled their chicken, wrapped in aluminium foil, in the Tannur. As it is a highly developed agricultural area most of the « old fashioned » households have disappeared. Very seldom were the villagers still using a clay oven for bread baking, not even for private use. I studied a Tannur near Ugarit West Syria. In this area, families are still baking their bread daily in a Tannur. In this case the Tannur was located close to a road. However at Amoud, west of Safita a lady made the modern gas-heated Tannurs. These Tannurs were made of factory clay and sometimes decorated on the rim and had a little hole at the bottom for the gaspipe Fig. The sizes of the Tannurs were the same as the Tannurs of the Ghezlania lady. At Amoud both Tannurs for private use and for restaurant use were produced. Their living quarters were grouped around a courtyard with one entrance. The ovenhouse Fig. In the ovenhouse they had a Tannur against the west wall. Here and elsewhere the Tannur was built on an elevation and the opening of the Tannur was tilted. This made it easier for the women to place the dough in the oven. They fired the Tannur with wood as there were enough bushes and trees in the area and no manure. The little manure they had was used as fertiliser in the fields. When finished with bread baking they placed a metal sheet on the top to cook or they placed a cooking pot inside the oven. Connected with the Tannur was a stone working table Fig. Next to the Tannur stood a Waqdiah and on the other side an open Tabun. Around the courtyard were also the barn for storage and a few animals and the reception room. The oven house in the SW corner of living compound. Inside is a Tannur, Tabun and Waqdiah. Tannur with working table against a low wall outside a village. Wood was used for firing and if it was raining the bakers covered it more or less with some metal sheets. The oven was at a little distance from the house outside the living compound. The shape of these Tannurs was different from the ones at Ghezlania. The latter ones had a rounded form while the former ones were more of a « bell shaped » type. These bread ovens were also about one meter high, made from clay from the area, tempered with grit, straw and animal hair Fig. They were sold to villagers around the area, but not exported outside Syria. In case of the Chabur valley the Tannurs were built outside the houses, about meters away and free standing, not attached to any construction to protect them. Those mudbrick farmhouses, enclosed by mudbrick walls, belonged to larger farmer compounds. The Tannurs were free standing, but built in a clay and stone construction. They had a small opening at the bottom front side for the fuel filling and to regulate the heat inside the oven. The cotton wood is brought in by the top opening. They rake the ashes from the bottom hole. The hole on the back is for an extra flow of air. This was observed by me and also told by the locals. The back of the oven sometimes had another small opening to regulate the flow of air. Maybe that was one of the reasons that the women baked the bread in the early morning when the wind is still. It was interesting that these Tannurs were so far from the house. It was suggested that free standing Tannurs in the field were used by semi-nomadic people during the summer, while working on the fields. These « summer Tannurs » did not need any protection against the rain. In this case however the farmers were settled people, but in earlier days the Chabur valley was inhabited by nomads. Was this example of Tannur position a continuation of a long habit from the past? Nowadays different families could use these field Tannurs. The bread was still baked early every morning. When the weather is not so hot, breadbaking is done at different hours of the day. Mainly wood from the cotton plant was used for fuel. Here the Tannurs were placed against the wall of a house with a small elevation on the back and built on a low plateau like the Tannurs at the Ghezlania area and elsewhere. These Tannurs also had the small opening at the bottom of the front and back sides Fig. Also here the wood from the cotton plant was used for fuel. One of the Tannurs was only five years old, but was in a bad shape. The owner in Tarif explained that they had to repair the Tannur every year and that they very soon would built a new Tannur. This seemed rather soon considering the lifetime of some of the Tannurs elsewhere up to 40 years! The open position could be the cause of this quick deterioration. People in this village were able to build a Tannur by themselves. It was clear that the closer people lived near the city the less they produced Tannurs by themselves, but bought a Tannur at a « factory » or bought their daily bread at the village bakery. Therefore the old way of bread baking and the technique of making a clay bread oven is rapidly disappearing. An example is the village of Tell Mardikh 30 km south of Aleppo. Before the archaeologists started to excavate at Ebla the villagers were still using their old Tannurs. Nowadays the villagers mostly buy their bread at the communal bakery. The few Tannurs still standing are out of use and are falling apart Fig. Along the Euphrates river. Tannur on a low elevation, placed against the outside wall of a house. Along the Euphrates river, same Tannur as fig. In the past the Balikh valley was also inhabited by nomadic people and till very recently the villagers were using the Tannur. This type of bread oven has completely disappeared and instead the villagers are now using the « Saj », the Bedouin type of rounded metal pan, which can be placed over three stones or any other bottom support Fig. At Al Machlat the Saj was placed inside an oven house built of mudbrick and covered with a roof of wooden beams, straw and mudbrick. The ovenhouse was placed in the corner of a farmyard Fig. Also here modernisation required different housing. The family on the whole preferred to live in the old house! Opposite the « two » houses were mudbrick storerooms of the « beehive » type and a mudbrick walled-in area for the chicken coop. Farmhouse and yard were not enclosed by a wall like the ones in the Chabur valley. In the Balikh valley the farmhouses were still very simple while in the Chabur valley very ornate big houses were built for example at Gneze. The old house of mud brick and the new house of cement. They used the wood of the cotton plant for fuel. The movable Saj is a much cheaper « oven » to bake the bread than the Tannur. It also consumes less fuel and does not need to be warmed up. Maybe that was the reason that the Tannurs disappeared from the Balikh valley recently and were replaced by the Saj. Could we expect the same change to happen in the Chabur valley when it slowly dries up? They used a curved metal pan which they placed with the hollow side on a fire on the ground Fig. Often the « kitchen » with the Saj was placed in a smaller, separate tent. The fire was made with some wood of desert bushes, the bread was thin and crispy, ca. They baked once in a couple of days and placed a cooking pot in the glowing fire when finished with bread baking. Nowadays there is actually only one basic type still at work, but placed at different locations, in an ovenhouse, a courtyard or an open field. The Tannurs are used for household bread baking and for communal baking. The Tannur takes quite a lot of fuel, while the Tabun is more closed and saves fuel. It is clear that the Tannur and the Tabun are used in different areas, but sometimes also next to each other. With the Tannur we can speak of a permanent position as is the case with the built-in Tabun. The smaller Tabun is movable. The Tannur, Tabun and Saj can produce different types of bread. The Tannurs and the Tabuns are mostly protected by a wall or built in an ovenhouse. In the winter with the rains it is difficult to bake in the open air. The Tannurs I have seen use some kind of wood as fuel, while the Tabuns use manure. The clay ovens are disappearing because of modernisation. My next research will be focused on the excavated clay ovens. Could there be a line in the development of the clay ovens from the past to the present? Were Tannurs just as common as they are nowadays? Were there village bakeries? Did every household have a clay bread oven? Does a couple of Tannurs together mean a communal bakery or a factory? Was the bread oven covered or protected or placed on purpose near the corner of two walls? Did the Tannur and Tabun produce different bread and was that inherent to the type of wheat and the area? Were the Tannurs partly built in? Were the sizes the same as nowadays? Can we analyse the ashes to find the type of fuel they used? The ethnoarchaeology shows also the way of building a clay oven and how people use it. It also shows how important a bread oven is in a family or community. The amount and size of ovens found in an excavation can tell us even more about the village, their inhabitants and their environment. Therefore it is very important that we archaeologists pay close attention while excavating clay ovens, even if they are sometimes difficult to recognise as such. Dalman G. Killebrew A. Quatzrin, reconstructing village life in Talmudic times. BAR vol. Kochavi M. McQuitty A. An ethnographic and archaeological study of clay ovens in Jordan. Annual of the Department of Antiquities of Jordan 28 : Annual of the Department of Antiquities of Jordan 35 : Site map — Syndication. Privacy Policy — About Cookies — Report a problem. Skip to navigation — Site map. Contents - Previous document - Next document. Noor Mulder-Heymans. Keywords: Bread , ovens , ethnoarchaeology , interdisciplinarity , Syria. Outline 1. Introduction and definitions. The south, the Hauran and Jebel Druze. The valleys of the Balikh and Chabur rivers. Full text PDF Share by e-mail. Introduction and definitions 1 This article explores the relationship between the archaeological remains of clay ovens excavated in the Iron Age level at Tel Hadar, Israel and modern socio-cultural behaviour linked to clay ovens used for bread baking. Zoom Original jpeg, 28k. Table 1 first part Zoom Original jpeg, 60k. Table 1 second part Zoom Original jpeg, 56k. Druze making a small Tabun. The firing of the Tabun. Zoom Original jpeg, 36k. Zoom Original jpeg, 24k. Zoom Original jpeg, 20k. Zoom Original jpeg, 25k. Bibliography Dalman G. List of illustrations Title Fig. Top of page. Browse Index Authors Keywords Years. Call for papers Call for papers - Open Call for papers - Closed. Latest issues 71 70 Full text issues 69 68 67 66 65 64 63 62 57 56 53 54 55 51 49 50 48 44 41 39 All issues. Follow us RSS feed. Newsletters OpenEdition Newsletter. In collaboration with. In All OpenEdition. On Civilisations. Home Catalogue of journals OpenEdition Search. All OpenEdition. OpenEdition Freemium. OpenEdition Search Newsletter.

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Buying hash online in Tarija

Updated: Jun 9, We first heard about Tarija from other travellers we met in Santa Cruz. It is located in the south of Bolivia, close to the border with Argentina so if like us you are planning on continuing your travels into Argentina it also makes a very convenient stop off. The town of Tarija is very pleasant, like all Bolivian towns it is laid out in a block system with the main square, Plaza Luis de Fuentes, in the centre. The people were friendly and the town was welcoming and felt safe. We only stopped here for one night to sample the local wine and break up our journey from Sucre to Salta in Argentina but would recommend it. Where to stay in Tarija. A wine tour from Tarija. Where to eat in Tarija. Getting there and away. She apologised but this left us in the street with no-where to stay. Thankfully we had a Bolivian SIM so were able to get online and look for another option. As luck would have it we found another hostel, Casa Blanca, just around the corner that looked to have availability. The room was lovely, as were the common areas. I had contacted the company, Explora Tarija, in advance via WhatsApp and arranged for them to pick us up from the hostel at 9. There were only 4 other people on the tour but the mini bus seated about 12 so I presume they take up to that many people. The tour guide was a lovely local lady who had pretty good English and was able to chat socially to us and give us the tour information in English too which was great. The tour included 4 stops, some nibbles and the option to buy some other snacks on route and then returned you to the city about 2pm. The first two stops were great and we really enjoyed them. Here we had a tour and the opportunity to sample two different qualities of Singarni and were given a complimentary Chuflay cocktail. Second stop was at vineyard Campos de Solana, owned by the same family as Casa Real, another beautiful building set in the middle of the vines. We also had a tour here and then were given a small glass of wine to enjoy in the sunshine. We would have loved to have stayed longer here and would have been quite prepared to pay more to taste some of their other wines but sadly the tour had to move on to the next stop. Traditionally Bolivian wine is extremely sweet, and this is generally what the locals enjoy drinking. I think vineyards like Campos de Solana are bucking the trend and producing wine that actually stands a very good chance of getting Bolivia onto the worldwide wine market. Whilst the wine we thought was pretty bad, we did get given a small plate of nibbles here by our tour guide which were very tasty. Some cheese, meat, olives and bread sticks, very enjoyable. The last stop was at Casa Vieja, the oldest vineyard in Tarija. The man pouring the wine did give some information but sadly it was only in Spanish and again very rushed. There was the option to buy pancakes here that were being traditionally cooked by a lady over a wood stove, which were very tasty. I would highly recommend both the restaurant and the dish. The owner is a very friendly, welcoming man, the restaurant was clean and the food fresh and delicious. Click here to read more about traditional Bolivian food and drink. We journeyed south from Sucre to Tarija. We took an overnight bus, 7pm — 5. From Tarija we crossed the border into Argentina and headed to Salta. There is an option to get a bus to the town of Villazon on the border, taxis at either side of the border and then another bus from La Quiaca in Argentina. Also, not sure if we were just lucky but the driver spoke some English and made sure our border crossing went smoothly, even standing with us at the Argentinian entry desk to help translate any questions we were unsure about. Cochabamba, Bolivia travel guide Best things to do there. Becca Jackson Nov 17, 5 min read. Wine stop in Tarija, Bolivia What to do in 36 hours there. Table of Contents. Tags: Backpacking South America Wine adventures. Related Posts See All. Post not marked as liked. Write a comment

Buying hash online in Tarija