Ancient Egyptian Materials and Technology

Cambridge University Press
Edition: Illustrated, 3/23/2000
EAN 9780521452571, ISBN10: 0521452570

Hardcover, 724 pages, 28.3 x 22.8 x 5.4 cm
Language: English

This is a study of the procurement and processing of raw materials employed by the ancient Egyptians over the five millennia of the Predynastic and Pharaonic periods (c.5500–332 BC). During this time, not only were there variations in the preferred materials for particular types of artefacts, but also gradual processes of technological change, and the industries of the Chalcolithic period were complemented and sometimes superseded by the innovations of the Bronze and Iron Ages. Among the topics covered are stone quarrying, the building of temples and pyramids, techniques for preserving meat, fish, and poultry, glass and faience, the baking of bread, brewing of beers, preparation of oils and perfumes, and the mummification of humans and animals. Each chapter has been written by one or more specialists, drawing not only on conventional Egyptological skills but also on expertise in the natural sciences as applied to archaeological data.

1. Introduction Paul T. Nicholson and Ian Shaw
Part I. Inorganic Materials
2. Stone Barbara Aston, James Harrell and Ian Shaw
3. Soil Barry Kemp
4. Painting materials Stephen Quirke and Lorna Lee
5. Pottery Janine Bourriau, Pamela Rose and Paul Nicholson
6. Metals Jacke Ogden
7. Egyptian faience Paul Nicholson
8. Glass Paul Nicholson and Julian Henderson
Part II. Organic Materials
9. Papyrus Bridget Leach and John Tait
10. Basketry Willeke Wendrich
11. Textiles Gillian Vogelsang-Eastwood
12. Leatherwork and skin products Carol van Driel-Murray
13. Ivory and related materials Robert Morkot and Olga Krzyszkowska
14. Ostrich eggshells Jacke Phillips
15. Wood Geoffrey Killen, Nigel Hepper, Peter Gasson and Rowena Gale
16. Mummies and mummification A. Rosalie David
17. Oil, fat and wax Margaret Serpico and Raymond White
18. Resins, amber and bitumen Margaret Serpico
19. Adhesives and binders Richard Newman, Margaret Serpico and Raymond White
20. Hair Joann Fletcher
Part III. Food Technology
21. Cereal production and processing Mary-Anne Murray
22. Brewing and baking Delwyn Samuel
23. Viticulture and wine production Mary-Anne Murray
24. Fruit, vegetables, pulses and condiments Mary-Anne Murray
25. Meat Processing Salima Ikram.