Biblical Bread: Baking Like the Ancient Israelites

This summer, a team from the Tell Halif archaeological excavation decided to make their own tannur (oven) and bake bread in it. Here, William Jessup University students Rose Kania and Jessica Rentz and Tell Halif supervisor Tim Frank make the clay mixture out of which the tannur will be made. Photo: Courtesy of Cynthia Shafer-Elliott.

In his book Cooked: A Natural History of Transformation, well-known food author Michael Pollan observes a curious paradox regarding cooking within American culture: “The less cooking we were doing in our own lives, it seemed, the more that food and its vicarious preparation transfixed us.”1 In other words, the further away we get from our food—both in growing it and cooking it—the more of a central role it plays in our society. Pollan points to the massive popularity of TV shows devoted to food and celebrity chefs as proof of our fascination with food.

This is an interesting observation that forces me to ponder my own fascination with food, which goes beyond watching the food network, surfing Pinterest for new recipes, or serving a meal to my family or guests. Food as a subject boiled-over (pun intended) into my academic research interests, too. In general, I study the cultural context of ancient Israel both as it is found archaeologically and as it is reflected in the Hebrew Bible. More particularly, I am curious about the daily lives of the ancient Israelites. Some questions about daily life that interest me are: How did the ancient Israelites live? What did they eat? How did they cook it? In the early days of my research, I found that there was a lack of information on what the ancient Israelites ate and how they prepared it. Fortunately, interest in food is now a subject of research within both Biblical studies and the archaeology of the Southern Levant (which includes ancient Israel).