Beersheba – A Gateway Community in Southern Arabian Long-Distance Trade in the Eighth Century B.C.E.

Singer-Avitz, Lily; Eshet, Yoram

doi:10.1179/tav.1999.1999.1.3

Cited by 59 publications

(2 citation statements)

References 51 publications

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“…In particular, Gloria London has recently defined a 'break in ceramic tradition' during the Iron Age II, represented by a shift to small pots, tempered with quartz, grog, or ground calcite (London, 2016, p. 211-3). The London and Shuster study (2011) of Iron Age cooking pots from Tel Hisban, Jordan, indicated that during the Iron Age II more vessels are quartz tempered than in previous periods, whereas the vast majority of the post Iron Age cooking pots is quartz tempered and wheel thrown (London & Shuster, 2011, p. 241-2) During the Iron Age IIB, especially in south Judah and the Negev, there is also evidence for more, different types of cooking pots possibly linked to certain ethnic groups as the 'Edomite' and 'Negbite' cooking vessels (see, e.g., Singer-Avitz, 1999;Martin & Finkelstein, 2013;Freud, 2014).…”

Section: Typology and Distributionmentioning

confidence: 99%

“…It can be divided into a higher Shephelah (the the eastern or "Judean Shephelah"), between 350 and 550 m, and a lower Shephelah, between 150 and 350 m asl. 2 In Beer Sheba there in general a high proportion of non-local pottery from all vessel categories (only 26.4% of the vessels are local to the Beer Sheba region, Iserlis & Goren, 2016, Table 16.1), maybe due to its being an important trade center (Singer-Avitz, 1999). 3 A term that is in use in soil nomenclature of several Mediterranean countries and mostly corresponds to Rhodoxeralfs (Sandler et al, 2015, p. 156).…”

Section: Data Availability Statementmentioning

confidence: 99%

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Production centers of cooking pots in Iron Age Judah

et al. 2022

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This paper will present and discuss a multifaceted research project dealing with the production of cooking pots during the Iron Age II (ca. 1,000–586 BCE) Judah (modern Israel). In particular the new compositional analysis of 541 cooking vessels from 11 sites in Iron Age Judah will be presented. The study employs petrographic and chemical (NAA) analysis. The results of this ongoing research have already produced interesting information about production centers and movements of cooking pots in Iron Age II Judah. Apparently, the vast majority of the cooking pots sampled were made of a similar type of clay, related to terra rossa soil. This is true also for sites in the northern Negev and Judean Desert, where the type of soil was not available in the region of the sites. Furthermore, many of the cooking pots distributed around Judah were made in Jerusalem according to a well‐located chemical profile (JleB). Other groups may represent Judean Shephelah production centers as the Lachish area as well as production centers in southern Israel or ancient Edom. The implications of the importation patterns of cooking pots by peripheral Judean sites will be discussed.

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Section: Typology and Distributionmentioning

confidence: 99%

Section: Data Availability Statementmentioning

confidence: 99%

Production centers of cooking pots in Iron Age Judah

et al. 2022

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Frankincense, Myrrh, and Balm of Gilead: Ancient Spices of Southern Arabia and Judea

Ben-Yehoshua

Borowitz

Hanŭs

2011

Horticultural Reviews

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RETRACTED CHAPTER: Apharsemon, Myrrh and Olibanum: Ancient Medical Plants

Ben-Yehoshua

Hanŭs

2014

Medicinal and Aromatic Plants of the World

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Among the most reputed ancient medical plants were the: olibanumfrankincense, derived from Boswellia spp., myrrh, derived from Commiphoras spp., both from southern Arabia and the Horn of Africa, and apharsemon of Judea, derived from Commiphora gileadensis that had its origin also in these territories. The demand for these medical plants that were also important spices was met by scarce and limited sources of supply. The incense trade and trade routes were developed to carry this precious cargo over long distances through many countries to the important foreign markets of Egypt, Mesopotamia, Persia, Greece, and Rome. The export of the frankincense and myrrh made Arabia extremely wealthy, so much so that Theophrastus, Strabo, and Pliny all referred to it as Felix (fortunate) Arabia . At present, this export hardly exists, and the spice trade has declined to around 1,500 t, coming mainly from Somalia; both Yemen and Saudi Arabia import rather than export these frankincense and myrrh.Apharsemon, known also as the Judaean balsam, grew only around the Dead Sea Basin in antiquity and achieved fame by its highly reputed aroma and medical properties but has been extinct in this area for many centuries. The resin of this crop was sold, by weight, at a price twice that of gold, the highest price ever paid for an agricultural commodity. This crop was an important source of income for the many rulers of ancient Judea; the farmers' guild that produced the apharsemon survived over 1,000 years. Currently there is interest in a revival based on related plants of similar origin. These three ancient plants now are under investigation in many countries for medicinal uses. Many publications and patents on these three plants appeared in recent years.

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Beersheba – A Gateway Community in Southern Arabian Long-Distance Trade in the Eighth Century B.C.E.

Cited by 59 publications

References 51 publications

Production centers of cooking pots in Iron Age Judah

Production centers of cooking pots in Iron Age Judah

Frankincense, Myrrh, and Balm of Gilead: Ancient Spices of Southern Arabia and Judea

RETRACTED CHAPTER: Apharsemon, Myrrh and Olibanum: Ancient Medical Plants

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