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Ancient Egyptian Materials and Technology

Edited By: Paul T Nicholson and Ian Shaw

702 pages, B/w photos, illus, figs, maps

Cambridge University Press

Hardback | Mar 2000 | #107130 | ISBN: 0521452570
Availability: Usually dispatched within 6 days Details
NHBS Price: £206.00 $252/€230 approx

About this book

Study of the procurement and processing of raw materials employed by the ancient Egyptians over the five millennia of the Predynastic and Pharaonic periods. 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.

'Ancient Egyptian Materials and Technology augments and extends Lucas's work. The editors have enlisted the specialist knowledge of thirty-four scholars to accomplish their purpose, and the resulting volume is very impressive.' Times Literary Supplement


1. Introduction Paul 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.

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