First published in 2013. The study of food in the Hebrew Bible and Syro-Palestinian archaeology has tended to focus on kosher dietary laws, the sacrificial system, and feasting in elite contexts. More everyday ritual and practice - the preparation of food in the home - has been overlooked.

Cynthia Shafer-Elliott is Assistant Professor of Hebrew Bible at William Jessup University in Rocklin, California.

Introduction 1. The ancient household and its food 2. Settlement classification in Iron age Judah 3. A spatial analysis of Iron II Judahite settlements 4. Broader persepctives: art, literature, and ethnography 5. Home cooking in the Hebrew Bible 6. Conclusion: mixing the ingredients together Notes Bibliography Index of ancient references Index of authors Index of subjects