Ancient and historical cooking pots and food: an eternal communion. A topical review

Abstract

Abstract This contribution provides a topical view at and review of traditional clay‐based utilitarian cooking pots that were used for millennia to prepare, serve, display, and distribute foodstuff. Key mechanical and thermal properties of ceramic cooking vessels will be discussed and strategies of property optimization outlined. In addition, some important chemical changes food constituents undergo during cooking will be explained. Mass‐produced ancient ceramic cooking pots from Neolithic Mesopotamia have revolutionized the art of cooking by allowing foodstuff to be processed in water. As an example of successfully optimizing the properties of cooking vessels, emphasis is being given to Indigenous prehistoric North American ware of the Mississippian culture (c. 800 to 1600 CE) that show impressively how ancient potters overcame the technological challenges posed by essentially unsuitable smectite‐rich clays with extreme plasticity and high swell–shrink ratio by adding copious amounts of burnt mussel shells as temper material.

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