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Academic literature on the topic 'Clay pot cooking'
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Journal articles on the topic "Clay pot cooking"
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Nilda, Cut, Dian Hasni, Yusriana Yusriana, and Novia Mehra Erfiza. "Analisis Mutu Sie Reuboh Dalam Kemasan (Ready to Eat) Selama 7 Hari Penyimpanan." Jurnal Teknologi dan Industri Pertanian Indonesia 12, no. 2 (October 1, 2020): 57–62. http://dx.doi.org/10.17969/jtipi.v12i2.17342.
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Sie reuboh is a traditional cuisine from Aceh Besar district which use red meat, tallow, vinegar and some blended spices. Normally, Acehnese cooks this cuisine in with traditional clay pot. As cooking utensil, clay pot is vulnerable to breakage and has slow heat propagation compared to stainless steel pot which has long usage and good heat conductor. The use of packaging such as nylon plastic and aluminum foil in storage is also expected to affect the quality of sie reuboh. This study aims to find out sensory profile of produced sie reuboh by using ten attributes (colour/brightness, aroma (sour, spicy, meaty), flavor (hot spicy, sour, salty, umami) and texture (tenderness, chewiness). Sie reuboh was cooked in two types of cooking ware (earth clay pot and stainless steel pot) and then store in nylon and aluminum foil packaging for 7 days. The obtained data is statistical analyzed with ANOVA and DMRT. The results showed that attribute sour aroma, hot spicy flavor, umami and tenderness of sie reuboh cooked with stainless steel has higher notes, whereas other attributes showed no significant effect. Type of packaging also showed no significant effect for these ten attributes except sour aroma. As conclusion, it can be stated that stainless steel provides sie reuboh with better sensory properties compare to clay pot.
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Fairyo, Klementin. "GERABAH SITUS MANSINAM KAJIAN ETNOARKEOLOGI." Jurnal Penelitian Arkeologi Papua dan Papua Barat 1, no. 2 (June 3, 2017): 93–99. http://dx.doi.org/10.24832/papua.v1i2.126.
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The Process of vessels making in Mansinam site was not far too different with other places in Indonesia: using clay as the basic material. The vessel making was a woman’s work, started from clay gathering to firing process. Based on the observation of the edge shape, it is predicted that the vessels found in Mansinam Island belongs to the type of pot. The observation on the core shows that on the process of making, the firing was opened and not spread evenly. Pot was used for cooking and keeping food. The vessels from Mansinan Island has spread vast through trade and barter to Wandamen coastal area, Biak Numfor islands, Bird’s Head Peninsula coastal areas and Raja Ampat Islands.
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Schiffer, Michael Brian, James M. Skibo, Tamara C. Boelke, Mark A. Neupert, and Meredith Aronson. "New Perspectives on Experimental Archaeology: Surface Treatments and Thermal Response of the Clay Cooking Pot." American Antiquity 59, no. 2 (April 1994): 197–217. http://dx.doi.org/10.2307/281927.
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This paper examines pottery technology and change through the eyes of the experimental archaeologist. A new vision is presented of experimental archaeology and the role its findings can play in archaeological explanation. It is argued that the most useful results of experimental archaeology are best obtained with long-term research programs. This perspective is illustrated by a case study of the relations between surface treatments (interior and exterior) and thermal performance in cooking pots. The experiments indicate that surface treatments like texturing, organic coatings, and smudging have marked impacts on thermal shock cracking and on thermal spalling in simulated cooking. It is emphasized that the findings of experimental archaeology, expressed as correlates, can be employed in explanations of prehistoric technological change, but only when embedded in more inclusive correlate theories and coupled with the requisite contextual information.
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Kulkova, Marianna Alexeevna. "RADIOCARBON DATING OF ANCIENT POTTERY." Samara Journal of Science 3, no. 3 (July 18, 2014): 115–22. http://dx.doi.org/10.17816/snv20143212.
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The radiocarbon dating of ancient ceramics is an important aspect of investigations both the radiocarbon analysis and the archaeology. The time of a making and using of pottery corresponds directly with the time of the ancient people existing. In spite on that fact that the pottery radiocarbon dating has many problems because of different sources of carbon inside pottery, there is the possibility for correct radiocarbon dating with using both the AMS technique and the conventional technique. The main problem of pottery radiocarbon dating is how to separate intrinsic pottery carbon from older geological carbon and younger carbon absorbed by pottery pores during burial. The examination of basic stages of pottery making and using gives the possibility to assess the main sources of carbon entrance to a ceramic vessel. The compositional analysis of clay and temper that had been used for pottery making should be considered. The method of the temperature control during combustion should be applied in process of the radiocarbon dating. It is very important to supply the careful chemical pretreatment of ceramics with aim to remove the older and younger contaminations. The comparison of pottery dates obtained with the relative dating according to pottery typology should use for control. The other problem of the radiocarbon dating of pottery is the reservoir effect if the freshwater and the seawater fish or seafood were used in a cooking process. If the clay has the high carbonate concentration or shells inside pot-sherds the determination of d 13C should be done after carbonate removing. The careful chemical pretreatment of ceramics must guarantee the removing of humic acids forming after burial of pot-sherds and as well as in result of food cooking. The examination of d 13C should be provided for organics from pot-sherds. The correction of radiocarbon age can be realized. If it is possible the total content of carbon should determine in pot-sherds as well. In article the
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Harry, Karen G., Lisa Frink, Brendan O’Toole, and Andreas Charest. "How to Make an Unfired Clay Cooking Pot: Understanding the Technological Choices Made by Arctic Potters." Journal of Archaeological Method and Theory 16, no. 1 (February 10, 2009): 33–50. http://dx.doi.org/10.1007/s10816-009-9061-4.
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Schiffer, Michael Brian, and James M. Skibo. "The Explanation of Artifact Variability." American Antiquity 62, no. 1 (January 1997): 27–50. http://dx.doi.org/10.2307/282378.
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We furnish a theoretical framework for explaining that portion of formal variability in artifacts attributable to the behavior of the artisan. Major causal factors are the artisan's knowledge and experience, extent of feedback on performance in activities along the artifact's behavioral chain, situational factors in behavioral chain activities, technological constraints, and social processes of conflict and negotiation. In identifying the causal factors at work in a specific case, the investigator must focus analytically on activities-that is, on people-people, people-artifact, and artifact-artifact interactions-and on the performance characteristics relevant to each. Application of this behavioral framework allows abandonment of many cherished but unhelpful concepts, including style and function. Ceramic artifacts, the low-fired, clay cooking pot in particular, are employed for illustrative purposes.
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Hongsuwan, Noppadol, and Kanitta Isarankura. "Heat Retention Properties of Male and Female Salt in Thai Traditional Medicine." ASEAN Journal of Scientific and Technological Reports 27, no. 3 (April 30, 2024): e252413. http://dx.doi.org/10.55164/ajstr.v27i3.252413.
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The salt pot compress method in postpartum women involves putting male salt in a clay pot, known as a cooking pot, for heat retention. According to Thai traditional medicine textbooks, there are two types for the nature of salt: male and female. Nonetheless, no report has clearly specified why it needs to be only the male salt and whether it has to be one of either sea salt or rock salt. Some textbooks have not even specifically stated that it must be the male salt. Thus, the objectives of this study are as follows: 1) To determine the heat retention properties of both male and female sea salt; 2) To compare the heat retention properties of both male and female sea salt. The results showed that the size and volume of both types of salt decreased after heating. Meanwhile, higher temperature and a longer time in the pot enhanced the salt’s heat. However, the heat retention time of those types of salt decreased with increasing experimental cycles. Moreover, the male sea salt maintained better heat retention properties than the female sea salt. Thai traditional medicine practitioners suggest the use of male sea salt in the intervention of salt pot compress method. In case male sea salt is not found, large grains of salt will work in its place. Additionally, the heated salt can be reused due to no loss in its heat retention properties for up to 2-3 uses. Nevertheless, increasing the time and energy is required to heat the salt, depending on the number of cycles.
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Anacleto, Adilson, Antonia Oliveira Martins Magno, Eduarda Vitória Santos de Oliveira, Gustavo Borba de Souza Trancoso, and Marcos Aurélio Costa Calado. "Overview on the Production and Commercialization of “Barreado” in Paraná Coast, Brazil." International Journal for Innovation Education and Research 9, no. 3 (March 1, 2021): 35–46. http://dx.doi.org/10.31686/ijier.vol9.iss3.2966.
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Barreado is a typical dish from Paraná, made with beef and some specific spices and cooked for a long time in a clay pot sealed by a mixture of ashes similar to the clay, being this dish produced with greater relevance in the coastal region of the state, where there is the largest productive arrangement of this dish in Brazil and where has a strong gastronomic touristic appeal. Despite the historical, cultural and economic relevance of gastronomic tourism in Paraná, few and sparse studies use the issue, thus, this study aimed to elaborate and show an overview of the current scenario of production and trade of the dish, highlighting the implications and potential of Barreado in Paraná Coast. The survey methodology was based on quantitative and qualitative descriptive exploratory research, the data collection was accomplished between May and June 2020, with 151 consumers.The study revealed that among Barreado consumers there was a predominance of women (n=61.5%). The average age was 40.9 years old, and the majority of the respondents (46.4%) preferred to consume Barreado when it is done by the traditional way of cooking, in a clay pot and on a wood stove for 24 hours. The greatest potential described was the fact that the Barreado is a typical and original product of Paraná and has great acceptance in gastronomic tourism, which reveals its capacity to be a source that drives regional development, however the price considered high and the distribution network in the retail market was classified as deficient, they were identified as limiting factors to the development of the Barreado production and commercialization. In this context, still on the issue of price and its relationship with the consumption, given that it was one of the main factors identified as limiting and the lack of studies on the subject, for further studies on the cost and quality relationship should be considered by researchers in new future studies.
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Tharu, Manoj Kumar. "Kohar, the Potters of Terai: An Ethnicity Sustaining the Art of Pottery." East African Journal of Traditions, Culture and Religion 7, no. 1 (February 18, 2024): 1–13. http://dx.doi.org/10.37284/eajtcr.7.1.1761.
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Potters are artists, and pottery is an ancient art of making artifacts from clay. The earthenware mainly includes items like lamps, pots, idols, etc., which are baked in fire and have been used in day-to-day activities, including cooking, decorations, and religious functions since the earliest date of human civilization. This paper is based on the descriptive method and aims to assess the traditional lifestyle of Kohar, the potter community in the Terai of Nepal. The direct interview was conducted with active pot makers residents of Rupandehi district, Nepal, to know they utilize what raw materials and equipment, what procedures for making a typical pottery are, what kinds of general earthenware are being produced, and what current difficulties affecting their tradition and culture. This cross-sectional study was conducted on the occasion of Dipawali, a Hindu festival in November 2023, and leads to the conclusion that the Kohar community of Nepal is encountering issues like shortage of quality soil, lack of market, and decreased interest of new generation in the pottery
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Azeze, Tsedey. "Assessment of butter making practice in Sidama zone, SNNPR." Journal of Scientific and Innovative Research 7, no. 2 (June 30, 2018): 50–54. http://dx.doi.org/10.31254/jsir.2018.7204.
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This study was conducted to investigate traditional butter making practice, consumption and utilization in Sidama zone, Southern Nation Nationalities Peoples Region. A total of 180 households were selected from three agro ecology (60 household per each) where milk processing for butter making has long tradition. The highest and significant difference (P=0.010) on butter making practice was observed among three highlands (100%), midland (97%) and lowland agro ecology (88%). Regarding consumption of milk and milk products for household, butter milk and butter were ranked as 1st and 2nd. This was due to most of traditional foods in Sidama zone were prepared with butter and consumed by buttermilk. Besides the women’s in the study area process butter primarily for the combined benefit from the sale, for household consumption and as cosmetics which is holding the highest percent (89%) than consumption together with sailing (34%) and consumption alone (33%). In the process of making butter, the processing equipment (Clay Pot) smoked by different plant for the purpose of improving the flavor ranked as 1st and for increased butter yield (2nd rank) and to prolong the shelf life (3rd rank). Woira (Olea Africana) is the dominant smoking plant used for fumigation in the three agro-ecologies. In addition to Woira, Tside (Juniperous Procera) and Bamboo (Bambusa Vulgaris) the second and the third mostly used plants in the highlands of the studied locations respectively. Furthermore, different types of spices were added on butter while cooking. Among the spices, Koseret (Ocimum Hardiense) is dominant in the highland and lowland agro ecology where as Korerima (Aframomum Corrorima) and Abish (Trignella Foenum) in the lowland agro ecology. In the study area most of the respondents make butter from milk of local cow. The milk from exotic breeds was used for raw milk consumption than processing. There is also significance difference in the amount of milk used once for butter making that about 5.5 litter, 5litter and 3.5 liter for highland, midland and lowland agro ecology respectively. Moreover, the interviewed households make butter every 4 days in the highland and 3 day in both of the midland and lowland agro ecology. The finding also figured out that different butter processing constraints in all of the studied districts such as processing utensils easily be broken (clay Pot) (38%), time taking (30%), limited milk yield (20%) and labor taking (16%). Additionally, about 76% of the respondents have limited awareness on improved butter churner and about 17% of the respondents responded inaccessibility as the reason for not utilizing improved churner. Thus, an introduction and demonstration are required to fill the gap of improved butter churner which saves time, reduces women workload and minimize breakage of processing utensil.
Books on the topic "Clay pot cooking"
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Wolfert, Paula. Mediterranean clay pot cooking. Hoboken, N.J: John Wiley & Sons, 2009.
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Wolfert, Paula. Mediterranean Clay Pot Cooking. New York: John Wiley & Sons, Ltd., 2009.
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White, Joanna. Cooking in clay. San Leandro, Calif: Bristol Pub. Enterprises, 1995.
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Jacobi, Dana. The best of clay pot cooking. San Francisco, CA: Collins Publishers San Francisco, 1995.
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Carhuamaca, Jesús Gutarra. Pachamanca: El festín terrenal = the earthy feast. Lima: Universidad San Martín de Porres, Escuela Profesional de Turismo y Hotelería, 2001.
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ning, Zhang, and Wang wen xiao. Bao cai. Shang hai: Shang hai ke xue pu yi chu ban she, 1996.
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Kuriyama, Mayumi. Donabe de hokkori reshipi: [ketteiban niru taku musu de daikatsuyaku] : ketteiban. Tōkyō: Shufu no Tomosha, 2008.
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Konishi, Masako. Haru natsu aki fuyu donabe de gohan: Nabemono dake ja mottainai. Tōkyō: Kōdansha, 2009.
Find full textBook chapters on the topic "Clay pot cooking"
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Schulthies, Becky L. "Conclusion." In Channeling Moroccanness, 169–74. Fordham University Press, 2020. http://dx.doi.org/10.5422/fordham/9780823289714.003.0007.
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Using a cooking program viewing event, the conclusion reiterates how Moroccan sociality was calibrated through everyday talk about media and language. Just as a tagine (Moroccan stew and the clay pot in which it is cooked) has become a model or emblem of Moroccanness, and there are many ways and ingredients to make a tagine recognized as Moroccan, so too are there varied ways of relating semiotic mediation to Moroccanness. Fassis mobilized their heightened awareness and concern about channel/medium failures to do all kinds of uncoordinated political participation and sociality work, the phatic labor of Moroccanness.
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Allison, Penelope M. "Unit I 10,13." In The Insula of the Menander at Pompeii. Oxford University Press, 2007. http://dx.doi.org/10.1093/oso/9780199263127.003.0037.
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The pavement of this unit was of cocciopesto and the walls were covered with a high cocciopesto socle with upper parts in coarse plaster. A wooden stairway ascended from the south-west corner, along the west wall, and an L-shaped, red-painted masonry bench (h.: 760 mm; l.: 3.3 m; w.: 60 mm), inset with two small dolia, projected into the centre of the room from the south-east corner. In the west end of this bench Elia recorded a masonry fornello. Remains of the closing system, included an iron door key, were found in the east entrance. The presence of the key suggests that this establishment was abandoned in haste. On the pavement near the north jamb, an inscribed amphora was found. In the northeast corner, a small ceramic vase was found. Against the south wall stood a tripod on which were found the remains of another ceramic vessel. On the bench were found: a bronze funnel; four more ceramic vases; the base of a terra sigillata dish, possibly reused; a large glass storage jar; two small glass bottles; a bronze tube; a clay lamp; and two bronze coins, one Republican and one an as of Tiberius. These finds point to this area having been used for food preparation although this is less evident for the two small glass bottles. A bronze ring, possibly a finger-ring, and four more coins (Republican and Julio-Claudian) were found a few centimetres above the pavement. At 2.5 m above the pavement were found a bronze cooking pot, a bronze bucket, and a terra sigillata dish. These objects were conceivably from the upper storey, implying that cooking and eating may also have been taking place there, although these could have been disturbed from the ground floor. Elia identified this as a ‘taberna’ and Packer referred to it as ‘Caupona Poppaeorum’. The finds indicate that food was being prepared here. Packer believed that the owner had a small apartment above. If the finds from the upper levels of the volcanic deposit were from the upper floor, this would suggest that cooking activities were also being carried out there. However, this seems an unlikely activity in the residence of someone who ran a food outlet.
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Hinton, David A. "Expressions of the Elites." In Gold and Gilt, Pots and Pins. Oxford University Press, 2005. http://dx.doi.org/10.1093/oso/9780199264537.003.0007.
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Because both Gildas and Bede wrote of mutual antipathy between Britons and Anglo-Saxons, it used to be thought self-evident that their hostility was expressed by the cultural differences that appear so obvious in the formers’ Christianity, Celtic speech, hillforts, and unfurnished graves, and the latters’ cremations, furnished inhumations, sunken-featured buildings, great squareheaded brooches, and the like. Different ideas about the adaptations that had to be made to meet changing circumstances have led to reappraisals of extreme positions about racial exclusiveness, however, and emphasis is now placed on the ways that people created new identities rather than on how they inherited one of two alternative dichotomies. The spread of furnished graves westwards and northwards in the second half of the sixth century could be taken as evidence of further waves of immigrants from the continent, but at least as likely is that existing populations were changing their practices as new conditions developed. In the west and north, the most visible change in the archaeological record after the middle of the sixth century is the disappearance of Mediterranean imported pottery from hillforts and other sites, replaced by southern French wares, implying that wine and olive oil shipped in wooden casks from the Loire valley and Bordeaux replaced Greek and African supplies sent in clay amphoras. As with the earlier bowls and dishes, the assumption is that much of the pottery was ‘associative’, sought after because it was seen as appropriate to use at feasts when luxuries were offered by a host. Unlike the earlier imports, however, in the seventh century there were also open-topped jars that seem to have been used as containers, presumably for dry goods as liquids would have slopped out. Some were used for cooking. The French seventh-century pottery, now called E-ware, is a little more often found than are the earlier wares; its absence from South Cadbury is good evidence that that site went out of use c.600, despite its former importance—a sign of the continued instability of the period. Just as none of the Mediterranean imported pottery had reached places far from the west coast, so too the French wares did not pass inland, or up the English Channel. Imports of glass have a broadly similar distribution, although dating is more difficult.