Preface -- Abbreviations -- List of illustrations -- List of Contributors -- Introduction / Janling Fu, Harvard University, USA; Cynthia Shafer-Elliott, William Jessup University, USA; and Carol Meyers, Duke University, USA Part I. Environmental and Socio-economic Context -- 1. Environmental Features / George A. Pierce, Brigham Young University, USA -- 2. Households, Houses, and Family Structure / James Hardin, Mississippi State University, USA -- 3. Economy and Trade / Joshua Walton, Capital University,USA -- Part II. Food: Procurement and Production -- 4. Animal Husbandry: Meat, Milk, and More / Justin Lev-Tov, University of Maryland, USA -- 5. Grains, Bread, and Beer / Jennie Ebeling, Evansville University, USA -- 6. Olives and Olive Oil / Eric Lee Welch, University of Kentucky, USA -- 7. Grapes and Wine / Carey Ellen Walsh, Villanova University, USA -- 8. Fruits, Nuts, Vegetables, and Legumes / Cynthia Shafer-Elliott, William Jessup University, USA -- 9. Spices, Herbs, and Sweeteners / Joshua Walton,Capital University,USA and Lauren M. Santini, Brandeis University, USA -- 10. Under-Represented Taxa: Fish, Birds, and Wild Game / Deirdre N. Fulton, Baylor University, USA, and Paula Wapnish Hesse, Independent Researcher, USA -- Part III . Techniques of Food Preparation and Preservation -- 11. Tools and Utensils / Leann Pace, Wake Forest University, USA -- 12. Ceramics in the Iron Age / Nava Panitz-Cohen, Hebrew University, Israel -- 13. Ceramics and Ethnoarchaeology / Gloria London, Independent Researcher, USA -- 14. Cooking Installations / Tim Frank, Anglican Diocese of Christchurch, New Zealand -- 15. Storage / David Ilan, Jewish Institute of Religion, Israel -- 16. Spoilage / Zachary C. Dunseth, Brown University, USA, and Rachel Kalisher, Brown University, USA -- Part IV. Cultural Contexts -- 17. Feasting and Festivals ? Jonathan S. Greer, Cornerstone University, USA -- 18. Food, Death, and the Dead / Matthew J. Suriano, University of Maryland, USA -- 19. Diet and Nutrition / Margaret Cohen, W. F. Albright Institute of Archaeological Research, Jerusalem, Israel.

20. Too Much Food and Drink: Gluttony and Intoxication / Rebekah Welton, University of Exeter, UK -- 21. Too Little Food and Drink: Hunger and Fasting / Peter Altmann, University of Zurich, Switzerland -- 22. Food and Gender / Carol Meyers, Duke University, USA -- 23. Food in Canaanite Myth / Joseph Lam, University of North Carolina at Chapel Hill, USA -- 24. Food and Israelite Identity / Max Price, Massachusetts Institute of Technology, USA -- Part V. Food in Ancient Texts (Hebrew Bible, Inscriptions) and Art -- 25. Iconography / Irit Ziffer, Eretz Israel Museum, Israel, and Janling Fu, Harvard University, USA -- 26. Food and Drink in Epigraphic Sources / Christopher Rollston, George Washington University, USA -- 27. Language of Food and Cooking in the Hebrew Bible - Kurtis Peters, University of British Columbia, Canada -- 28. Food in the Tetrateuch / Dorothea Erbele-Küster, University of Mainz, Germany -- 29. Food in Deuteronomy and the Former Prophets / Janling Fu, Harvard University, USA -- 30. Food in the Latter Prophets / Andrew T. Abernethy, Wheaton College, USA -- 31. Food in the Writings / Klaus-Peter Adam, Lutheran School of Theology at Chicago, USA -- Bibliography -- Index.