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Open Access Dissertation
Doctor of Philosophy (PhD)
Year Degree Awarded
Month Degree Awarded
Michael O. Sugerman
Krista M. Harper
Steven T. Petsch
Goody’s (1982) model of cooking and its relation to hierarchy posits a correlation between class and cuisine that is typical of societies practicing intensive agriculture and creating storable surpluses. This archaeological case study tests his model using gas chromatography/mass spectrometry (GC/MS) analyses to investigate ancient food remains (fatty acids) preserved in unglazed clay cooking ceramics from archaeological sites across the Iron Age II period (1000-586 BCE) kingdoms of the southern Levant. These kingdoms are known historically as Ammon, Aram (Aram-Damascus), Edom, Israel, Judah, Moab and Philistia. Samples from this time period and region are suitable for use in this research because archaeological evidence dating to the Iron Age II (1000-586 BCE) indicates socially stratified populations practicing intensive agriculture. Laboratory results suggest differences in south Levantine clay pot cookery related to environment and to social hierarchy.
Larkum, Mary K., "Clay Pot Cookery: Dairy, Diet and Class during the South Levantine Iron Age II Period" (2016). Doctoral Dissertations. 754.
FATTY ACID DATA-ALL SAMPLES IN THE DATASET
APPENDIX 2 -FATTY ACID DATA-SAMPLES WITH FATTY ACIDS.xlsx (83 kB)
FATTY ACID DATA – SAMPLES WITH FATTY ACIDS
APPENDIX 3 -FATTY ACID DATA-SAMPLES WITHOUT FATTY ACIDS.xlsx (56 kB)
FATTY ACID DATA – SAMPLES WITHOUT FATTY ACIDS
APPENDIX 4 -FATTY ACID DATA-CONTAMINATED SAMPLES.xlsx (54 kB)
FATTY ACID DATA – CONTAMINATED SAMPLES
APPENDIX 5 -ANOVA DATA.xlsx (49 kB)
APPENDIX 6-ANOVA OUTPUT-STATISTICAL COMPARISONS.xlsx (798 kB)
ANOVA OUTPUT – STATISTICAL COMPARISONS
APPENDIX 7- CORRELATION COEFFICIENTS OF C14 AND INTERNAL STANDARD.pdf (56 kB)
CORRELATION COEFFICIENTS OF C14:0 AND INTERNAL STANDARD
APPENDIX 8 - CSV REPORTS.xlsx (1120 kB)
APPENDIX 9 - MASS SPECTRA.pdf (12850 kB)