Archaeology Odyssey

Not all of the grapes cultivated in the classical period were used to make wine. In De Re Rustica, for instance, Columella mentions Rhodian grapes as among the best for eating.

See Avshalom Zemer, Storage Jars in Ancient Sea Trade(Haifa: National Maritime Museum Foundation, 1977), pp. 52–54.

See Halaka-Yomi 49: 1–14, “The Blessings for Wine”; and Encyclopedia Judaica, “Wine.” A wine called oenogarum (“wine-garum”), a word clearly related to the Hebrew enogeron, was produced elsewhere in the Roman world; the Roman gourmet Apicius advises readers to use oenogarum to counteract the saltiness of garum.

Claude R. Conder, Heth and Moab (London, 1892), p. 430.

Palestine Exploration Fund Quarterly Statement, July 1873.

Reprinted in the Palestine Exploration Fund Quarterly Statement, April 1874.

Manfred Korfmann, Troia—Traum und Wirklichkeit (Stuttgard, 2001); this volume was written to accompany the exhibition.