On Beer and Brewing Techniques in Ancient Mesopotamia by Hartman Louis F

Author:Hartman, Louis F. [Hartman, Louis F.]
Language: eng
Format: azw3
Publisher: Read Books Ltd.
Published: 2013-04-15T16:00:00+00:00

ADDITIONS AND CORRECTIONS

To p. 6. For the reading of GAB “bran” cf. now Landsberger, WO 5, 373 n. 74.

To p. 6. Other Vorläufer texts can be found in Van der Meer, OECT IV 158 and Genouillac Kich I B 397.

To p. 7. The writing of LABku instead of ribku (cf. Thureau- Dangin, RA XIX 84) is based on the spelling la-ab-ku on the fragment of a duplicate of the Wadi Brissa inscription published by Scheil in RA XIV 161, line 5.

To p. 8. Dr. Landsberger has drawn my attention to the texts Burrows, UET II 162 and 219 which show, side by side, m u n u3 and ŠIM+GAR. This and the occurrence of the sign ŠIM+GAR in the texts of Fara (cf. Deimel, WVDOG XL 61, no. 659 and WVDOG XLIV 8*) indicate that my interpretation of the shift from KAŠ+GAR to ŠIM+GAR has to be corrected. The use of the former sign seems to have been restricted to Lagash, the change coinciding with the rise of the kingdom of Agade. The other cities seem to have always used the writing ŠIM+GAR.

To p. 9. Another instance of an Assyrian text referring to the brewer as l ú . ŠIM+A can be found in Bu 91-2-9, 218 (published by Winckler in AOF II 21, cf. my translation in Pritchard, ANET 293) listing craftsmen taken as prisoners from Egypt.

For occurences of the sign ŠIM+A in the Hittite texts (instead of the normal ŠIM+GAR), Dr. Güterbock refers me to the following passages: KUB VII 1 I: 25, 26 and its joining fragment KBo III 8 II: 19, also (in parallelism with MUNU4) KBo II 4 IV: 35 and KUB III 2 IV: 6.

To p. 11. It should perhaps be stressed that the preparation of beer from malt and the unidentified wort called b a p p i r was practiced in Mesopotamia (and adjacent areas) from the earliest period up to the middle of the second millennium. The latter ingredient is afterwards referred to only in religious texts and vocabularies.

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