As for the griddles, bread was more likely to stick when it was cooked on the smooth side of the pan. The holes, however, seemed to be an ancient non-sticking technology, ensuring that oil spread quite evenly over the griddle.
Lowly cooking pots were often overlooked, or even thrown out, during early excavations at Mycenaean sites in the 20th century, but researchers are starting to pay more attention to these vessels to glean a full picture of ancient lifestyles.
As for who was using the souvlaki trays and griddles, Hruby says it was likely chefs cooking for the Mycenaean ruling class.
"They're coming from elite structures, but I doubt very much that the elites were doing their own cooking," Hruby told LiveScience. "There are cooks mentioned in the Linear B [a Mycenaean syllabic script] record who have that as a profession - that's their job - so we should envision professional cooks using these."
Original article on LiveScience.
8 Grisly Archaeological Discoveries The Holy Land: 7 Amazing Archaeological Finds Science You Can Eat: 10 Things You Didn't Know About Food Copyright 2014 LiveScience, a TechMediaNetwork company. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.