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TINA
                                                                        TINA                  ARTICLE

                                                                         Maritime Archaeology Periodical













            IntrODuCtIOn

                 ailing from one harbor to another took a long
                 time  in  antiquity.  For  this  reason,  practical
            Ssolutions  were  developed  to  meet  the  daily
            needs of the crew and passengers. Among such prac-
            tical  solutions  were  the  ship-type  braziers,  which
            were used for cooking and heating upon sailing ships
            in antiquity. The braziers used in ships underwent ty-
            pological change due to the environment and condi-
            tions in which they were used. We know that people
            were cooking on board ships in antiquity. However,
            it was extremely important to be able to control the
            fire needed for cooking since all ships were made en-
            tirely of timber, and an uncontrolled fire could have
            resulted in disaster. portable braziers, which are part
            of the cooking culture of antiquity, were produced in
            various forms, ranging from the examples of the late
            8  century BC  through the Hellenistic Age, to those
                         1
             th
            of the middle Byzantine period . These braziers of-
                                        2
            ten had a cylindrical or tripod (Lasana) body . This
                                                     3
            type  of  terracotta  artifact,  known  as  the  portable
            cooking stove, or brazier, has been recovered from
            many places, such as Halicarnassus, Naucratis, De-
            los, Rhodes, Loryma, Kos, Athens, and Knidos .
                                                      4
              It is clear that this type of brazier, which was com-
            monly used in antiquity, was not suitable for ancient
            vessels, which were made of timber and not built for
            rough water. The structure of the brazier’s cylindri-
            cal  barrel  facilitated  tilting  in  rough  seas,  and  the
            drawer in the bottom part containing ash could easily
            emit sparks onto the deck. In braziers using lasana,
            the fire had to be started directly on the ground or
            in an enclosed area. This meant that the surrounding
            area was unprotected and the fire had the potential
            to spread with even the smallest breeze. All of these   Fig. 2: Aslan 2015, Fig. 11.
            challenges resulted in the eventual design of a porta-
            ble, easy-to-use brazier for heating and cooking  that
                                                      5
            would not overturn in unstable conditions, avoiding
            a potential spread of fire on the ancient vessels.


            1  LYNCH – PAPADOPOULOS 2006, 30, fig. 22.
            2  ŞAHİN 2003, 1 et al.; 2005, 241 et al.
            3  MORRIS 1985, 393.
            4  BAKALAKIS 1934, 203; ROBINSON 1935, 210; SPARKES 1962, 131; BAILEY 1972, 1; LEONARD 1973, 22; ROMANO 1994,
            57; GALILI - SHARVIT 1999, 167; VOGEIKOFF-BROGAN 2000, 308-310; ŞAHİN 2003, 1.
            5  GALILI - SHARVIT 1999, 167; ROSEN – GALILI 2007, 301.
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