Part 1: Context dos and don’ts
- K. de Vries, “Attic Pottery in the Achaemenid Empire,” American Journal of Archaeology 81 (1977), pp. 544-48.
- L. Steel, “A Goodly Feast … A Cup of Mellow Wine: Feasting in Bronze Age Cyprus,” in The Mycenean Feast. J. C. Wright, ed. Princeton: American School of Classical Studies, 2004. Pp. 163-80.
Part 2: Cooking
- B. Lis, “The Role of Cooking Pottery and Cooked Food in the Palace of Nestor at Pylos,” Archeologia 57 (2006), pp. 7-24.
- D. Ben-Shlomo, I. Shai, A. Zukerman, and A. Maier, “Cooking Identities: Aegean-Style Cooking Jugs and Cultural Interactions in Iron Age Philistia and Neighboring Regions,” American Journal of Archaeology 112 (2008), pp. 225-46.
Part 3: Standardisation & Diversity
- A. Kotsonas, “Standardizaton, variation, and the study of ceramics in the Mediterranean and beyond,” in A. Kotsonas, ed. Understanding Standardization and Variation in Mediterranean ceramics. Peeters: Leuven 2014. Pp. 7-23.
- L. Benco, “Diversity in ceramic production: A case study from Medieval North Africa,” in C. L. Redman, ed. Medieval Archaeology: Papers of the Seventh Annual Conference at the Center for Medieval and Early Rennaissance Studies. Binghamton, 1989. Pp. 97-118.