A village of uncertain location near Nazareth, though Khirbet Qana is a possible candidate. Cana is mentioned only in John’s Gospel. Though undistinguished (its name is always qualified as “Cana in Galilee”), it is given prominence as the place where Jesus performed his first and second signs (John 2:1, 11; 4:46). Nathanael, its only known citizen (John 21:2), raises its status further by becoming the first to confess Jesus as the Son of God and King of Israel (John 1:49).

In the ancient Near East the type of cooking and heating utilized within a household depended upon the family’s socioeconomic status and lifestyle. A nomadic or seminomadic pastoral lifestyle demanded portability; permanent ovens or heating installations would have been impractical. A stable urban lifestyle made possible the construction of more complex heating and cooking equipment.

Cooking within the Seminomadic Lifestyle

Seminomadic groups, such as Abraham and his family or the Israelites before the settlement of Canaan, probably used an open fire or fire pit. A campfire was kindled on top of the ground or on flat stones. An open fire of this nature could also be ringed with a small stone circle. Shallow holes or fire pits were also dug into the ground near the front of a tent or outside, in the encampment. Since tents did not have chimneys, the smoke from a fire would escape through the door. The seasonal climate dictated whether a fire was kindled inside or outside the tent.

Fires were ignited with twigs or kindling by friction or sparks (Isa. 50:11; 64:2; 2 Macc. 10:3), a skill learned during the early Stone Age. Once lit, the burning embers of the fire could be moved around, kept smoldering, and fanned into a blaze with fresh fuel (Isa. 30:14; cf. Lev. 6:13). Abraham carried some type of an ember or fire with him when he went to sacrifice Isaac (Gen. 22:6). The “smoking firepot with a blazing torch” that symbolized God’s presence before Abraham may refer to a portable device for transporting fire (15:17).

Fuel for fire was gathered from the materials most readily available to seminomadic groups. Potential fuels included thorns and briers (Isa. 10:17), dried grass (Matt. 6:30; Luke 12:28), charcoal (John 18:18 NRSV), twigs or sticks (Isa. 64:2), wood (Gen. 22:6), and dried animal dung (Ezek. 4:15). Fire pits provided some means for keeping a family warm, as well as being used for cooking.

Cooking within the Urban Lifestyle

The sedentary urban lifestyle of the monarchial period provided the opportunity to construct permanent cooking and heating installations. In the four-room Israelite house, cooking normally was done in a fire pit or clay oven in the courtyard of the home. The baking oven ordinarily was located outside, but archaeologists have found cooking utensils and ovens in the central room of the house. This indoor oven also served as a means of heat during the colder wet season. The family most likely utilized the courtyard oven during the hotter dry season.

Egyptian and Mesopotamian reliefs provide illustrations of the structure of ancient ovens. Archaeologists have uncovered scores of examples of different types and sizes all across the ancient Near East. Small domestic ovens (Exod. 8:3) were made of clay in two basic forms. The first had an open top and was cylindrical in shape. It ranged from two to three feet in height and was about two feet in diameter. The second, about the same size, was more egg-shaped, with small openings at the base and in the top.

Some ovens were covered with a plastered layer of potsherds on the outside to improve insulation. They could be embedded in the ground or raised above it. The oven floor was lined with pebbles, and the fire was built upon it. Commercial ovens were larger and were concentrated in specific areas of a city (Neh. 3:11; 12:38).

Ovens and fire pits were used for cooking and heating in the home. Other hearths or heating ovens were employed to warm larger buildings or to perform specific tasks not related to food preparation. A large oval hearth was discovered in the central room of an Iron Age II house at Shechem. Jeremiah 36:22–23 speaks about a “firepot” or hearth used by Jehoiakim to warm his winter apartment. This hearth may have been a raised copper or bronze basin on a three-legged stand. A “fire basin” (NIV: “firepot”) is also mentioned in Zech. 12:6.

Cooking Utensils

Many types of pottery utensils, which were undoubtedly associated with cooking and eating, have been discovered in archaeological excavations in the ancient Near East. Although rare, metal and stone implements have also been found. One area in the tent or the home would be employed as a “kitchen.” A kitchen in the palace of Ramesses III is depicted on an Egyptian wall, and Ezekiel mentions the kitchens located in the new temple (46:24). Cooking and serving vessels included platters, bowls, chalices, jugs, juglets, and cooking pots. Storage vessels and grain pits also were needed to contain spices, oils, grains, and other foodstuffs.

Larger bowls designed specifically for cooking were in common use during the Bronze and Iron Ages. These “cooking pots” often were placed directly into the fire or on hot coals and were used to boil meat or make soups and other similar types of food. Iron Age II cooking pots from Palestine generally bore the trademark of the potter. Cooking pots had a short life and were replaced often. Because the style of these types of pots changed systematically over time, they have become very important in helping archaeologists date the particular level or stratum of a tell in which they were found.

The Cooking of Food

The type of food eaten by families also depended on their socioeconomic status and lifestyle. Food staples included milk products, wine, bread, and occasionally meat. Richer families could afford vegetables, fruits, dates, figs, and other less common foods. All types of households ate bread.

Grains. The most common grains used in bread making were wheat, barley, and spelt (Isa. 28:25). Wheat grew wild in Palestine, and there is evidence that seminomadic people stayed in one place long enough to cultivate small plots of grain. Grain could also be acquired in trade for other agricultural products such as goat’s milk or wool. Grain was winnowed to separate the chaff from the kernels (Matt. 3:12; Luke 3:17). Roasted grain was grain that had been “popped” in the fire instead of being milled (1 Sam. 25:18).

After being winnowed, wheat and other grains were ground initially in a hand mill. Hand mills, or querns, were of two types. The first was a simple device of two stones. The base, or “saddle,” was a flat, elongated stone that became curved through the backward and forward motion of the upper stone. The upper, or “rider,” stone was flat on one side and curved on the top to allow the user to grip the stone with both hands. The grain was placed on the saddle, and the rider stone was run repeatedly over it to grind it. This was considered menial work (Lam. 5:13). This type of grinding may have been assigned to the blinded Samson (Judg. 16:21).

The second, later type of hand mill consisted of two stone disks approximately twelve inches in diameter. The lower stone, or base, had an upright wooden stake at the center. A hole in the upper stone allowed it to fit over the base, and a handle on the upper stone was used to rotate it against the lower stone (Matt. 24:41). Grain was fed through the central hole, and the milled flour exited along the sides. The millstone mentioned in Matt. 18:6; Mark 9:42; Luke 17:2 is a larger example of this type.

Milling grain was a necessary task of the household (Jer. 25:10). Course grain was further milled into fine flour with a mortar and pestle. Course grain could be used to make boiled porridge or gruel. Finely ground flour was used in sacrificial offerings (Exod. 29:40; Lev. 2:4).

The flour was mixed with water and kneaded (Gen. 18:6; 1 Sam. 28:24; 2 Sam. 13:8; Jer. 7:18), small amounts of leaven and salt were added, and then the bread was baked. Three methods of baking bread are mentioned in the OT: over hot coals (1 Kings 19:6; Isa. 44:19), on a griddle (Lev. 7:9; cf. Ezek. 4:3), and in an oven (Lev. 26:26). Leaven was withheld from the dough if the bread was to be made and eaten in haste (Exod. 12:39; Judg. 6:19; 1 Sam. 28:24). Griddle “cakes” were also made in this fashion (Hos. 7:8; cf. Ezek. 4:12).

Bread often was baked in different shapes. Thin bread was used to scoop food from a common pot (Matt. 26:23). Other breads were formed into loaves (John 6:9). In one man’s dream a round loaf of barley bread is described as rolling down a hill and striking and overturning a tent (Judg. 7:13). Both men and women baked bread (Gen. 19:3; 1 Sam. 28:24), and priests baked bread for ritual usage (Lev. 24:5). A king could afford to have men and women as professional bakers (Gen. 40:1; 1 Sam. 8:13). Professional bakers may also have served the larger urban population (Neh. 3:11; Jer. 37:21; Hos. 7:4) in Jerusalem.

Fruits and vegetables. After settling in Canaan, the Israelites made some additions to their diet. Foodstuffs grown in cultivated gardens were now available. These included foods such as cucumbers, melons, leeks, onions, and garlic (Num. 11:5). Some of these vegetables were added to stews; others were eaten uncooked. Vegetable, bean, and lentil soups were prepared in large cooking pots placed directly on the fire. Esau particularly enjoyed lentil soup (Gen. 25:30). Herbs and spices (mint, dill, and cumin) were now accessible as well (Isa. 28:25, 27; Matt. 23:23). Salt came from the Dead Sea.

Fruits too were grown and harvested. Of particular interest was the olive. Olives were crushed in a press to render oil. Olive oil was used in cooking and baking. It was mixed with fine flour to make bread (1 Kings 17:12; Ezek. 16:13; cf. Num. 11:8).

Meat. When a guest arrived or when a special occasion called for it, meat was added to the stew. Meat often was boiled (2 Kings 4:38; Ezek. 24:3–5). Spices were also added (Ezek. 24:10). Since the meat was cut up to boil, this method had the advantage of avoiding the problem of ensuring that the blood was properly drained out of an animal before it could be roasted (Lev. 17:10–11). Milk could be used in the stew; however, cooking a kid in its mother’s milk was prohibited (Exod. 23:19; 34:26; Deut. 14:21).

Meat was roasted over an open fire on a spit. Meat was available from flocks and through hunting. Abraham served his guests veal (Gen. 18:7); Gideon and his guests ate goat meat (Judg. 6:19); Samuel appears to have served Saul a mutton leg (1 Sam. 9:24). Contrary to ritual regulations, Hophni and Phinehas demanded meat for roasting (1 Sam. 2:13–15). Meat certainly was roasted as a sacrifice on the altar of the tabernacle and the temple. It also normally was roasted on feast days such as Passover (Exod. 12:8–9).

Fish were counted among the foods given to Noah and his sons after the flood (Gen. 9:2–3). The Israelites ate fish in Egypt (Num. 11:15), and fishermen plied their trade along the Nile (Isa. 19:8). Fishermen could hook, spear, or net fish (Job 41:1, 7; Eccles. 9:12; Ezek. 29:4; 47:10). In Israel, fish were taken from the Sea of Galilee or the Mediterranean. Jerusalem had a “Fish Gate,” where fish were sold (2 Chron. 33:14; Neh. 3:3; 12:39; Zeph. 1:10). The Phoenicians most likely exported several varieties of edible fish to Israel. Fish with fins and scales were clean, but those without fins or scales were not (Lev. 11:9–12). In Nehemiah’s day Phoenicians were selling fish to the inhabitants of Jerusalem even on the Sabbath (Neh. 13:16).

In NT times, the Phoenicians continued to import much of the fish brought into Palestine. The ministry of Jesus revolved around the smaller fishing industry on the Sea of Galilee. Jesus called several fishermen to follow him as disciples (Matt. 4:18). On a number of occasions Jesus helped his disciples to ply their trade by directing them where to cast their nets (John 21:6, 11). Fish were caught in dragnets (John 21:8) and hand nets (Matt. 4:18). After his resurrection Jesus ate fish with his disciples in Jerusalem and on the Sea of Galilee (Luke 24:42; John 21:9).

Fish became a staple of the common people (Matt. 14:17; 15:34). The fish used to feed the multitudes probably were salted. Fish normally were grilled over an open fire (John 21:9).

In the ancient Near East the type of cooking and heating utilized within a household depended upon the family’s socioeconomic status and lifestyle. A nomadic or seminomadic pastoral lifestyle demanded portability; permanent ovens or heating installations would have been impractical. A stable urban lifestyle made possible the construction of more complex heating and cooking equipment.

Cooking within the Seminomadic Lifestyle

Seminomadic groups, such as Abraham and his family or the Israelites before the settlement of Canaan, probably used an open fire or fire pit. A campfire was kindled on top of the ground or on flat stones. An open fire of this nature could also be ringed with a small stone circle. Shallow holes or fire pits were also dug into the ground near the front of a tent or outside, in the encampment. Since tents did not have chimneys, the smoke from a fire would escape through the door. The seasonal climate dictated whether a fire was kindled inside or outside the tent.

Fires were ignited with twigs or kindling by friction or sparks (Isa. 50:11; 64:2; 2 Macc. 10:3), a skill learned during the early Stone Age. Once lit, the burning embers of the fire could be moved around, kept smoldering, and fanned into a blaze with fresh fuel (Isa. 30:14; cf. Lev. 6:13). Abraham carried some type of an ember or fire with him when he went to sacrifice Isaac (Gen. 22:6). The “smoking firepot with a blazing torch” that symbolized God’s presence before Abraham may refer to a portable device for transporting fire (15:17).

Fuel for fire was gathered from the materials most readily available to seminomadic groups. Potential fuels included thorns and briers (Isa. 10:17), dried grass (Matt. 6:30; Luke 12:28), charcoal (John 18:18 NRSV), twigs or sticks (Isa. 64:2), wood (Gen. 22:6), and dried animal dung (Ezek. 4:15). Fire pits provided some means for keeping a family warm, as well as being used for cooking.

Cooking within the Urban Lifestyle

The sedentary urban lifestyle of the monarchial period provided the opportunity to construct permanent cooking and heating installations. In the four-room Israelite house, cooking normally was done in a fire pit or clay oven in the courtyard of the home. The baking oven ordinarily was located outside, but archaeologists have found cooking utensils and ovens in the central room of the house. This indoor oven also served as a means of heat during the colder wet season. The family most likely utilized the courtyard oven during the hotter dry season.

Egyptian and Mesopotamian reliefs provide illustrations of the structure of ancient ovens. Archaeologists have uncovered scores of examples of different types and sizes all across the ancient Near East. Small domestic ovens (Exod. 8:3) were made of clay in two basic forms. The first had an open top and was cylindrical in shape. It ranged from two to three feet in height and was about two feet in diameter. The second, about the same size, was more egg-shaped, with small openings at the base and in the top.

Some ovens were covered with a plastered layer of potsherds on the outside to improve insulation. They could be embedded in the ground or raised above it. The oven floor was lined with pebbles, and the fire was built upon it. Commercial ovens were larger and were concentrated in specific areas of a city (Neh. 3:11; 12:38).

Ovens and fire pits were used for cooking and heating in the home. Other hearths or heating ovens were employed to warm larger buildings or to perform specific tasks not related to food preparation. A large oval hearth was discovered in the central room of an Iron Age II house at Shechem. Jeremiah 36:22–23 speaks about a “firepot” or hearth used by Jehoiakim to warm his winter apartment. This hearth may have been a raised copper or bronze basin on a three-legged stand. A “fire basin” (NIV: “firepot”) is also mentioned in Zech. 12:6.

Cooking Utensils

Many types of pottery utensils, which were undoubtedly associated with cooking and eating, have been discovered in archaeological excavations in the ancient Near East. Although rare, metal and stone implements have also been found. One area in the tent or the home would be employed as a “kitchen.” A kitchen in the palace of Ramesses III is depicted on an Egyptian wall, and Ezekiel mentions the kitchens located in the new temple (46:24). Cooking and serving vessels included platters, bowls, chalices, jugs, juglets, and cooking pots. Storage vessels and grain pits also were needed to contain spices, oils, grains, and other foodstuffs.

Larger bowls designed specifically for cooking were in common use during the Bronze and Iron Ages. These “cooking pots” often were placed directly into the fire or on hot coals and were used to boil meat or make soups and other similar types of food. Iron Age II cooking pots from Palestine generally bore the trademark of the potter. Cooking pots had a short life and were replaced often. Because the style of these types of pots changed systematically over time, they have become very important in helping archaeologists date the particular level or stratum of a tell in which they were found.

The Cooking of Food

The type of food eaten by families also depended on their socioeconomic status and lifestyle. Food staples included milk products, wine, bread, and occasionally meat. Richer families could afford vegetables, fruits, dates, figs, and other less common foods. All types of households ate bread.

Grains. The most common grains used in bread making were wheat, barley, and spelt (Isa. 28:25). Wheat grew wild in Palestine, and there is evidence that seminomadic people stayed in one place long enough to cultivate small plots of grain. Grain could also be acquired in trade for other agricultural products such as goat’s milk or wool. Grain was winnowed to separate the chaff from the kernels (Matt. 3:12; Luke 3:17). Roasted grain was grain that had been “popped” in the fire instead of being milled (1 Sam. 25:18).

After being winnowed, wheat and other grains were ground initially in a hand mill. Hand mills, or querns, were of two types. The first was a simple device of two stones. The base, or “saddle,” was a flat, elongated stone that became curved through the backward and forward motion of the upper stone. The upper, or “rider,” stone was flat on one side and curved on the top to allow the user to grip the stone with both hands. The grain was placed on the saddle, and the rider stone was run repeatedly over it to grind it. This was considered menial work (Lam. 5:13). This type of grinding may have been assigned to the blinded Samson (Judg. 16:21).

The second, later type of hand mill consisted of two stone disks approximately twelve inches in diameter. The lower stone, or base, had an upright wooden stake at the center. A hole in the upper stone allowed it to fit over the base, and a handle on the upper stone was used to rotate it against the lower stone (Matt. 24:41). Grain was fed through the central hole, and the milled flour exited along the sides. The millstone mentioned in Matt. 18:6; Mark 9:42; Luke 17:2 is a larger example of this type.

Milling grain was a necessary task of the household (Jer. 25:10). Course grain was further milled into fine flour with a mortar and pestle. Course grain could be used to make boiled porridge or gruel. Finely ground flour was used in sacrificial offerings (Exod. 29:40; Lev. 2:4).

The flour was mixed with water and kneaded (Gen. 18:6; 1 Sam. 28:24; 2 Sam. 13:8; Jer. 7:18), small amounts of leaven and salt were added, and then the bread was baked. Three methods of baking bread are mentioned in the OT: over hot coals (1 Kings 19:6; Isa. 44:19), on a griddle (Lev. 7:9; cf. Ezek. 4:3), and in an oven (Lev. 26:26). Leaven was withheld from the dough if the bread was to be made and eaten in haste (Exod. 12:39; Judg. 6:19; 1 Sam. 28:24). Griddle “cakes” were also made in this fashion (Hos. 7:8; cf. Ezek. 4:12).

Bread often was baked in different shapes. Thin bread was used to scoop food from a common pot (Matt. 26:23). Other breads were formed into loaves (John 6:9). In one man’s dream a round loaf of barley bread is described as rolling down a hill and striking and overturning a tent (Judg. 7:13). Both men and women baked bread (Gen. 19:3; 1 Sam. 28:24), and priests baked bread for ritual usage (Lev. 24:5). A king could afford to have men and women as professional bakers (Gen. 40:1; 1 Sam. 8:13). Professional bakers may also have served the larger urban population (Neh. 3:11; Jer. 37:21; Hos. 7:4) in Jerusalem.

Fruits and vegetables. After settling in Canaan, the Israelites made some additions to their diet. Foodstuffs grown in cultivated gardens were now available. These included foods such as cucumbers, melons, leeks, onions, and garlic (Num. 11:5). Some of these vegetables were added to stews; others were eaten uncooked. Vegetable, bean, and lentil soups were prepared in large cooking pots placed directly on the fire. Esau particularly enjoyed lentil soup (Gen. 25:30). Herbs and spices (mint, dill, and cumin) were now accessible as well (Isa. 28:25, 27; Matt. 23:23). Salt came from the Dead Sea.

Fruits too were grown and harvested. Of particular interest was the olive. Olives were crushed in a press to render oil. Olive oil was used in cooking and baking. It was mixed with fine flour to make bread (1 Kings 17:12; Ezek. 16:13; cf. Num. 11:8).

Meat. When a guest arrived or when a special occasion called for it, meat was added to the stew. Meat often was boiled (2 Kings 4:38; Ezek. 24:3–5). Spices were also added (Ezek. 24:10). Since the meat was cut up to boil, this method had the advantage of avoiding the problem of ensuring that the blood was properly drained out of an animal before it could be roasted (Lev. 17:10–11). Milk could be used in the stew; however, cooking a kid in its mother’s milk was prohibited (Exod. 23:19; 34:26; Deut. 14:21).

Meat was roasted over an open fire on a spit. Meat was available from flocks and through hunting. Abraham served his guests veal (Gen. 18:7); Gideon and his guests ate goat meat (Judg. 6:19); Samuel appears to have served Saul a mutton leg (1 Sam. 9:24). Contrary to ritual regulations, Hophni and Phinehas demanded meat for roasting (1 Sam. 2:13–15). Meat certainly was roasted as a sacrifice on the altar of the tabernacle and the temple. It also normally was roasted on feast days such as Passover (Exod. 12:8–9).

Fish were counted among the foods given to Noah and his sons after the flood (Gen. 9:2–3). The Israelites ate fish in Egypt (Num. 11:15), and fishermen plied their trade along the Nile (Isa. 19:8). Fishermen could hook, spear, or net fish (Job 41:1, 7; Eccles. 9:12; Ezek. 29:4; 47:10). In Israel, fish were taken from the Sea of Galilee or the Mediterranean. Jerusalem had a “Fish Gate,” where fish were sold (2 Chron. 33:14; Neh. 3:3; 12:39; Zeph. 1:10). The Phoenicians most likely exported several varieties of edible fish to Israel. Fish with fins and scales were clean, but those without fins or scales were not (Lev. 11:9–12). In Nehemiah’s day Phoenicians were selling fish to the inhabitants of Jerusalem even on the Sabbath (Neh. 13:16).

In NT times, the Phoenicians continued to import much of the fish brought into Palestine. The ministry of Jesus revolved around the smaller fishing industry on the Sea of Galilee. Jesus called several fishermen to follow him as disciples (Matt. 4:18). On a number of occasions Jesus helped his disciples to ply their trade by directing them where to cast their nets (John 21:6, 11). Fish were caught in dragnets (John 21:8) and hand nets (Matt. 4:18). After his resurrection Jesus ate fish with his disciples in Jerusalem and on the Sea of Galilee (Luke 24:42; John 21:9).

Fish became a staple of the common people (Matt. 14:17; 15:34). The fish used to feed the multitudes probably were salted. Fish normally were grilled over an open fire (John 21:9).

In the ancient Near East the type of cooking and heating utilized within a household depended upon the family’s socioeconomic status and lifestyle. A nomadic or seminomadic pastoral lifestyle demanded portability; permanent ovens or heating installations would have been impractical. A stable urban lifestyle made possible the construction of more complex heating and cooking equipment.

Cooking within the Seminomadic Lifestyle

Seminomadic groups, such as Abraham and his family or the Israelites before the settlement of Canaan, probably used an open fire or fire pit. A campfire was kindled on top of the ground or on flat stones. An open fire of this nature could also be ringed with a small stone circle. Shallow holes or fire pits were also dug into the ground near the front of a tent or outside, in the encampment. Since tents did not have chimneys, the smoke from a fire would escape through the door. The seasonal climate dictated whether a fire was kindled inside or outside the tent.

Fires were ignited with twigs or kindling by friction or sparks (Isa. 50:11; 64:2; 2 Macc. 10:3), a skill learned during the early Stone Age. Once lit, the burning embers of the fire could be moved around, kept smoldering, and fanned into a blaze with fresh fuel (Isa. 30:14; cf. Lev. 6:13). Abraham carried some type of an ember or fire with him when he went to sacrifice Isaac (Gen. 22:6). The “smoking firepot with a blazing torch” that symbolized God’s presence before Abraham may refer to a portable device for transporting fire (15:17).

Fuel for fire was gathered from the materials most readily available to seminomadic groups. Potential fuels included thorns and briers (Isa. 10:17), dried grass (Matt. 6:30; Luke 12:28), charcoal (John 18:18 NRSV), twigs or sticks (Isa. 64:2), wood (Gen. 22:6), and dried animal dung (Ezek. 4:15). Fire pits provided some means for keeping a family warm, as well as being used for cooking.

Cooking within the Urban Lifestyle

The sedentary urban lifestyle of the monarchial period provided the opportunity to construct permanent cooking and heating installations. In the four-room Israelite house, cooking normally was done in a fire pit or clay oven in the courtyard of the home. The baking oven ordinarily was located outside, but archaeologists have found cooking utensils and ovens in the central room of the house. This indoor oven also served as a means of heat during the colder wet season. The family most likely utilized the courtyard oven during the hotter dry season.

Egyptian and Mesopotamian reliefs provide illustrations of the structure of ancient ovens. Archaeologists have uncovered scores of examples of different types and sizes all across the ancient Near East. Small domestic ovens (Exod. 8:3) were made of clay in two basic forms. The first had an open top and was cylindrical in shape. It ranged from two to three feet in height and was about two feet in diameter. The second, about the same size, was more egg-shaped, with small openings at the base and in the top.

Some ovens were covered with a plastered layer of potsherds on the outside to improve insulation. They could be embedded in the ground or raised above it. The oven floor was lined with pebbles, and the fire was built upon it. Commercial ovens were larger and were concentrated in specific areas of a city (Neh. 3:11; 12:38).

Ovens and fire pits were used for cooking and heating in the home. Other hearths or heating ovens were employed to warm larger buildings or to perform specific tasks not related to food preparation. A large oval hearth was discovered in the central room of an Iron Age II house at Shechem. Jeremiah 36:22–23 speaks about a “firepot” or hearth used by Jehoiakim to warm his winter apartment. This hearth may have been a raised copper or bronze basin on a three-legged stand. A “fire basin” (NIV: “firepot”) is also mentioned in Zech. 12:6.

Cooking Utensils

Many types of pottery utensils, which were undoubtedly associated with cooking and eating, have been discovered in archaeological excavations in the ancient Near East. Although rare, metal and stone implements have also been found. One area in the tent or the home would be employed as a “kitchen.” A kitchen in the palace of Ramesses III is depicted on an Egyptian wall, and Ezekiel mentions the kitchens located in the new temple (46:24). Cooking and serving vessels included platters, bowls, chalices, jugs, juglets, and cooking pots. Storage vessels and grain pits also were needed to contain spices, oils, grains, and other foodstuffs.

Larger bowls designed specifically for cooking were in common use during the Bronze and Iron Ages. These “cooking pots” often were placed directly into the fire or on hot coals and were used to boil meat or make soups and other similar types of food. Iron Age II cooking pots from Palestine generally bore the trademark of the potter. Cooking pots had a short life and were replaced often. Because the style of these types of pots changed systematically over time, they have become very important in helping archaeologists date the particular level or stratum of a tell in which they were found.

The Cooking of Food

The type of food eaten by families also depended on their socioeconomic status and lifestyle. Food staples included milk products, wine, bread, and occasionally meat. Richer families could afford vegetables, fruits, dates, figs, and other less common foods. All types of households ate bread.

Grains. The most common grains used in bread making were wheat, barley, and spelt (Isa. 28:25). Wheat grew wild in Palestine, and there is evidence that seminomadic people stayed in one place long enough to cultivate small plots of grain. Grain could also be acquired in trade for other agricultural products such as goat’s milk or wool. Grain was winnowed to separate the chaff from the kernels (Matt. 3:12; Luke 3:17). Roasted grain was grain that had been “popped” in the fire instead of being milled (1 Sam. 25:18).

After being winnowed, wheat and other grains were ground initially in a hand mill. Hand mills, or querns, were of two types. The first was a simple device of two stones. The base, or “saddle,” was a flat, elongated stone that became curved through the backward and forward motion of the upper stone. The upper, or “rider,” stone was flat on one side and curved on the top to allow the user to grip the stone with both hands. The grain was placed on the saddle, and the rider stone was run repeatedly over it to grind it. This was considered menial work (Lam. 5:13). This type of grinding may have been assigned to the blinded Samson (Judg. 16:21).

The second, later type of hand mill consisted of two stone disks approximately twelve inches in diameter. The lower stone, or base, had an upright wooden stake at the center. A hole in the upper stone allowed it to fit over the base, and a handle on the upper stone was used to rotate it against the lower stone (Matt. 24:41). Grain was fed through the central hole, and the milled flour exited along the sides. The millstone mentioned in Matt. 18:6; Mark 9:42; Luke 17:2 is a larger example of this type.

Milling grain was a necessary task of the household (Jer. 25:10). Course grain was further milled into fine flour with a mortar and pestle. Course grain could be used to make boiled porridge or gruel. Finely ground flour was used in sacrificial offerings (Exod. 29:40; Lev. 2:4).

The flour was mixed with water and kneaded (Gen. 18:6; 1 Sam. 28:24; 2 Sam. 13:8; Jer. 7:18), small amounts of leaven and salt were added, and then the bread was baked. Three methods of baking bread are mentioned in the OT: over hot coals (1 Kings 19:6; Isa. 44:19), on a griddle (Lev. 7:9; cf. Ezek. 4:3), and in an oven (Lev. 26:26). Leaven was withheld from the dough if the bread was to be made and eaten in haste (Exod. 12:39; Judg. 6:19; 1 Sam. 28:24). Griddle “cakes” were also made in this fashion (Hos. 7:8; cf. Ezek. 4:12).

Bread often was baked in different shapes. Thin bread was used to scoop food from a common pot (Matt. 26:23). Other breads were formed into loaves (John 6:9). In one man’s dream a round loaf of barley bread is described as rolling down a hill and striking and overturning a tent (Judg. 7:13). Both men and women baked bread (Gen. 19:3; 1 Sam. 28:24), and priests baked bread for ritual usage (Lev. 24:5). A king could afford to have men and women as professional bakers (Gen. 40:1; 1 Sam. 8:13). Professional bakers may also have served the larger urban population (Neh. 3:11; Jer. 37:21; Hos. 7:4) in Jerusalem.

Fruits and vegetables. After settling in Canaan, the Israelites made some additions to their diet. Foodstuffs grown in cultivated gardens were now available. These included foods such as cucumbers, melons, leeks, onions, and garlic (Num. 11:5). Some of these vegetables were added to stews; others were eaten uncooked. Vegetable, bean, and lentil soups were prepared in large cooking pots placed directly on the fire. Esau particularly enjoyed lentil soup (Gen. 25:30). Herbs and spices (mint, dill, and cumin) were now accessible as well (Isa. 28:25, 27; Matt. 23:23). Salt came from the Dead Sea.

Fruits too were grown and harvested. Of particular interest was the olive. Olives were crushed in a press to render oil. Olive oil was used in cooking and baking. It was mixed with fine flour to make bread (1 Kings 17:12; Ezek. 16:13; cf. Num. 11:8).

Meat. When a guest arrived or when a special occasion called for it, meat was added to the stew. Meat often was boiled (2 Kings 4:38; Ezek. 24:3–5). Spices were also added (Ezek. 24:10). Since the meat was cut up to boil, this method had the advantage of avoiding the problem of ensuring that the blood was properly drained out of an animal before it could be roasted (Lev. 17:10–11). Milk could be used in the stew; however, cooking a kid in its mother’s milk was prohibited (Exod. 23:19; 34:26; Deut. 14:21).

Meat was roasted over an open fire on a spit. Meat was available from flocks and through hunting. Abraham served his guests veal (Gen. 18:7); Gideon and his guests ate goat meat (Judg. 6:19); Samuel appears to have served Saul a mutton leg (1 Sam. 9:24). Contrary to ritual regulations, Hophni and Phinehas demanded meat for roasting (1 Sam. 2:13–15). Meat certainly was roasted as a sacrifice on the altar of the tabernacle and the temple. It also normally was roasted on feast days such as Passover (Exod. 12:8–9).

Fish were counted among the foods given to Noah and his sons after the flood (Gen. 9:2–3). The Israelites ate fish in Egypt (Num. 11:15), and fishermen plied their trade along the Nile (Isa. 19:8). Fishermen could hook, spear, or net fish (Job 41:1, 7; Eccles. 9:12; Ezek. 29:4; 47:10). In Israel, fish were taken from the Sea of Galilee or the Mediterranean. Jerusalem had a “Fish Gate,” where fish were sold (2 Chron. 33:14; Neh. 3:3; 12:39; Zeph. 1:10). The Phoenicians most likely exported several varieties of edible fish to Israel. Fish with fins and scales were clean, but those without fins or scales were not (Lev. 11:9–12). In Nehemiah’s day Phoenicians were selling fish to the inhabitants of Jerusalem even on the Sabbath (Neh. 13:16).

In NT times, the Phoenicians continued to import much of the fish brought into Palestine. The ministry of Jesus revolved around the smaller fishing industry on the Sea of Galilee. Jesus called several fishermen to follow him as disciples (Matt. 4:18). On a number of occasions Jesus helped his disciples to ply their trade by directing them where to cast their nets (John 21:6, 11). Fish were caught in dragnets (John 21:8) and hand nets (Matt. 4:18). After his resurrection Jesus ate fish with his disciples in Jerusalem and on the Sea of Galilee (Luke 24:42; John 21:9).

Fish became a staple of the common people (Matt. 14:17; 15:34). The fish used to feed the multitudes probably were salted. Fish normally were grilled over an open fire (John 21:9).

In the ancient Near East the type of cooking and heating utilized within a household depended upon the family’s socioeconomic status and lifestyle. A nomadic or seminomadic pastoral lifestyle demanded portability; permanent ovens or heating installations would have been impractical. A stable urban lifestyle made possible the construction of more complex heating and cooking equipment.

Cooking within the Seminomadic Lifestyle

Seminomadic groups, such as Abraham and his family or the Israelites before the settlement of Canaan, probably used an open fire or fire pit. A campfire was kindled on top of the ground or on flat stones. An open fire of this nature could also be ringed with a small stone circle. Shallow holes or fire pits were also dug into the ground near the front of a tent or outside, in the encampment. Since tents did not have chimneys, the smoke from a fire would escape through the door. The seasonal climate dictated whether a fire was kindled inside or outside the tent.

Fires were ignited with twigs or kindling by friction or sparks (Isa. 50:11; 64:2; 2 Macc. 10:3), a skill learned during the early Stone Age. Once lit, the burning embers of the fire could be moved around, kept smoldering, and fanned into a blaze with fresh fuel (Isa. 30:14; cf. Lev. 6:13). Abraham carried some type of an ember or fire with him when he went to sacrifice Isaac (Gen. 22:6). The “smoking firepot with a blazing torch” that symbolized God’s presence before Abraham may refer to a portable device for transporting fire (15:17).

Fuel for fire was gathered from the materials most readily available to seminomadic groups. Potential fuels included thorns and briers (Isa. 10:17), dried grass (Matt. 6:30; Luke 12:28), charcoal (John 18:18 NRSV), twigs or sticks (Isa. 64:2), wood (Gen. 22:6), and dried animal dung (Ezek. 4:15). Fire pits provided some means for keeping a family warm, as well as being used for cooking.

Cooking within the Urban Lifestyle

The sedentary urban lifestyle of the monarchial period provided the opportunity to construct permanent cooking and heating installations. In the four-room Israelite house, cooking normally was done in a fire pit or clay oven in the courtyard of the home. The baking oven ordinarily was located outside, but archaeologists have found cooking utensils and ovens in the central room of the house. This indoor oven also served as a means of heat during the colder wet season. The family most likely utilized the courtyard oven during the hotter dry season.

Egyptian and Mesopotamian reliefs provide illustrations of the structure of ancient ovens. Archaeologists have uncovered scores of examples of different types and sizes all across the ancient Near East. Small domestic ovens (Exod. 8:3) were made of clay in two basic forms. The first had an open top and was cylindrical in shape. It ranged from two to three feet in height and was about two feet in diameter. The second, about the same size, was more egg-shaped, with small openings at the base and in the top.

Some ovens were covered with a plastered layer of potsherds on the outside to improve insulation. They could be embedded in the ground or raised above it. The oven floor was lined with pebbles, and the fire was built upon it. Commercial ovens were larger and were concentrated in specific areas of a city (Neh. 3:11; 12:38).

Ovens and fire pits were used for cooking and heating in the home. Other hearths or heating ovens were employed to warm larger buildings or to perform specific tasks not related to food preparation. A large oval hearth was discovered in the central room of an Iron Age II house at Shechem. Jeremiah 36:22–23 speaks about a “firepot” or hearth used by Jehoiakim to warm his winter apartment. This hearth may have been a raised copper or bronze basin on a three-legged stand. A “fire basin” (NIV: “firepot”) is also mentioned in Zech. 12:6.

Cooking Utensils

Many types of pottery utensils, which were undoubtedly associated with cooking and eating, have been discovered in archaeological excavations in the ancient Near East. Although rare, metal and stone implements have also been found. One area in the tent or the home would be employed as a “kitchen.” A kitchen in the palace of Ramesses III is depicted on an Egyptian wall, and Ezekiel mentions the kitchens located in the new temple (46:24). Cooking and serving vessels included platters, bowls, chalices, jugs, juglets, and cooking pots. Storage vessels and grain pits also were needed to contain spices, oils, grains, and other foodstuffs.

Larger bowls designed specifically for cooking were in common use during the Bronze and Iron Ages. These “cooking pots” often were placed directly into the fire or on hot coals and were used to boil meat or make soups and other similar types of food. Iron Age II cooking pots from Palestine generally bore the trademark of the potter. Cooking pots had a short life and were replaced often. Because the style of these types of pots changed systematically over time, they have become very important in helping archaeologists date the particular level or stratum of a tell in which they were found.

The Cooking of Food

The type of food eaten by families also depended on their socioeconomic status and lifestyle. Food staples included milk products, wine, bread, and occasionally meat. Richer families could afford vegetables, fruits, dates, figs, and other less common foods. All types of households ate bread.

Grains. The most common grains used in bread making were wheat, barley, and spelt (Isa. 28:25). Wheat grew wild in Palestine, and there is evidence that seminomadic people stayed in one place long enough to cultivate small plots of grain. Grain could also be acquired in trade for other agricultural products such as goat’s milk or wool. Grain was winnowed to separate the chaff from the kernels (Matt. 3:12; Luke 3:17). Roasted grain was grain that had been “popped” in the fire instead of being milled (1 Sam. 25:18).

After being winnowed, wheat and other grains were ground initially in a hand mill. Hand mills, or querns, were of two types. The first was a simple device of two stones. The base, or “saddle,” was a flat, elongated stone that became curved through the backward and forward motion of the upper stone. The upper, or “rider,” stone was flat on one side and curved on the top to allow the user to grip the stone with both hands. The grain was placed on the saddle, and the rider stone was run repeatedly over it to grind it. This was considered menial work (Lam. 5:13). This type of grinding may have been assigned to the blinded Samson (Judg. 16:21).

The second, later type of hand mill consisted of two stone disks approximately twelve inches in diameter. The lower stone, or base, had an upright wooden stake at the center. A hole in the upper stone allowed it to fit over the base, and a handle on the upper stone was used to rotate it against the lower stone (Matt. 24:41). Grain was fed through the central hole, and the milled flour exited along the sides. The millstone mentioned in Matt. 18:6; Mark 9:42; Luke 17:2 is a larger example of this type.

Milling grain was a necessary task of the household (Jer. 25:10). Course grain was further milled into fine flour with a mortar and pestle. Course grain could be used to make boiled porridge or gruel. Finely ground flour was used in sacrificial offerings (Exod. 29:40; Lev. 2:4).

The flour was mixed with water and kneaded (Gen. 18:6; 1 Sam. 28:24; 2 Sam. 13:8; Jer. 7:18), small amounts of leaven and salt were added, and then the bread was baked. Three methods of baking bread are mentioned in the OT: over hot coals (1 Kings 19:6; Isa. 44:19), on a griddle (Lev. 7:9; cf. Ezek. 4:3), and in an oven (Lev. 26:26). Leaven was withheld from the dough if the bread was to be made and eaten in haste (Exod. 12:39; Judg. 6:19; 1 Sam. 28:24). Griddle “cakes” were also made in this fashion (Hos. 7:8; cf. Ezek. 4:12).

Bread often was baked in different shapes. Thin bread was used to scoop food from a common pot (Matt. 26:23). Other breads were formed into loaves (John 6:9). In one man’s dream a round loaf of barley bread is described as rolling down a hill and striking and overturning a tent (Judg. 7:13). Both men and women baked bread (Gen. 19:3; 1 Sam. 28:24), and priests baked bread for ritual usage (Lev. 24:5). A king could afford to have men and women as professional bakers (Gen. 40:1; 1 Sam. 8:13). Professional bakers may also have served the larger urban population (Neh. 3:11; Jer. 37:21; Hos. 7:4) in Jerusalem.

Fruits and vegetables. After settling in Canaan, the Israelites made some additions to their diet. Foodstuffs grown in cultivated gardens were now available. These included foods such as cucumbers, melons, leeks, onions, and garlic (Num. 11:5). Some of these vegetables were added to stews; others were eaten uncooked. Vegetable, bean, and lentil soups were prepared in large cooking pots placed directly on the fire. Esau particularly enjoyed lentil soup (Gen. 25:30). Herbs and spices (mint, dill, and cumin) were now accessible as well (Isa. 28:25, 27; Matt. 23:23). Salt came from the Dead Sea.

Fruits too were grown and harvested. Of particular interest was the olive. Olives were crushed in a press to render oil. Olive oil was used in cooking and baking. It was mixed with fine flour to make bread (1 Kings 17:12; Ezek. 16:13; cf. Num. 11:8).

Meat. When a guest arrived or when a special occasion called for it, meat was added to the stew. Meat often was boiled (2 Kings 4:38; Ezek. 24:3–5). Spices were also added (Ezek. 24:10). Since the meat was cut up to boil, this method had the advantage of avoiding the problem of ensuring that the blood was properly drained out of an animal before it could be roasted (Lev. 17:10–11). Milk could be used in the stew; however, cooking a kid in its mother’s milk was prohibited (Exod. 23:19; 34:26; Deut. 14:21).

Meat was roasted over an open fire on a spit. Meat was available from flocks and through hunting. Abraham served his guests veal (Gen. 18:7); Gideon and his guests ate goat meat (Judg. 6:19); Samuel appears to have served Saul a mutton leg (1 Sam. 9:24). Contrary to ritual regulations, Hophni and Phinehas demanded meat for roasting (1 Sam. 2:13–15). Meat certainly was roasted as a sacrifice on the altar of the tabernacle and the temple. It also normally was roasted on feast days such as Passover (Exod. 12:8–9).

Fish were counted among the foods given to Noah and his sons after the flood (Gen. 9:2–3). The Israelites ate fish in Egypt (Num. 11:15), and fishermen plied their trade along the Nile (Isa. 19:8). Fishermen could hook, spear, or net fish (Job 41:1, 7; Eccles. 9:12; Ezek. 29:4; 47:10). In Israel, fish were taken from the Sea of Galilee or the Mediterranean. Jerusalem had a “Fish Gate,” where fish were sold (2 Chron. 33:14; Neh. 3:3; 12:39; Zeph. 1:10). The Phoenicians most likely exported several varieties of edible fish to Israel. Fish with fins and scales were clean, but those without fins or scales were not (Lev. 11:9–12). In Nehemiah’s day Phoenicians were selling fish to the inhabitants of Jerusalem even on the Sabbath (Neh. 13:16).

In NT times, the Phoenicians continued to import much of the fish brought into Palestine. The ministry of Jesus revolved around the smaller fishing industry on the Sea of Galilee. Jesus called several fishermen to follow him as disciples (Matt. 4:18). On a number of occasions Jesus helped his disciples to ply their trade by directing them where to cast their nets (John 21:6, 11). Fish were caught in dragnets (John 21:8) and hand nets (Matt. 4:18). After his resurrection Jesus ate fish with his disciples in Jerusalem and on the Sea of Galilee (Luke 24:42; John 21:9).

Fish became a staple of the common people (Matt. 14:17; 15:34). The fish used to feed the multitudes probably were salted. Fish normally were grilled over an open fire (John 21:9).

Human Uses and Metaphors

Fire is a basic necessity for various human activities such as cooking (Exod. 12:8; Isa. 44:15–16, 19; John 21:9), warming (Isa. 44:16; Jer. 36:22; John 18:18), lighting (Isa. 50:11), manufacturing (Exod. 32:24), and refining metals (Num. 31:22–23). Fire is also an important means of maintaining the purity of God’s people, used to punish sinners (the sexually immoral [Lev. 20:14; 21:9; cf. Gen. 38:24] and the disobedient [Josh. 7:25; cf. 2 Kings 23:16]) and to destroy idols (Exod. 32:20; Deut. 7:5, 25; 2 Kings 10:26), chariots (Josh. 11:6, 9), and the cities of Canaan (Josh. 6:24; 8:19; 11:11; Judg. 18:27). As an essential means of worship, fire is used to burn sacrificial animals (Gen. 8:20; Exod. 29:18; Lev. 1:9; 3:3; 9:10, 13–14, 20) and grain offerings (Lev. 2:2, 9; 9:17).

The Mosaic law has several regulations concerning fire. Regarded as work, starting a fire is forbidden on the Sabbath (Exod. 35:3). It is the responsibility of the priests to keep the fire burning on the altar (Lev. 6:9, 12–13). The use of an “unauthorized fire” for sacrifice is forbidden (note Nadab and Abihu’s death [Lev. 10:1–2; cf. Num. 3:4; 26:61; 1 Chron. 24:2]). Also, contrary to the Canaanite religious custom, burning children is forbidden (Deut. 18:10), though the Israelites failed to keep this command and elicited God’s judgment (2 Kings 16:3; 17:17; 21:6; Jer. 7:31; 32:35; note Josiah’s ban in 2 Kings 23:10).

As a metaphor, fire also signifies human anger (Ps. 39:3), wickedness (Isa. 9:18), self-reliance (Isa. 50:11), evil planning (Hos. 7:6–7), lust (Prov. 6:27–28), evil speech or tongue (Prov. 16:27; James 3:5–6), and, paradoxically, kindness to an enemy (Prov. 25:22; Rom. 12:20).

Divine Uses and Metaphors

In the Bible, God is described as the ruler of fire (Ps. 104:4; cf. 1 Kings 18). Positively, God sends fire to signify his acceptance of worship (Lev. 9:24; Judg. 13:19–20; 1 Kings 18:38; 2 Chron. 7:1–3; cf. Luke 9:54). God also purifies his people by fire in order to provide them with abundance (Ps. 66:12), to cleanse them of their sins (Isa. 6:6–7), to refine them into the true remnant (Zech. 13:9), to restore true worship (Mal. 3:2–3), to bring forth genuine faith (1 Cor. 3:13, 15; 1 Pet. 1:7), and to give Christians a true joy of participating in Christ’s suffering (1 Pet. 4:12). God also promises to make his people like a firepot and a flaming torch that will burn the surrounding enemies (Zech. 12:6). Negatively, God uses fire to punish the wicked and disobedient (Gen. 19:24; Exod. 9:23; Num. 11:1; 16:35; 2 Kings 1:10, 12; Isa. 29:6; 34:9–10; 66:24; Ezek. 38:22; 39:6; Rev. 20:9). God is a farmer burning unfruitful trees (John 15:2, 6; cf. Matt. 3:10; 7:19; 13:40) and “thorns and briers” (Isa. 10:17). The eternal fire of hell is the place where God’s final judgment will be executed (Matt. 5:22; 25:41; Mark 9:45–49; Jude 1:7; note the “lake of fire” in Rev. 20:14–15; cf. 14:10; 21:8).

Fire is also a symbol used to image the indescribable God. It symbolizes God’s presence: a smoking firepot with a flaming torch (Gen. 15:17), the burning bush (Exod. 3:2; cf. Elijah’s expectation [1 Kings 19:12]), the pillars of fire and smoke (Exod. 13:21–22; Num. 14:14), the smoke on Mount Sinai and in the tabernacle and the temple (Exod. 19:19; Num. 9:15–16; Deut. 4:11–12; Isa. 6:4). Fire marks God’s protection: the “horses and chariots of fire” (2 Kings 6:17; cf. 2:11), the “wall of fire” (Zech. 2:5). Fire also represents God’s glory: God’s throne (Dan. 7:9; cf. Ezek. 1:4, 13; 10:2, 6–7), God’s form (Ezek. 1:27), the seven spirits of God before the throne (Rev. 4:5). God in his holy wrath is also likened to a burning fire (Pss. 79:5; 89:46; Isa. 5:24; 33:14; Jer. 15:14; Ezek. 21:31; 22:21; Hos. 8:5; note the expression “consuming fire” [Deut. 4:24; Isa. 33:14; Heb. 12:29]) and even to a fiery monster (Ps. 18:8; Isa. 30:33; 65:5; cf. Job 41:19–21). Fire is an important element in the description of the day of the Lord (Joel 2:3; cf. 2 Pet. 3:12). God’s words in the prophet’s mouth are likened to a fire (Jer. 5:14; 20:9; 23:29).

Fire is also used to speak of Jesus. John the Baptist refers to Jesus’ baptism as one with the Holy Spirit and fire (Matt. 3:11). Jesus identifies the purpose of his coming as casting fire on earth (Luke 12:49). The returning Jesus is portrayed as coming in “blazing fire” (2 Thess. 1:7), and the eyes of the glorified Christ are likened to “blazing fire” (Rev. 1:14; 2:18; cf. “flaming torches” in Dan. 10:6). In Acts 2:3 the Holy Spirit is portrayed as the “tongues of fire.”

Fish comprise a part of God’s created order (Gen. 1:26), given for humankind to rule (Gen. 1:28) and to eat, though some were considered unclean (those with no fins or scales [Lev. 11:9–12]). Fish comprised a meaningful part of the ancient Israelites’ diet for much of their history. They ate fish during their time in Egypt and longed for it in the wilderness (Num. 11:5). Once in Canaan, they could obtain fish from the Sea of Galilee, the Jordan River, and the Mediterranean Sea. Jerusalem even had a gate called the “Fish Gate” (Neh. 3:3; Zeph. 1:10), perhaps named for a fish market located near it inside the city. Nehemiah notes that men from the coastal city of Tyre imported fish to sell in Jerusalem (Neh. 13:16). Fish brought from such a distance probably had been preserved, perhaps by salting, smoking, or drying. The Gospels contain many references to fishing, since Jesus ministered near the Sea of Galilee and had fishermen among his followers.

Given the importance of fish and fishing, it is perhaps surprising that the Bible nowhere names specific types of fish. One simply reads that a “huge fish” swallowed Jonah (Jon. 1:17), or that Jesus multiplied “small fish” to feed a multitude (Mark 8:7–9). These small fish likely were sardines, caught in large quantities in the Sea of Galilee and preserved by salting. Other common native fish included a pan fish, the tilapia (today’s “St. Peter’s fish” from the story in Matt. 17:24–27); a type of carp, the barbel; and the largest native fish, the catfish, forbidden to observant Jews because of its lack of scales.

By contrast, in both Testaments one can find clear indications of how fish were caught. Large sea creatures might be speared or harpooned (Job 41:7), but usually fishermen used hook and line or one of several different types of nets (Isa. 19:8; Hab. 1:15). Jesus sent Peter out to fish with hook and line (Matt. 17:27). Peter and his brother Andrew also used a casting net (Matt. 4:18–20), a circular net up to twenty-five feet in diameter cast from shore or a boat. The net spread like a parachute and sank rapidly, trapping fish underneath. A system of cords drew the net together as it was pulled back in. Jesus’ disciples caught 153 fish with such a net (John 21:6–11). Professional fishermen also used a dragnet, the most common type of net used in antiquity (see Dragnet). Finally, they also used a trammel net, a standing net often spread between two boats. The trammel net was made of up to five sections, each about one hundred feet long. This net had three layers, two finer-meshed layers on either side of a larger-meshed, central layer. When fish swam into the net, they pushed one of the finer layers into the heavier layer and became entangled when they turned and tried to escape. The fishermen then pulled in the nets, disentangled the fish, and repeated the process, typically ten to fifteen times during a night’s work. The story in Luke 5:1–11 reflects the use of trammel nets, with fishermen in two boats working hard through the night. Ancient commercial fishermen usually had to work at night because the fish could see the threads of their nets during the day.

Fish comprise a part of God’s created order (Gen. 1:26), given for humankind to rule (Gen. 1:28) and to eat, though some were considered unclean (those with no fins or scales [Lev. 11:9–12]). Fish comprised a meaningful part of the ancient Israelites’ diet for much of their history. They ate fish during their time in Egypt and longed for it in the wilderness (Num. 11:5). Once in Canaan, they could obtain fish from the Sea of Galilee, the Jordan River, and the Mediterranean Sea. Jerusalem even had a gate called the “Fish Gate” (Neh. 3:3; Zeph. 1:10), perhaps named for a fish market located near it inside the city. Nehemiah notes that men from the coastal city of Tyre imported fish to sell in Jerusalem (Neh. 13:16). Fish brought from such a distance probably had been preserved, perhaps by salting, smoking, or drying. The Gospels contain many references to fishing, since Jesus ministered near the Sea of Galilee and had fishermen among his followers.

Given the importance of fish and fishing, it is perhaps surprising that the Bible nowhere names specific types of fish. One simply reads that a “huge fish” swallowed Jonah (Jon. 1:17), or that Jesus multiplied “small fish” to feed a multitude (Mark 8:7–9). These small fish likely were sardines, caught in large quantities in the Sea of Galilee and preserved by salting. Other common native fish included a pan fish, the tilapia (today’s “St. Peter’s fish” from the story in Matt. 17:24–27); a type of carp, the barbel; and the largest native fish, the catfish, forbidden to observant Jews because of its lack of scales.

By contrast, in both Testaments one can find clear indications of how fish were caught. Large sea creatures might be speared or harpooned (Job 41:7), but usually fishermen used hook and line or one of several different types of nets (Isa. 19:8; Hab. 1:15). Jesus sent Peter out to fish with hook and line (Matt. 17:27). Peter and his brother Andrew also used a casting net (Matt. 4:18–20), a circular net up to twenty-five feet in diameter cast from shore or a boat. The net spread like a parachute and sank rapidly, trapping fish underneath. A system of cords drew the net together as it was pulled back in. Jesus’ disciples caught 153 fish with such a net (John 21:6–11). Professional fishermen also used a dragnet, the most common type of net used in antiquity (see Dragnet). Finally, they also used a trammel net, a standing net often spread between two boats. The trammel net was made of up to five sections, each about one hundred feet long. This net had three layers, two finer-meshed layers on either side of a larger-meshed, central layer. When fish swam into the net, they pushed one of the finer layers into the heavier layer and became entangled when they turned and tried to escape. The fishermen then pulled in the nets, disentangled the fish, and repeated the process, typically ten to fifteen times during a night’s work. The story in Luke 5:1–11 reflects the use of trammel nets, with fishermen in two boats working hard through the night. Ancient commercial fishermen usually had to work at night because the fish could see the threads of their nets during the day.

One of Jesus’ disciples, mentioned by name only in John 1:45–49; 21:2. He was from Cana in Galilee (21:2), where Jesus changed water into wine. Nathanael was initially skeptical of Philip’s claims about Jesus because Jesus was from Nazareth (1:45–46), but his skepticism turned to belief when Jesus, who called Nathanael “truly . . . an Israelite in whom there is no deceit,” demonstrated miraculous knowledge of where Nathanael had been sitting before he met Jesus (1:47–49). Nathanael quickly declared his faith in Jesus. As a result of Nathanael’s ready faith, Jesus promised him that he would be witness to Jesus’ salvific work and the miraculous transformation of the broken relationship between God and humankind (John 1:50). Nathanael was one of the first disciples to see the risen Jesus (John 21:1–4).

Nathanael was most likely the same person as Bartholomew (Matt. 10:3; Mark 3:18; Luke 6:14; Acts 1:13), given that John never mentions Bartholomew and the Synoptic Gospels never mention Nathanael, and that the Synoptic Gospels list Bartholomew’s name directly after Philip’s, while John connects Nathanael and Philip in his narrative.

Nets, probably manufactured from thread fiber made from the bark of trees and knotted together, are used in the OT mostly for warfare or hunting/trapping people (literally and figuratively) (Job 18:8; 19:6; Ps. 10:9; Prov. 29:5; Lam. 1:13; Ezek. 12:13; 17:20; 19:8; 32:3; Hos. 5:1; 7:12; Mic. 7:2) and for trapping wildlife and birds (Prov. 1:17; Isa. 51:20; Ezek. 13:20). The methods of entrapping prey, including humans, involved digging and covering a pit with a net into which prey would fall and be trapped (Pss. 9:15; 35:7; 57:6; 140:5; 141:10); thus, in Ps. 9:15, “The nations have fallen into the pit they have dug; their feet are caught in the net they have hidden.”

There is also reference to use of nets for fishing in the OT, though these are more limited (Eccles. 9:12; Isa. 19:8; Ezek. 47:10; Hab. 1:15–17). In Hab. 1:15–17 nets (kherem) and dragnets (mikmeret) become symbolic objects of idolatry as they supply the needs of the users who in turn offer sacrifices to them in gratitude.

In the NT, nets are mentioned only in connection with fishing (Matt. 4:18–21; 13:47; Mark 1:16–19; Luke 5:2, 4–9; John 21:6, 8, 11).

A large, freshwater lake in the northern, Galilee region of Israel measuring thirteen miles long, eight miles wide, and between 80 and 150 feet deep. Because it is shaped like a harp, the OT refers to it as the “Sea of Kinnereth,” which comes from the Hebrew word for “harp” (Num. 34:11; Deut. 3:17; Josh. 13:27; 19:35). It is also called “Lake of Gennesaret,” which derives from the lush Plain of Gennesaret nearby (Matt. 14:34), and the “Sea of Tiberias,” which comes from the name of the most prominent city on its banks (John 6:1; 21:1).

The Sea of Galilee is located about sixty miles north of Jerusalem and is fed by the Jordan River. It is surrounded by mountain peaks and cliffs, except on the southern side, where the Jordan River flows out of it. These peaks form a valley and make for strong, frequent, and unexpected storms as the Mediterranean winds blow down the western slopes and swirl across the sea. Jesus demonstrated his power over nature as he calmed such violent storms (Matt. 14:22–33; Mark 6:45–51; John 6:16–21).

The Sea of Galilee boasted a large fishing industry, which provided the ideal location for Jesus to call his first disciples—Peter, Andrew, James, and John, who were fishermen (Mark 1:16–20). Much of Jesus’ ministry in the Synoptic Gospels took place in the towns around the Sea of Galilee. The Sea of Galilee provided an abundance of fishing illustrations (Matt. 13:48) and lessons on discipleship. Its shore may have provided a convenient location for the feeding of the five thousand (Matt. 14:13–21; Mark 6:35–44; Luke 9:10–17; John 6:1–13). After Jesus’ resurrection, his disciples briefly returned to their fishing nets on this lake, resulting in the miraculous catch of 153 fish (John 21:11).

One of Jesus’ original twelve apostles (Matt. 10:3; Mark 3:18; Luke 6:15), referred to as “Didymus,” meaning “twin” (John 11:16; 20:24; 21:2). The infamous title of “Doubting Thomas” comes from his refusal to believe in Jesus’ resurrection. Thomas said, “Unless I see the nail marks in his hands and put my finger where the nails were, and put my hand into his side, I will not believe” (John 20:25). A week later the risen Jesus again appeared to the apostles, including Thomas. Thomas’s response was “My Lord and my God!” (John 20:28). Despite his previous disbelief in Jesus’ resurrection, Thomas was present with the other apostles in the upper room (Acts 1:13).

A city founded on the western coast of the Sea of Galilee in AD 20 by Herod Antipas to replace Sepphoris as the new capital of Galilee. It was the administrative center of one of the five toparchies in Galilee. The city was named after the Roman emperor Tiberius, the successor of Augustus. The Gospel of John mentions Tiberias only in passing, noting that people from Tiberias traveled in boats to search for Jesus (John 6:23; cf. references to the Sea of Galilee as the “Sea of Tiberias” in John 6:1; 21:1). Herod built the city on top of a gravesite, rendering it unclean, and he had to compel people to settle there. He included non-Jews, poor people, and former slaves as part of its inhabitants.

Tiberias was a cosmopolitan city but still in its infancy of Hellenization. The city was governed by a polis, or council of six hundred men, administered by a group of ten, and headed by an elected leader called an “archon.” It had an agora, stadium, prayer house, and palace. According to rabbinic literature, the city was known for its fishing industry and textile production (y. Pesaḥ 4.2; b. Sukkah 20b). During the First Jewish Revolt, Josephus made Tiberias the base for his defense of Galilee (Josephus, J.W. 2.572–73), and Vespasian spared the city when it surrendered without resistance (Josephus, J.W. 3.453–61).

Water is mentioned extensively in the Bible due to its prevalence in creation and its association with life and purity. The cosmic waters of Gen. 1 are held back by the sky (Gen. 1:6–7; cf. Pss. 104:6, 13; 148:4). God is enthroned on these waters in his cosmic temple (Pss. 29:10; 104:3, 13; cf. Gen. 1:2; Ps. 78:69; Isa. 66:1). These same waters were released in the time of Noah (Gen. 7:10–12; Ps. 104:7–9).

Water is also an agent of life and fertility and is therefore associated with the presence of God. Both God himself and his temple are described as the source of life-giving water (Jer. 2:13; 17:13; Joel 3:18; cf. Isa. 12:2–3). Ezekiel envisions this water flowing from beneath the temple and streaming down into the Dead Sea, where it brings life and fecundity (Ezek. 47:1–12; cf. Zech. 14:8). The book of Revelation, employing the same image, describes “the river of the water of life, as clear as crystal, flowing from the throne of God and of the Lamb” (22:1). This imagery is also illustrated in archaeological remains associated with temples. Cisterns are attested beneath the Dome of the Rock (presumably the location of the Jerusalem temple) and beneath the Judahite temple at Arad. Other temples, such as the Israelite high place at Tel Dan, are located close to freshwater springs. The Gihon Spring in the City of David may also be associated with the Jerusalem temple (Ps. 46:4; cf. Gen. 2:13).

This OT imagery forms the background for Jesus’ teaching regarding eternal life in the writings of the apostle John. Jesus claims to be the source of living water, and he offers it freely to everyone who thirsts (John 4:10–15; 7:37; Rev. 21:6; 22:17; cf. Rev. 7:17). This water, which produces “a spring of water welling up to eternal life” (John 4:14), is the work of the Holy Spirit in the believer (John 7:38–39).

Water is also described in the Bible as an agent of cleansing. It is extensively employed in purification rituals in the OT. In the NT, the ritual of water baptism signifies the purity and new life of the believer (Matt. 3:11, 16; Mark 1:8–10; Luke 3:16; John 1:26, 31–33; 3:23; Acts 1:5; 8:36–39; 10:47; 11:16; 1 Pet. 3:20–21; cf. Eph. 5:26; Heb. 10:22).

Finally, the NT also reveals Jesus as the Lord of water. He walks on water (Matt. 14:28–29; John 6:19), turns water into wine (John 2:7–9; 4:46), and controls water creatures (Matt. 17:27; John 21:6). Most important, Jesus commands “the winds and the water, and they obey him” (Luke 8:25; cf. Ps. 29:3).

A disciple of Jesus, and one of the twelve apostles. His name appears in the Synoptic lists of apostles (Matt. 10:2–4; Mark 3:16–19; Luke 6:13–16) and as a witness to Jesus’ ascension (Acts 1:13). Nothing else is known of him unless, as suggested by a ninth-century tradition, his other name was “Nathanael,” a disciple mentioned in John’s Gospel (1:45). The evidence is not conclusive, but Nathanael was closely associated with the apostles before and after the resurrection (John 1:35–51; 21:1–2); Jesus promised him divine revelation, which would accord well with apostolic status (1:50–51); and he is connected to Philip in John’s Gospel (1:45) just as Bartholomew is in the Synoptic lists of the apostles (Matt. 10:3).

Traditionally identified with John the son of Zebedee, the Gospel of John depicts him as the ideal eyewitness to Jesus and as the ideal author. He first explicitly appears in John 13–21. In representing the Beloved Disciple as the author of the Gospel of John (John 21:24–25), the author thus claims a privileged place for its revelation about Jesus, perhaps in relation to the Gospel of Mark, which many in the early church considered to have Peter as its primary source of testimony.

It is difficult to imagine a world without consistent metrological systems. Society’s basic structures, from economy to law, require a uniform and accurate method for measuring time, distances, weights, volumes, and so on. In today’s world, technological advancements allow people to measure various aspects of the universe with incredible accuracy—from nanometers to light-years, milligrams to kilograms.

The metrological systems employed in biblical times span the same concepts as our own modern-day systems: weight, linear distance, and volume or capacity. However, the systems of weights and measurements employed during the span of biblical times were not nearly as accurate or uniform as the modern units employed today. Preexisting weight and measurement systems existed in the contextual surroundings of both the OT and the NT authors and thus heavily influenced the systems employed by the Israelite nation as well as the NT writers. There was great variance between the different standards used merchant to merchant (Gen. 23:16), city to city, region to region, time period to time period, even despite the commands to use honest scales and honest weights (Lev. 19:35–36; Deut. 25:13–15; Prov. 11:1; 16:11; 20:23; Ezek. 45:10).

Furthermore, inconsistencies and contradictions exist within the written records as well as between archaeological specimens. In addition, significant differences are found between preexilic and postexilic measurements in the biblical texts, and an attempt at merging dry capacity and liquid volume measurements further complicated the issue. This is to be expected, especially when we consider modern-day inconsistencies—for example, 1 US liquid pint = 0.473 liters, while 1 US dry pint = 0.550 liters. Thus, all modern equivalents given below are approximations, and even the best estimates have a margin of error of + 5 percent or more.

Weights

Weights in biblical times were carried in a bag or a satchel (Deut. 25:13; Prov. 16:11; Mic. 6:11) and were stones, usually carved into various animal shapes for easy identification. Their side or flat bottom was inscribed with the associated weight and unit of measurement. Thousands of historical artifacts, which differ by significant amounts, have been discovered by archaeologists and thus have greatly complicated the work of determining accurate modern-day equivalents.

Beka. Approximately 1⁄5 ounce, or 5.6 grams. Equivalent to 10 gerahs or ½ the sanctuary shekel (Exod. 38:26). Used to measure metals and goods such as gold (Gen. 24:22).

Gerah. 1⁄50 ounce, or 0.56 grams. Equivalent to 1⁄10 beka, 1⁄20 shekel (Exod. 30:13; Lev. 27:25).

Litra. Approximately 12 ounces, or 340 grams. A Roman measure of weight. Used only twice in the NT (John 12:3; 19:39). The precursor to the modern British pound.

Mina. Approximately 1¼ pounds, or 0.56 kilograms. Equivalent to 50 shekels. Used to weigh gold (1 Kings 10:17; Ezra 2:69), silver (Neh. 7:71–72), and other goods. The prophet Ezekiel redefined the proper weight: “The shekel is to consist of twenty gerahs. Twenty shekels plus twenty-five shekels plus fifteen shekels equal one mina” (Ezek. 45:12). Before this redefinition, there were arguably 50 shekels per mina. In Jesus’ parable of the servants, he describes the master entrusting to his three servants varying amounts—10 minas, 5 minas, 1 mina—implying a monetary value (Luke 19:11–24), probably of either silver or gold. One mina was equivalent to approximately three months’ wages for a laborer.

Pim. Approximately 1⁄3 ounce, or 9.3 grams. Equivalent to 2⁄3 shekel. Referenced only once in the Scriptures (1 Sam. 13:21).

Shekel. Approximately 2⁄5 ounce, or 11 grams. Equivalent to approximately 2 bekas. The shekel is the basic unit of weight measurement in Israelite history, though its actual weight varied significantly at different historical points. Examples include the “royal shekel” (2 Sam. 14:26), the “common shekel” (2 Kings 7:1), and the “sanctuary shekel,” which was equivalent to 20 gerahs (e.g., Exod. 30:13; Lev. 27:25; Num. 3:47). Because it was used to weigh out silver or gold, the shekel also functioned as a common monetary unit in the NT world.

Talent. Approximately 75 pounds, or 34 kilograms. Equivalent to approximately 60 minas. Various metals were weighed using talents: gold (Exod. 25:39; 37:24; 1 Chron. 20:2), silver (Exod. 38:27; 1 Kings 20:39; 2 Kings 5:22), and bronze (Exod. 38:29). This probably is derived from the weight of a load that a man could carry.

Table 12. Biblical Weights and Measures and Their Modern Equivalents:

Weights

Beka – 10 geraahs; ½ shekel = 1/5 ounce = 5.6 grams

Gerah – 1/10 beka; 1/20 shekel = 1/50 ounce = 0.56 grams

Litra – 12 ounces = 340 grams

Mina – 50 shekels = 1 ¼ pounds = 0.56 kilograms

Pim – 2/3 shekel = 1/3 ounce = 9.3 grams

Shekel – 2 bekas; 20 gerahs = 2/5 ounce = 11 grams

Talent – 60 minas = 75 pounds = 34 kilograms

Linear measurements

Cubit – 6 handbreadths = 18 inches = 45.7 centimeters

Day’s journey = 20-25 miles = 32-40 kilometerse

Fingerbreadth – ¼ handbreadth = ¾ inch = 1.9 centimeterse

Handbreadth – 1/6 cubit = 3 inches = 7.6 centimeters

Milion – 1 mile = 1.6 kilometers

Orguia – 1/100 stadion = 5 feet 11 inches = 1.8 meters

Reed/rod – 108 inches = 274 centimeters

Sabbath day’s journey – 2,000 cubits = ¾ mile = 1.2 kilometers

Span – 3 handbreadths = 9 inches = 22.8 centimeters

Stadion – 100 orguiai = 607 feet = 185 meters

Capacity

Cab – 1 omer = ½ gallon = 1.9 liters

Choinix – ¼ gallon = 0.9 liters

Cor – 1 homer; 10 ephahs = 6 bushels; 48.4 gallons = 183 liters

Ephah – 10 omers; 1/10 homer = 3/5 bushel; 6 gallons = 22.7 liters

Homer – 10 ephahs; 1 cor = 6 bushels; 48.4 gallons = 183 liters

Koros – 10 bushels; 95 gallons – 360 liters

Omer – 1/10 ephah; 1/100 homer = 2 quarts = 1.9 liters

Saton – 1 seah = 7 quarts = 6.6 liters

Seah – 1/3 ephah; 1 saton = 7 quarts = 6.6 liters

Liquid Volume

Bath – 1 ephah = 6 gallons = 22.7 liters

Batos – 8 gallons = 30.3 liters

Hin – 1/6 bath; 12 logs = 1 gallon; 4 quarts = 3.8 liters

Log – 1/72 bath; 1/12 hin = 1/3 quart = 0.3 liters

Metretes – 10 gallons = 37.8 literes

Linear Measurements

Linear measurements were based upon readily available natural measurements such as the distance between the elbow and the hand or between the thumb and the little finger. While convenient, this method of measurement gave rise to significant inconsistencies.

Cubit. Approximately 18 inches, or 45.7 centimeters. Equivalent to 6 handbreadths. The standard biblical measure of linear distance, as the shekel is the standard measurement of weight. The distance from the elbow to the outstretched fingertip. Used to describe height, width, length (Exod. 25:10), distance (John 21:8), and depth (Gen. 7:20). Use of the cubit is ancient. For simple and approximate conversion into modern units, divide the number of cubits in half for meters, then multiply the number of meters by 3 to arrive at feet.

1 cubit = 2 spans = 6 handbreadths = 24 fingerbreadths

Day’s journey. An approximate measure of distance equivalent to about 20–25 miles, or 32–40 kilometers. Several passages reference a single or multiple days’ journey as a description of the distance traveled or the distance between two points: “a day’s journey” (Num. 11:31; 1 Kings 19:4), “a three-day journey” (Gen. 30:36; Exod. 3:18; 8:27; Jon. 3:3), “seven days” (Gen. 31:23), and “eleven days” (Deut. 1:2). After visiting Jerusalem for Passover, Jesus’ parents journeyed for a day (Luke 2:44) before realizing that he was not with them.

Fingerbreadth. The width of the finger, or ¼ of a handbreadth, approximately ¾ inch, or 1.9 centimeters. The fingerbreadth was the beginning building block of the biblical metrological system for linear measurements. Used only once in the Scriptures, to describe the bronze pillars (Jer. 52:21).

Handbreadth. Approximately 3 inches, or 7.6 centimeters. Equivalent to 1/6 cubit, or four fingerbreadths. Probably the width at the base of the four fingers. A short measure of length, thus compared to a human’s brief life (Ps. 39:5). Also the width of the rim on the bread table (Exod. 25:25) and the thickness of the bronze Sea (1 Kings 7:26).

Milion. Translated “mile” in Matt. 5:41. Greek transliteration of Roman measurement mille passuum, “a thousand paces.”

Orguia. Approximately 5 feet 11 inches, or 1.8 meters. Also translated as “fathom.” A Greek unit of measurement. Probably the distance between outstretched fingertip to fingertip. Used to measure the depth of water (Acts 27:28).

Reed/rod. Approximately 108 inches, or 274 centimeters. This is also a general term for a measuring device rather than a specific linear distance (Ezek. 40:3, 5; 42:16–19; Rev. 11:1; 21:15).

Sabbath day’s journey. Approximately ¾ mile, or 1.2 kilometers (Acts 1:12). About 2,000 cubits.

Span. Approximately 9 inches, or 22.8 centimeters. Equivalent to three handbreadths, and ½ cubit. The distance from outstretched thumb tip to little-finger tip. The length and width of the priest’s breastpiece (Exod. 28:16).

Stadion. Approximately 607 feet, or 185 meters. Equivalent to 100 orguiai. Used in the measurement of large distances (Matt. 14:24; Luke 24:13; John 6:19; 11:18; Rev. 14:20; 21:16).

Land Area

Seed. The size of a piece of land could also be measured on the basis of how much seed was required to plant that field (Lev. 27:16; 1 Kings 18:32).

Yoke. Fields and lands were measured using logical, available means. In biblical times, this meant the amount of land a pair of yoked animals could plow in one day (1 Sam. 14:14; Isa. 5:10).

Capacity

Cab. Approximately ½ gallon, or 1.9 liters. Equivalent to 1 omer. Mentioned only once in the Scriptures, during the siege of Samaria (2 Kings 6:25).

Choinix. Approximately ¼ gallon, or 0.9 liters. A Greek measurement, mentioned only once in Scripture (Rev. 6:6).

Cor. Approximately 6 bushels (48.4 gallons, or 183 liters). Equal to the homer, and to 10 ephahs. Used for measuring dry volumes, particularly of flour and grains (1 Kings 4:22; 1 Kings 5:11; 2 Chron. 2:10; 27:5; Ezra 7:22). In the LXX, cor is also a measure of liquid volume, particularly oil (1 Kings 5:11; 2 Chron. 2:10; Ezra 45:14).

Ephah. Approximately 3⁄5 bushel (6 gallons, or 22.7 liters). Equivalent to 10 omers, or 1⁄10 homer. Used for measuring flour and grains (e.g., Exod. 29:40; Lev. 6:20). Isaiah prophesied a day of reduced agricultural yield, when a homer of seed would produce only an ephah of grain (Isa. 5:10). The ephah was equal in size to the bath (Ezek. 45:11), which typically was used for liquid measurements.

Homer. Approximately 6 bushels (48.4 gallons, or 183 liters). Equivalent to 1 cor, or 10 ephahs. Used for measuring dry volumes, particularly of various grains (Lev. 27:16; Isa. 5:10; Ezek. 45:11, 13–14; Hos. 3:2). This is probably a natural measure of the load that a donkey can carry, in the range of 90 kilograms. There may have existed a direct link between capacity and monetary value, given Lev. 27:16: “fifty shekels of silver to a homer of barley seed.” A logical deduction of capacity and cost based on known equivalences might look something like this:

1 homer = 1 mina; 1 ephah = 5 shekels; 1 omer = 1 beka

Koros. Approximately 10 bushels (95 gallons, or 360 liters). A Greek measure of grain (Luke 16:7).

Omer. Approximately 2 quarts, or 1.9 liters. Equivalent to 1⁄10 ephah, 1⁄100 homer (Ezek. 45:11). Used by Israel in the measurement and collection of manna in the wilderness (Exod. 16:16–36) and thus roughly equivalent to a person’s daily food ration.

Saton. Approximately 7 quarts, or 6.6 liters. Equivalent to 1 seah. The measurement of flour in Jesus’ parable of the kingdom of heaven (Matt. 13:33; Luke 13:21).

Seah. Approximately 7 quarts, or 6.6 liters. Equivalent to 1⁄3 ephah, or 1 saton. Used to measure flour, grain, seed, and other various dry goods (e.g., 2 Kings 7:1; 1 Sam. 25:18).

Liquid Volume

Bath. Approximately 6 gallons, or 22.7 liters. Equivalent to 1 ephah, which typically was used for measurements of dry capacity. Used in the measurement of water (1 Kings 7:26), oil (1 Kings 5:11), and wine (2 Chron. 2:10; Isa. 5:10).

Batos. Approximately 8 gallons, or 30.3 liters. A Greek transliteration of the Hebrew word bath (see above). A measure of oil (Luke 16:6).

Hin. Approximately 4 quarts (1 gallon, or 3.8 liters). Equivalent to 1⁄6 bath and 12 logs. Used in the measurement of water (Ezek. 4:11), oil (Ezek. 46:5), and wine (Num. 28:14).

Log. Approximately 1⁄3 quart, or 0.3 liter. Equivalent to 1⁄72 bath and 1⁄12 hin. Mentioned five times in Scripture, specifically used to measure oil (Lev. 14:10–24).

Metretes. Approximately 10 gallons, or 37.8 liters. Used in the measurement of water at the wedding feast (John 2:6).

The name of two places, possibly from the Hebrew word for “harp” due to the shape of the lake bearing its name or the shape of the hill on which the city sat. (1) A large lake in northern Israel. It was the eastern border of Canaan and part of the western boundary of the tribal territory of Gad. Kinnereth (Deut. 3:17; Josh. 11:2; cf. NIV mg. for Num. 34:11; Josh. 12:3; 13:27) was also known as the Sea of Gennesaret (Mark 6:53; Luke 5:1), the Sea of Tiberius (John 6:1; 21:1), and the Sea of Galilee (Matt. 15:29; Mark 1:16). (2) A fortified city, and the region around it, allotted to the tribe of Naphtali (Josh. 19:35). Ben-Hadad of Syria conquered the region after King Asa of Judah paid him a large amount of silver and gold to break his treaty with King Baasha of Israel (1 Kings 15:20).

The name of two places, possibly from the Hebrew word for “harp” due to the shape of the lake bearing its name or the shape of the hill on which the city sat. (1) A large lake in northern Israel. It was the eastern border of Canaan and part of the western boundary of the tribal territory of Gad. Kinnereth (Deut. 3:17; Josh. 11:2; cf. NIV mg. for Num. 34:11; Josh. 12:3; 13:27) was also known as the Sea of Gennesaret (Mark 6:53; Luke 5:1), the Sea of Tiberius (John 6:1; 21:1), and the Sea of Galilee (Matt. 15:29; Mark 1:16). (2) A fortified city, and the region around it, allotted to the tribe of Naphtali (Josh. 19:35). Ben-Hadad of Syria conquered the region after King Asa of Judah paid him a large amount of silver and gold to break his treaty with King Baasha of Israel (1 Kings 15:20).

In the ancient Near East the type of cooking and heating utilized within a household depended upon the family’s socioeconomic status and lifestyle. A nomadic or seminomadic pastoral lifestyle demanded portability; permanent ovens or heating installations would have been impractical. A stable urban lifestyle made possible the construction of more complex heating and cooking equipment.

Cooking within the Seminomadic Lifestyle

Seminomadic groups, such as Abraham and his family or the Israelites before the settlement of Canaan, probably used an open fire or fire pit. A campfire was kindled on top of the ground or on flat stones. An open fire of this nature could also be ringed with a small stone circle. Shallow holes or fire pits were also dug into the ground near the front of a tent or outside, in the encampment. Since tents did not have chimneys, the smoke from a fire would escape through the door. The seasonal climate dictated whether a fire was kindled inside or outside the tent.

Fires were ignited with twigs or kindling by friction or sparks (Isa. 50:11; 64:2; 2 Macc. 10:3), a skill learned during the early Stone Age. Once lit, the burning embers of the fire could be moved around, kept smoldering, and fanned into a blaze with fresh fuel (Isa. 30:14; cf. Lev. 6:13). Abraham carried some type of an ember or fire with him when he went to sacrifice Isaac (Gen. 22:6). The “smoking firepot with a blazing torch” that symbolized God’s presence before Abraham may refer to a portable device for transporting fire (15:17).

Fuel for fire was gathered from the materials most readily available to seminomadic groups. Potential fuels included thorns and briers (Isa. 10:17), dried grass (Matt. 6:30; Luke 12:28), charcoal (John 18:18 NRSV), twigs or sticks (Isa. 64:2), wood (Gen. 22:6), and dried animal dung (Ezek. 4:15). Fire pits provided some means for keeping a family warm, as well as being used for cooking.

Cooking within the Urban Lifestyle

The sedentary urban lifestyle of the monarchial period provided the opportunity to construct permanent cooking and heating installations. In the four-room Israelite house, cooking normally was done in a fire pit or clay oven in the courtyard of the home. The baking oven ordinarily was located outside, but archaeologists have found cooking utensils and ovens in the central room of the house. This indoor oven also served as a means of heat during the colder wet season. The family most likely utilized the courtyard oven during the hotter dry season.

Egyptian and Mesopotamian reliefs provide illustrations of the structure of ancient ovens. Archaeologists have uncovered scores of examples of different types and sizes all across the ancient Near East. Small domestic ovens (Exod. 8:3) were made of clay in two basic forms. The first had an open top and was cylindrical in shape. It ranged from two to three feet in height and was about two feet in diameter. The second, about the same size, was more egg-shaped, with small openings at the base and in the top.

Some ovens were covered with a plastered layer of potsherds on the outside to improve insulation. They could be embedded in the ground or raised above it. The oven floor was lined with pebbles, and the fire was built upon it. Commercial ovens were larger and were concentrated in specific areas of a city (Neh. 3:11; 12:38).

Ovens and fire pits were used for cooking and heating in the home. Other hearths or heating ovens were employed to warm larger buildings or to perform specific tasks not related to food preparation. A large oval hearth was discovered in the central room of an Iron Age II house at Shechem. Jeremiah 36:22–23 speaks about a “firepot” or hearth used by Jehoiakim to warm his winter apartment. This hearth may have been a raised copper or bronze basin on a three-legged stand. A “fire basin” (NIV: “firepot”) is also mentioned in Zech. 12:6.

Cooking Utensils

Many types of pottery utensils, which were undoubtedly associated with cooking and eating, have been discovered in archaeological excavations in the ancient Near East. Although rare, metal and stone implements have also been found. One area in the tent or the home would be employed as a “kitchen.” A kitchen in the palace of Ramesses III is depicted on an Egyptian wall, and Ezekiel mentions the kitchens located in the new temple (46:24). Cooking and serving vessels included platters, bowls, chalices, jugs, juglets, and cooking pots. Storage vessels and grain pits also were needed to contain spices, oils, grains, and other foodstuffs.

Larger bowls designed specifically for cooking were in common use during the Bronze and Iron Ages. These “cooking pots” often were placed directly into the fire or on hot coals and were used to boil meat or make soups and other similar types of food. Iron Age II cooking pots from Palestine generally bore the trademark of the potter. Cooking pots had a short life and were replaced often. Because the style of these types of pots changed systematically over time, they have become very important in helping archaeologists date the particular level or stratum of a tell in which they were found.

The Cooking of Food

The type of food eaten by families also depended on their socioeconomic status and lifestyle. Food staples included milk products, wine, bread, and occasionally meat. Richer families could afford vegetables, fruits, dates, figs, and other less common foods. All types of households ate bread.

Grains. The most common grains used in bread making were wheat, barley, and spelt (Isa. 28:25). Wheat grew wild in Palestine, and there is evidence that seminomadic people stayed in one place long enough to cultivate small plots of grain. Grain could also be acquired in trade for other agricultural products such as goat’s milk or wool. Grain was winnowed to separate the chaff from the kernels (Matt. 3:12; Luke 3:17). Roasted grain was grain that had been “popped” in the fire instead of being milled (1 Sam. 25:18).

After being winnowed, wheat and other grains were ground initially in a hand mill. Hand mills, or querns, were of two types. The first was a simple device of two stones. The base, or “saddle,” was a flat, elongated stone that became curved through the backward and forward motion of the upper stone. The upper, or “rider,” stone was flat on one side and curved on the top to allow the user to grip the stone with both hands. The grain was placed on the saddle, and the rider stone was run repeatedly over it to grind it. This was considered menial work (Lam. 5:13). This type of grinding may have been assigned to the blinded Samson (Judg. 16:21).

The second, later type of hand mill consisted of two stone disks approximately twelve inches in diameter. The lower stone, or base, had an upright wooden stake at the center. A hole in the upper stone allowed it to fit over the base, and a handle on the upper stone was used to rotate it against the lower stone (Matt. 24:41). Grain was fed through the central hole, and the milled flour exited along the sides. The millstone mentioned in Matt. 18:6; Mark 9:42; Luke 17:2 is a larger example of this type.

Milling grain was a necessary task of the household (Jer. 25:10). Course grain was further milled into fine flour with a mortar and pestle. Course grain could be used to make boiled porridge or gruel. Finely ground flour was used in sacrificial offerings (Exod. 29:40; Lev. 2:4).

The flour was mixed with water and kneaded (Gen. 18:6; 1 Sam. 28:24; 2 Sam. 13:8; Jer. 7:18), small amounts of leaven and salt were added, and then the bread was baked. Three methods of baking bread are mentioned in the OT: over hot coals (1 Kings 19:6; Isa. 44:19), on a griddle (Lev. 7:9; cf. Ezek. 4:3), and in an oven (Lev. 26:26). Leaven was withheld from the dough if the bread was to be made and eaten in haste (Exod. 12:39; Judg. 6:19; 1 Sam. 28:24). Griddle “cakes” were also made in this fashion (Hos. 7:8; cf. Ezek. 4:12).

Bread often was baked in different shapes. Thin bread was used to scoop food from a common pot (Matt. 26:23). Other breads were formed into loaves (John 6:9). In one man’s dream a round loaf of barley bread is described as rolling down a hill and striking and overturning a tent (Judg. 7:13). Both men and women baked bread (Gen. 19:3; 1 Sam. 28:24), and priests baked bread for ritual usage (Lev. 24:5). A king could afford to have men and women as professional bakers (Gen. 40:1; 1 Sam. 8:13). Professional bakers may also have served the larger urban population (Neh. 3:11; Jer. 37:21; Hos. 7:4) in Jerusalem.

Fruits and vegetables. After settling in Canaan, the Israelites made some additions to their diet. Foodstuffs grown in cultivated gardens were now available. These included foods such as cucumbers, melons, leeks, onions, and garlic (Num. 11:5). Some of these vegetables were added to stews; others were eaten uncooked. Vegetable, bean, and lentil soups were prepared in large cooking pots placed directly on the fire. Esau particularly enjoyed lentil soup (Gen. 25:30). Herbs and spices (mint, dill, and cumin) were now accessible as well (Isa. 28:25, 27; Matt. 23:23). Salt came from the Dead Sea.

Fruits too were grown and harvested. Of particular interest was the olive. Olives were crushed in a press to render oil. Olive oil was used in cooking and baking. It was mixed with fine flour to make bread (1 Kings 17:12; Ezek. 16:13; cf. Num. 11:8).

Meat. When a guest arrived or when a special occasion called for it, meat was added to the stew. Meat often was boiled (2 Kings 4:38; Ezek. 24:3–5). Spices were also added (Ezek. 24:10). Since the meat was cut up to boil, this method had the advantage of avoiding the problem of ensuring that the blood was properly drained out of an animal before it could be roasted (Lev. 17:10–11). Milk could be used in the stew; however, cooking a kid in its mother’s milk was prohibited (Exod. 23:19; 34:26; Deut. 14:21).

Meat was roasted over an open fire on a spit. Meat was available from flocks and through hunting. Abraham served his guests veal (Gen. 18:7); Gideon and his guests ate goat meat (Judg. 6:19); Samuel appears to have served Saul a mutton leg (1 Sam. 9:24). Contrary to ritual regulations, Hophni and Phinehas demanded meat for roasting (1 Sam. 2:13–15). Meat certainly was roasted as a sacrifice on the altar of the tabernacle and the temple. It also normally was roasted on feast days such as Passover (Exod. 12:8–9).

Fish were counted among the foods given to Noah and his sons after the flood (Gen. 9:2–3). The Israelites ate fish in Egypt (Num. 11:15), and fishermen plied their trade along the Nile (Isa. 19:8). Fishermen could hook, spear, or net fish (Job 41:1, 7; Eccles. 9:12; Ezek. 29:4; 47:10). In Israel, fish were taken from the Sea of Galilee or the Mediterranean. Jerusalem had a “Fish Gate,” where fish were sold (2 Chron. 33:14; Neh. 3:3; 12:39; Zeph. 1:10). The Phoenicians most likely exported several varieties of edible fish to Israel. Fish with fins and scales were clean, but those without fins or scales were not (Lev. 11:9–12). In Nehemiah’s day Phoenicians were selling fish to the inhabitants of Jerusalem even on the Sabbath (Neh. 13:16).

In NT times, the Phoenicians continued to import much of the fish brought into Palestine. The ministry of Jesus revolved around the smaller fishing industry on the Sea of Galilee. Jesus called several fishermen to follow him as disciples (Matt. 4:18). On a number of occasions Jesus helped his disciples to ply their trade by directing them where to cast their nets (John 21:6, 11). Fish were caught in dragnets (John 21:8) and hand nets (Matt. 4:18). After his resurrection Jesus ate fish with his disciples in Jerusalem and on the Sea of Galilee (Luke 24:42; John 21:9).

Fish became a staple of the common people (Matt. 14:17; 15:34). The fish used to feed the multitudes probably were salted. Fish normally were grilled over an open fire (John 21:9).

All numbers in the original languages of the Bible are written using words, not numerals. Neither the biblical Hebrew nor the Koine Greek writing system had distinct written numeral forms to represent numbers. Preexilic Hebrew inscriptions record numbers written either with words or in Egyptian hieratic number glyphs. During the exile, exposure to Aramaic resulted in the adoption of the Aramaic script to write Hebrew, but there are no clear indications that an Aramaic number system (as reflected in, e.g., the Elephantine inscriptions) was adopted. Hebrew later emulated Greek in assigning to the letters of the alphabet numerical values and so employing them to record numbers, although the practice of assigning numerical values to glyphs is also attested in pre-Hellenistic times. In Mesopotamia, for example, the practice of assigning numerical values to characters from their syllabic writing system seems to have existed at least as far back as the eighth century BC. The earliest evidence of this practice in Hebrew dates to no earlier than the middle of the second century BC, when it was used on Hasmonean coins.

The value and importance of numbers was widely recognized throughout the ancient world. Sophisticated mathematical texts are attested in both Mesopotamia and Egypt, although no such texts have been discovered originating in ancient Israel. The use of hieratic numbers in preexilic Israel suggests that mathematical knowledge may have been imported, particularly from Egypt. The Akkadian language adapted from Sumerian a hybrid sexagesimal number system, which used cuneiform symbols to represent numbers. Numbers were written in paired glyphs, one representing the values from 1 to 9, the second representing the multiples of 10 up to 50. For example, 59 was written by combining the glyph for 50 with that for 9. Larger numbers were then composed of sets of these paired glyphs. The impact of the sex-a-ges-i-mal system can still be seen in the division of hours and minutes into sixty parts. Most other Near Eastern cultures, including that of ancient Egypt and Israel, used a decimal system.

The decimal system was also used in the Greek-speaking world, and the Greek language, since before the NT era, had employed letters to represent numbers. The use of archaic letters that had otherwise disappeared from general usage by NT times gave the Greek alphabet twenty-seven letters, which provided the basis for representing ranges 1–9, 10–90, 100–900. Numbers were represented by adding letters together, so that the order of letters was unimportant.

When Hebrew started using letters to represent numbers, a similar scheme was adopted, although it necessarily stopped at 400 because the Hebrew alphabet has only twenty-two letters. For some, this suggests that Hebrew may have appropriated the system from Greek, but the same sequence of values in earlier counting indicates that the association of values 1–9, 10–90, 100–900 with the letters of the alphabet was itself not a Greek innovation.

Number Symbolism

Numbers often are used with symbolic significance in the Bible. Particularly prominent are the numbers 7 and 12, together with variations scaled by powers of 10. Other numbers occur frequently and also appear to have some symbolic significance, including 4, 40, and 1,000. A note of warning is pertinent, however, because there is a danger both of finding number symbolism where there is none and of overlooking the symbolic significance of numbers where it is appropriate.

Perhaps the most prominent symbolic association in the Bible occurs with the number seven. Broadly speaking, seven denotes completeness, perfection, or consummation. The number first appears in the creation account in association with the first Sabbath, in which it is tied to completion and rest. Linked to this are the working week, which concluded with a Sabbath, the sabbatical year for the land (Lev. 25:2–7), the duration of the major feasts over seven days (e.g., Passover [cf. Lev. 23:6, 34; Ezek. 45:21]), even the number of years Jacob worked for Leah and then Rachel (Gen. 29:15–30). God’s promise of comprehensive vengeance upon those who harm Cain is reflected in the use of seven (Gen. 4:15; cf. Pss. 12:6; 79:12; Prov. 6:31; Isa. 30:26). The idea that seven represents completeness can be seen in the seventy nations recorded in Gen. 10 and in the description of Yahweh as having seven eyes (Zech. 4:10). In the NT, the symbolic use of seven is expanded: it is used by Jesus in explaining unlimited forgiveness (Matt. 18:21–22) and most extensively by the author of Revelation, where reference is made to seven churches (1:4, 11, 20), spirits (1:4; 3:1; 5:6), golden lampstands (1:12; 2:1), stars (1:16; 2:1), seals (5:5; 6:1), eyes (5:6), angels (8:2, 6; 15:6, 7, 8; 16:1; 17:1; 21:9), trumpets (8:2, 6), thunderclaps (10:3, 4), crowns (12:3), heads (12:3; 13:1; 17:3, 7, 9), plagues (15:6, 8; 21:9), golden bowls (15:7; 16:1; 17:1), mountains (17:9), and kings (17:10).

Arising out of the observations relating to the symbolic use of the number seven are the manner in which its significance also applied to related numbers such as 7 × 7 = 49 (cf. Lev. 25:8–55) and 7 × 10 = 70 (cf. Exod. 24:1, 9; Jer. 25:12; 29:10; Dan. 9:2, 24; Luke 10:1–17).

The next most significant number with symbolic associations is twelve. In the OT, the primary association is with the tribes of Israel, and this association later develops to encompass God’s people in their entirety. It is likely that such an association is deliberately made in Jesus’ choice of twelve apostles.

The number ten is also associated with the practice of tithing, which was common throughout the ancient Near East. The number ten alone does not have a clear symbolic usage, although when a power of ten (e.g., 1,000 or 10,000) is used, these can represent any vast or unnumbered quantity (see “Large Numbers” below). Ten is also used in combination with other symbolic values to express the same symbolic notion emphatically; for example, 70 (7 × 10) or 77 (7 × 10 + 7) become emphatic affirmations of completeness, perfection, or consummation (e.g., Gen. 4:24; Matt. 18:22).

The number four appears to have some symbolic significance, perhaps due to the typical enumeration of the four cardinal directions, suggesting geographical or cosmological entirety (cf. Isa. 11:12; Jer. 49:36; Zech. 6:5). For example, four rivers leave Eden to water the entire land (Gen. 2:10–14).

The number forty appears frequently in association with long periods of endurance, such as Moses on the mountain (forty days [Exod. 24:18]), the time in the wilderness (forty years [Exod. 16:35]), Elijah’s journey to Horeb (forty days [1 Kings 19:8]), Jesus’ time in the wilderness (forty days/nights [Matt. 4:2; Mark 1:13; Luke 4:2]), and his time with his disciples following the resurrection (forty days [Acts 1:3]).

Large Numbers

Some scholars have argued that the large numbers in the OT present a particular problem in several places. Based on the figures in Num. 1, for example, there were 603,550 men of fighting age among those in the exodus, suggesting a total population of between one and three million (not counting livestock). Taken at face value, this number presents some difficulties: based on estimates of Egyptian population, it represents a very significant proportion of the entire population of that country; taken in conjunction with the number of firstborn recorded in Num. 3:43, it implies a very large average family size; it seems difficult to reconcile with the claim that the seven nations in the land of Canaan were greater than Israel (Deut. 4:38; 7:1; 9:1–2); and the logistics of moving that many people would pose significant problems.

However, if the observation made by Pharaoh in Exod. 1:9, that the Hebrews were more numerous than the Egyptians, was even approximately accurate, then a population of between one and two million would be appropriate. Nonetheless, various attempts have been made to mitigate the perceived difficulties by suggesting approaches that interpret the text in ways that result in significantly smaller population estimates for the Israelites.

The largest single-number word used in the OT is rebabah, which is used to represent large values greater than ten thousand but otherwise often lacks precision and is better understood to refer to a vast unnumbered multitude (e.g., Pss. 3:6; 91:7; Song 5:10). Similarly, the number one thousand can be used rhetorically without demanding mathematical precision (e.g., 2 Pet. 3:8, which should not be understood to provide a mathematical equation). It is this latter number that appears in the difficult passages in Numbers. The best solution to the problems lies in the meaning of the Hebrew term in question, ’elep (“thousand”). Several scholars have suggested that ’elep can also refer to a military unit or some other group (cf. Num. 1:16). Although the precise numbers in question are debated according to varying understandings of the sizes of the groups, the best solutions put the total number of Israelites in the exodus at around thirty thousand.

Gematria

Gematria is a system for calculating numerical values for words by assigning specific values to the letters of an alphabet. As noted above, the practice was used for legitimate numerical notation in Greek and, in some periods, in Hebrew. Letters were assigned values based on their order within the alphabet, the first nine letters assigned values 1–9, the next nine assigned values 10–90, and the subsequent letters assigned multiples of 100.

Although numerology of various forms, and in particular gematria, has formed the basis of many misguided attempts to discover hidden meanings within the biblical text, there appear to be explicit uses of gematria in Rev. 13:18 and, some suggest, in John 21:11. If the number 666 is an actual example of gematria, no consensus has been reached over the identity of the referent.

Most of the other supposed examples of gematria within the pages of the Bible are unconvincing, largely because the texts wherein such examples are found make good sense without resorting to obscure and uncertain interpretations, and partly because it runs counter to the notion that God speaks to make his will known (e.g., Deut. 29:29).

An archaic expression for the word “spirit,” such as in “giving up of the ghost” (Job 11:20 KJV) or “child of the Holy Ghost” (Matt. 1:18 KJV). In modern translations the term is reserved for the Greek word phantasma (Matt. 14:26; Mark 6:49), which may refer to an apparition, and for a restricted sense of pneuma (often translated “spirit”), based on context (Luke 24:37, 39). In these occurrences the disciples potentially mistake Jesus for a ghost in the sense of being something less than what he had been before death—without flesh and bones (Luke 24:39). His passing through walls may have contributed to this misunderstanding (John 20:19). By eating a fish, however, Jesus demonstrates that his resurrected body is of a different order (Luke 24:42–43; cf. John 21:1–14). The Bible never denies the existence of ghosts, but it offers little about their origin and purpose. The Mesopotamians believed that neglect of the dead might result in the ghost’s malevolence, requiring a ritual. Those who died violently or tragically also required ritual. Evoking the spirits of the dead goes back at least as far as Homer. We find a similar view in the story of the raising of the spirit of Samuel by the medium at Endor (1 Sam. 28:1–25). The Bible condemns the practice (Lev. 19:31; Deut. 18:10–11; 1 Chron. 10:13–14).

In the ancient Near East the type of cooking and heating utilized within a household depended upon the family’s socioeconomic status and lifestyle. A nomadic or seminomadic pastoral lifestyle demanded portability; permanent ovens or heating installations would have been impractical. A stable urban lifestyle made possible the construction of more complex heating and cooking equipment.

Cooking within the Seminomadic Lifestyle

Seminomadic groups, such as Abraham and his family or the Israelites before the settlement of Canaan, probably used an open fire or fire pit. A campfire was kindled on top of the ground or on flat stones. An open fire of this nature could also be ringed with a small stone circle. Shallow holes or fire pits were also dug into the ground near the front of a tent or outside, in the encampment. Since tents did not have chimneys, the smoke from a fire would escape through the door. The seasonal climate dictated whether a fire was kindled inside or outside the tent.

Fires were ignited with twigs or kindling by friction or sparks (Isa. 50:11; 64:2; 2 Macc. 10:3), a skill learned during the early Stone Age. Once lit, the burning embers of the fire could be moved around, kept smoldering, and fanned into a blaze with fresh fuel (Isa. 30:14; cf. Lev. 6:13). Abraham carried some type of an ember or fire with him when he went to sacrifice Isaac (Gen. 22:6). The “smoking firepot with a blazing torch” that symbolized God’s presence before Abraham may refer to a portable device for transporting fire (15:17).

Fuel for fire was gathered from the materials most readily available to seminomadic groups. Potential fuels included thorns and briers (Isa. 10:17), dried grass (Matt. 6:30; Luke 12:28), charcoal (John 18:18 NRSV), twigs or sticks (Isa. 64:2), wood (Gen. 22:6), and dried animal dung (Ezek. 4:15). Fire pits provided some means for keeping a family warm, as well as being used for cooking.

Cooking within the Urban Lifestyle

The sedentary urban lifestyle of the monarchial period provided the opportunity to construct permanent cooking and heating installations. In the four-room Israelite house, cooking normally was done in a fire pit or clay oven in the courtyard of the home. The baking oven ordinarily was located outside, but archaeologists have found cooking utensils and ovens in the central room of the house. This indoor oven also served as a means of heat during the colder wet season. The family most likely utilized the courtyard oven during the hotter dry season.

Egyptian and Mesopotamian reliefs provide illustrations of the structure of ancient ovens. Archaeologists have uncovered scores of examples of different types and sizes all across the ancient Near East. Small domestic ovens (Exod. 8:3) were made of clay in two basic forms. The first had an open top and was cylindrical in shape. It ranged from two to three feet in height and was about two feet in diameter. The second, about the same size, was more egg-shaped, with small openings at the base and in the top.

Some ovens were covered with a plastered layer of potsherds on the outside to improve insulation. They could be embedded in the ground or raised above it. The oven floor was lined with pebbles, and the fire was built upon it. Commercial ovens were larger and were concentrated in specific areas of a city (Neh. 3:11; 12:38).

Ovens and fire pits were used for cooking and heating in the home. Other hearths or heating ovens were employed to warm larger buildings or to perform specific tasks not related to food preparation. A large oval hearth was discovered in the central room of an Iron Age II house at Shechem. Jeremiah 36:22–23 speaks about a “firepot” or hearth used by Jehoiakim to warm his winter apartment. This hearth may have been a raised copper or bronze basin on a three-legged stand. A “fire basin” (NIV: “firepot”) is also mentioned in Zech. 12:6.

Cooking Utensils

Many types of pottery utensils, which were undoubtedly associated with cooking and eating, have been discovered in archaeological excavations in the ancient Near East. Although rare, metal and stone implements have also been found. One area in the tent or the home would be employed as a “kitchen.” A kitchen in the palace of Ramesses III is depicted on an Egyptian wall, and Ezekiel mentions the kitchens located in the new temple (46:24). Cooking and serving vessels included platters, bowls, chalices, jugs, juglets, and cooking pots. Storage vessels and grain pits also were needed to contain spices, oils, grains, and other foodstuffs.

Larger bowls designed specifically for cooking were in common use during the Bronze and Iron Ages. These “cooking pots” often were placed directly into the fire or on hot coals and were used to boil meat or make soups and other similar types of food. Iron Age II cooking pots from Palestine generally bore the trademark of the potter. Cooking pots had a short life and were replaced often. Because the style of these types of pots changed systematically over time, they have become very important in helping archaeologists date the particular level or stratum of a tell in which they were found.

The Cooking of Food

The type of food eaten by families also depended on their socioeconomic status and lifestyle. Food staples included milk products, wine, bread, and occasionally meat. Richer families could afford vegetables, fruits, dates, figs, and other less common foods. All types of households ate bread.

Grains. The most common grains used in bread making were wheat, barley, and spelt (Isa. 28:25). Wheat grew wild in Palestine, and there is evidence that seminomadic people stayed in one place long enough to cultivate small plots of grain. Grain could also be acquired in trade for other agricultural products such as goat’s milk or wool. Grain was winnowed to separate the chaff from the kernels (Matt. 3:12; Luke 3:17). Roasted grain was grain that had been “popped” in the fire instead of being milled (1 Sam. 25:18).

After being winnowed, wheat and other grains were ground initially in a hand mill. Hand mills, or querns, were of two types. The first was a simple device of two stones. The base, or “saddle,” was a flat, elongated stone that became curved through the backward and forward motion of the upper stone. The upper, or “rider,” stone was flat on one side and curved on the top to allow the user to grip the stone with both hands. The grain was placed on the saddle, and the rider stone was run repeatedly over it to grind it. This was considered menial work (Lam. 5:13). This type of grinding may have been assigned to the blinded Samson (Judg. 16:21).

The second, later type of hand mill consisted of two stone disks approximately twelve inches in diameter. The lower stone, or base, had an upright wooden stake at the center. A hole in the upper stone allowed it to fit over the base, and a handle on the upper stone was used to rotate it against the lower stone (Matt. 24:41). Grain was fed through the central hole, and the milled flour exited along the sides. The millstone mentioned in Matt. 18:6; Mark 9:42; Luke 17:2 is a larger example of this type.

Milling grain was a necessary task of the household (Jer. 25:10). Course grain was further milled into fine flour with a mortar and pestle. Course grain could be used to make boiled porridge or gruel. Finely ground flour was used in sacrificial offerings (Exod. 29:40; Lev. 2:4).

The flour was mixed with water and kneaded (Gen. 18:6; 1 Sam. 28:24; 2 Sam. 13:8; Jer. 7:18), small amounts of leaven and salt were added, and then the bread was baked. Three methods of baking bread are mentioned in the OT: over hot coals (1 Kings 19:6; Isa. 44:19), on a griddle (Lev. 7:9; cf. Ezek. 4:3), and in an oven (Lev. 26:26). Leaven was withheld from the dough if the bread was to be made and eaten in haste (Exod. 12:39; Judg. 6:19; 1 Sam. 28:24). Griddle “cakes” were also made in this fashion (Hos. 7:8; cf. Ezek. 4:12).

Bread often was baked in different shapes. Thin bread was used to scoop food from a common pot (Matt. 26:23). Other breads were formed into loaves (John 6:9). In one man’s dream a round loaf of barley bread is described as rolling down a hill and striking and overturning a tent (Judg. 7:13). Both men and women baked bread (Gen. 19:3; 1 Sam. 28:24), and priests baked bread for ritual usage (Lev. 24:5). A king could afford to have men and women as professional bakers (Gen. 40:1; 1 Sam. 8:13). Professional bakers may also have served the larger urban population (Neh. 3:11; Jer. 37:21; Hos. 7:4) in Jerusalem.

Fruits and vegetables. After settling in Canaan, the Israelites made some additions to their diet. Foodstuffs grown in cultivated gardens were now available. These included foods such as cucumbers, melons, leeks, onions, and garlic (Num. 11:5). Some of these vegetables were added to stews; others were eaten uncooked. Vegetable, bean, and lentil soups were prepared in large cooking pots placed directly on the fire. Esau particularly enjoyed lentil soup (Gen. 25:30). Herbs and spices (mint, dill, and cumin) were now accessible as well (Isa. 28:25, 27; Matt. 23:23). Salt came from the Dead Sea.

Fruits too were grown and harvested. Of particular interest was the olive. Olives were crushed in a press to render oil. Olive oil was used in cooking and baking. It was mixed with fine flour to make bread (1 Kings 17:12; Ezek. 16:13; cf. Num. 11:8).

Meat. When a guest arrived or when a special occasion called for it, meat was added to the stew. Meat often was boiled (2 Kings 4:38; Ezek. 24:3–5). Spices were also added (Ezek. 24:10). Since the meat was cut up to boil, this method had the advantage of avoiding the problem of ensuring that the blood was properly drained out of an animal before it could be roasted (Lev. 17:10–11). Milk could be used in the stew; however, cooking a kid in its mother’s milk was prohibited (Exod. 23:19; 34:26; Deut. 14:21).

Meat was roasted over an open fire on a spit. Meat was available from flocks and through hunting. Abraham served his guests veal (Gen. 18:7); Gideon and his guests ate goat meat (Judg. 6:19); Samuel appears to have served Saul a mutton leg (1 Sam. 9:24). Contrary to ritual regulations, Hophni and Phinehas demanded meat for roasting (1 Sam. 2:13–15). Meat certainly was roasted as a sacrifice on the altar of the tabernacle and the temple. It also normally was roasted on feast days such as Passover (Exod. 12:8–9).

Fish were counted among the foods given to Noah and his sons after the flood (Gen. 9:2–3). The Israelites ate fish in Egypt (Num. 11:15), and fishermen plied their trade along the Nile (Isa. 19:8). Fishermen could hook, spear, or net fish (Job 41:1, 7; Eccles. 9:12; Ezek. 29:4; 47:10). In Israel, fish were taken from the Sea of Galilee or the Mediterranean. Jerusalem had a “Fish Gate,” where fish were sold (2 Chron. 33:14; Neh. 3:3; 12:39; Zeph. 1:10). The Phoenicians most likely exported several varieties of edible fish to Israel. Fish with fins and scales were clean, but those without fins or scales were not (Lev. 11:9–12). In Nehemiah’s day Phoenicians were selling fish to the inhabitants of Jerusalem even on the Sabbath (Neh. 13:16).

In NT times, the Phoenicians continued to import much of the fish brought into Palestine. The ministry of Jesus revolved around the smaller fishing industry on the Sea of Galilee. Jesus called several fishermen to follow him as disciples (Matt. 4:18). On a number of occasions Jesus helped his disciples to ply their trade by directing them where to cast their nets (John 21:6, 11). Fish were caught in dragnets (John 21:8) and hand nets (Matt. 4:18). After his resurrection Jesus ate fish with his disciples in Jerusalem and on the Sea of Galilee (Luke 24:42; John 21:9).

Fish became a staple of the common people (Matt. 14:17; 15:34). The fish used to feed the multitudes probably were salted. Fish normally were grilled over an open fire (John 21:9).

The name of two places, possibly from the Hebrew word for “harp” due to the shape of the lake bearing its name or the shape of the hill on which the city sat. (1) A large lake in northern Israel. It was the eastern border of Canaan and part of the western boundary of the tribal territory of Gad. Kinnereth (Deut. 3:17; Josh. 11:2; cf. NIV mg. for Num. 34:11; Josh. 12:3; 13:27) was also known as the Sea of Gennesaret (Mark 6:53; Luke 5:1), the Sea of Tiberius (John 6:1; 21:1), and the Sea of Galilee (Matt. 15:29; Mark 1:16). (2) A fortified city, and the region around it, allotted to the tribe of Naphtali (Josh. 19:35). Ben-Hadad of Syria conquered the region after King Asa of Judah paid him a large amount of silver and gold to break his treaty with King Baasha of Israel (1 Kings 15:20).

A large, freshwater lake in the northern, Galilee region of Israel measuring thirteen miles long, eight miles wide, and between 80 and 150 feet deep. Because it is shaped like a harp, the OT refers to it as the “Sea of Kinnereth,” which comes from the Hebrew word for “harp” (Num. 34:11; Deut. 3:17; Josh. 13:27; 19:35). It is also called “Lake of Gennesaret,” which derives from the lush Plain of Gennesaret nearby (Matt. 14:34), and the “Sea of Tiberias,” which comes from the name of the most prominent city on its banks (John 6:1; 21:1).

The Sea of Galilee is located about sixty miles north of Jerusalem and is fed by the Jordan River. It is surrounded by mountain peaks and cliffs, except on the southern side, where the Jordan River flows out of it. These peaks form a valley and make for strong, frequent, and unexpected storms as the Mediterranean winds blow down the western slopes and swirl across the sea. Jesus demonstrated his power over nature as he calmed such violent storms (Matt. 14:22–33; Mark 6:45–51; John 6:16–21).

The Sea of Galilee boasted a large fishing industry, which provided the ideal location for Jesus to call his first disciples—Peter, Andrew, James, and John, who were fishermen (Mark 1:16–20). Much of Jesus’ ministry in the Synoptic Gospels took place in the towns around the Sea of Galilee. The Sea of Galilee provided an abundance of fishing illustrations (Matt. 13:48) and lessons on discipleship. Its shore may have provided a convenient location for the feeding of the five thousand (Matt. 14:13–21; Mark 6:35–44; Luke 9:10–17; John 6:1–13). After Jesus’ resurrection, his disciples briefly returned to their fishing nets on this lake, resulting in the miraculous catch of 153 fish (John 21:11).

The land of Israel is strategically located on a land bridge between significant geopolitical powers. About the size of New Jersey, it is geographically diverse, ranging from fertile mountains in northern Galilee to the arid Negev steppe. It was indeed the “testing ground of faith” in which God planted his people.

The “Land Between”

The Mediterranean Sea to the west and the great Arabian Desert to the east confined the flow of military and commercial traffic to this land bridge. Throughout most of Israel’s history, Egypt and the succession of political entities in Mesopotamia were intent on expanding their empires; Israel was in between. To a lesser extent, this also involved invaders coming from or through Anatolia (modern Turkey).

The sea and the desert also affect the weather patterns as Israel is dependent on rainfall in the winter months and dew in the summer for its continued agricultural fertility. The promises regarding the “early and latter rains” (autumn and spring) indicate blessing (Deut. 11:14; Jer. 5:24; Joel 2:23). The prospects of drought and famine hover over the land. These vulnerabilities to enemy attack and potential lack of rainfall figure prominently in God’s challenge to faithful obedience (Deut. 11:10–17; 28:25).

Geographical Regions

There are four north-south longitudinal zones that help to define the geography of Israel. From west to east, they are the coastal plain, the hill country, the Jordan Rift Valley, and Trans-jordan. South of these zones lies the Negev, a marginal region between Israel proper and Sinai.

Coastal plain. The coastal plain extends almost the entire length of Israel, with the exception of Mount Carmel’s promontory, jutting out into the Mediterranean Sea. Because of the straight coastline, there are no natural good harbors as there are farther north in Lebanon. This region characteristically was controlled by more cosmopolitan and generally hostile non-Israelites, the most notable being the Philistines in the south. As a result of these factors, the Israelites generally were not a seafaring people, and in fact they seemed to view the sea as a place of chaos and danger (e.g., Pss. 42:7; 74:13–14; Jon. 2:2–7).

Much of the coastal plain was swampy in antiquity due to calcified sandstone ridges along the coastline that prevented runoff from the hills from flowing unimpeded into the sea. In addition, sand dunes along the coast were obstacles to travel. Because this region was relatively flat and easily traversed along the eastern edge, the International Coastal Highway skirted the swamps and dunes and carried the major traffic through the land. Erosion from the hill country to the east brought excellent soil to the plain. Once the swamps were drained in the twentieth century, the plains became fertile farming areas.

The coastal plain has significant subdivisions. To the north of Mount Carmel, the Plain of Akko includes a crescent-shaped area around the city of Akko and extends to Rosh HaNikra, a promontory at the boundary with Lebanon. Immediately south of Mount Carmel is the small Plain of Dor, generally under the control of foreigners and not significant in the biblical text. The Crocodile River separates the Plain of Dor from the Sharon Plain. In the early first century AD, Herod the Great built Caesarea Maritima on the site of Strato’s Tower along the coast of the Sharon Plain and constructed an immense artificial harbor (Josephus, Ant. 15.331–41). It was Herod’s intent for Caesarea to serve as the entry point for Roman culture into what he considered to be the backwaters of Palestine. In God’s plan, however, the process was reversed: Caesarea became a major Christian center, and the gospel went out through the entire Roman Empire.

The Yarqon River, with its source at Aphek, separates the Sharon and the Philistine plains. Because this created a bottleneck for the International Coastal Highway, whoever controlled Aphek had a military and commercial advantage. It is significant that the Philistines were at Aphek when the Israelites took the ark of the covenant to battle (1 Sam. 4). The Philistine Plain extends fifty miles south to Besor Wadi (dry riverbed) in the western Negev (see below). Its width ranges from about ten miles in the north to twenty-five miles in the south. The five significant Philistine cities were Gaza, Ashkelon, Ashdod, Gath, and Ekron.

Hill country. A mountainous spine runs from the north to the south, with several aberrations due to seismic activity in the distant geologic past. The hill countries of Judah, Benjamin, Ephraim, and Manasseh are in the southern two-thirds of the country. Because the terrain is rugged, with steep V-shaped valleys, these regions are somewhat more isolated and protected, especially in Judah and Ephraim. Travel in the interior is along the north-south ridge, often called the “way of the patriarchs” because Abraham, Isaac, and Jacob journeyed this route, stopping at Shechem, Bethel, Salem (Jerusalem), Hebron, and finally Beersheba at the southern end of the mountain range. Agriculture in the hill country is excellent when there is sufficient rainfall. The hard limestone bedrock means that springs are bountiful and the eroded terra rossa soil is productive. The triad of crops that appears in the Bible includes grain (“bread”), new wine, and oil (Deut. 11:14; Joel 1:10), noted in the order in which they are harvested.

West of the Judean hill country are lower, rolling foothills known as the Shephelah. Cut through by five significant east-west valleys, this region was a buffer zone between the people living in the hill country and the Philistines or other foreign forces passing through on the International Coastal Highway. When Israel was particularly vulnerable, these valleys served as invasion routes into the heartland of Judah. The most famous of these, the Elah Valley, was the site of the face-off between David and the Philistine warrior Goliath (1 Sam. 17).

On the eastern side of the hill country, especially in the tribal areas of Judah and Benjamin, lies the wilderness. Because most of the precipitation falls on the western slopes of the mountain range, rainfall for the regions right around the Dead Sea (in the “rain shadow”) is less than four inches per year. Sparsely inhabited, the wilderness was occasionally a place of refuge, as when David was fleeing from Saul (1 Sam. 23–26). Generally, it was viewed as a place to pass through. When the Israelites conquered the land, they traversed the wilderness to get to the central Benjamin Plateau (Josh. 10:9–10). David fled through the wilderness when Absalom took over the kingdom (2 Sam. 15–16). When Jesus traveled from Jericho (below sea level) to Jerusalem, he climbed through the wilderness to an elevation of about twenty-five hundred feet above sea level. Shepherds grazed their flocks in this area during the winter wet months and then migrated farther north and west as the dry season advanced. Some chose to withdraw into the wilderness, most notably the Qumran community along the northwestern shore of the Dead Sea and the later monastic communities.

The major city in the rugged hill country of Ephraim was Shiloh, a well-protected location for the tabernacle and the ark of the covenant early in Israel’s history (Judg. 18:31; 1 Sam. 1–4). In fact, the decision to take the ark out to battle against the Philistines at Aphek was catastrophic. The tribal territory of Manasseh, north of Ephraim, was more open to foreign influence. The major cities were Shechem, lying between Mount Gerizim and Mount Ebal, locations for the renewal of the covenant (Josh. 8:30–35; 24:1), and Samaria, eventually the capital of the northern kingdom. When Omri moved the capital west to Samaria (1 Kings 16:24), it was a bid for more connection with cosmopolitan coastal communities and particularly with the nation of Phoenicia to the northwest. Omri’s son Ahab married the Phoenician princess Jezebel, cementing the alliance and bringing Baal worship to Israel with even greater force.

Mount Carmel, to the northwest of Samaria, served as the effective boundary between Israel and the expanding power of the Phoenicians. It was the perfect stage for the confrontation between Elijah and the prophets of Baal and Asherah (1 Kings 18). Due to its elevation (over seventeen hundred feet at its highest point), it normally receives about thirty-two inches of rain per year. At Elijah’s word, however, the rain had ceased for more than three years (1 Kings 17:1; James 5:17), and the glory of Carmel had withered (cf. Isa. 33:9; Amos 1:2; Nah. 1:4). This was a direct challenge to the supposed powers of Baal, the god of storm and rain. The contest apparently took place near the heights of the promontory overlooking the Mediterranean Sea (1 Kings 18:42–43). There are, however, three sections in the entire twenty-four-mile range, each separated from the next by a chalk pass, providing access through the mountain range. At the southeastern end of Mount Carmel lies the Dothan Valley, location of one of the routes connecting the International Coastal Highway with the major Transjordanian highway (see Gen. 37; 2 Kings 6:8–23).

The Dothan Valley rests between Mount Carmel and Mount Gilboa to the east. These two mountains, along with the Jezreel and Harod Valleys on their northern flanks, create a natural barrier between the central hill country and Galilee. Because of the strategic importance of this region, the Israelites fought early defensive battles against the forces of Jabin king of Hazor (Judg. 4) and against the Midianites camped in the Jezreel Valley (Judg. 7). Later, the Philistines swept through this valley, dividing the southern tribes from those in the north. Saul and his sons lost their lives on Mount Gilboa in this confrontation (1 Sam. 31). The night before the battle, Saul was so troubled by God’s silence that he ventured behind enemy lines on Mount Moreh (directly north of Mount Gilboa) to the town of Endor and requested a medium to summon the prophet Samuel (1 Sam. 28). The city of Megiddo, situated on the edge of the Jezreel Valley at the base of Mount Carmel, guarded the most important pass through the mountain and was the site of numerous battles. It may be the basis for the name “Armageddon,” “Har Megiddo” in Hebrew (Rev. 16).

North of the Jezreel and Harod Valleys, Galilee can be divided into lower and upper Galilee. The latter is called “upper” because it is both farther north and significantly higher in elevation. Upper Galilee is rugged and relatively isolated. As a result, few biblical events unfolded there. In fact, Galilee is seldom mentioned in the OT, with the exception of Isa. 9:1, the passage that Matthew quotes in speaking of the inauguration of Jesus’ ministry in Galilee (Matt. 4:13–16).

The western part of lower Galilee has ridges that run east to west, providing natural conduits for the winds from the Mediterranean Sea as they sweep eastward. This contributes to sudden and strong storms on the Sea of Galilee. The town of Nazareth is nestled near the top of the southernmost ridge, overlooking the Jezreel Valley from the north. This would have afforded Jesus a panoramic view of a historical stage as he was growing up. Nearby was Gath Hepher, hometown of the prophet Jonah (2 Kings 14:25). As Jesus looked east, he would have seen Mount Tabor (Judg. 4–5) and Mount Moreh (Judg. 7; 1 Sam. 31). The “brow of the hill” at Nazareth (Luke 4:29) is a sharp precipice overlooking the Jezreel Valley. Although not mentioned in the Gospels, the Roman city of Sepphoris was only about three miles northwest of Nazareth, and it might have been the place where Joseph was employed as a builder. Eastern lower Galilee is characterized by beautiful rolling hills and valleys that slope down toward the Jordan Valley. Just west of the Sea of Galilee are the cliffs of Arbel, past which the International Coastal Highway made its way as it ran from the Jezreel Valley around Mount Tabor and down into the Jordan Rift Valley.

Jordan Rift Valley. The Jordan Rift Valley, ranging in width from about four to fourteen miles, is a remarkable geological cleft in the earth that extends well beyond the immediate area of Israel. The Arabah, the Dead Sea, the Sea of Galilee, and the Huleh Valley north of the Sea of Galilee lie in the Jordan Rift Valley. In modern times, the Arava (Arabah) refers to the wasteland between the Dead Sea and the Gulf of Eilat (Aqaba), but in the OT the term also included the barren desert north of and around the Dead Sea (Josh. 8:14; 11:2; 1 Sam. 23:24; 2 Sam. 2:29; 4:7). The Dead Sea was called the “Sea of the Arabah” in texts that indicate its role as a boundary marker (Deut. 3:17; 4:49; Josh. 12:3; 2 Kings 14:25).

In the Hebrew Bible, the Dead Sea is called the “Sea of Salt.” The mineral content exceeds 30 percent, compared to normal sea salinity of 3–5 percent. These minerals include calcium, potassium, magnesium, and sodium chlorides. Nevertheless, some algae and bacteria do survive in the sea. Bitumen (asphalt) also seeps from the sea floor, especially when there is more seismic activity in the region. The salinity varies, depending on the level of the Dead Sea, which does fluctuate with variations in rainfall. The level is currently receding rapidly, at a rate of almost three feet per year. One reason for this is the increasing demand for water from the headwaters of the Jordan River. The north end of the sea, at about thirteen hundred feet below sea level, is the lowest place on earth, and the depth of the water at that point is more than one thousand feet.

The Jordan River Valley north of the Dead Sea is approximately sixty-five miles long, and the Jordan River winds for over 120 miles. The name “Jordan” comes from the Hebrew word yarad, which means “to descend.” The Sea of Galilee is 690 feet below sea level, so there is a significant drop between that point and the north end of the Dead Sea.

Key cities in the Jordan Valley include Jericho, just north of the Dead Sea, and Beth Shan, at the junction of the Harod and Jordan valleys. The first city to be conquered (Josh. 6), Jericho represented the vulnerable “underbelly” of Canaan and paved the way for the campaigns that swept first through the south and then the north (Josh. 9–11). Beth Shan was under Philistine control in the early Israelite period. Later, it became the one Decapolis city west of the Jordan River and was known as Scythopolis.

The Jordan Valley has three sections. The entire expanse is called the “Ghor,” an Arabic name. The river valley itself is called the “Zhor,” and it includes the “pride” or thickets of the Jordan, a dense tangle of lush underbrush in which lions could be found in the biblical period (Jer. 12:5; 49:19; 50:44; Zech. 11:3). In between the Ghor and the Zhor is the Qatarra, lifeless marl terraces. In antiquity, during flood stage the Jordan River could be a mile wide. The Israelites crossed the Jordan in the springtime, near Passover, when the river was at flood stage (Josh. 3:15; 5:10).

The Jordan River has its headwaters north of the Sea of Galilee at the base of Mount Hermon. It provides a constant source of freshwater coming into the seven-by-thirteen-mile body of water. In addition, there are salt springs in the northwestern corner. These contribute to the good fishing in that part of the sea. The Hebrew name is “Yam [Sea of] Kinnereth” (Num. 34:11; Josh. 12:3; 13:27). It was also known as the Sea of Tiberias (John 6:1; 21:1) and the Lake of Gennesaret (Luke 5:1). This last name comes from the fertile plain around the northwestern corner of the lake and the city of Gennesaret on that plain.

The ministry of Jesus unfolded around the Sea of Galilee after he moved his base of operations from Nazareth to Capernaum (Matt. 4:13), at the northern end of the sea. Nearby were the cities of Bethsaida and Chorazin, which, along with Capernaum, Jesus condemned for not believing even though he worked miracles in their midst (Matt. 11:20–24). The city of Capernaum profited from the industries of fishing and oil pressing. It was also a likely place for a tax collector, as it was close to the border between Herod Antipas’s Galilee and Herod Philip’s territories to the east. Across the lake, in non-Jewish territory, was the town of Gergesa, perhaps the site where Jesus sent the legion of demons into a herd of pigs (Mark 5:1–20 pars.).

Just north of the Sea of Galilee is an elevated sill, formed by a basalt flow across the Golan Heights and over this section of the Jordan Rift Valley. Hazor, a major site of some two hundred acres, sat astride the sill and dominated the northern region in the Late Bronze and Israelite periods. Hazor is mentioned in texts from both Mari in Mesopotamia and El Amarna in Egypt.

The Huleh Valley, north of the sill, is twenty miles in length and receives about twenty-four inches of rain per year, making it a marshland swamp in antiquity that was called “Lake Semechonitis.” The International Coastal Highway made its way along the western edge of the valley, turned eastward past Mount Hermon, and continued to Damascus.

Transjordan. On the eastern side of the Jordan Rift Valley, at the very northern extent of Israel, Mount Hermon rises to nine thousand feet. Abundant precipitation percolating through the limestone results in prolific springs at its base. These are the headwaters of the Jordan River, the two most important of which are at Dan and Caesarea Philippi. With the abundance of water and lush surroundings, it is not surprising that Dan was a tempting location for the tribe of Dan to resettle, given their precarious position between the tribe of Judah and the Philistines to the west. The idols set up at that point (Judg. 18:30–31) established a precedent for Jeroboam’s choice to position one of the golden calves there as an alternative to worship in distant Jerusalem (1 Kings 12:29–30). Another name for Caesarea Philippi is “Panias” (modern Arabic, “Banias”), in celebration of the god Pan. The rock face from which the spring poured forth is covered with niches for pagan gods; Herod the Great also built a temple to Augustus. In this context, Peter declared that Jesus was the Christ, the Son of the “living” God (Matt. 16:16).

The region south of Mount Hermon was Bashan in the OT period. In the NT era it consisted of a number of small provinces. One of those was Gaulanitis, which is recognizable in the modern name “Golan.” With significant annual rainfall (about forty inches per year), the natural vegetation includes trees and rich pasture that supports large herds (cf. the “bulls of Bashan” in Ps. 22:12; Ezek. 39:18).

Separating the region of Bashan from Lower Gilead is the Yarmuk River Gorge, a significant natural boundary. There was an ongoing contest between the northern kingdom of Israel and Syria to the northeast to control the key site of Ramoth Gilead (1 Kings 22; 2 Kings 9). Cutting through the elevated Dome of Gilead is the Jabbok River, the site of Jacob’s wrestling match with God (Gen. 32).

The area to the east and south of the Dead Sea includes the plains of Moab (Mishor), extending north of the Arnon River Gorge; geopolitical Moab, between the Arnon and the Zered rivers; and Edom, reaching from the Zered down to the northern end of the Gulf of Eilat (Aqaba). To the east of the Mishor lay the kingdom of Ammon. According to Gen. 19, Moab and Ammon were descendants of Lot by his daughters. When they fled eastward from Sodom and Gomorrah, this was the general area they settled.

Transjordan was significant in the OT as the Israelites skirted Edom, conquered the cities of the Amorites and the king of Bashan, and encountered Moab en route to the promised land (Num. 20–25). The tribes of Reuben and Gad and the half-tribe of Manasseh requested the right to settle in Transjordan after the conquest of the land was completed (Num. 32). In the ensuing centuries these tribes suffered the ravages of war on the eastern front (Judg. 10:8; 1 Sam. 11:1; 2 Kings 15:29; 1 Chron. 5:23–26). In the intertestamental period most of northern and central Transjordan came under Hellenistic control. Decapolis cities were located in Bashan, Gilead, and as far south as Philadelphia, at the site of modern Amman.

Negev. To the south of the Judean hill country lies the Negev, whose name means both “dry” and “south.” The biblical Negev is a smaller region shaped somewhat like a bowtie, with Beersheba at the center, Arad in the eastern basin, and Gerar controlling the western basin. The south end of the Philistine plain merges with the western Negev. In the patriarchal period there were tensions over water rights between the herdsmen of Abraham and Isaac and those of the Philistine king Abimelek (Gen. 21:22–34; 26:12–33). Although the region only receives eight to twelve inches of rainfall per year, this was sufficient to sustain small populations, especially if they conserved water. The soil of the Negev is loess, a windblown powder from which the water simply runs off unless catch basins are constructed.

The biblical Negev is bounded by the greater Negev to the south, where rugged limestone ridges predominate. An artificial line drawn from Gaza to Eilat, at the northern end of the Gulf of Eilat, defines the southwestern boundary of the greater Negev; the Jordan Rift Valley is the eastern boundary. The Negev was historically a corridor for spice trade coming from southwestern Arabia and India on the “ship of the desert” (the camel) to reach the Mediterranean markets. The Nabateans, Arab commercial nomads who knew the secrets of the desert, flourished in the spice trade from the fourth to the first centuries BC. Once the Romans co-opted the spice trade, the Nabateans built cities, developed water conservation techniques, and grew extensive vineyards.

The Testing Ground of Faith

Because the land is marginal in terms of both sufficient rainfall and national security, God’s covenant people faced the constant challenge of obedience. The temptations to worship the Canaanite gods for agricultural fertility and to form alliances with more-powerful neighbors instead of putting their trust in God were powerful. Often they succumbed and then experienced God’s chastisement that they might return to him (Lev. 26). Even the land itself would experience pollution due to the sins of its inhabitants (Lev. 18:25). In sum, the land was much more than living space; it was an integral part of the Israelites’ identity as God’s covenant people. When it was flowing with “milk and honey,” the people experienced the shalom of God.

(1) The brother of Mary and Martha and a resident of Bethany, his story is told in John 11:1–44, and he appears again in John 12:1–11 at a supper given in Jesus’ honor. Lazarus is described as one whom “Jesus loved,” prompting speculation that he is to be identified as “the disciple whom Jesus loved” (cf. John 13:23; 19:26; 20:2–3, 8; 21:7, 20–24). When an illness led to Lazarus’s physical death, Jesus traveled to Bethany and grieved. Four days after Lazarus’s death, Jesus asked mourners to remove the tombstone, prayed, and called for Lazarus to come out. Miraculously restored to life, Lazarus emerged from the tomb still wrapped in his grave clothes.

Later, Lazarus attended a banquet in honor of Jesus, where some were drawn to see him in addition to Jesus. Lazarus’s miraculous resurrection prompted many Jews to believe in Jesus. According to Eusebius, the tomb of Lazarus was a pilgrimage site for Christians in his day, and tradition about its location stems from an early date.

(2) A beggar in one of Jesus’ parables (Luke 16:19–31). Generally, characters in parables are literary creations and remain unnamed. The naming of Lazarus may suggest that he was a historical figure, but it may also serve to emphasize the role reversal between the named Lazarus and the unnamed rich man, who overlooked him in life but sought his aid after death.

It is difficult to imagine a world without consistent metrological systems. Society’s basic structures, from economy to law, require a uniform and accurate method for measuring time, distances, weights, volumes, and so on. In today’s world, technological advancements allow people to measure various aspects of the universe with incredible accuracy—from nanometers to light-years, milligrams to kilograms.

The metrological systems employed in biblical times span the same concepts as our own modern-day systems: weight, linear distance, and volume or capacity. However, the systems of weights and measurements employed during the span of biblical times were not nearly as accurate or uniform as the modern units employed today. Preexisting weight and measurement systems existed in the contextual surroundings of both the OT and the NT authors and thus heavily influenced the systems employed by the Israelite nation as well as the NT writers. There was great variance between the different standards used merchant to merchant (Gen. 23:16), city to city, region to region, time period to time period, even despite the commands to use honest scales and honest weights (Lev. 19:35–36; Deut. 25:13–15; Prov. 11:1; 16:11; 20:23; Ezek. 45:10).

Furthermore, inconsistencies and contradictions exist within the written records as well as between archaeological specimens. In addition, significant differences are found between preexilic and postexilic measurements in the biblical texts, and an attempt at merging dry capacity and liquid volume measurements further complicated the issue. This is to be expected, especially when we consider modern-day inconsistencies—for example, 1 US liquid pint = 0.473 liters, while 1 US dry pint = 0.550 liters. Thus, all modern equivalents given below are approximations, and even the best estimates have a margin of error of + 5 percent or more.

Weights

Weights in biblical times were carried in a bag or a satchel (Deut. 25:13; Prov. 16:11; Mic. 6:11) and were stones, usually carved into various animal shapes for easy identification. Their side or flat bottom was inscribed with the associated weight and unit of measurement. Thousands of historical artifacts, which differ by significant amounts, have been discovered by archaeologists and thus have greatly complicated the work of determining accurate modern-day equivalents.

Beka. Approximately 1⁄5 ounce, or 5.6 grams. Equivalent to 10 gerahs or ½ the sanctuary shekel (Exod. 38:26). Used to measure metals and goods such as gold (Gen. 24:22).

Gerah. 1⁄50 ounce, or 0.56 grams. Equivalent to 1⁄10 beka, 1⁄20 shekel (Exod. 30:13; Lev. 27:25).

Litra. Approximately 12 ounces, or 340 grams. A Roman measure of weight. Used only twice in the NT (John 12:3; 19:39). The precursor to the modern British pound.

Mina. Approximately 1¼ pounds, or 0.56 kilograms. Equivalent to 50 shekels. Used to weigh gold (1 Kings 10:17; Ezra 2:69), silver (Neh. 7:71–72), and other goods. The prophet Ezekiel redefined the proper weight: “The shekel is to consist of twenty gerahs. Twenty shekels plus twenty-five shekels plus fifteen shekels equal one mina” (Ezek. 45:12). Before this redefinition, there were arguably 50 shekels per mina. In Jesus’ parable of the servants, he describes the master entrusting to his three servants varying amounts—10 minas, 5 minas, 1 mina—implying a monetary value (Luke 19:11–24), probably of either silver or gold. One mina was equivalent to approximately three months’ wages for a laborer.

Pim. Approximately 1⁄3 ounce, or 9.3 grams. Equivalent to 2⁄3 shekel. Referenced only once in the Scriptures (1 Sam. 13:21).

Shekel. Approximately 2⁄5 ounce, or 11 grams. Equivalent to approximately 2 bekas. The shekel is the basic unit of weight measurement in Israelite history, though its actual weight varied significantly at different historical points. Examples include the “royal shekel” (2 Sam. 14:26), the “common shekel” (2 Kings 7:1), and the “sanctuary shekel,” which was equivalent to 20 gerahs (e.g., Exod. 30:13; Lev. 27:25; Num. 3:47). Because it was used to weigh out silver or gold, the shekel also functioned as a common monetary unit in the NT world.

Talent. Approximately 75 pounds, or 34 kilograms. Equivalent to approximately 60 minas. Various metals were weighed using talents: gold (Exod. 25:39; 37:24; 1 Chron. 20:2), silver (Exod. 38:27; 1 Kings 20:39; 2 Kings 5:22), and bronze (Exod. 38:29). This probably is derived from the weight of a load that a man could carry.

Table 12. Biblical Weights and Measures and Their Modern Equivalents:

Weights

Beka – 10 geraahs; ½ shekel = 1/5 ounce = 5.6 grams

Gerah – 1/10 beka; 1/20 shekel = 1/50 ounce = 0.56 grams

Litra – 12 ounces = 340 grams

Mina – 50 shekels = 1 ¼ pounds = 0.56 kilograms

Pim – 2/3 shekel = 1/3 ounce = 9.3 grams

Shekel – 2 bekas; 20 gerahs = 2/5 ounce = 11 grams

Talent – 60 minas = 75 pounds = 34 kilograms

Linear measurements

Cubit – 6 handbreadths = 18 inches = 45.7 centimeters

Day’s journey = 20-25 miles = 32-40 kilometerse

Fingerbreadth – ¼ handbreadth = ¾ inch = 1.9 centimeterse

Handbreadth – 1/6 cubit = 3 inches = 7.6 centimeters

Milion – 1 mile = 1.6 kilometers

Orguia – 1/100 stadion = 5 feet 11 inches = 1.8 meters

Reed/rod – 108 inches = 274 centimeters

Sabbath day’s journey – 2,000 cubits = ¾ mile = 1.2 kilometers

Span – 3 handbreadths = 9 inches = 22.8 centimeters

Stadion – 100 orguiai = 607 feet = 185 meters

Capacity

Cab – 1 omer = ½ gallon = 1.9 liters

Choinix – ¼ gallon = 0.9 liters

Cor – 1 homer; 10 ephahs = 6 bushels; 48.4 gallons = 183 liters

Ephah – 10 omers; 1/10 homer = 3/5 bushel; 6 gallons = 22.7 liters

Homer – 10 ephahs; 1 cor = 6 bushels; 48.4 gallons = 183 liters

Koros – 10 bushels; 95 gallons – 360 liters

Omer – 1/10 ephah; 1/100 homer = 2 quarts = 1.9 liters

Saton – 1 seah = 7 quarts = 6.6 liters

Seah – 1/3 ephah; 1 saton = 7 quarts = 6.6 liters

Liquid Volume

Bath – 1 ephah = 6 gallons = 22.7 liters

Batos – 8 gallons = 30.3 liters

Hin – 1/6 bath; 12 logs = 1 gallon; 4 quarts = 3.8 liters

Log – 1/72 bath; 1/12 hin = 1/3 quart = 0.3 liters

Metretes – 10 gallons = 37.8 literes

Linear Measurements

Linear measurements were based upon readily available natural measurements such as the distance between the elbow and the hand or between the thumb and the little finger. While convenient, this method of measurement gave rise to significant inconsistencies.

Cubit. Approximately 18 inches, or 45.7 centimeters. Equivalent to 6 handbreadths. The standard biblical measure of linear distance, as the shekel is the standard measurement of weight. The distance from the elbow to the outstretched fingertip. Used to describe height, width, length (Exod. 25:10), distance (John 21:8), and depth (Gen. 7:20). Use of the cubit is ancient. For simple and approximate conversion into modern units, divide the number of cubits in half for meters, then multiply the number of meters by 3 to arrive at feet.

1 cubit = 2 spans = 6 handbreadths = 24 fingerbreadths

Day’s journey. An approximate measure of distance equivalent to about 20–25 miles, or 32–40 kilometers. Several passages reference a single or multiple days’ journey as a description of the distance traveled or the distance between two points: “a day’s journey” (Num. 11:31; 1 Kings 19:4), “a three-day journey” (Gen. 30:36; Exod. 3:18; 8:27; Jon. 3:3), “seven days” (Gen. 31:23), and “eleven days” (Deut. 1:2). After visiting Jerusalem for Passover, Jesus’ parents journeyed for a day (Luke 2:44) before realizing that he was not with them.

Fingerbreadth. The width of the finger, or ¼ of a handbreadth, approximately ¾ inch, or 1.9 centimeters. The fingerbreadth was the beginning building block of the biblical metrological system for linear measurements. Used only once in the Scriptures, to describe the bronze pillars (Jer. 52:21).

Handbreadth. Approximately 3 inches, or 7.6 centimeters. Equivalent to 1/6 cubit, or four fingerbreadths. Probably the width at the base of the four fingers. A short measure of length, thus compared to a human’s brief life (Ps. 39:5). Also the width of the rim on the bread table (Exod. 25:25) and the thickness of the bronze Sea (1 Kings 7:26).

Milion. Translated “mile” in Matt. 5:41. Greek transliteration of Roman measurement mille passuum, “a thousand paces.”

Orguia. Approximately 5 feet 11 inches, or 1.8 meters. Also translated as “fathom.” A Greek unit of measurement. Probably the distance between outstretched fingertip to fingertip. Used to measure the depth of water (Acts 27:28).

Reed/rod. Approximately 108 inches, or 274 centimeters. This is also a general term for a measuring device rather than a specific linear distance (Ezek. 40:3, 5; 42:16–19; Rev. 11:1; 21:15).

Sabbath day’s journey. Approximately ¾ mile, or 1.2 kilometers (Acts 1:12). About 2,000 cubits.

Span. Approximately 9 inches, or 22.8 centimeters. Equivalent to three handbreadths, and ½ cubit. The distance from outstretched thumb tip to little-finger tip. The length and width of the priest’s breastpiece (Exod. 28:16).

Stadion. Approximately 607 feet, or 185 meters. Equivalent to 100 orguiai. Used in the measurement of large distances (Matt. 14:24; Luke 24:13; John 6:19; 11:18; Rev. 14:20; 21:16).

Land Area

Seed. The size of a piece of land could also be measured on the basis of how much seed was required to plant that field (Lev. 27:16; 1 Kings 18:32).

Yoke. Fields and lands were measured using logical, available means. In biblical times, this meant the amount of land a pair of yoked animals could plow in one day (1 Sam. 14:14; Isa. 5:10).

Capacity

Cab. Approximately ½ gallon, or 1.9 liters. Equivalent to 1 omer. Mentioned only once in the Scriptures, during the siege of Samaria (2 Kings 6:25).

Choinix. Approximately ¼ gallon, or 0.9 liters. A Greek measurement, mentioned only once in Scripture (Rev. 6:6).

Cor. Approximately 6 bushels (48.4 gallons, or 183 liters). Equal to the homer, and to 10 ephahs. Used for measuring dry volumes, particularly of flour and grains (1 Kings 4:22; 1 Kings 5:11; 2 Chron. 2:10; 27:5; Ezra 7:22). In the LXX, cor is also a measure of liquid volume, particularly oil (1 Kings 5:11; 2 Chron. 2:10; Ezra 45:14).

Ephah. Approximately 3⁄5 bushel (6 gallons, or 22.7 liters). Equivalent to 10 omers, or 1⁄10 homer. Used for measuring flour and grains (e.g., Exod. 29:40; Lev. 6:20). Isaiah prophesied a day of reduced agricultural yield, when a homer of seed would produce only an ephah of grain (Isa. 5:10). The ephah was equal in size to the bath (Ezek. 45:11), which typically was used for liquid measurements.

Homer. Approximately 6 bushels (48.4 gallons, or 183 liters). Equivalent to 1 cor, or 10 ephahs. Used for measuring dry volumes, particularly of various grains (Lev. 27:16; Isa. 5:10; Ezek. 45:11, 13–14; Hos. 3:2). This is probably a natural measure of the load that a donkey can carry, in the range of 90 kilograms. There may have existed a direct link between capacity and monetary value, given Lev. 27:16: “fifty shekels of silver to a homer of barley seed.” A logical deduction of capacity and cost based on known equivalences might look something like this:

1 homer = 1 mina; 1 ephah = 5 shekels; 1 omer = 1 beka

Koros. Approximately 10 bushels (95 gallons, or 360 liters). A Greek measure of grain (Luke 16:7).

Omer. Approximately 2 quarts, or 1.9 liters. Equivalent to 1⁄10 ephah, 1⁄100 homer (Ezek. 45:11). Used by Israel in the measurement and collection of manna in the wilderness (Exod. 16:16–36) and thus roughly equivalent to a person’s daily food ration.

Saton. Approximately 7 quarts, or 6.6 liters. Equivalent to 1 seah. The measurement of flour in Jesus’ parable of the kingdom of heaven (Matt. 13:33; Luke 13:21).

Seah. Approximately 7 quarts, or 6.6 liters. Equivalent to 1⁄3 ephah, or 1 saton. Used to measure flour, grain, seed, and other various dry goods (e.g., 2 Kings 7:1; 1 Sam. 25:18).

Liquid Volume

Bath. Approximately 6 gallons, or 22.7 liters. Equivalent to 1 ephah, which typically was used for measurements of dry capacity. Used in the measurement of water (1 Kings 7:26), oil (1 Kings 5:11), and wine (2 Chron. 2:10; Isa. 5:10).

Batos. Approximately 8 gallons, or 30.3 liters. A Greek transliteration of the Hebrew word bath (see above). A measure of oil (Luke 16:6).

Hin. Approximately 4 quarts (1 gallon, or 3.8 liters). Equivalent to 1⁄6 bath and 12 logs. Used in the measurement of water (Ezek. 4:11), oil (Ezek. 46:5), and wine (Num. 28:14).

Log. Approximately 1⁄3 quart, or 0.3 liter. Equivalent to 1⁄72 bath and 1⁄12 hin. Mentioned five times in Scripture, specifically used to measure oil (Lev. 14:10–24).

Metretes. Approximately 10 gallons, or 37.8 liters. Used in the measurement of water at the wedding feast (John 2:6).

It is difficult to imagine a world without consistent metrological systems. Society’s basic structures, from economy to law, require a uniform and accurate method for measuring time, distances, weights, volumes, and so on. In today’s world, technological advancements allow people to measure various aspects of the universe with incredible accuracy—from nanometers to light-years, milligrams to kilograms.

The metrological systems employed in biblical times span the same concepts as our own modern-day systems: weight, linear distance, and volume or capacity. However, the systems of weights and measurements employed during the span of biblical times were not nearly as accurate or uniform as the modern units employed today. Preexisting weight and measurement systems existed in the contextual surroundings of both the OT and the NT authors and thus heavily influenced the systems employed by the Israelite nation as well as the NT writers. There was great variance between the different standards used merchant to merchant (Gen. 23:16), city to city, region to region, time period to time period, even despite the commands to use honest scales and honest weights (Lev. 19:35–36; Deut. 25:13–15; Prov. 11:1; 16:11; 20:23; Ezek. 45:10).

Furthermore, inconsistencies and contradictions exist within the written records as well as between archaeological specimens. In addition, significant differences are found between preexilic and postexilic measurements in the biblical texts, and an attempt at merging dry capacity and liquid volume measurements further complicated the issue. This is to be expected, especially when we consider modern-day inconsistencies—for example, 1 US liquid pint = 0.473 liters, while 1 US dry pint = 0.550 liters. Thus, all modern equivalents given below are approximations, and even the best estimates have a margin of error of + 5 percent or more.

Weights

Weights in biblical times were carried in a bag or a satchel (Deut. 25:13; Prov. 16:11; Mic. 6:11) and were stones, usually carved into various animal shapes for easy identification. Their side or flat bottom was inscribed with the associated weight and unit of measurement. Thousands of historical artifacts, which differ by significant amounts, have been discovered by archaeologists and thus have greatly complicated the work of determining accurate modern-day equivalents.

Beka. Approximately 1⁄5 ounce, or 5.6 grams. Equivalent to 10 gerahs or ½ the sanctuary shekel (Exod. 38:26). Used to measure metals and goods such as gold (Gen. 24:22).

Gerah. 1⁄50 ounce, or 0.56 grams. Equivalent to 1⁄10 beka, 1⁄20 shekel (Exod. 30:13; Lev. 27:25).

Litra. Approximately 12 ounces, or 340 grams. A Roman measure of weight. Used only twice in the NT (John 12:3; 19:39). The precursor to the modern British pound.

Mina. Approximately 1¼ pounds, or 0.56 kilograms. Equivalent to 50 shekels. Used to weigh gold (1 Kings 10:17; Ezra 2:69), silver (Neh. 7:71–72), and other goods. The prophet Ezekiel redefined the proper weight: “The shekel is to consist of twenty gerahs. Twenty shekels plus twenty-five shekels plus fifteen shekels equal one mina” (Ezek. 45:12). Before this redefinition, there were arguably 50 shekels per mina. In Jesus’ parable of the servants, he describes the master entrusting to his three servants varying amounts—10 minas, 5 minas, 1 mina—implying a monetary value (Luke 19:11–24), probably of either silver or gold. One mina was equivalent to approximately three months’ wages for a laborer.

Pim. Approximately 1⁄3 ounce, or 9.3 grams. Equivalent to 2⁄3 shekel. Referenced only once in the Scriptures (1 Sam. 13:21).

Shekel. Approximately 2⁄5 ounce, or 11 grams. Equivalent to approximately 2 bekas. The shekel is the basic unit of weight measurement in Israelite history, though its actual weight varied significantly at different historical points. Examples include the “royal shekel” (2 Sam. 14:26), the “common shekel” (2 Kings 7:1), and the “sanctuary shekel,” which was equivalent to 20 gerahs (e.g., Exod. 30:13; Lev. 27:25; Num. 3:47). Because it was used to weigh out silver or gold, the shekel also functioned as a common monetary unit in the NT world.

Talent. Approximately 75 pounds, or 34 kilograms. Equivalent to approximately 60 minas. Various metals were weighed using talents: gold (Exod. 25:39; 37:24; 1 Chron. 20:2), silver (Exod. 38:27; 1 Kings 20:39; 2 Kings 5:22), and bronze (Exod. 38:29). This probably is derived from the weight of a load that a man could carry.

Table 12. Biblical Weights and Measures and Their Modern Equivalents:

Weights

Beka – 10 geraahs; ½ shekel = 1/5 ounce = 5.6 grams

Gerah – 1/10 beka; 1/20 shekel = 1/50 ounce = 0.56 grams

Litra – 12 ounces = 340 grams

Mina – 50 shekels = 1 ¼ pounds = 0.56 kilograms

Pim – 2/3 shekel = 1/3 ounce = 9.3 grams

Shekel – 2 bekas; 20 gerahs = 2/5 ounce = 11 grams

Talent – 60 minas = 75 pounds = 34 kilograms

Linear measurements

Cubit – 6 handbreadths = 18 inches = 45.7 centimeters

Day’s journey = 20-25 miles = 32-40 kilometerse

Fingerbreadth – ¼ handbreadth = ¾ inch = 1.9 centimeterse

Handbreadth – 1/6 cubit = 3 inches = 7.6 centimeters

Milion – 1 mile = 1.6 kilometers

Orguia – 1/100 stadion = 5 feet 11 inches = 1.8 meters

Reed/rod – 108 inches = 274 centimeters

Sabbath day’s journey – 2,000 cubits = ¾ mile = 1.2 kilometers

Span – 3 handbreadths = 9 inches = 22.8 centimeters

Stadion – 100 orguiai = 607 feet = 185 meters

Capacity

Cab – 1 omer = ½ gallon = 1.9 liters

Choinix – ¼ gallon = 0.9 liters

Cor – 1 homer; 10 ephahs = 6 bushels; 48.4 gallons = 183 liters

Ephah – 10 omers; 1/10 homer = 3/5 bushel; 6 gallons = 22.7 liters

Homer – 10 ephahs; 1 cor = 6 bushels; 48.4 gallons = 183 liters

Koros – 10 bushels; 95 gallons – 360 liters

Omer – 1/10 ephah; 1/100 homer = 2 quarts = 1.9 liters

Saton – 1 seah = 7 quarts = 6.6 liters

Seah – 1/3 ephah; 1 saton = 7 quarts = 6.6 liters

Liquid Volume

Bath – 1 ephah = 6 gallons = 22.7 liters

Batos – 8 gallons = 30.3 liters

Hin – 1/6 bath; 12 logs = 1 gallon; 4 quarts = 3.8 liters

Log – 1/72 bath; 1/12 hin = 1/3 quart = 0.3 liters

Metretes – 10 gallons = 37.8 literes

Linear Measurements

Linear measurements were based upon readily available natural measurements such as the distance between the elbow and the hand or between the thumb and the little finger. While convenient, this method of measurement gave rise to significant inconsistencies.

Cubit. Approximately 18 inches, or 45.7 centimeters. Equivalent to 6 handbreadths. The standard biblical measure of linear distance, as the shekel is the standard measurement of weight. The distance from the elbow to the outstretched fingertip. Used to describe height, width, length (Exod. 25:10), distance (John 21:8), and depth (Gen. 7:20). Use of the cubit is ancient. For simple and approximate conversion into modern units, divide the number of cubits in half for meters, then multiply the number of meters by 3 to arrive at feet.

1 cubit = 2 spans = 6 handbreadths = 24 fingerbreadths

Day’s journey. An approximate measure of distance equivalent to about 20–25 miles, or 32–40 kilometers. Several passages reference a single or multiple days’ journey as a description of the distance traveled or the distance between two points: “a day’s journey” (Num. 11:31; 1 Kings 19:4), “a three-day journey” (Gen. 30:36; Exod. 3:18; 8:27; Jon. 3:3), “seven days” (Gen. 31:23), and “eleven days” (Deut. 1:2). After visiting Jerusalem for Passover, Jesus’ parents journeyed for a day (Luke 2:44) before realizing that he was not with them.

Fingerbreadth. The width of the finger, or ¼ of a handbreadth, approximately ¾ inch, or 1.9 centimeters. The fingerbreadth was the beginning building block of the biblical metrological system for linear measurements. Used only once in the Scriptures, to describe the bronze pillars (Jer. 52:21).

Handbreadth. Approximately 3 inches, or 7.6 centimeters. Equivalent to 1/6 cubit, or four fingerbreadths. Probably the width at the base of the four fingers. A short measure of length, thus compared to a human’s brief life (Ps. 39:5). Also the width of the rim on the bread table (Exod. 25:25) and the thickness of the bronze Sea (1 Kings 7:26).

Milion. Translated “mile” in Matt. 5:41. Greek transliteration of Roman measurement mille passuum, “a thousand paces.”

Orguia. Approximately 5 feet 11 inches, or 1.8 meters. Also translated as “fathom.” A Greek unit of measurement. Probably the distance between outstretched fingertip to fingertip. Used to measure the depth of water (Acts 27:28).

Reed/rod. Approximately 108 inches, or 274 centimeters. This is also a general term for a measuring device rather than a specific linear distance (Ezek. 40:3, 5; 42:16–19; Rev. 11:1; 21:15).

Sabbath day’s journey. Approximately ¾ mile, or 1.2 kilometers (Acts 1:12). About 2,000 cubits.

Span. Approximately 9 inches, or 22.8 centimeters. Equivalent to three handbreadths, and ½ cubit. The distance from outstretched thumb tip to little-finger tip. The length and width of the priest’s breastpiece (Exod. 28:16).

Stadion. Approximately 607 feet, or 185 meters. Equivalent to 100 orguiai. Used in the measurement of large distances (Matt. 14:24; Luke 24:13; John 6:19; 11:18; Rev. 14:20; 21:16).

Land Area

Seed. The size of a piece of land could also be measured on the basis of how much seed was required to plant that field (Lev. 27:16; 1 Kings 18:32).

Yoke. Fields and lands were measured using logical, available means. In biblical times, this meant the amount of land a pair of yoked animals could plow in one day (1 Sam. 14:14; Isa. 5:10).

Capacity

Cab. Approximately ½ gallon, or 1.9 liters. Equivalent to 1 omer. Mentioned only once in the Scriptures, during the siege of Samaria (2 Kings 6:25).

Choinix. Approximately ¼ gallon, or 0.9 liters. A Greek measurement, mentioned only once in Scripture (Rev. 6:6).

Cor. Approximately 6 bushels (48.4 gallons, or 183 liters). Equal to the homer, and to 10 ephahs. Used for measuring dry volumes, particularly of flour and grains (1 Kings 4:22; 1 Kings 5:11; 2 Chron. 2:10; 27:5; Ezra 7:22). In the LXX, cor is also a measure of liquid volume, particularly oil (1 Kings 5:11; 2 Chron. 2:10; Ezra 45:14).

Ephah. Approximately 3⁄5 bushel (6 gallons, or 22.7 liters). Equivalent to 10 omers, or 1⁄10 homer. Used for measuring flour and grains (e.g., Exod. 29:40; Lev. 6:20). Isaiah prophesied a day of reduced agricultural yield, when a homer of seed would produce only an ephah of grain (Isa. 5:10). The ephah was equal in size to the bath (Ezek. 45:11), which typically was used for liquid measurements.

Homer. Approximately 6 bushels (48.4 gallons, or 183 liters). Equivalent to 1 cor, or 10 ephahs. Used for measuring dry volumes, particularly of various grains (Lev. 27:16; Isa. 5:10; Ezek. 45:11, 13–14; Hos. 3:2). This is probably a natural measure of the load that a donkey can carry, in the range of 90 kilograms. There may have existed a direct link between capacity and monetary value, given Lev. 27:16: “fifty shekels of silver to a homer of barley seed.” A logical deduction of capacity and cost based on known equivalences might look something like this:

1 homer = 1 mina; 1 ephah = 5 shekels; 1 omer = 1 beka

Koros. Approximately 10 bushels (95 gallons, or 360 liters). A Greek measure of grain (Luke 16:7).

Omer. Approximately 2 quarts, or 1.9 liters. Equivalent to 1⁄10 ephah, 1⁄100 homer (Ezek. 45:11). Used by Israel in the measurement and collection of manna in the wilderness (Exod. 16:16–36) and thus roughly equivalent to a person’s daily food ration.

Saton. Approximately 7 quarts, or 6.6 liters. Equivalent to 1 seah. The measurement of flour in Jesus’ parable of the kingdom of heaven (Matt. 13:33; Luke 13:21).

Seah. Approximately 7 quarts, or 6.6 liters. Equivalent to 1⁄3 ephah, or 1 saton. Used to measure flour, grain, seed, and other various dry goods (e.g., 2 Kings 7:1; 1 Sam. 25:18).

Liquid Volume

Bath. Approximately 6 gallons, or 22.7 liters. Equivalent to 1 ephah, which typically was used for measurements of dry capacity. Used in the measurement of water (1 Kings 7:26), oil (1 Kings 5:11), and wine (2 Chron. 2:10; Isa. 5:10).

Batos. Approximately 8 gallons, or 30.3 liters. A Greek transliteration of the Hebrew word bath (see above). A measure of oil (Luke 16:6).

Hin. Approximately 4 quarts (1 gallon, or 3.8 liters). Equivalent to 1⁄6 bath and 12 logs. Used in the measurement of water (Ezek. 4:11), oil (Ezek. 46:5), and wine (Num. 28:14).

Log. Approximately 1⁄3 quart, or 0.3 liter. Equivalent to 1⁄72 bath and 1⁄12 hin. Mentioned five times in Scripture, specifically used to measure oil (Lev. 14:10–24).

Metretes. Approximately 10 gallons, or 37.8 liters. Used in the measurement of water at the wedding feast (John 2:6).

It is difficult to imagine a world without consistent metrological systems. Society’s basic structures, from economy to law, require a uniform and accurate method for measuring time, distances, weights, volumes, and so on. In today’s world, technological advancements allow people to measure various aspects of the universe with incredible accuracy—from nanometers to light-years, milligrams to kilograms.

The metrological systems employed in biblical times span the same concepts as our own modern-day systems: weight, linear distance, and volume or capacity. However, the systems of weights and measurements employed during the span of biblical times were not nearly as accurate or uniform as the modern units employed today. Preexisting weight and measurement systems existed in the contextual surroundings of both the OT and the NT authors and thus heavily influenced the systems employed by the Israelite nation as well as the NT writers. There was great variance between the different standards used merchant to merchant (Gen. 23:16), city to city, region to region, time period to time period, even despite the commands to use honest scales and honest weights (Lev. 19:35–36; Deut. 25:13–15; Prov. 11:1; 16:11; 20:23; Ezek. 45:10).

Furthermore, inconsistencies and contradictions exist within the written records as well as between archaeological specimens. In addition, significant differences are found between preexilic and postexilic measurements in the biblical texts, and an attempt at merging dry capacity and liquid volume measurements further complicated the issue. This is to be expected, especially when we consider modern-day inconsistencies—for example, 1 US liquid pint = 0.473 liters, while 1 US dry pint = 0.550 liters. Thus, all modern equivalents given below are approximations, and even the best estimates have a margin of error of + 5 percent or more.

Weights

Weights in biblical times were carried in a bag or a satchel (Deut. 25:13; Prov. 16:11; Mic. 6:11) and were stones, usually carved into various animal shapes for easy identification. Their side or flat bottom was inscribed with the associated weight and unit of measurement. Thousands of historical artifacts, which differ by significant amounts, have been discovered by archaeologists and thus have greatly complicated the work of determining accurate modern-day equivalents.

Beka. Approximately 1⁄5 ounce, or 5.6 grams. Equivalent to 10 gerahs or ½ the sanctuary shekel (Exod. 38:26). Used to measure metals and goods such as gold (Gen. 24:22).

Gerah. 1⁄50 ounce, or 0.56 grams. Equivalent to 1⁄10 beka, 1⁄20 shekel (Exod. 30:13; Lev. 27:25).

Litra. Approximately 12 ounces, or 340 grams. A Roman measure of weight. Used only twice in the NT (John 12:3; 19:39). The precursor to the modern British pound.

Mina. Approximately 1¼ pounds, or 0.56 kilograms. Equivalent to 50 shekels. Used to weigh gold (1 Kings 10:17; Ezra 2:69), silver (Neh. 7:71–72), and other goods. The prophet Ezekiel redefined the proper weight: “The shekel is to consist of twenty gerahs. Twenty shekels plus twenty-five shekels plus fifteen shekels equal one mina” (Ezek. 45:12). Before this redefinition, there were arguably 50 shekels per mina. In Jesus’ parable of the servants, he describes the master entrusting to his three servants varying amounts—10 minas, 5 minas, 1 mina—implying a monetary value (Luke 19:11–24), probably of either silver or gold. One mina was equivalent to approximately three months’ wages for a laborer.

Pim. Approximately 1⁄3 ounce, or 9.3 grams. Equivalent to 2⁄3 shekel. Referenced only once in the Scriptures (1 Sam. 13:21).

Shekel. Approximately 2⁄5 ounce, or 11 grams. Equivalent to approximately 2 bekas. The shekel is the basic unit of weight measurement in Israelite history, though its actual weight varied significantly at different historical points. Examples include the “royal shekel” (2 Sam. 14:26), the “common shekel” (2 Kings 7:1), and the “sanctuary shekel,” which was equivalent to 20 gerahs (e.g., Exod. 30:13; Lev. 27:25; Num. 3:47). Because it was used to weigh out silver or gold, the shekel also functioned as a common monetary unit in the NT world.

Talent. Approximately 75 pounds, or 34 kilograms. Equivalent to approximately 60 minas. Various metals were weighed using talents: gold (Exod. 25:39; 37:24; 1 Chron. 20:2), silver (Exod. 38:27; 1 Kings 20:39; 2 Kings 5:22), and bronze (Exod. 38:29). This probably is derived from the weight of a load that a man could carry.

Table 12. Biblical Weights and Measures and Their Modern Equivalents:

Weights

Beka – 10 geraahs; ½ shekel = 1/5 ounce = 5.6 grams

Gerah – 1/10 beka; 1/20 shekel = 1/50 ounce = 0.56 grams

Litra – 12 ounces = 340 grams

Mina – 50 shekels = 1 ¼ pounds = 0.56 kilograms

Pim – 2/3 shekel = 1/3 ounce = 9.3 grams

Shekel – 2 bekas; 20 gerahs = 2/5 ounce = 11 grams

Talent – 60 minas = 75 pounds = 34 kilograms

Linear measurements

Cubit – 6 handbreadths = 18 inches = 45.7 centimeters

Day’s journey = 20-25 miles = 32-40 kilometerse

Fingerbreadth – ¼ handbreadth = ¾ inch = 1.9 centimeterse

Handbreadth – 1/6 cubit = 3 inches = 7.6 centimeters

Milion – 1 mile = 1.6 kilometers

Orguia – 1/100 stadion = 5 feet 11 inches = 1.8 meters

Reed/rod – 108 inches = 274 centimeters

Sabbath day’s journey – 2,000 cubits = ¾ mile = 1.2 kilometers

Span – 3 handbreadths = 9 inches = 22.8 centimeters

Stadion – 100 orguiai = 607 feet = 185 meters

Capacity

Cab – 1 omer = ½ gallon = 1.9 liters

Choinix – ¼ gallon = 0.9 liters

Cor – 1 homer; 10 ephahs = 6 bushels; 48.4 gallons = 183 liters

Ephah – 10 omers; 1/10 homer = 3/5 bushel; 6 gallons = 22.7 liters

Homer – 10 ephahs; 1 cor = 6 bushels; 48.4 gallons = 183 liters

Koros – 10 bushels; 95 gallons – 360 liters

Omer – 1/10 ephah; 1/100 homer = 2 quarts = 1.9 liters

Saton – 1 seah = 7 quarts = 6.6 liters

Seah – 1/3 ephah; 1 saton = 7 quarts = 6.6 liters

Liquid Volume

Bath – 1 ephah = 6 gallons = 22.7 liters

Batos – 8 gallons = 30.3 liters

Hin – 1/6 bath; 12 logs = 1 gallon; 4 quarts = 3.8 liters

Log – 1/72 bath; 1/12 hin = 1/3 quart = 0.3 liters

Metretes – 10 gallons = 37.8 literes

Linear Measurements

Linear measurements were based upon readily available natural measurements such as the distance between the elbow and the hand or between the thumb and the little finger. While convenient, this method of measurement gave rise to significant inconsistencies.

Cubit. Approximately 18 inches, or 45.7 centimeters. Equivalent to 6 handbreadths. The standard biblical measure of linear distance, as the shekel is the standard measurement of weight. The distance from the elbow to the outstretched fingertip. Used to describe height, width, length (Exod. 25:10), distance (John 21:8), and depth (Gen. 7:20). Use of the cubit is ancient. For simple and approximate conversion into modern units, divide the number of cubits in half for meters, then multiply the number of meters by 3 to arrive at feet.

1 cubit = 2 spans = 6 handbreadths = 24 fingerbreadths

Day’s journey. An approximate measure of distance equivalent to about 20–25 miles, or 32–40 kilometers. Several passages reference a single or multiple days’ journey as a description of the distance traveled or the distance between two points: “a day’s journey” (Num. 11:31; 1 Kings 19:4), “a three-day journey” (Gen. 30:36; Exod. 3:18; 8:27; Jon. 3:3), “seven days” (Gen. 31:23), and “eleven days” (Deut. 1:2). After visiting Jerusalem for Passover, Jesus’ parents journeyed for a day (Luke 2:44) before realizing that he was not with them.

Fingerbreadth. The width of the finger, or ¼ of a handbreadth, approximately ¾ inch, or 1.9 centimeters. The fingerbreadth was the beginning building block of the biblical metrological system for linear measurements. Used only once in the Scriptures, to describe the bronze pillars (Jer. 52:21).

Handbreadth. Approximately 3 inches, or 7.6 centimeters. Equivalent to 1/6 cubit, or four fingerbreadths. Probably the width at the base of the four fingers. A short measure of length, thus compared to a human’s brief life (Ps. 39:5). Also the width of the rim on the bread table (Exod. 25:25) and the thickness of the bronze Sea (1 Kings 7:26).

Milion. Translated “mile” in Matt. 5:41. Greek transliteration of Roman measurement mille passuum, “a thousand paces.”

Orguia. Approximately 5 feet 11 inches, or 1.8 meters. Also translated as “fathom.” A Greek unit of measurement. Probably the distance between outstretched fingertip to fingertip. Used to measure the depth of water (Acts 27:28).

Reed/rod. Approximately 108 inches, or 274 centimeters. This is also a general term for a measuring device rather than a specific linear distance (Ezek. 40:3, 5; 42:16–19; Rev. 11:1; 21:15).

Sabbath day’s journey. Approximately ¾ mile, or 1.2 kilometers (Acts 1:12). About 2,000 cubits.

Span. Approximately 9 inches, or 22.8 centimeters. Equivalent to three handbreadths, and ½ cubit. The distance from outstretched thumb tip to little-finger tip. The length and width of the priest’s breastpiece (Exod. 28:16).

Stadion. Approximately 607 feet, or 185 meters. Equivalent to 100 orguiai. Used in the measurement of large distances (Matt. 14:24; Luke 24:13; John 6:19; 11:18; Rev. 14:20; 21:16).

Land Area

Seed. The size of a piece of land could also be measured on the basis of how much seed was required to plant that field (Lev. 27:16; 1 Kings 18:32).

Yoke. Fields and lands were measured using logical, available means. In biblical times, this meant the amount of land a pair of yoked animals could plow in one day (1 Sam. 14:14; Isa. 5:10).

Capacity

Cab. Approximately ½ gallon, or 1.9 liters. Equivalent to 1 omer. Mentioned only once in the Scriptures, during the siege of Samaria (2 Kings 6:25).

Choinix. Approximately ¼ gallon, or 0.9 liters. A Greek measurement, mentioned only once in Scripture (Rev. 6:6).

Cor. Approximately 6 bushels (48.4 gallons, or 183 liters). Equal to the homer, and to 10 ephahs. Used for measuring dry volumes, particularly of flour and grains (1 Kings 4:22; 1 Kings 5:11; 2 Chron. 2:10; 27:5; Ezra 7:22). In the LXX, cor is also a measure of liquid volume, particularly oil (1 Kings 5:11; 2 Chron. 2:10; Ezra 45:14).

Ephah. Approximately 3⁄5 bushel (6 gallons, or 22.7 liters). Equivalent to 10 omers, or 1⁄10 homer. Used for measuring flour and grains (e.g., Exod. 29:40; Lev. 6:20). Isaiah prophesied a day of reduced agricultural yield, when a homer of seed would produce only an ephah of grain (Isa. 5:10). The ephah was equal in size to the bath (Ezek. 45:11), which typically was used for liquid measurements.

Homer. Approximately 6 bushels (48.4 gallons, or 183 liters). Equivalent to 1 cor, or 10 ephahs. Used for measuring dry volumes, particularly of various grains (Lev. 27:16; Isa. 5:10; Ezek. 45:11, 13–14; Hos. 3:2). This is probably a natural measure of the load that a donkey can carry, in the range of 90 kilograms. There may have existed a direct link between capacity and monetary value, given Lev. 27:16: “fifty shekels of silver to a homer of barley seed.” A logical deduction of capacity and cost based on known equivalences might look something like this:

1 homer = 1 mina; 1 ephah = 5 shekels; 1 omer = 1 beka

Koros. Approximately 10 bushels (95 gallons, or 360 liters). A Greek measure of grain (Luke 16:7).

Omer. Approximately 2 quarts, or 1.9 liters. Equivalent to 1⁄10 ephah, 1⁄100 homer (Ezek. 45:11). Used by Israel in the measurement and collection of manna in the wilderness (Exod. 16:16–36) and thus roughly equivalent to a person’s daily food ration.

Saton. Approximately 7 quarts, or 6.6 liters. Equivalent to 1 seah. The measurement of flour in Jesus’ parable of the kingdom of heaven (Matt. 13:33; Luke 13:21).

Seah. Approximately 7 quarts, or 6.6 liters. Equivalent to 1⁄3 ephah, or 1 saton. Used to measure flour, grain, seed, and other various dry goods (e.g., 2 Kings 7:1; 1 Sam. 25:18).

Liquid Volume

Bath. Approximately 6 gallons, or 22.7 liters. Equivalent to 1 ephah, which typically was used for measurements of dry capacity. Used in the measurement of water (1 Kings 7:26), oil (1 Kings 5:11), and wine (2 Chron. 2:10; Isa. 5:10).

Batos. Approximately 8 gallons, or 30.3 liters. A Greek transliteration of the Hebrew word bath (see above). A measure of oil (Luke 16:6).

Hin. Approximately 4 quarts (1 gallon, or 3.8 liters). Equivalent to 1⁄6 bath and 12 logs. Used in the measurement of water (Ezek. 4:11), oil (Ezek. 46:5), and wine (Num. 28:14).

Log. Approximately 1⁄3 quart, or 0.3 liter. Equivalent to 1⁄72 bath and 1⁄12 hin. Mentioned five times in Scripture, specifically used to measure oil (Lev. 14:10–24).

Metretes. Approximately 10 gallons, or 37.8 liters. Used in the measurement of water at the wedding feast (John 2:6).

All numbers in the original languages of the Bible are written using words, not numerals. Neither the biblical Hebrew nor the Koine Greek writing system had distinct written numeral forms to represent numbers. Preexilic Hebrew inscriptions record numbers written either with words or in Egyptian hieratic number glyphs. During the exile, exposure to Aramaic resulted in the adoption of the Aramaic script to write Hebrew, but there are no clear indications that an Aramaic number system (as reflected in, e.g., the Elephantine inscriptions) was adopted. Hebrew later emulated Greek in assigning to the letters of the alphabet numerical values and so employing them to record numbers, although the practice of assigning numerical values to glyphs is also attested in pre-Hellenistic times. In Mesopotamia, for example, the practice of assigning numerical values to characters from their syllabic writing system seems to have existed at least as far back as the eighth century BC. The earliest evidence of this practice in Hebrew dates to no earlier than the middle of the second century BC, when it was used on Hasmonean coins.

The value and importance of numbers was widely recognized throughout the ancient world. Sophisticated mathematical texts are attested in both Mesopotamia and Egypt, although no such texts have been discovered originating in ancient Israel. The use of hieratic numbers in preexilic Israel suggests that mathematical knowledge may have been imported, particularly from Egypt. The Akkadian language adapted from Sumerian a hybrid sexagesimal number system, which used cuneiform symbols to represent numbers. Numbers were written in paired glyphs, one representing the values from 1 to 9, the second representing the multiples of 10 up to 50. For example, 59 was written by combining the glyph for 50 with that for 9. Larger numbers were then composed of sets of these paired glyphs. The impact of the sex-a-ges-i-mal system can still be seen in the division of hours and minutes into sixty parts. Most other Near Eastern cultures, including that of ancient Egypt and Israel, used a decimal system.

The decimal system was also used in the Greek-speaking world, and the Greek language, since before the NT era, had employed letters to represent numbers. The use of archaic letters that had otherwise disappeared from general usage by NT times gave the Greek alphabet twenty-seven letters, which provided the basis for representing ranges 1–9, 10–90, 100–900. Numbers were represented by adding letters together, so that the order of letters was unimportant.

When Hebrew started using letters to represent numbers, a similar scheme was adopted, although it necessarily stopped at 400 because the Hebrew alphabet has only twenty-two letters. For some, this suggests that Hebrew may have appropriated the system from Greek, but the same sequence of values in earlier counting indicates that the association of values 1–9, 10–90, 100–900 with the letters of the alphabet was itself not a Greek innovation.

Number Symbolism

Numbers often are used with symbolic significance in the Bible. Particularly prominent are the numbers 7 and 12, together with variations scaled by powers of 10. Other numbers occur frequently and also appear to have some symbolic significance, including 4, 40, and 1,000. A note of warning is pertinent, however, because there is a danger both of finding number symbolism where there is none and of overlooking the symbolic significance of numbers where it is appropriate.

Perhaps the most prominent symbolic association in the Bible occurs with the number seven. Broadly speaking, seven denotes completeness, perfection, or consummation. The number first appears in the creation account in association with the first Sabbath, in which it is tied to completion and rest. Linked to this are the working week, which concluded with a Sabbath, the sabbatical year for the land (Lev. 25:2–7), the duration of the major feasts over seven days (e.g., Passover [cf. Lev. 23:6, 34; Ezek. 45:21]), even the number of years Jacob worked for Leah and then Rachel (Gen. 29:15–30). God’s promise of comprehensive vengeance upon those who harm Cain is reflected in the use of seven (Gen. 4:15; cf. Pss. 12:6; 79:12; Prov. 6:31; Isa. 30:26). The idea that seven represents completeness can be seen in the seventy nations recorded in Gen. 10 and in the description of Yahweh as having seven eyes (Zech. 4:10). In the NT, the symbolic use of seven is expanded: it is used by Jesus in explaining unlimited forgiveness (Matt. 18:21–22) and most extensively by the author of Revelation, where reference is made to seven churches (1:4, 11, 20), spirits (1:4; 3:1; 5:6), golden lampstands (1:12; 2:1), stars (1:16; 2:1), seals (5:5; 6:1), eyes (5:6), angels (8:2, 6; 15:6, 7, 8; 16:1; 17:1; 21:9), trumpets (8:2, 6), thunderclaps (10:3, 4), crowns (12:3), heads (12:3; 13:1; 17:3, 7, 9), plagues (15:6, 8; 21:9), golden bowls (15:7; 16:1; 17:1), mountains (17:9), and kings (17:10).

Arising out of the observations relating to the symbolic use of the number seven are the manner in which its significance also applied to related numbers such as 7 × 7 = 49 (cf. Lev. 25:8–55) and 7 × 10 = 70 (cf. Exod. 24:1, 9; Jer. 25:12; 29:10; Dan. 9:2, 24; Luke 10:1–17).

The next most significant number with symbolic associations is twelve. In the OT, the primary association is with the tribes of Israel, and this association later develops to encompass God’s people in their entirety. It is likely that such an association is deliberately made in Jesus’ choice of twelve apostles.

The number ten is also associated with the practice of tithing, which was common throughout the ancient Near East. The number ten alone does not have a clear symbolic usage, although when a power of ten (e.g., 1,000 or 10,000) is used, these can represent any vast or unnumbered quantity (see “Large Numbers” below). Ten is also used in combination with other symbolic values to express the same symbolic notion emphatically; for example, 70 (7 × 10) or 77 (7 × 10 + 7) become emphatic affirmations of completeness, perfection, or consummation (e.g., Gen. 4:24; Matt. 18:22).

The number four appears to have some symbolic significance, perhaps due to the typical enumeration of the four cardinal directions, suggesting geographical or cosmological entirety (cf. Isa. 11:12; Jer. 49:36; Zech. 6:5). For example, four rivers leave Eden to water the entire land (Gen. 2:10–14).

The number forty appears frequently in association with long periods of endurance, such as Moses on the mountain (forty days [Exod. 24:18]), the time in the wilderness (forty years [Exod. 16:35]), Elijah’s journey to Horeb (forty days [1 Kings 19:8]), Jesus’ time in the wilderness (forty days/nights [Matt. 4:2; Mark 1:13; Luke 4:2]), and his time with his disciples following the resurrection (forty days [Acts 1:3]).

Large Numbers

Some scholars have argued that the large numbers in the OT present a particular problem in several places. Based on the figures in Num. 1, for example, there were 603,550 men of fighting age among those in the exodus, suggesting a total population of between one and three million (not counting livestock). Taken at face value, this number presents some difficulties: based on estimates of Egyptian population, it represents a very significant proportion of the entire population of that country; taken in conjunction with the number of firstborn recorded in Num. 3:43, it implies a very large average family size; it seems difficult to reconcile with the claim that the seven nations in the land of Canaan were greater than Israel (Deut. 4:38; 7:1; 9:1–2); and the logistics of moving that many people would pose significant problems.

However, if the observation made by Pharaoh in Exod. 1:9, that the Hebrews were more numerous than the Egyptians, was even approximately accurate, then a population of between one and two million would be appropriate. Nonetheless, various attempts have been made to mitigate the perceived difficulties by suggesting approaches that interpret the text in ways that result in significantly smaller population estimates for the Israelites.

The largest single-number word used in the OT is rebabah, which is used to represent large values greater than ten thousand but otherwise often lacks precision and is better understood to refer to a vast unnumbered multitude (e.g., Pss. 3:6; 91:7; Song 5:10). Similarly, the number one thousand can be used rhetorically without demanding mathematical precision (e.g., 2 Pet. 3:8, which should not be understood to provide a mathematical equation). It is this latter number that appears in the difficult passages in Numbers. The best solution to the problems lies in the meaning of the Hebrew term in question, ’elep (“thousand”). Several scholars have suggested that ’elep can also refer to a military unit or some other group (cf. Num. 1:16). Although the precise numbers in question are debated according to varying understandings of the sizes of the groups, the best solutions put the total number of Israelites in the exodus at around thirty thousand.

Gematria

Gematria is a system for calculating numerical values for words by assigning specific values to the letters of an alphabet. As noted above, the practice was used for legitimate numerical notation in Greek and, in some periods, in Hebrew. Letters were assigned values based on their order within the alphabet, the first nine letters assigned values 1–9, the next nine assigned values 10–90, and the subsequent letters assigned multiples of 100.

Although numerology of various forms, and in particular gematria, has formed the basis of many misguided attempts to discover hidden meanings within the biblical text, there appear to be explicit uses of gematria in Rev. 13:18 and, some suggest, in John 21:11. If the number 666 is an actual example of gematria, no consensus has been reached over the identity of the referent.

Most of the other supposed examples of gematria within the pages of the Bible are unconvincing, largely because the texts wherein such examples are found make good sense without resorting to obscure and uncertain interpretations, and partly because it runs counter to the notion that God speaks to make his will known (e.g., Deut. 29:29).

It is difficult to imagine a world without consistent metrological systems. Society’s basic structures, from economy to law, require a uniform and accurate method for measuring time, distances, weights, volumes, and so on. In today’s world, technological advancements allow people to measure various aspects of the universe with incredible accuracy—from nanometers to light-years, milligrams to kilograms.

The metrological systems employed in biblical times span the same concepts as our own modern-day systems: weight, linear distance, and volume or capacity. However, the systems of weights and measurements employed during the span of biblical times were not nearly as accurate or uniform as the modern units employed today. Preexisting weight and measurement systems existed in the contextual surroundings of both the OT and the NT authors and thus heavily influenced the systems employed by the Israelite nation as well as the NT writers. There was great variance between the different standards used merchant to merchant (Gen. 23:16), city to city, region to region, time period to time period, even despite the commands to use honest scales and honest weights (Lev. 19:35–36; Deut. 25:13–15; Prov. 11:1; 16:11; 20:23; Ezek. 45:10).

Furthermore, inconsistencies and contradictions exist within the written records as well as between archaeological specimens. In addition, significant differences are found between preexilic and postexilic measurements in the biblical texts, and an attempt at merging dry capacity and liquid volume measurements further complicated the issue. This is to be expected, especially when we consider modern-day inconsistencies—for example, 1 US liquid pint = 0.473 liters, while 1 US dry pint = 0.550 liters. Thus, all modern equivalents given below are approximations, and even the best estimates have a margin of error of + 5 percent or more.

Weights

Weights in biblical times were carried in a bag or a satchel (Deut. 25:13; Prov. 16:11; Mic. 6:11) and were stones, usually carved into various animal shapes for easy identification. Their side or flat bottom was inscribed with the associated weight and unit of measurement. Thousands of historical artifacts, which differ by significant amounts, have been discovered by archaeologists and thus have greatly complicated the work of determining accurate modern-day equivalents.

Beka. Approximately 1⁄5 ounce, or 5.6 grams. Equivalent to 10 gerahs or ½ the sanctuary shekel (Exod. 38:26). Used to measure metals and goods such as gold (Gen. 24:22).

Gerah. 1⁄50 ounce, or 0.56 grams. Equivalent to 1⁄10 beka, 1⁄20 shekel (Exod. 30:13; Lev. 27:25).

Litra. Approximately 12 ounces, or 340 grams. A Roman measure of weight. Used only twice in the NT (John 12:3; 19:39). The precursor to the modern British pound.

Mina. Approximately 1¼ pounds, or 0.56 kilograms. Equivalent to 50 shekels. Used to weigh gold (1 Kings 10:17; Ezra 2:69), silver (Neh. 7:71–72), and other goods. The prophet Ezekiel redefined the proper weight: “The shekel is to consist of twenty gerahs. Twenty shekels plus twenty-five shekels plus fifteen shekels equal one mina” (Ezek. 45:12). Before this redefinition, there were arguably 50 shekels per mina. In Jesus’ parable of the servants, he describes the master entrusting to his three servants varying amounts—10 minas, 5 minas, 1 mina—implying a monetary value (Luke 19:11–24), probably of either silver or gold. One mina was equivalent to approximately three months’ wages for a laborer.

Pim. Approximately 1⁄3 ounce, or 9.3 grams. Equivalent to 2⁄3 shekel. Referenced only once in the Scriptures (1 Sam. 13:21).

Shekel. Approximately 2⁄5 ounce, or 11 grams. Equivalent to approximately 2 bekas. The shekel is the basic unit of weight measurement in Israelite history, though its actual weight varied significantly at different historical points. Examples include the “royal shekel” (2 Sam. 14:26), the “common shekel” (2 Kings 7:1), and the “sanctuary shekel,” which was equivalent to 20 gerahs (e.g., Exod. 30:13; Lev. 27:25; Num. 3:47). Because it was used to weigh out silver or gold, the shekel also functioned as a common monetary unit in the NT world.

Talent. Approximately 75 pounds, or 34 kilograms. Equivalent to approximately 60 minas. Various metals were weighed using talents: gold (Exod. 25:39; 37:24; 1 Chron. 20:2), silver (Exod. 38:27; 1 Kings 20:39; 2 Kings 5:22), and bronze (Exod. 38:29). This probably is derived from the weight of a load that a man could carry.

Table 12. Biblical Weights and Measures and Their Modern Equivalents:

Weights

Beka – 10 geraahs; ½ shekel = 1/5 ounce = 5.6 grams

Gerah – 1/10 beka; 1/20 shekel = 1/50 ounce = 0.56 grams

Litra – 12 ounces = 340 grams

Mina – 50 shekels = 1 ¼ pounds = 0.56 kilograms

Pim – 2/3 shekel = 1/3 ounce = 9.3 grams

Shekel – 2 bekas; 20 gerahs = 2/5 ounce = 11 grams

Talent – 60 minas = 75 pounds = 34 kilograms

Linear measurements

Cubit – 6 handbreadths = 18 inches = 45.7 centimeters

Day’s journey = 20-25 miles = 32-40 kilometerse

Fingerbreadth – ¼ handbreadth = ¾ inch = 1.9 centimeterse

Handbreadth – 1/6 cubit = 3 inches = 7.6 centimeters

Milion – 1 mile = 1.6 kilometers

Orguia – 1/100 stadion = 5 feet 11 inches = 1.8 meters

Reed/rod – 108 inches = 274 centimeters

Sabbath day’s journey – 2,000 cubits = ¾ mile = 1.2 kilometers

Span – 3 handbreadths = 9 inches = 22.8 centimeters

Stadion – 100 orguiai = 607 feet = 185 meters

Capacity

Cab – 1 omer = ½ gallon = 1.9 liters

Choinix – ¼ gallon = 0.9 liters

Cor – 1 homer; 10 ephahs = 6 bushels; 48.4 gallons = 183 liters

Ephah – 10 omers; 1/10 homer = 3/5 bushel; 6 gallons = 22.7 liters

Homer – 10 ephahs; 1 cor = 6 bushels; 48.4 gallons = 183 liters

Koros – 10 bushels; 95 gallons – 360 liters

Omer – 1/10 ephah; 1/100 homer = 2 quarts = 1.9 liters

Saton – 1 seah = 7 quarts = 6.6 liters

Seah – 1/3 ephah; 1 saton = 7 quarts = 6.6 liters

Liquid Volume

Bath – 1 ephah = 6 gallons = 22.7 liters

Batos – 8 gallons = 30.3 liters

Hin – 1/6 bath; 12 logs = 1 gallon; 4 quarts = 3.8 liters

Log – 1/72 bath; 1/12 hin = 1/3 quart = 0.3 liters

Metretes – 10 gallons = 37.8 literes

Linear Measurements

Linear measurements were based upon readily available natural measurements such as the distance between the elbow and the hand or between the thumb and the little finger. While convenient, this method of measurement gave rise to significant inconsistencies.

Cubit. Approximately 18 inches, or 45.7 centimeters. Equivalent to 6 handbreadths. The standard biblical measure of linear distance, as the shekel is the standard measurement of weight. The distance from the elbow to the outstretched fingertip. Used to describe height, width, length (Exod. 25:10), distance (John 21:8), and depth (Gen. 7:20). Use of the cubit is ancient. For simple and approximate conversion into modern units, divide the number of cubits in half for meters, then multiply the number of meters by 3 to arrive at feet.

1 cubit = 2 spans = 6 handbreadths = 24 fingerbreadths

Day’s journey. An approximate measure of distance equivalent to about 20–25 miles, or 32–40 kilometers. Several passages reference a single or multiple days’ journey as a description of the distance traveled or the distance between two points: “a day’s journey” (Num. 11:31; 1 Kings 19:4), “a three-day journey” (Gen. 30:36; Exod. 3:18; 8:27; Jon. 3:3), “seven days” (Gen. 31:23), and “eleven days” (Deut. 1:2). After visiting Jerusalem for Passover, Jesus’ parents journeyed for a day (Luke 2:44) before realizing that he was not with them.

Fingerbreadth. The width of the finger, or ¼ of a handbreadth, approximately ¾ inch, or 1.9 centimeters. The fingerbreadth was the beginning building block of the biblical metrological system for linear measurements. Used only once in the Scriptures, to describe the bronze pillars (Jer. 52:21).

Handbreadth. Approximately 3 inches, or 7.6 centimeters. Equivalent to 1/6 cubit, or four fingerbreadths. Probably the width at the base of the four fingers. A short measure of length, thus compared to a human’s brief life (Ps. 39:5). Also the width of the rim on the bread table (Exod. 25:25) and the thickness of the bronze Sea (1 Kings 7:26).

Milion. Translated “mile” in Matt. 5:41. Greek transliteration of Roman measurement mille passuum, “a thousand paces.”

Orguia. Approximately 5 feet 11 inches, or 1.8 meters. Also translated as “fathom.” A Greek unit of measurement. Probably the distance between outstretched fingertip to fingertip. Used to measure the depth of water (Acts 27:28).

Reed/rod. Approximately 108 inches, or 274 centimeters. This is also a general term for a measuring device rather than a specific linear distance (Ezek. 40:3, 5; 42:16–19; Rev. 11:1; 21:15).

Sabbath day’s journey. Approximately ¾ mile, or 1.2 kilometers (Acts 1:12). About 2,000 cubits.

Span. Approximately 9 inches, or 22.8 centimeters. Equivalent to three handbreadths, and ½ cubit. The distance from outstretched thumb tip to little-finger tip. The length and width of the priest’s breastpiece (Exod. 28:16).

Stadion. Approximately 607 feet, or 185 meters. Equivalent to 100 orguiai. Used in the measurement of large distances (Matt. 14:24; Luke 24:13; John 6:19; 11:18; Rev. 14:20; 21:16).

Land Area

Seed. The size of a piece of land could also be measured on the basis of how much seed was required to plant that field (Lev. 27:16; 1 Kings 18:32).

Yoke. Fields and lands were measured using logical, available means. In biblical times, this meant the amount of land a pair of yoked animals could plow in one day (1 Sam. 14:14; Isa. 5:10).

Capacity

Cab. Approximately ½ gallon, or 1.9 liters. Equivalent to 1 omer. Mentioned only once in the Scriptures, during the siege of Samaria (2 Kings 6:25).

Choinix. Approximately ¼ gallon, or 0.9 liters. A Greek measurement, mentioned only once in Scripture (Rev. 6:6).

Cor. Approximately 6 bushels (48.4 gallons, or 183 liters). Equal to the homer, and to 10 ephahs. Used for measuring dry volumes, particularly of flour and grains (1 Kings 4:22; 1 Kings 5:11; 2 Chron. 2:10; 27:5; Ezra 7:22). In the LXX, cor is also a measure of liquid volume, particularly oil (1 Kings 5:11; 2 Chron. 2:10; Ezra 45:14).

Ephah. Approximately 3⁄5 bushel (6 gallons, or 22.7 liters). Equivalent to 10 omers, or 1⁄10 homer. Used for measuring flour and grains (e.g., Exod. 29:40; Lev. 6:20). Isaiah prophesied a day of reduced agricultural yield, when a homer of seed would produce only an ephah of grain (Isa. 5:10). The ephah was equal in size to the bath (Ezek. 45:11), which typically was used for liquid measurements.

Homer. Approximately 6 bushels (48.4 gallons, or 183 liters). Equivalent to 1 cor, or 10 ephahs. Used for measuring dry volumes, particularly of various grains (Lev. 27:16; Isa. 5:10; Ezek. 45:11, 13–14; Hos. 3:2). This is probably a natural measure of the load that a donkey can carry, in the range of 90 kilograms. There may have existed a direct link between capacity and monetary value, given Lev. 27:16: “fifty shekels of silver to a homer of barley seed.” A logical deduction of capacity and cost based on known equivalences might look something like this:

1 homer = 1 mina; 1 ephah = 5 shekels; 1 omer = 1 beka

Koros. Approximately 10 bushels (95 gallons, or 360 liters). A Greek measure of grain (Luke 16:7).

Omer. Approximately 2 quarts, or 1.9 liters. Equivalent to 1⁄10 ephah, 1⁄100 homer (Ezek. 45:11). Used by Israel in the measurement and collection of manna in the wilderness (Exod. 16:16–36) and thus roughly equivalent to a person’s daily food ration.

Saton. Approximately 7 quarts, or 6.6 liters. Equivalent to 1 seah. The measurement of flour in Jesus’ parable of the kingdom of heaven (Matt. 13:33; Luke 13:21).

Seah. Approximately 7 quarts, or 6.6 liters. Equivalent to 1⁄3 ephah, or 1 saton. Used to measure flour, grain, seed, and other various dry goods (e.g., 2 Kings 7:1; 1 Sam. 25:18).

Liquid Volume

Bath. Approximately 6 gallons, or 22.7 liters. Equivalent to 1 ephah, which typically was used for measurements of dry capacity. Used in the measurement of water (1 Kings 7:26), oil (1 Kings 5:11), and wine (2 Chron. 2:10; Isa. 5:10).

Batos. Approximately 8 gallons, or 30.3 liters. A Greek transliteration of the Hebrew word bath (see above). A measure of oil (Luke 16:6).

Hin. Approximately 4 quarts (1 gallon, or 3.8 liters). Equivalent to 1⁄6 bath and 12 logs. Used in the measurement of water (Ezek. 4:11), oil (Ezek. 46:5), and wine (Num. 28:14).

Log. Approximately 1⁄3 quart, or 0.3 liter. Equivalent to 1⁄72 bath and 1⁄12 hin. Mentioned five times in Scripture, specifically used to measure oil (Lev. 14:10–24).

Metretes. Approximately 10 gallons, or 37.8 liters. Used in the measurement of water at the wedding feast (John 2:6).

A literary device whereby an author writes under a name other than his or her own (a pseu-donym) or a book is deliberately assigned to a fictitious author (pseudepigraphy). In the case of ancient Jewish practice, the name borrowed was usually that of some famous worthy of the past (e.g., Enoch, Ezra), with the aim of bolstering the credentials of the book to which the name was attached. This is a common phenomenon in the Apocrypha (e.g., 2 Esdras, Baruch, Epistle of Jeremiah). It is even more common in the large collection of Second Temple texts now known as the Pseudepigrapha (e.g., 1 Enoch, Odes of Solomon, Testaments of the Twelve Patriarchs). (See also Pseudepigrapha.)

Scholars continue to debate the morality of pseudonymity and whether it is proper for a pseudonymous book to be placed within the canon of Scripture. Some excuse pseudonymity as a mere stylistic device or explain it as a culturally accepted convention. Others put a positive spin on the phenomenon, and so, for example, claim that in the Pastoral Epistles literate disciples of Paul sought to apply his ideas to newly developing situations in the years following his death. Some argue that such deception for a good cause is legitimate because it helped to gain a hearing for orthodox teaching. Others totally reject pseudepigraphy, viewing it as little better than deception and forgery and thus unworthy of literature viewed as inspired by God. The last approach seems to be most consistent with a high view of Scripture.

Over the last two hundred years a number of biblical books have been identified by some scholars as pseudonymous, notably Daniel in the OT, and in the NT six letters in the Pauline corpus—Ephesians, Colossians, 2 Thessalonians, and the Pastoral Epistles (1–2 Timothy, Titus)—together with 2 Peter and Jude.

Old Testament

Certainly one mark of Jewish apocalyptic works is pseudonymity, and the book of Daniel is often viewed by critical scholars as no exception to this rule. It is difficult, however, to see how the name “Daniel” would have served to give the OT book named after him the desired authority, which is a major motivation for attaching a pseudonym.

Apart from the book itself, we essentially know nothing about this Daniel, whom it describes as living in Babylonia during the exile. In the book of Ezekiel we have two references to a Daniel (Ezek. 14:14, 20). In this passage the prophet says that when the land sins against God, “even if these three men—Noah, Daniel and Job—were in it, they could save only themselves by their righteousness.” There is, in addition, the further reference in Ezek. 14:16 to “these three men,” obviously referring to the same three men. Ezekiel speaks of these three men as embodiments of righteousness, but the fact that this Daniel figure is placed between two ancients (Noah and Job) suggests that he too is a figure of antiquity, not a contemporary of Ezekiel.

Ezekiel 28:3 taunts the king of Tyre: “Are you wiser than Daniel? Is no secret hidden from you?” Here “Daniel” (the Hebrew text at Ezek. 28:3 actually reads “Danel”) obviously is a proverbial figure of wisdom, and this implies that he may have been well known in Tyre and therefore could well have been Syro-Phoenician. There is in fact a “Danel” figure mentioned in Ugaritic literature (before 1200 BC). On the other hand, the Daniel of the book of Daniel is not a patriarch like Enoch, Noah, and Job, nor is he a famous figure like Ezra or the assistant to a prophet, as Baruch was to Jeremiah. Daniel is known only through the book that bears his name. In other words, the usual motivation explaining the use of a pseudonym does not apply to the canonical book of Daniel.

Also, the closing up and sealing of the book (Dan. 8:26; 12:4) is no mere device necessitated by using as a pseudonym the name of a man supposedly living in the time of Cyrus. Rather, the sealing signifies that much of the content of the later chapters of the book will be understood only when the predicted events begin to take place at a future time, with the book placing Daniel (its presumed author) in the sixth century BC.

New Testament

The Pastoral Epistles. With regard to the Pastoral Epistles, all three letters claim to be authored by the apostle Paul (1 Tim. 1:1; 2 Tim. 1:1; Titus 1:1). In seeking to determine the time of composition within a chronology of Paul’s ministry, they must be dated toward the end of his life (in the case of 2 Timothy, perhaps only shortly before his death) and after the close of the book of Acts, which concludes with the apostle’s arrival in Rome (Acts 28). In his letter to the Romans, Paul anticipates a future mission to Spain (Rom. 15:23–29), but the Pastoral Epistles imply that he returned to the east. Ephesus and Crete are the presumed locations of his coworkers Timothy and Titus (see 1 Tim. 1:3; Titus 1:5). On this supposition, these letters arise from a further mission there and a second (and final) imprisonment. The fact that Acts says nothing about this is no evidence against the supposition.

It is not necessary to view the mundane ecclesiastical arrangements of the Pastoral Epistles as inconsistent with a charismatic model of leadership in other Pauline letters (note the address to “overseers and deacons” in Phil. 1:1). We know from Acts 14:23; 20:17–38 that Paul appointed elders in the churches that he founded. The theological differences between the Pastoral Epistles and earlier Pauline compositions should not be overemphasized. The stress laid upon “the faith” and “sound teaching” is exactly what might be expected if Paul anticipated his imminent removal from the scene.

The other alternative is the theory that after Paul’s death, members of a Pauline school (Timothy? Luke? Onesimus?) continued to supply letters under his name, addressing contemporary church issues in the guise of Paul, hoping to guarantee the legacy of the great apostle. Some scholars go as far as to assert that an admirer of Paul combined genuine Pauline fragments within a fictitious framework. The earliest listing of Paul’s letters is that of Marcion (c. AD 140), and he fails to mention the Pastoral Epistles. That omission may be explained in various ways. There is no evidence, however, that anyone in the early church (orthodox or heterodox) who knew of the letters doubted their authenticity.

Ephesians and Colossians. There is some textual uncertainty with regard to the words “in Ephesus” in Eph. 1:1, making it possible that the letter was originally a circular letter written by Paul to more than one church. The letter mentions no one by name except Tychicus (Eph. 6:21), who carried the letter (perhaps to different churches in turn). This is enough to explain its more general orientation than some other Pauline letters, and any supposed theological “development” is not beyond the likely boundaries of Paul’s expansive mind (e.g., his teaching on the church). The use of the “in Christ” formula in Ephesians is not substantially different from how Paul handles it elsewhere. The letter’s twofold structure of doctrinal exposition followed by practical instruction fits a common Pauline epistolary pattern. Indeed, F. F. Bruce refers to this letter as “the quintessence of Paulinism.”

In a number of ways Colossians and Ephesians share a common outlook. The Jewish Christian proto-gnostic false teaching combated in Colossians is not referred to in other Pauline letters, but it may have been a local Colossian variant. The letter is explicitly attributed to Paul, at both the beginning and the end (Col. 1:1; 4:18). Arguments about authorship based on style and unusual vocabulary are notoriously slippery and inconclusive. The high Christology of cosmic dimensions in Col. 1:15–20; 2:9–10, 15 is also present in undisputed Pauline letters (cf. Phil. 2:9–11). The obvious relationship of Colossians to the little letter to Philemon (e.g., Col. 4:9, 17; cf. Philem. 2, 12) is one of the strongest arguments in favor of the Pauline authorship of the former. Any theory of pseudepigraphy turns Col. 4:7–17, with its many names, into fanciful and free invention with little real purpose. Also, we might wonder why a later author chose to write under the name of Paul to a church that Paul himself did not found.

Second Thessalonians. Some view the futuristic timetable provided in 2 Thess. 2:1–12 as moving beyond Paul, with the world’s end not yet in sight, for the writer teaches that certain things have to happen before the return of Christ, whereas in 1 Thess. 4:13–5:11 Paul has a nearer end in view. In both letters, however, the apostle is seeking to dampen the wrong kind of apocalyptic excitement. In 2 Thessalonians, it is clear that Paul knows a tradition of Jesus’ teaching about the future, such as also found in Mark 13, so that there is nothing unreasonably “late” in the views expressed.

The substantial overlap in material between 1 Thessalonians and 2 Thessalonians is not evidence of the labors of a later disciple and imitator of Paul. It is highly ironic that some scholars suggest 2 Thessalonians is not a genuine letter of Paul: the letter itself condemns a fake letter supposedly from him that claims that the day of the Lord is already past (2 Thess. 2:2), and the original letter included a final greeting written in Paul’s own hand (2 Thess. 3:17).

Second Peter and Jude. As for 2 Peter, it was not as well known in the early church as 1 Peter, and some (according to Origen) were hesitant to accept it. Its author claims to be a witness to the transfiguration (2 Pet. 1:16–18). Such personal allusions need not be attributed to a later writer who was trying too hard to show that he was Simon Peter. The obvious connection of 2 Pet. 1:14 to what is recorded in John 21 does not prove that the writer was dependent on that chapter.

The remarkable parallels between 2 Peter and Jude show that one is dependent upon the other, though scholars are not unanimous about which letter was prior. We cannot rule out that Peter would use and adapt the writings of a less prominent leader such as Jude. Jude makes use of apocryphal books, but neither in Jude nor in 2 Peter do arguments against the particular brand of false teaching require a second-century (postapostolic) dating.

A literary device whereby an author writes under a name other than his or her own (a pseu-donym) or a book is deliberately assigned to a fictitious author (pseudepigraphy). In the case of ancient Jewish practice, the name borrowed was usually that of some famous worthy of the past (e.g., Enoch, Ezra), with the aim of bolstering the credentials of the book to which the name was attached. This is a common phenomenon in the Apocrypha (e.g., 2 Esdras, Baruch, Epistle of Jeremiah). It is even more common in the large collection of Second Temple texts now known as the Pseudepigrapha (e.g., 1 Enoch, Odes of Solomon, Testaments of the Twelve Patriarchs). (See also Pseudepigrapha.)

Scholars continue to debate the morality of pseudonymity and whether it is proper for a pseudonymous book to be placed within the canon of Scripture. Some excuse pseudonymity as a mere stylistic device or explain it as a culturally accepted convention. Others put a positive spin on the phenomenon, and so, for example, claim that in the Pastoral Epistles literate disciples of Paul sought to apply his ideas to newly developing situations in the years following his death. Some argue that such deception for a good cause is legitimate because it helped to gain a hearing for orthodox teaching. Others totally reject pseudepigraphy, viewing it as little better than deception and forgery and thus unworthy of literature viewed as inspired by God. The last approach seems to be most consistent with a high view of Scripture.

Over the last two hundred years a number of biblical books have been identified by some scholars as pseudonymous, notably Daniel in the OT, and in the NT six letters in the Pauline corpus—Ephesians, Colossians, 2 Thessalonians, and the Pastoral Epistles (1–2 Timothy, Titus)—together with 2 Peter and Jude.

Old Testament

Certainly one mark of Jewish apocalyptic works is pseudonymity, and the book of Daniel is often viewed by critical scholars as no exception to this rule. It is difficult, however, to see how the name “Daniel” would have served to give the OT book named after him the desired authority, which is a major motivation for attaching a pseudonym.

Apart from the book itself, we essentially know nothing about this Daniel, whom it describes as living in Babylonia during the exile. In the book of Ezekiel we have two references to a Daniel (Ezek. 14:14, 20). In this passage the prophet says that when the land sins against God, “even if these three men—Noah, Daniel and Job—were in it, they could save only themselves by their righteousness.” There is, in addition, the further reference in Ezek. 14:16 to “these three men,” obviously referring to the same three men. Ezekiel speaks of these three men as embodiments of righteousness, but the fact that this Daniel figure is placed between two ancients (Noah and Job) suggests that he too is a figure of antiquity, not a contemporary of Ezekiel.

Ezekiel 28:3 taunts the king of Tyre: “Are you wiser than Daniel? Is no secret hidden from you?” Here “Daniel” (the Hebrew text at Ezek. 28:3 actually reads “Danel”) obviously is a proverbial figure of wisdom, and this implies that he may have been well known in Tyre and therefore could well have been Syro-Phoenician. There is in fact a “Danel” figure mentioned in Ugaritic literature (before 1200 BC). On the other hand, the Daniel of the book of Daniel is not a patriarch like Enoch, Noah, and Job, nor is he a famous figure like Ezra or the assistant to a prophet, as Baruch was to Jeremiah. Daniel is known only through the book that bears his name. In other words, the usual motivation explaining the use of a pseudonym does not apply to the canonical book of Daniel.

Also, the closing up and sealing of the book (Dan. 8:26; 12:4) is no mere device necessitated by using as a pseudonym the name of a man supposedly living in the time of Cyrus. Rather, the sealing signifies that much of the content of the later chapters of the book will be understood only when the predicted events begin to take place at a future time, with the book placing Daniel (its presumed author) in the sixth century BC.

New Testament

The Pastoral Epistles. With regard to the Pastoral Epistles, all three letters claim to be authored by the apostle Paul (1 Tim. 1:1; 2 Tim. 1:1; Titus 1:1). In seeking to determine the time of composition within a chronology of Paul’s ministry, they must be dated toward the end of his life (in the case of 2 Timothy, perhaps only shortly before his death) and after the close of the book of Acts, which concludes with the apostle’s arrival in Rome (Acts 28). In his letter to the Romans, Paul anticipates a future mission to Spain (Rom. 15:23–29), but the Pastoral Epistles imply that he returned to the east. Ephesus and Crete are the presumed locations of his coworkers Timothy and Titus (see 1 Tim. 1:3; Titus 1:5). On this supposition, these letters arise from a further mission there and a second (and final) imprisonment. The fact that Acts says nothing about this is no evidence against the supposition.

It is not necessary to view the mundane ecclesiastical arrangements of the Pastoral Epistles as inconsistent with a charismatic model of leadership in other Pauline letters (note the address to “overseers and deacons” in Phil. 1:1). We know from Acts 14:23; 20:17–38 that Paul appointed elders in the churches that he founded. The theological differences between the Pastoral Epistles and earlier Pauline compositions should not be overemphasized. The stress laid upon “the faith” and “sound teaching” is exactly what might be expected if Paul anticipated his imminent removal from the scene.

The other alternative is the theory that after Paul’s death, members of a Pauline school (Timothy? Luke? Onesimus?) continued to supply letters under his name, addressing contemporary church issues in the guise of Paul, hoping to guarantee the legacy of the great apostle. Some scholars go as far as to assert that an admirer of Paul combined genuine Pauline fragments within a fictitious framework. The earliest listing of Paul’s letters is that of Marcion (c. AD 140), and he fails to mention the Pastoral Epistles. That omission may be explained in various ways. There is no evidence, however, that anyone in the early church (orthodox or heterodox) who knew of the letters doubted their authenticity.

Ephesians and Colossians. There is some textual uncertainty with regard to the words “in Ephesus” in Eph. 1:1, making it possible that the letter was originally a circular letter written by Paul to more than one church. The letter mentions no one by name except Tychicus (Eph. 6:21), who carried the letter (perhaps to different churches in turn). This is enough to explain its more general orientation than some other Pauline letters, and any supposed theological “development” is not beyond the likely boundaries of Paul’s expansive mind (e.g., his teaching on the church). The use of the “in Christ” formula in Ephesians is not substantially different from how Paul handles it elsewhere. The letter’s twofold structure of doctrinal exposition followed by practical instruction fits a common Pauline epistolary pattern. Indeed, F. F. Bruce refers to this letter as “the quintessence of Paulinism.”

In a number of ways Colossians and Ephesians share a common outlook. The Jewish Christian proto-gnostic false teaching combated in Colossians is not referred to in other Pauline letters, but it may have been a local Colossian variant. The letter is explicitly attributed to Paul, at both the beginning and the end (Col. 1:1; 4:18). Arguments about authorship based on style and unusual vocabulary are notoriously slippery and inconclusive. The high Christology of cosmic dimensions in Col. 1:15–20; 2:9–10, 15 is also present in undisputed Pauline letters (cf. Phil. 2:9–11). The obvious relationship of Colossians to the little letter to Philemon (e.g., Col. 4:9, 17; cf. Philem. 2, 12) is one of the strongest arguments in favor of the Pauline authorship of the former. Any theory of pseudepigraphy turns Col. 4:7–17, with its many names, into fanciful and free invention with little real purpose. Also, we might wonder why a later author chose to write under the name of Paul to a church that Paul himself did not found.

Second Thessalonians. Some view the futuristic timetable provided in 2 Thess. 2:1–12 as moving beyond Paul, with the world’s end not yet in sight, for the writer teaches that certain things have to happen before the return of Christ, whereas in 1 Thess. 4:13–5:11 Paul has a nearer end in view. In both letters, however, the apostle is seeking to dampen the wrong kind of apocalyptic excitement. In 2 Thessalonians, it is clear that Paul knows a tradition of Jesus’ teaching about the future, such as also found in Mark 13, so that there is nothing unreasonably “late” in the views expressed.

The substantial overlap in material between 1 Thessalonians and 2 Thessalonians is not evidence of the labors of a later disciple and imitator of Paul. It is highly ironic that some scholars suggest 2 Thessalonians is not a genuine letter of Paul: the letter itself condemns a fake letter supposedly from him that claims that the day of the Lord is already past (2 Thess. 2:2), and the original letter included a final greeting written in Paul’s own hand (2 Thess. 3:17).

Second Peter and Jude. As for 2 Peter, it was not as well known in the early church as 1 Peter, and some (according to Origen) were hesitant to accept it. Its author claims to be a witness to the transfiguration (2 Pet. 1:16–18). Such personal allusions need not be attributed to a later writer who was trying too hard to show that he was Simon Peter. The obvious connection of 2 Pet. 1:14 to what is recorded in John 21 does not prove that the writer was dependent on that chapter.

The remarkable parallels between 2 Peter and Jude show that one is dependent upon the other, though scholars are not unanimous about which letter was prior. We cannot rule out that Peter would use and adapt the writings of a less prominent leader such as Jude. Jude makes use of apocryphal books, but neither in Jude nor in 2 Peter do arguments against the particular brand of false teaching require a second-century (postapostolic) dating.

It is difficult to imagine a world without consistent metrological systems. Society’s basic structures, from economy to law, require a uniform and accurate method for measuring time, distances, weights, volumes, and so on. In today’s world, technological advancements allow people to measure various aspects of the universe with incredible accuracy—from nanometers to light-years, milligrams to kilograms.

The metrological systems employed in biblical times span the same concepts as our own modern-day systems: weight, linear distance, and volume or capacity. However, the systems of weights and measurements employed during the span of biblical times were not nearly as accurate or uniform as the modern units employed today. Preexisting weight and measurement systems existed in the contextual surroundings of both the OT and the NT authors and thus heavily influenced the systems employed by the Israelite nation as well as the NT writers. There was great variance between the different standards used merchant to merchant (Gen. 23:16), city to city, region to region, time period to time period, even despite the commands to use honest scales and honest weights (Lev. 19:35–36; Deut. 25:13–15; Prov. 11:1; 16:11; 20:23; Ezek. 45:10).

Furthermore, inconsistencies and contradictions exist within the written records as well as between archaeological specimens. In addition, significant differences are found between preexilic and postexilic measurements in the biblical texts, and an attempt at merging dry capacity and liquid volume measurements further complicated the issue. This is to be expected, especially when we consider modern-day inconsistencies—for example, 1 US liquid pint = 0.473 liters, while 1 US dry pint = 0.550 liters. Thus, all modern equivalents given below are approximations, and even the best estimates have a margin of error of + 5 percent or more.

Weights

Weights in biblical times were carried in a bag or a satchel (Deut. 25:13; Prov. 16:11; Mic. 6:11) and were stones, usually carved into various animal shapes for easy identification. Their side or flat bottom was inscribed with the associated weight and unit of measurement. Thousands of historical artifacts, which differ by significant amounts, have been discovered by archaeologists and thus have greatly complicated the work of determining accurate modern-day equivalents.

Beka. Approximately 1⁄5 ounce, or 5.6 grams. Equivalent to 10 gerahs or ½ the sanctuary shekel (Exod. 38:26). Used to measure metals and goods such as gold (Gen. 24:22).

Gerah. 1⁄50 ounce, or 0.56 grams. Equivalent to 1⁄10 beka, 1⁄20 shekel (Exod. 30:13; Lev. 27:25).

Litra. Approximately 12 ounces, or 340 grams. A Roman measure of weight. Used only twice in the NT (John 12:3; 19:39). The precursor to the modern British pound.

Mina. Approximately 1¼ pounds, or 0.56 kilograms. Equivalent to 50 shekels. Used to weigh gold (1 Kings 10:17; Ezra 2:69), silver (Neh. 7:71–72), and other goods. The prophet Ezekiel redefined the proper weight: “The shekel is to consist of twenty gerahs. Twenty shekels plus twenty-five shekels plus fifteen shekels equal one mina” (Ezek. 45:12). Before this redefinition, there were arguably 50 shekels per mina. In Jesus’ parable of the servants, he describes the master entrusting to his three servants varying amounts—10 minas, 5 minas, 1 mina—implying a monetary value (Luke 19:11–24), probably of either silver or gold. One mina was equivalent to approximately three months’ wages for a laborer.

Pim. Approximately 1⁄3 ounce, or 9.3 grams. Equivalent to 2⁄3 shekel. Referenced only once in the Scriptures (1 Sam. 13:21).

Shekel. Approximately 2⁄5 ounce, or 11 grams. Equivalent to approximately 2 bekas. The shekel is the basic unit of weight measurement in Israelite history, though its actual weight varied significantly at different historical points. Examples include the “royal shekel” (2 Sam. 14:26), the “common shekel” (2 Kings 7:1), and the “sanctuary shekel,” which was equivalent to 20 gerahs (e.g., Exod. 30:13; Lev. 27:25; Num. 3:47). Because it was used to weigh out silver or gold, the shekel also functioned as a common monetary unit in the NT world.

Talent. Approximately 75 pounds, or 34 kilograms. Equivalent to approximately 60 minas. Various metals were weighed using talents: gold (Exod. 25:39; 37:24; 1 Chron. 20:2), silver (Exod. 38:27; 1 Kings 20:39; 2 Kings 5:22), and bronze (Exod. 38:29). This probably is derived from the weight of a load that a man could carry.

Table 12. Biblical Weights and Measures and Their Modern Equivalents:

Weights

Beka – 10 geraahs; ½ shekel = 1/5 ounce = 5.6 grams

Gerah – 1/10 beka; 1/20 shekel = 1/50 ounce = 0.56 grams

Litra – 12 ounces = 340 grams

Mina – 50 shekels = 1 ¼ pounds = 0.56 kilograms

Pim – 2/3 shekel = 1/3 ounce = 9.3 grams

Shekel – 2 bekas; 20 gerahs = 2/5 ounce = 11 grams

Talent – 60 minas = 75 pounds = 34 kilograms

Linear measurements

Cubit – 6 handbreadths = 18 inches = 45.7 centimeters

Day’s journey = 20-25 miles = 32-40 kilometerse

Fingerbreadth – ¼ handbreadth = ¾ inch = 1.9 centimeterse

Handbreadth – 1/6 cubit = 3 inches = 7.6 centimeters

Milion – 1 mile = 1.6 kilometers

Orguia – 1/100 stadion = 5 feet 11 inches = 1.8 meters

Reed/rod – 108 inches = 274 centimeters

Sabbath day’s journey – 2,000 cubits = ¾ mile = 1.2 kilometers

Span – 3 handbreadths = 9 inches = 22.8 centimeters

Stadion – 100 orguiai = 607 feet = 185 meters

Capacity

Cab – 1 omer = ½ gallon = 1.9 liters

Choinix – ¼ gallon = 0.9 liters

Cor – 1 homer; 10 ephahs = 6 bushels; 48.4 gallons = 183 liters

Ephah – 10 omers; 1/10 homer = 3/5 bushel; 6 gallons = 22.7 liters

Homer – 10 ephahs; 1 cor = 6 bushels; 48.4 gallons = 183 liters

Koros – 10 bushels; 95 gallons – 360 liters

Omer – 1/10 ephah; 1/100 homer = 2 quarts = 1.9 liters

Saton – 1 seah = 7 quarts = 6.6 liters

Seah – 1/3 ephah; 1 saton = 7 quarts = 6.6 liters

Liquid Volume

Bath – 1 ephah = 6 gallons = 22.7 liters

Batos – 8 gallons = 30.3 liters

Hin – 1/6 bath; 12 logs = 1 gallon; 4 quarts = 3.8 liters

Log – 1/72 bath; 1/12 hin = 1/3 quart = 0.3 liters

Metretes – 10 gallons = 37.8 literes

Linear Measurements

Linear measurements were based upon readily available natural measurements such as the distance between the elbow and the hand or between the thumb and the little finger. While convenient, this method of measurement gave rise to significant inconsistencies.

Cubit. Approximately 18 inches, or 45.7 centimeters. Equivalent to 6 handbreadths. The standard biblical measure of linear distance, as the shekel is the standard measurement of weight. The distance from the elbow to the outstretched fingertip. Used to describe height, width, length (Exod. 25:10), distance (John 21:8), and depth (Gen. 7:20). Use of the cubit is ancient. For simple and approximate conversion into modern units, divide the number of cubits in half for meters, then multiply the number of meters by 3 to arrive at feet.

1 cubit = 2 spans = 6 handbreadths = 24 fingerbreadths

Day’s journey. An approximate measure of distance equivalent to about 20–25 miles, or 32–40 kilometers. Several passages reference a single or multiple days’ journey as a description of the distance traveled or the distance between two points: “a day’s journey” (Num. 11:31; 1 Kings 19:4), “a three-day journey” (Gen. 30:36; Exod. 3:18; 8:27; Jon. 3:3), “seven days” (Gen. 31:23), and “eleven days” (Deut. 1:2). After visiting Jerusalem for Passover, Jesus’ parents journeyed for a day (Luke 2:44) before realizing that he was not with them.

Fingerbreadth. The width of the finger, or ¼ of a handbreadth, approximately ¾ inch, or 1.9 centimeters. The fingerbreadth was the beginning building block of the biblical metrological system for linear measurements. Used only once in the Scriptures, to describe the bronze pillars (Jer. 52:21).

Handbreadth. Approximately 3 inches, or 7.6 centimeters. Equivalent to 1/6 cubit, or four fingerbreadths. Probably the width at the base of the four fingers. A short measure of length, thus compared to a human’s brief life (Ps. 39:5). Also the width of the rim on the bread table (Exod. 25:25) and the thickness of the bronze Sea (1 Kings 7:26).

Milion. Translated “mile” in Matt. 5:41. Greek transliteration of Roman measurement mille passuum, “a thousand paces.”

Orguia. Approximately 5 feet 11 inches, or 1.8 meters. Also translated as “fathom.” A Greek unit of measurement. Probably the distance between outstretched fingertip to fingertip. Used to measure the depth of water (Acts 27:28).

Reed/rod. Approximately 108 inches, or 274 centimeters. This is also a general term for a measuring device rather than a specific linear distance (Ezek. 40:3, 5; 42:16–19; Rev. 11:1; 21:15).

Sabbath day’s journey. Approximately ¾ mile, or 1.2 kilometers (Acts 1:12). About 2,000 cubits.

Span. Approximately 9 inches, or 22.8 centimeters. Equivalent to three handbreadths, and ½ cubit. The distance from outstretched thumb tip to little-finger tip. The length and width of the priest’s breastpiece (Exod. 28:16).

Stadion. Approximately 607 feet, or 185 meters. Equivalent to 100 orguiai. Used in the measurement of large distances (Matt. 14:24; Luke 24:13; John 6:19; 11:18; Rev. 14:20; 21:16).

Land Area

Seed. The size of a piece of land could also be measured on the basis of how much seed was required to plant that field (Lev. 27:16; 1 Kings 18:32).

Yoke. Fields and lands were measured using logical, available means. In biblical times, this meant the amount of land a pair of yoked animals could plow in one day (1 Sam. 14:14; Isa. 5:10).

Capacity

Cab. Approximately ½ gallon, or 1.9 liters. Equivalent to 1 omer. Mentioned only once in the Scriptures, during the siege of Samaria (2 Kings 6:25).

Choinix. Approximately ¼ gallon, or 0.9 liters. A Greek measurement, mentioned only once in Scripture (Rev. 6:6).

Cor. Approximately 6 bushels (48.4 gallons, or 183 liters). Equal to the homer, and to 10 ephahs. Used for measuring dry volumes, particularly of flour and grains (1 Kings 4:22; 1 Kings 5:11; 2 Chron. 2:10; 27:5; Ezra 7:22). In the LXX, cor is also a measure of liquid volume, particularly oil (1 Kings 5:11; 2 Chron. 2:10; Ezra 45:14).

Ephah. Approximately 3⁄5 bushel (6 gallons, or 22.7 liters). Equivalent to 10 omers, or 1⁄10 homer. Used for measuring flour and grains (e.g., Exod. 29:40; Lev. 6:20). Isaiah prophesied a day of reduced agricultural yield, when a homer of seed would produce only an ephah of grain (Isa. 5:10). The ephah was equal in size to the bath (Ezek. 45:11), which typically was used for liquid measurements.

Homer. Approximately 6 bushels (48.4 gallons, or 183 liters). Equivalent to 1 cor, or 10 ephahs. Used for measuring dry volumes, particularly of various grains (Lev. 27:16; Isa. 5:10; Ezek. 45:11, 13–14; Hos. 3:2). This is probably a natural measure of the load that a donkey can carry, in the range of 90 kilograms. There may have existed a direct link between capacity and monetary value, given Lev. 27:16: “fifty shekels of silver to a homer of barley seed.” A logical deduction of capacity and cost based on known equivalences might look something like this:

1 homer = 1 mina; 1 ephah = 5 shekels; 1 omer = 1 beka

Koros. Approximately 10 bushels (95 gallons, or 360 liters). A Greek measure of grain (Luke 16:7).

Omer. Approximately 2 quarts, or 1.9 liters. Equivalent to 1⁄10 ephah, 1⁄100 homer (Ezek. 45:11). Used by Israel in the measurement and collection of manna in the wilderness (Exod. 16:16–36) and thus roughly equivalent to a person’s daily food ration.

Saton. Approximately 7 quarts, or 6.6 liters. Equivalent to 1 seah. The measurement of flour in Jesus’ parable of the kingdom of heaven (Matt. 13:33; Luke 13:21).

Seah. Approximately 7 quarts, or 6.6 liters. Equivalent to 1⁄3 ephah, or 1 saton. Used to measure flour, grain, seed, and other various dry goods (e.g., 2 Kings 7:1; 1 Sam. 25:18).

Liquid Volume

Bath. Approximately 6 gallons, or 22.7 liters. Equivalent to 1 ephah, which typically was used for measurements of dry capacity. Used in the measurement of water (1 Kings 7:26), oil (1 Kings 5:11), and wine (2 Chron. 2:10; Isa. 5:10).

Batos. Approximately 8 gallons, or 30.3 liters. A Greek transliteration of the Hebrew word bath (see above). A measure of oil (Luke 16:6).

Hin. Approximately 4 quarts (1 gallon, or 3.8 liters). Equivalent to 1⁄6 bath and 12 logs. Used in the measurement of water (Ezek. 4:11), oil (Ezek. 46:5), and wine (Num. 28:14).

Log. Approximately 1⁄3 quart, or 0.3 liter. Equivalent to 1⁄72 bath and 1⁄12 hin. Mentioned five times in Scripture, specifically used to measure oil (Lev. 14:10–24).

Metretes. Approximately 10 gallons, or 37.8 liters. Used in the measurement of water at the wedding feast (John 2:6).

It is difficult to imagine a world without consistent metrological systems. Society’s basic structures, from economy to law, require a uniform and accurate method for measuring time, distances, weights, volumes, and so on. In today’s world, technological advancements allow people to measure various aspects of the universe with incredible accuracy—from nanometers to light-years, milligrams to kilograms.

The metrological systems employed in biblical times span the same concepts as our own modern-day systems: weight, linear distance, and volume or capacity. However, the systems of weights and measurements employed during the span of biblical times were not nearly as accurate or uniform as the modern units employed today. Preexisting weight and measurement systems existed in the contextual surroundings of both the OT and the NT authors and thus heavily influenced the systems employed by the Israelite nation as well as the NT writers. There was great variance between the different standards used merchant to merchant (Gen. 23:16), city to city, region to region, time period to time period, even despite the commands to use honest scales and honest weights (Lev. 19:35–36; Deut. 25:13–15; Prov. 11:1; 16:11; 20:23; Ezek. 45:10).

Furthermore, inconsistencies and contradictions exist within the written records as well as between archaeological specimens. In addition, significant differences are found between preexilic and postexilic measurements in the biblical texts, and an attempt at merging dry capacity and liquid volume measurements further complicated the issue. This is to be expected, especially when we consider modern-day inconsistencies—for example, 1 US liquid pint = 0.473 liters, while 1 US dry pint = 0.550 liters. Thus, all modern equivalents given below are approximations, and even the best estimates have a margin of error of + 5 percent or more.

Weights

Weights in biblical times were carried in a bag or a satchel (Deut. 25:13; Prov. 16:11; Mic. 6:11) and were stones, usually carved into various animal shapes for easy identification. Their side or flat bottom was inscribed with the associated weight and unit of measurement. Thousands of historical artifacts, which differ by significant amounts, have been discovered by archaeologists and thus have greatly complicated the work of determining accurate modern-day equivalents.

Beka. Approximately 1⁄5 ounce, or 5.6 grams. Equivalent to 10 gerahs or ½ the sanctuary shekel (Exod. 38:26). Used to measure metals and goods such as gold (Gen. 24:22).

Gerah. 1⁄50 ounce, or 0.56 grams. Equivalent to 1⁄10 beka, 1⁄20 shekel (Exod. 30:13; Lev. 27:25).

Litra. Approximately 12 ounces, or 340 grams. A Roman measure of weight. Used only twice in the NT (John 12:3; 19:39). The precursor to the modern British pound.

Mina. Approximately 1¼ pounds, or 0.56 kilograms. Equivalent to 50 shekels. Used to weigh gold (1 Kings 10:17; Ezra 2:69), silver (Neh. 7:71–72), and other goods. The prophet Ezekiel redefined the proper weight: “The shekel is to consist of twenty gerahs. Twenty shekels plus twenty-five shekels plus fifteen shekels equal one mina” (Ezek. 45:12). Before this redefinition, there were arguably 50 shekels per mina. In Jesus’ parable of the servants, he describes the master entrusting to his three servants varying amounts—10 minas, 5 minas, 1 mina—implying a monetary value (Luke 19:11–24), probably of either silver or gold. One mina was equivalent to approximately three months’ wages for a laborer.

Pim. Approximately 1⁄3 ounce, or 9.3 grams. Equivalent to 2⁄3 shekel. Referenced only once in the Scriptures (1 Sam. 13:21).

Shekel. Approximately 2⁄5 ounce, or 11 grams. Equivalent to approximately 2 bekas. The shekel is the basic unit of weight measurement in Israelite history, though its actual weight varied significantly at different historical points. Examples include the “royal shekel” (2 Sam. 14:26), the “common shekel” (2 Kings 7:1), and the “sanctuary shekel,” which was equivalent to 20 gerahs (e.g., Exod. 30:13; Lev. 27:25; Num. 3:47). Because it was used to weigh out silver or gold, the shekel also functioned as a common monetary unit in the NT world.

Talent. Approximately 75 pounds, or 34 kilograms. Equivalent to approximately 60 minas. Various metals were weighed using talents: gold (Exod. 25:39; 37:24; 1 Chron. 20:2), silver (Exod. 38:27; 1 Kings 20:39; 2 Kings 5:22), and bronze (Exod. 38:29). This probably is derived from the weight of a load that a man could carry.

Table 12. Biblical Weights and Measures and Their Modern Equivalents:

Weights

Beka – 10 geraahs; ½ shekel = 1/5 ounce = 5.6 grams

Gerah – 1/10 beka; 1/20 shekel = 1/50 ounce = 0.56 grams

Litra – 12 ounces = 340 grams

Mina – 50 shekels = 1 ¼ pounds = 0.56 kilograms

Pim – 2/3 shekel = 1/3 ounce = 9.3 grams

Shekel – 2 bekas; 20 gerahs = 2/5 ounce = 11 grams

Talent – 60 minas = 75 pounds = 34 kilograms

Linear measurements

Cubit – 6 handbreadths = 18 inches = 45.7 centimeters

Day’s journey = 20-25 miles = 32-40 kilometerse

Fingerbreadth – ¼ handbreadth = ¾ inch = 1.9 centimeterse

Handbreadth – 1/6 cubit = 3 inches = 7.6 centimeters

Milion – 1 mile = 1.6 kilometers

Orguia – 1/100 stadion = 5 feet 11 inches = 1.8 meters

Reed/rod – 108 inches = 274 centimeters

Sabbath day’s journey – 2,000 cubits = ¾ mile = 1.2 kilometers

Span – 3 handbreadths = 9 inches = 22.8 centimeters

Stadion – 100 orguiai = 607 feet = 185 meters

Capacity

Cab – 1 omer = ½ gallon = 1.9 liters

Choinix – ¼ gallon = 0.9 liters

Cor – 1 homer; 10 ephahs = 6 bushels; 48.4 gallons = 183 liters

Ephah – 10 omers; 1/10 homer = 3/5 bushel; 6 gallons = 22.7 liters

Homer – 10 ephahs; 1 cor = 6 bushels; 48.4 gallons = 183 liters

Koros – 10 bushels; 95 gallons – 360 liters

Omer – 1/10 ephah; 1/100 homer = 2 quarts = 1.9 liters

Saton – 1 seah = 7 quarts = 6.6 liters

Seah – 1/3 ephah; 1 saton = 7 quarts = 6.6 liters

Liquid Volume

Bath – 1 ephah = 6 gallons = 22.7 liters

Batos – 8 gallons = 30.3 liters

Hin – 1/6 bath; 12 logs = 1 gallon; 4 quarts = 3.8 liters

Log – 1/72 bath; 1/12 hin = 1/3 quart = 0.3 liters

Metretes – 10 gallons = 37.8 literes

Linear Measurements

Linear measurements were based upon readily available natural measurements such as the distance between the elbow and the hand or between the thumb and the little finger. While convenient, this method of measurement gave rise to significant inconsistencies.

Cubit. Approximately 18 inches, or 45.7 centimeters. Equivalent to 6 handbreadths. The standard biblical measure of linear distance, as the shekel is the standard measurement of weight. The distance from the elbow to the outstretched fingertip. Used to describe height, width, length (Exod. 25:10), distance (John 21:8), and depth (Gen. 7:20). Use of the cubit is ancient. For simple and approximate conversion into modern units, divide the number of cubits in half for meters, then multiply the number of meters by 3 to arrive at feet.

1 cubit = 2 spans = 6 handbreadths = 24 fingerbreadths

Day’s journey. An approximate measure of distance equivalent to about 20–25 miles, or 32–40 kilometers. Several passages reference a single or multiple days’ journey as a description of the distance traveled or the distance between two points: “a day’s journey” (Num. 11:31; 1 Kings 19:4), “a three-day journey” (Gen. 30:36; Exod. 3:18; 8:27; Jon. 3:3), “seven days” (Gen. 31:23), and “eleven days” (Deut. 1:2). After visiting Jerusalem for Passover, Jesus’ parents journeyed for a day (Luke 2:44) before realizing that he was not with them.

Fingerbreadth. The width of the finger, or ¼ of a handbreadth, approximately ¾ inch, or 1.9 centimeters. The fingerbreadth was the beginning building block of the biblical metrological system for linear measurements. Used only once in the Scriptures, to describe the bronze pillars (Jer. 52:21).

Handbreadth. Approximately 3 inches, or 7.6 centimeters. Equivalent to 1/6 cubit, or four fingerbreadths. Probably the width at the base of the four fingers. A short measure of length, thus compared to a human’s brief life (Ps. 39:5). Also the width of the rim on the bread table (Exod. 25:25) and the thickness of the bronze Sea (1 Kings 7:26).

Milion. Translated “mile” in Matt. 5:41. Greek transliteration of Roman measurement mille passuum, “a thousand paces.”

Orguia. Approximately 5 feet 11 inches, or 1.8 meters. Also translated as “fathom.” A Greek unit of measurement. Probably the distance between outstretched fingertip to fingertip. Used to measure the depth of water (Acts 27:28).

Reed/rod. Approximately 108 inches, or 274 centimeters. This is also a general term for a measuring device rather than a specific linear distance (Ezek. 40:3, 5; 42:16–19; Rev. 11:1; 21:15).

Sabbath day’s journey. Approximately ¾ mile, or 1.2 kilometers (Acts 1:12). About 2,000 cubits.

Span. Approximately 9 inches, or 22.8 centimeters. Equivalent to three handbreadths, and ½ cubit. The distance from outstretched thumb tip to little-finger tip. The length and width of the priest’s breastpiece (Exod. 28:16).

Stadion. Approximately 607 feet, or 185 meters. Equivalent to 100 orguiai. Used in the measurement of large distances (Matt. 14:24; Luke 24:13; John 6:19; 11:18; Rev. 14:20; 21:16).

Land Area

Seed. The size of a piece of land could also be measured on the basis of how much seed was required to plant that field (Lev. 27:16; 1 Kings 18:32).

Yoke. Fields and lands were measured using logical, available means. In biblical times, this meant the amount of land a pair of yoked animals could plow in one day (1 Sam. 14:14; Isa. 5:10).

Capacity

Cab. Approximately ½ gallon, or 1.9 liters. Equivalent to 1 omer. Mentioned only once in the Scriptures, during the siege of Samaria (2 Kings 6:25).

Choinix. Approximately ¼ gallon, or 0.9 liters. A Greek measurement, mentioned only once in Scripture (Rev. 6:6).

Cor. Approximately 6 bushels (48.4 gallons, or 183 liters). Equal to the homer, and to 10 ephahs. Used for measuring dry volumes, particularly of flour and grains (1 Kings 4:22; 1 Kings 5:11; 2 Chron. 2:10; 27:5; Ezra 7:22). In the LXX, cor is also a measure of liquid volume, particularly oil (1 Kings 5:11; 2 Chron. 2:10; Ezra 45:14).

Ephah. Approximately 3⁄5 bushel (6 gallons, or 22.7 liters). Equivalent to 10 omers, or 1⁄10 homer. Used for measuring flour and grains (e.g., Exod. 29:40; Lev. 6:20). Isaiah prophesied a day of reduced agricultural yield, when a homer of seed would produce only an ephah of grain (Isa. 5:10). The ephah was equal in size to the bath (Ezek. 45:11), which typically was used for liquid measurements.

Homer. Approximately 6 bushels (48.4 gallons, or 183 liters). Equivalent to 1 cor, or 10 ephahs. Used for measuring dry volumes, particularly of various grains (Lev. 27:16; Isa. 5:10; Ezek. 45:11, 13–14; Hos. 3:2). This is probably a natural measure of the load that a donkey can carry, in the range of 90 kilograms. There may have existed a direct link between capacity and monetary value, given Lev. 27:16: “fifty shekels of silver to a homer of barley seed.” A logical deduction of capacity and cost based on known equivalences might look something like this:

1 homer = 1 mina; 1 ephah = 5 shekels; 1 omer = 1 beka

Koros. Approximately 10 bushels (95 gallons, or 360 liters). A Greek measure of grain (Luke 16:7).

Omer. Approximately 2 quarts, or 1.9 liters. Equivalent to 1⁄10 ephah, 1⁄100 homer (Ezek. 45:11). Used by Israel in the measurement and collection of manna in the wilderness (Exod. 16:16–36) and thus roughly equivalent to a person’s daily food ration.

Saton. Approximately 7 quarts, or 6.6 liters. Equivalent to 1 seah. The measurement of flour in Jesus’ parable of the kingdom of heaven (Matt. 13:33; Luke 13:21).

Seah. Approximately 7 quarts, or 6.6 liters. Equivalent to 1⁄3 ephah, or 1 saton. Used to measure flour, grain, seed, and other various dry goods (e.g., 2 Kings 7:1; 1 Sam. 25:18).

Liquid Volume

Bath. Approximately 6 gallons, or 22.7 liters. Equivalent to 1 ephah, which typically was used for measurements of dry capacity. Used in the measurement of water (1 Kings 7:26), oil (1 Kings 5:11), and wine (2 Chron. 2:10; Isa. 5:10).

Batos. Approximately 8 gallons, or 30.3 liters. A Greek transliteration of the Hebrew word bath (see above). A measure of oil (Luke 16:6).

Hin. Approximately 4 quarts (1 gallon, or 3.8 liters). Equivalent to 1⁄6 bath and 12 logs. Used in the measurement of water (Ezek. 4:11), oil (Ezek. 46:5), and wine (Num. 28:14).

Log. Approximately 1⁄3 quart, or 0.3 liter. Equivalent to 1⁄72 bath and 1⁄12 hin. Mentioned five times in Scripture, specifically used to measure oil (Lev. 14:10–24).

Metretes. Approximately 10 gallons, or 37.8 liters. Used in the measurement of water at the wedding feast (John 2:6).