Called “Aswan” in the NIV and mentioned in prophecies against Egypt, this southern Egyptian village (modern Aswan) is located on the east bank of the Nile, just north of the first cataract of the Nile, at the southern border of ancient Egypt (Ezek. 29:10; 30:6). Aswan was valued for its granite quarries, whose stones were called “syenite.” Syene’s fate was closely tied to nearby Elephantine Island.

When done deliberately through shaving the head, baldness is a physical expression of mourning in the OT. In Scripture, most instances of baldness are self-imposed. Often a corporate act, baldness is accompanied by wearing sackcloth, sprinkling dust on one’s head, weeping, and rolling in ashes (Ezek. 27:30–31). The prophets declare that God’s people will exhibit baldness as their prosperity turns into mourning (Isa. 3:24; Mic. 1:16). Sometimes God commands against baldness and all mourning when he himself has brought the devastation as punishment (Jer. 16:6), or when it is inappropriate for his priests (Lev. 21:5). Apart from an act of mourning, baldness is named as an outcome of extreme exertion in battle (Ezek. 29:18). Baldness is ceremonially clean unless accompanied by leprous-like spots (Lev. 13:40–46). A memorable story concerning baldness occurs when the prophet Elisha curses a group of youths for ridiculing his baldness, leading to the dismembering of forty-two of them by two bears (2 Kings 2:23–25).

Human and animal jawbones are employed both figuratively and literally. At Ramath Lehi (“Jawbone Hill”), Samson uses a fresh donkey jawbone to slay a Philistine contingent and make them into “donkeys”/“heaps” (Judg. 15:15–17; see NIV footnote). Both fishhooks and bits are set in jaws (Job 41:2; Ezek. 29:4; 38:4; Isa. 30:28), and enemies are struck on the jaw (Ps. 3:7). Elihu sees Job’s distress as God’s wooing him from “the jaws of distress” (Job 36:16), and Agur speaks of jaws “set with knives” to devour the poor (Prov. 30:14).

This name is associated with several different places. The location of each of these sites is uncertain, and the possibility that some of them may refer to the same location cannot be ruled out. However, since the Hebrew word migdol, which means “tower” or “fortress,” became an Egyptian loanword used as a place name for several military stations on Egypt’s boundaries, it is likely that multiple locations are designated by this name. The correspondence found at Tell el-Amarna refers to Migdol, but not to its precise location.

(1) A town located on the route of the exodus. In Exod. 14:2; Num. 33:7 it is referred to as being near the place where the Israelites camped before they crossed the Red Sea. The biblical narrator mentions Migdol along with Baal Zephon to help locate Pi Hahiroth for the reader. However, the location of all these sites is debated, and the very route that the Israelites took out of Egypt is the subject of much controversy. Migdol must be in the eastern Nile Delta region, but the exact site is uncertain. For the location of this Migdol, scholars have proposed Tell el-Her, Tell el-Maskhuta, and the ancient fortress of Serapeum. However, Tell el-Her would be too far north to fit with the biblical exodus narratives (though it may be identified with the Migdol of either Jer. 44:1; 46:14; or Ezek. 29:10 [see below]), and Serapeum would be too far west.

(2) A main residential location of Israelites in Lower Egypt in the late seventh and early sixth centuries BC (Jer. 44:1; 46:14). Its location is uncertain, and it is possible that it is identical with the Migdol of Exod. 14:2; Num. 33:7. (3) A location in northern Egypt. Ezekiel 29:10 refers to it along with Syene (NIV: “Aswan”) as geographical extremes of Egypt’s bound-aries, with Syene used for the southern point and Migdol for the opposite northern extreme. This Migdol may be the Magdolum mentioned in the Antonini Itinerarium (a third-century AD register of the stations and distances along roads of the Roman Empire), around twelve miles from Pelusium, but its identification is uncertain.

The Nile River is the lifeblood of Egypt and was pivotal for the life and culture of the ancient Egyptians. Annual flooding began during late June or August, inundating the land with water, bringing in nutrient-rich silts, and washing away salts from the soil. The annual flooding made the Nile Valley a fertile region, especially suited for growing cereal grains. The Nile floods also replenished the marshes, an important habitat for fish and birds and another important resource to the ancient Egyptians. Because of the meager annual rainfall in the region, agriculture was virtually impossible outside the Nile floodplains. Therefore, Egyptian settlement patterns tended to cling close to the river. However, fluctuations in the Nile’s flood levels could bring devastation. An unusually low flood would mean poor crop yields for the year, and an unusually high flood could destroy homes, livestock, and property. Such variations in flood levels are alluded to as the cause for the seven years of famine foreboded in the pharaoh’s dream in Gen. 41:1–4, 17–21.

The Nile is fed by three main tributaries. The Blue Nile and the Atbara originate in Ethiopia, while the White Nile carries its waters from Lake Victoria in northern Tanzania. All three rivers converge before the fifth of six cataracts, or rapids, along the Nile. These cataracts, numbered from north to south, acted as a natural barrier against hostile incursions from the south.

The Nile flows from south to north, but a prevailing wind along the Nile flows from north to south. These two factors mean that transportation north of the cataracts, where the Nile is calm for about 530 miles, was possible in both directions. Travelers could float without a sail, using the current to bring them northward (downstream), or ride the prevailing winds by use of the sail in order to travel southward (upstream). In Egyptian hieroglyphics, northward travel was illustrated via a symbol of a boat with a folded sail and a steering oar, while southward travel was shown as a boat with its sail unfurled.

To the ancient Egyptians, the Nile Valley was thought of as two halves. “Upper Egypt” referred to the part of the Nile south of the Nile Delta, while “Lower Egypt” referred to the Nile Delta itself. The ancient Egyptians oriented their world with regard to the Nile, not, as moderns do, by compass directions.

The Nile is mentioned frequently within the Bible, especially concerning Joseph and Moses, but also within the prophecies of Isaiah, Jeremiah, Ezekiel, Amos, and Zechariah. Apart from the aforementioned reference in Gen. 41, the Nile is also referenced as the river into which Pharaoh ordered the Israelite infant boys be thrown, which led to Moses’ fortuitous float into the arms of Pharaoh’s daughter (Exod. 1:22; 2:3, 5–6, 10; Acts 7:22). Several plagues are also associated with the Nile (Exod. 4:9; 7:15–24; 8:3–11, 20; 17:5; Ps. 78:44–45). In 2 Kings 19:24 Sennacherib brags that he dried up the streams of Egypt. Prophetic references to the Nile occur in Isa. 7:18; 19:5–8; 23:3, 10; Jer. 46:7–8; Ezek. 29:3–10; Amos 7:8; 9:5; Zech. 10:11.

A region associated with Mizraim (Egypt) in Isa. 11:11; Jer. 44:1, 15; Ezek. 29:14; 30:14. Most likely it is Upper Egypt (so the NIV), the region just south of Mizraim (Lower Egypt). The Egyptian name for the “south land” refers to the area between Memphis and Aswan and is philologically similar to “Pathros.”

Rivers in Cosmology

Genesis 2:10–14 describes the garden in Eden as the source of an unnamed river that subsequently divided into four “headwaters”: the Pishon, the Gihon, the Tigris, and the Euphrates. This description defies any attempt to locate the purported site of Eden in terms of historical geography. The Tigris and the Euphrates do not diverge from a common source, but instead converge before emptying into the Persian Gulf. Moreover, the Gihon, if it is to be identified with the sacred spring of the same name in Jerusalem (1 Kings 1:45), is several hundred miles away from the Tigris and the Euphrates. The Pishon is otherwise unknown. If, as various commentators since antiquity have suggested, the Gihon and the Pishon are to be identified with other great rivers in the same class of importance as the Tigris and the Euphrates (the Nile, the Ganges, etc.), then this would further confound any attempt to understand Gen. 2:10–14 in terms of historical geography. The image of four rivers emanating from a primordial garden and dividing unnaturalistically from a common source is attested in ancient Near Eastern art, notably in the eighteenth-century BC wall painting illustrating the investiture of Zimri-Lim. In this image, two goddesses stand in a paradisiacal garden, guarded by mythical, sphinxlike creatures (cf. the cherubim in Gen. 3:24), holding vessels from which four rivers flow.

In his vision of the restored land of Israel, Ezekiel sees a great river emanating from the temple in Jerusalem, flowing into the Judean desert, and ultimately turning the Dead Sea into freshwater (Ezek. 47:1–12). Along the banks of the river, Ezekiel sees fishermen and perpetually fruitful trees. Similarly, the vision of the new Jerusalem in Rev. 22:1–2 describes a river of the “water of life” flowing through the city and watering trees that bear fruit in every month. In both cases, the visions draw on the notion that Jerusalem is the cultic and religious center of the world and therefore endow its spring—geologically speaking, an insignificant body of water—with a cosmological significance. It was perhaps this same impulse that led the author of Gen. 2:13, probably himself a Jerusalemite, to mention the Gihon in the same class as the Tigris and the Euphrates.

In Ps. 89:25, in the context of a poem describing the adoption of the Davidic king as a divine son, God is described as promising to “set his hand over the sea, his right hand over the rivers.” Like the sea, a symbol of cosmic chaos in ancient Near Eastern mythology, the rivers represent a force that is overcome by the divine warrior and then placed under the subjection of his human representative, the beloved king. In this connection, it is significant that the exodus—in many ways the preeminent foundational moment of the Israelite religion—involved the splitting of both a sea (Exod. 14:21–22) and a river (Josh. 3:16; Ps. 114:3) and the subsequent passage of the Israelites on dry ground. This people-creating deliverance, in turn, is comparable to the account of creation in Gen. 1, where the Creator God drives back the waters to prepare a dry-ground habitation for humanity (vv. 9–10). In Ugaritic mythology, Yamm, the sea god, also bore the epithet “judge river,” underscoring the cosmological connection between sea and river. As we will see, prophetic oracles of divine judgment, especially when they are directed against the river-based civilization of Egypt, often recapitulate the theme of the God of Israel fighting against the river.

The Nile River

The Nile (Heb. ye’or) is fed by two major tributaries: the White Nile, which begins at Lake Victoria, and the Blue Nile, which begins in Ethiopia. At over four thousand miles, the Nile is the longest river in the world. The ancient civilization of Egypt depended entirely on the flow of the Nile and upon its annual flood (the “gift of the Nile”) for irrigation of crops. Even today, arable land along the Nile is confined in some places to an area no more than a few miles from its banks.

Given the dependence of Egyptian civilization on the Nile, especially its annual flood and the accompanying deposit of silt, it is not surprising that the river figured prominently in Egyptian mythology and religion. In particular, the story of the dying and rising god Osiris was linked with the annual ebb and flow of the great river. The annual inundation is still impressive today; an ancient impression may be gleaned from Amos 9:5, where the prophet appeals to the rising and falling of the Nile as a description of divine, earth-melting judgment.

Two of the plagues sent by God upon the Egyptians took place at the Nile, an appropriate setting for a confrontation between the God of Israel and the Egyptian pharaoh, himself a living representation of the Egyptian pantheon. In Ezek. 29:3 the God of Israel says to Pharaoh, “I am against you, Pharaoh king of Egypt, you great monster lying among your streams. You say, ‘The Nile belongs to me; I made it for myself.’  ” Since the Nile was perhaps the preeminent natural or environmental symbol of Egyptian culture, the God of Israel’s assertion of control of that river would have been understood as an unmistakable claim to sovereignty. At the time of the birth of Moses, the Nile was a place of extinction for the Israelites, for Pharaoh had commanded that every boy born to the Hebrews be thrown into the Nile (Exod. 1:22). Ironically, Moses was saved when his mother put him in the Nile in a pitch-coated basket, where he was found by the royal daughter of Pharaoh, who had come to the Nile to bathe (2:3, 5).

God told Moses to confront Pharaoh at the Nile (Exod. 7:15), and the first plague with which God afflicted the Egyptians consisted of turning the Nile into blood, causing its fish to die and rendering its water unsuitable for drinking. The Egyptians were forced to dig wells along its banks (7:20–21). The second plague involved the multiplication of frogs in the Nile, to the point of great inconvenience (8:3).

Isaiah continues the theme of God punishing the Egyptians by attacking the Nile: “The waters of the river will dry up, and the riverbed will be parched and dry. The canals will stink; the streams of Egypt will dwindle and dry up. The reeds and rushes will wither, also the plants along the Nile” (Isa. 19:5–7). The passage goes on to underscore the importance of the Nile as a source of irrigation water and fishing and the devastation that results from the failure of the Nile to flood as expected. In other texts, where the emphasis is on the better fortunes of Egypt, the power of Egypt is symbolized by the mighty Nile: “Who is this that rises like the Nile, like rivers of surging waters? Egypt rises like the Nile. . . . She says, ‘I will rise and cover the earth; I will destroy cities and their people’  ” (Jer. 46:7–8).

The Euphrates River

The Euphrates is the westernmost of the two great rivers of Mesopotamia (along with the Tigris [see below]), the land “between the rivers.” As mentioned above, the Euphrates was one of the four rivers flowing from the garden of Eden, according to Gen. 2:14. Along the Euphrates were located the ancient cities of Carchemish, Emar (Tell Meskeneh), Mari, Babylon, and Ur. The Euphrates runs over seventeen hundred miles from northwest to southeast, beginning in the mountains of eastern Turkey before joining with the Tigris and entering the Persian Gulf.

In the Bible, the Euphrates represents the northern boundary of the territory granted to Abraham (Gen. 15:18; see also Exod. 23:31). David extended his territory as far as the Euphrates when he fought the Aramean king Hada-de-zer (2 Sam. 8:3), and so the dimensions of Israel at its apex under Solomon are described as controlling all the kingdoms “from the Euphrates River to the land of the Philistines, as far as the border of Egypt [i.e., the southern limit of his realm]” (1 Kings 4:21).

In addition to its significance as a political boundary, the Euphrates marked an important cultural boundary in Israelite thought. Abraham and his family are remembered as having come from “beyond the Euphrates River” (Josh. 24:2). The exile was described as a scattering “beyond the Euphrates River,” an expression that underscores complete dispossession from Israel’s own land (1 Kings 14:15). Interestingly, the cultures to the east of the Euphrates shared the notion that this river marked a major boundary, as evident from the convention among the Neo-Assyrians and the Persians of referring to western lands by the name “Beyond the River” or “Trans-Euphrates” (Akk. eber-nari; Aram. abar nahara). This was the name of the province encompassing the land of Israel in the time of Ezra (see Ezra 4:10).

Isaiah made use of the association between the Euphrates and the Mesopotamian empires when he likened the king of Assyria to the mighty waters of the river (Isa. 8:7). The Euphrates figures prominently in Revelation, where it restrains punishment from the north, a punishment that is released when God dries up the river, allowing “kings from the East” to cross over (Rev. 9:14; 16:12).

The Tigris River

Along with the Euphrates, the Tigris (Heb. khiddeqel ) was one of the two rivers of ancient Mesopotamia. The Tigris lies east of the Euphrates and runs over a course of approximately 1,150 miles from northwest to southeast, finally joining with the Euphrates and emptying into the Persian Gulf. In antiquity, the cities of Calah, Nineveh, and Ashur lay along the Tigris. The Tigris is mentioned twice in the Bible: first, as one of the four headwaters emanating from the garden of Eden (Gen. 2:14) and, second, as the location of Daniel’s visionary experience (Dan. 10:4).

The Jordan River

The Jordan (Heb. yarden) runs southward from the Hula Valley into the Sea of Galilee (also known as the Sea of Tiberias; modern Lake Kinneret) and from there through a river valley (the “plain of the Jordan” [see Gen. 13:10]) to the Dead Sea. Over its course of approximately 150 miles, it descends dramatically from an elevation of approximately 200 feet in the Hula Valley to an elevation of 690 feet below sea level at the Sea of Galilee, and then farther downward to an elevation of 1,385 feet below sea level at the Dead Sea. Fittingly, the name “Jordan” is related to the Hebrew word yarad (“to go down”).

In the story of the exodus and conquest, the Jordan River marked the boundary of the “promised land,” despite the fact that two and a half tribes received inheritances on the eastern side of the river (the Transjordan [see Num. 32:32; 34:12, 15]). For those living in the land of Israel, the river marked the boundary between them and what they termed “the other side of the Jordan” (Heb. ’eber hayyarden [Num. 32:19; Deut. 1:5]).

In the OT, several memorable stories are set near the Jordan. In addition to Joshua’s dramatic crossing of the Jordan (Josh. 3:1–17), the “fords of the Jordan” were strategic locations, and it was there that the Gileadites slaughtered forty-two thousand Ephraimites as they attempted to return to their territory on the western side of the Jordan (Judg. 12:5). Elisha instructed Naaman, the leprous Aramean general, to bathe seven times in the Jordan for the healing of his condition (2 Kings 5:10). When Elisha’s companions wished to build shelters for themselves, they went to the Jordan, where they knew they would find abundant vegetation and poles (2 Kings 6:2; cf. Zech. 11:3). When one of them dropped an iron ax head into the water, Elisha caused it to float to the surface (2 Kings 6:6–7).

In the NT, the Jordan was the site of much of John the Baptist’s ministry (Matt. 3:5–6; Mark 1:5; Luke 3:3). John 1:28 specifies that John was on the eastern bank (also John 3:26; 10:40). It was in the waters of the Jordan that he baptized those who came to him, including Jesus (Matt. 3:13; Mark 1:9; Luke 3:21).

Tributaries of the Jordan

South of the Sea of Galilee, the Jordan is fed by several tributaries. The Yarmuk River joins the Jordan just south of the lake, draining the biblical region of Bashan to the east. The Wadi Far’ah joins the Jordan from the west, halfway between the Sea of Galilee and the Dead Sea, and drains the hill country of Ephraim. Nearly across from the Wadi Far’ah, the biblical Jabbok River (Wadi Zerqa) enters the Jordan from the east. In biblical times, the Jabbok was the limit of Ammonite territory (Num. 21:23–24). The Arnon River (Wadi Mujib), not a tributary of the Jordan, enters the Dead Sea from the east, opposite En Gedi. It was the border between the Moabites and the Amorites (Num. 21:13).

The Wadi of Egypt

In a number of texts the “wadi of Egypt” (or “brook of Egypt”) represents the far southern limit of Israelite territory. Some ancient interpreters understood this as referring to the Pelusian branch of the Nile River delta, while most modern scholars favor the Besor River, farther east, in present-day Israel. Besides the Bible, Assyrian texts also refer to the Wadi of Egypt. In 733 BC Tiglath-pileser III set up a victory stela there, perhaps to advertise to the Egyptians the southern extent of the territory that he claimed for Assyria.

Several biblical passages refer to the Shihor River as marking a boundary between Egypt and Israelite territory (Josh. 13:3; 19:26; 1 Chron. 13:5; Isa. 23:3; Jer. 2:18).

The Orontes River

Although it is not mentioned in the Bible, the Orontes marked an important international boundary in the biblical world. The Orontes begins in the Bekaa Valley in present-day Lebanon, then flows northward between the Lebanon and the Anti-Lebanon mountain ranges before turning sharply westward to empty into the Mediterranean Sea. Along the Orontes lay the kingdom of Hamath (see, e.g., 2 Sam. 8:9; 2 Chron. 8:3; Jer. 39:5). Because it ran through a valley that was an artery of travel from north to south, the Orontes was the perennial focus of strategic interest, and several important battles were fought at or near the Orontes. In 1274 BC the Egyptian pharaoh Ramesses II fought the Hittite king Muwatallis II at the Battle of Kadesh. In 853 BC the Assyrian king Shalmaneser III was challenged at Qarqar on the Orontes by a coalition led by Hadadezer of Damascus and including King Ahab of Israel.

Called “Aswan” in the NIV and mentioned in prophecies against Egypt, this southern Egyptian village (modern Aswan) is located on the east bank of the Nile, just north of the first cataract of the Nile, at the southern border of ancient Egypt (Ezek. 29:10; 30:6). Aswan was valued for its granite quarries, whose stones were called “syenite.” Syene’s fate was closely tied to nearby Elephantine Island.

Payment for the hire of one’s labor, often disbursed daily. The Bible refers to wages in connection with various occupations, including agricultural worker (Gen. 29:15; 30:27–29; Zech. 11:12; Matt. 20:1–16; John 4:36), artisan (1 Kings 5:6; Isa. 46:6), soldier (2 Chron. 25:6; Ezek. 29:18–19; 1 Cor. 9:7), prostitute (Hos. 9:1; Mic. 1:7), priest (Judg. 18:4; Num. 18:31), nurse (Exod. 2:9), and even the beast of burden (Exod. 22:15; Zech. 8:10; 1 Tim. 5:18). Prophets were paid for their work (Amos 7:12), though a late OT and Second Temple period tradition regarded the sin of Balaam as prophecy for hire (Deut. 23:4; Neh. 6:12–13; 13:2; 2 Pet. 2:15; Jude 11). In the NT, the concept of wage labor is extended to the church leader and the apostle (Luke 10:7; 1 Cor. 3:8; 1 Tim. 5:18).

Behind many references in the NT to wages lies the Latin term denarius (Gk. dēnarion) a small silver coin equivalent to a day’s wages (as in Matt. 20:2). Thus, in Mark 6:37 “more than half a year’s wages” (NIV) translates what in Greek is “two hundred denarii” (NRSV) (see also Mark 14:5), and the commodity prices in Rev. 6:6 show massive inflation relative to the day’s wage or denarius. In addition to the payment of wages with money, the Bible attests the payment of wages in kind, including wives (Gen. 29:17), livestock (Gen. 30:32), food (Num. 18:31; 1 Sam. 2:5), and, in the case of soldiers, plunder (Ezek. 29:19).

Several texts regard the fair payment of wages as a basic element of social justice and, conversely, the withholding of wages as an evil. Deuteronomy 24:15 commands the employer to pay workers wages “each day before sunset, because they are poor and are counting on it” (cf. Lev. 19:13; Job 7:2). Likewise, Mal. 3:5 denounces those who defraud workers of wages (cf. Gen. 31:2), a stance continued in the NT (Rom. 4:4; James 5:4).

The reward of righteousness and the punishment of wickedness are described as a wage, as in Rom. 6:23: “The wages of sin is death.” Proverbs 10:16 says, “The wages of the righteous is life, but the earnings of the wicked are sin and death” (cf. Prov. 11:18; Isa. 65:7; 2 Pet. 2:13).

The term “antichrist” (Gk. antichristos) is used only four times in the Bible (1 John 2:18, 22; 4:3; 2 John 7). John warns his readers that it is already the last hour, and that just as they “have heard that the antichrist is coming, even now many antichrists have come” (1 John 2:18; cf. 4:3). John defines the antichrist as the one who denies that God has come in the flesh in the person of Jesus Christ (1 John 2:22; 4:3; 2 John 7).

The concept of antichrist-type figures surfaces elsewhere in the NT. Jesus mentions “false messiahs and false prophets” who will “perform signs and wonders to deceive, if possible, even the elect” (Mark 13:22). Paul speaks of a “man of lawlessness” who will “oppose and will exalt himself over everything that is called God or is worshiped, so that he sets himself up in God’s temple, proclaiming himself to be God” (2 Thess. 2:3–4). In Rev. 13 John describes the most famous antichrist figure of all: the “beast coming out of the sea.” Throughout the OT the false-prophet tradition (e.g., Deut. 13; 18; Jer. 23; Ezek. 12–14) describes religious individuals from within the community who attempt to deceive God’s people. Also, there was a common belief in an oppressive ruler from outside the community who would persecute the righteous (e.g., Dan. 8; 11). By the late first century, when Revelation was written, people would have been familiar with a host of pagan rulers who had exalted themselves as gods (the king of Babylon [Isa. 14], the pharaoh [Ezek. 29], Antiochus Epiphanes [Dan. 11], and Roman emperors such as Caligula, Nero, and Domitian). The evil-ruler tradition and the false-prophet tradition seem to converge in Rev. 13 as the beast from the sea (the antichrist) and the beast from the earth (the false prophet).

Most scholars agree that the original beast described in Rev. 13 was a Roman emperor (either Nero or Domitian) who demanded to be worshiped as God. Supported by a second beast, the cult of Caesar worship enforced by priests throughout the empire, the imperial system demanded that Christians choose between two opposing confessions: Caesar is Lord or Jesus is Lord. More specifically, Revelation indicates that the “beast coming out of the sea” is empowered by Satan (vv. 1–2, 4), masquerades as Christ (vv. 1, 3, 12, 14), accepts worship as a god (vv. 4, 8), wields extensive power (vv. 4, 7), blasphemes and slanders God (vv. 1, 5–6), and ruthlessly persecutes the saints (v. 7). The “beast coming out of the earth” (emperor cult) is also empowered by Satan (vv. 11, 14), promotes the worship of the first beast (vv. 12, 14–15), performs signs and wonders designed to deceive (vv. 13–15), and causes those who refused to worship the first beast to be put to death physically (v. 15) or economically (vv. 16–17). But in spite of their final effort to take God’s place and conquer God’s people, Christ will return to destroy the antichrist and the false prophet in the lake of fire (17:8; 19:19–21).

Obadiah is the shortest book in the OT (twenty-one verses). It is a prophecy against one of ancient Israel’s most persistent enemies, the Edomites.

Historical Background

The superscription (1:1a) names Obadiah as the author of the book but adds nothing more. About a dozen people have the name “Obadiah” elsewhere in the OT, but we cannot be certain that any one of them can be identified with the prophet. His name means “servant of Yahweh.”

The prophecy is totally directed toward Edom, a nation located south of Moab, in the area to the southeast of the Dead Sea. It is a region of rugged mountains and wadis, thus difficult to attack.

The Bible attributes the Edomites’ origins to Esau, Jacob’s brother, whose other name is Edom, or “Red” (see Gen. 36). Notice that by the time Jacob returned from his sojourn in Paddan Aram, Esau, having already amassed a significant fortune, was dwelling in the region of Seir (a common synonym for Edom [see Gen. 32]).

It is true that Edom, like Moab and Ammon, refused the Israelites passage during the wilderness wanderings (Num. 20:14–21), but they found another way, thus avoiding violent confrontation. Still, there were subsequent battles between Edom and Israel. Later, for instance, David is described as having taken Edom as a vassal (2 Sam. 8:14). Jehoshaphat had control over it (1 Kings 22:47). An Edomite monarchy came about during the time of Jehoram (2 Kings 8:20), at which time Edom rebelled against Judah and won its independence. Elath, an important seaport, was taken by the Edomites during the reign of Ahaz.

At the time of the Babylonian destruction of Jerusalem, Edom had taken advantage of the situation in some way. While not precisely described, this point can be established by reference to texts such as Ps. 137:7; Lam. 4:22; Ezek. 35:15.

The issue, then, is at what point in this long history the book of Obadiah is to be placed. One option is the mid-ninth century BC during the time of Jehoram (2 Kings 8:20–22; 2 Chron. 21:8–10). A much better setting for the book, however, is found in the early exilic period, described in the previous paragraph, thus dating the book to the sixth century BC.

Literary Considerations

The superscription refers to the book of Obadiah as a “vision.” It is a prophetic vision of the destruction of Edom for its sins against the people of God. It also presents a prophecy of encouragement to beleaguered Israel.

Obadiah may also be described as a prophetic oracle, specifically an oracle against a foreign nation. Such oracles are found in larger prophetic books as part of their overall collection (Isa. 13–23; Jer. 46–51; Ezek. 25–32; 35; Amos 1–2). Indeed, oracles against Edom are found in Isa. 34:5–15; Jer. 49:7–22; Ezek. 25:12–14; 35; Amos 1:11–12; Mal. 1:2–5. An especially close relationship exists between the Jeremiah passage and Obadiah, though the question of dependence of one on the other is debated and cannot be resolved with certainty.

Outline

I. Judgment on Edom (vv. 1–16)

II. Salvation of Israel (vv. 17–21)

Theological Message

The book of Obadiah is a prophecy against Israel’s enemy Edom. Many other oracles against Edom occur in the OT, but Obadiah is the only case where an entire book is dedicated to this purpose. Conflict between Edom and Israel goes back all the way to the patriarchal period, when their respective ancestors, the brothers Esau and Jacob, experienced conflict.

But ultimately, Obadiah is more than a book that is against Edom. The book proclaims that God is over all the nations, and though the enemies of God’s people may have momentary moments of glory, ultimately they will give way to those whom God has chosen. Indeed, the book ends with the triumphant statement “And the kingdom will be the Lord’s” (v. 21).

New Testament Connections

The ancient rivalry between Jacob and Esau, Israel and Edom, has echoes in the NT. We see it when Herod the Great, an Idumean and a descendant of Edom, tries to kill the child Jesus, who represents everything that Israel was meant to be (Matt. 2:16).

Obadiah also provides a picture of the ultimate downfall of an oppressor of God’s people. It is a lesson that those who try to take advantage of God’s people may win the battle but will not win the war. Christians who read this are reminded of the book of Revelation, which functions similarly, informing God’s people that while sometimes it appears that evil has the upper hand, Christ’s return is certain and will result in the ultimate victory of righteousness.

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).

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).

Divine pronouncements given to humankind that are either unsolicited (Isa. 7:3–9; Hag. 1:2–11; Zech. 12:1) or a response to an inquiry (2 Kings 8:8). It was common practice throughout the ancient Near East to seek pronouncements from deities and to identify holy sites where sacred individuals could query the deities (e.g., the shrine of Apollo at Delphi). How much time elapsed between the transmission of an oracle and its inscription is uncertain. Inscriptions from the surrounding Near Eastern milieu attest that messages received from a deity often were transcribed immediately upon reception, with the prophet’s name attached.

Reception and Delivery of Oracles

The Hebrew word massa’ (derived from nasa’, “to lift, take, carry”), variously translated “oracle” (Isa. 17:1; 19:1; 21:1; 30:6), “burden” (Isa. 17:1 JPS, KJV), or “prophecy” (Prov. 30:1; 31:1 KJV), is used in this figurative sense primarily in prophetic speech (Prov. 30:1; 31:1 are the exceptions) to refer to threatening pronouncements against Israel (Hab. 1:1; Zech. 12:1; Mal. 1:1), its neighbors (Isa. 13:1; 14:28; 15:1; Nah. 1:1), or an individual (2 Kings 9:25; 2 Chron. 24:27). Although the word itself is used infrequently, the prophetic activity of delivering divine pronouncements was prevalent throughout Israel’s history, rising in prominence during the monarchy and ceasing at the beginning of the intertestamental period.

Priests, judges (Deut. 17:9), and prophets (1 Sam. 9:9) could be the recipients and deliverers of divine oracles, although as the duties of these offices became more differentiated over time, delivery of oracles became more the province of the prophet (2 Kings 22:11–14; Jer. 21:2). A few oracles found in the OT are attributed to non-Israelites (Balaam [Num. 22–24]; Agur [Prov. 30:1]; King Lemuel [Prov. 31:1]). The Israelites were commanded to seek Yahweh (Isa. 55:6; Hos. 10:12), and they (Isa. 9:13) and their leaders (Jer. 10:21) were condemned both for failure to do so and for their dismissive response to a prophetic oracle once it had been delivered, whether solicited (Ezek. 33:30–32) or not (Zech. 7:12).

Prophets were often sought to inquire about obtaining an oracle (1 Sam. 9:9; 2 Kings 3:11; 22:13) during times of crisis or need. Such oracles were for the benefit of either an individual (Exod. 18:15; 2 Kings 8:8) or the nation (1 Kings 22:5; 2 Kings 3:11; 2 Chron. 18:6) and were sought by commoners (Gen. 25:22; Exod. 18:15; Ezek. 33:30), elders (Ezek. 14:1–3; 20:1; see also 8:1), royalty (1 Kings 14:5; 22:5–8; 2 Kings 22:18; 2 Chron. 26:5), army officials (Jer. 42:1–3), and foreigners (2 Kings 8:7; Isa. 14:32). Prophetic response to oracular inquiry was not automatic. Deliverance of an oracle after an inquiry could be immediate (Jer. 37:17), delayed for an extended period of time (Jer. 42:7 [ten days]), or the prophet could refuse to deliver an oracle (Jer. 23:33; Ezek. 14:1). A previous oracle could be superseded (Isa. 38 [compare v. 1 with vv. 4–6]). Various commodities could be used for payment, including silver (1 Sam. 9:7–8), food (1 Kings 14:3), and foreign goods (2 Kings 8:7–9).

Oracles could be pronounced publicly in various places, including the palace (2 Kings 20:4–5), the temple (Jer. 7:2; 26:2), the city gates (1 Kings 22:10; 2 Chron. 18:9), the roadside (1 Kings 20:38–43), or privately to individuals, including royalty (Jer. 37:17), officials (Isa. 22:15), and foreigners (Jer. 39:15–17). There are several mentions in Scripture of oracles that are not part of the canonical record (e.g., 2 Chron. 24:27).

Oracular pronouncements could be brief (1 Kings 17:1) or lengthy (the books of Nahum and Malachi), and they consisted of a variety of genres, including satire (Isa. 44:9–20), parable (2 Sam. 12:1–14), and lament (Jer. 9:20; Ezek. 19; Amos 5:1), to produce the desired rhetorical effect. The prophetic introductory or concluding oracular formulas “thus says the Lord” and “declares the Lord” echo the messenger terminology of the broader culture, in which a similar introductory “thus says X” was used by messengers delivering public proclamations on behalf of the one who commissioned them (2 Chron. 36:23). In this way, the prophet presented an oracle as God’s message to the people, not his own.

Nominal Israel was condemned for seeking pronouncements from false gods (2 Kings 1:3–4, 6, 16; 2 Chron. 25:15; Hos. 4:12), necromancy (Isa. 8:19), and failure to inquire of the true God of Israel (Zeph. 1:6). False prophets could also claim to have received communication from God (Deut. 13:1–11; 18:20; Ezek. 13), but they were indicted for delivering their own message without divine sanction (Jer. 23:34–39; 28; Lam. 2:14; Ezek. 13), turning the people away from the true God to worship false gods (Deut. 13:1–11) and delivering oracular pronouncements in order to enjoy personal pleasure (Mic. 2:11) and gain (Jer. 6:13–15; 8:10–12).

Often Scripture simply notes that a prophet received a “word of the Lord” (Jer. 1:2; Hos. 1:1; Joel 1:1; cf. Isa. 14:28; Hab. 1:1) without explicitly stating the means by which the divine pronouncement was received. The prophetic witness mentions both seeing (Isa. 1:1; 13:1; Amos 8:1; Hab. 1:1) and hearing (Ezek. 1:24–25, 28) divine communication, but what actually happened to the prophet is not easily determined. The references to the Spirit coming upon an individual (Num. 11:25; 24:2; 1 Sam. 10:6, 10; Ezek. 8:1; 11:5; 37:1) point to some sort of divine intervention that seized the prophet’s consciousness in such a way as to prepare the prophet for a revelation from God.

Prophets were known to have ecstatic or visionary experiences that marked them as operating under divine influence. In addition, several of the prophets (Isa. 20; Jer. 13:1–11; Ezek. 5:1–4) acted out demonstrations (sign-acts) as part of their oracular ministry. These ecstatic experiences and peculiar actions offended many of their contemporaries (2 Kings 9:11; Jer. 29:26; Hos. 9:7). These phenomena were concentrated around the two great crises faced by Israel: the demise of the northern kingdom in 722 BC and of the southern kingdom in 586 BC. Having been given warning that national judgment was imminent, these prophets were led to augment their preaching with dramatizations in order to convey more persuasively to the audience the urgency of heeding their message (Ezek. 12:8–11).

Types of Oracles

Form critics have identified three main types of prophetic oracles: oracles of salvation, judgment, and repentance. The first is further divided into subcategories: individual salvation oracles (1 Kings 17:8–16) and community salvation oracles (1 Sam. 7:3–15). The prophets, however, were not tightly bound to the traditional forms, and they demonstrated great creativity in modifying the forms to fit their personal style and the situation before them.

These various types of oracles were not arbitrary pronouncements; they were founded on Israel’s covenantal relationship with Yahweh (Jer. 34:18). The prophets served as covenant prosecutors, and their oracles were part of the prosecution’s case on behalf of Yahweh against the people. Behavior, whether an individual’s or the nation’s, was evaluated in light of the demands of the covenant. So too, Yahweh’s response—judgment or salvation—was cast in terms of his faithfulness to the covenant(s) that he made with Israel.

Salvation oracles announced Yahweh’s glorious deliverance and restoration, mostly in response to the catastrophe of 586 BC (Ezek. 11:16–21; 36:24–38; 37:15–28; Amos 9:11–15; Zeph. 3:14–20), and they could include in the salvific pronouncement the destruction of the enemy (Zeph. 3:19). They often open with the formulaic “in that day” (Amos 9:11; Mic. 4:6), focusing Israel’s attention on a future time when all its enemies would be subdued and covenantal blessings would be established and enjoyed by the redeemed community.

Judgment oracles typically were introduced with an interjection, often translated into English as “woe,” followed by a formal address and accusation accompanied by an announcement of the punishment to be inflicted (Isa. 1:4; 5:8, 11, 18, 20, 21, 22; Jer. 22:13; Ezek. 34:2). These oracles could take the form of a lawsuit. In Isa. 1:2 “heaven and earth” are summoned as witnesses, harking back to Deut. 30:19; 31:28; 32:1, where these elements of nature were invoked by Moses to be witnesses of God’s covenant with Israel. Some oracles state explicitly that a case has been brought against the people (Isa. 3:13; Jer. 2:9; Hos. 4:1; 12:2; Mic. 6:1–2).

Repentance oracles specifically summon the addressee to repentance and a recommitment to the covenant in order to avoid destruction (Isa. 31:6; Jer. 4:1; Hos. 12:6).

Means of Oracles

Various objects were sanctioned for use in discerning God’s will. Scripture is silent on many of the details regarding the manipulation of these objects, but the validity of their use for discerning the divine will is not questioned. The mysterious Urim and Thummim, two stonelike objects kept in the high priest’s breastpiece, appear to have operated to give a “yes or no” response (Exod. 28:30; Lev. 8:8; Deut. 33:8; 1 Sam. 14:41), though sometimes there is no response at all (1 Sam. 28:6). The ephod, some sort of two-piece linen apron or loin cloth worn by priests under the breastpiece (Exod. 28:4, 6; 1 Sam. 23:9–12; 1 Sam. 30:7–8; but note that Samuel was wearing one as he assisted the high priest Eli [1 Sam. 2:18], and David, as he led the procession returning the ark of the covenant to Jerusalem [2 Sam. 6:14]), was also pressed into service for discerning God’s will. Another method, the casting of lots, is shrouded in mystery. This method was used to determine the scapegoat on the Day of Atonement (Lev. 16:8–10), the guilty party in the loss at Ai (Josh. 7:14), land allotment in Canaan (Josh. 14–19; 21), priestly assignments in the temple (1 Chron. 24:5; 25:8; 26:13), residency in Jerusalem in the postexilic community (Neh. 11:1), the day to massacre the Jews in Persia as plotted by Haman (Esther 3:7; 9:24), and dividing the Messiah’s clothing (Ps. 22:18; cf. John 19:24).

Oracles against the Foreign Nations

A special group of oracles are those addressed to Israel’s historic enemies, commonly referred to as “oracles against the [foreign] nations.” Blocks of these oracles are found in Amos 1–2; Isa. 13–23; Jer. 46–51; Ezek. 25–32 and the entire books of Nahum and Obadiah. These oracles were addressed to a specific foreign nation (the putative audience) but were heard by Israel. During a time when most people’s conception of deity was tied to a specific land, these oracles maintained that Yahweh was sovereign over the whole earth, and that his purposes included all humankind. All the nations do his bidding. These oracles were to be understood against the backdrop of Israel’s infidelity to Yahweh and its futile reliance on the support of foreign nations. The oracles demonstrated that Yahweh would bring down all that was haughty and would order events so that he alone would be high and exalted in the day of his coming. Those nations that cursed Israel would themselves be cursed (Gen. 12:1–3; 27:29).

New Testament Usage

In the NT, “oracle” (Gk. logion) occurs four times, always in the plural (logia [NIV: “words”]). It refers to the Mosaic law (Acts 7:38) and unspecified portions of revelation (Rom. 3:2; Heb. 5:12; 1 Pet. 4:11).

A mariner who directed a ship, especially in shallow waters. The pilot of the ship carrying Paul to Rome influenced the decision to sail from Fair Havens for Phoenix, contrary to Paul’s warning (Acts 27:11). James 3:4 refers to the pilot’s power to steer a large ship with a small rudder. Some English translations read “pilot” in Ezek. 27:8, 27–29, but since the relevant Hebrew term (khobel ) refers elsewhere to a sailor in general (Jon. 1:6), it may not denote the rather specialized task of piloting in this text.

Rivers in Cosmology

Genesis 2:10–14 describes the garden in Eden as the source of an unnamed river that subsequently divided into four “headwaters”: the Pishon, the Gihon, the Tigris, and the Euphrates. This description defies any attempt to locate the purported site of Eden in terms of historical geography. The Tigris and the Euphrates do not diverge from a common source, but instead converge before emptying into the Persian Gulf. Moreover, the Gihon, if it is to be identified with the sacred spring of the same name in Jerusalem (1 Kings 1:45), is several hundred miles away from the Tigris and the Euphrates. The Pishon is otherwise unknown. If, as various commentators since antiquity have suggested, the Gihon and the Pishon are to be identified with other great rivers in the same class of importance as the Tigris and the Euphrates (the Nile, the Ganges, etc.), then this would further confound any attempt to understand Gen. 2:10–14 in terms of historical geography. The image of four rivers emanating from a primordial garden and dividing unnaturalistically from a common source is attested in ancient Near Eastern art, notably in the eighteenth-century BC wall painting illustrating the investiture of Zimri-Lim. In this image, two goddesses stand in a paradisiacal garden, guarded by mythical, sphinxlike creatures (cf. the cherubim in Gen. 3:24), holding vessels from which four rivers flow.

In his vision of the restored land of Israel, Ezekiel sees a great river emanating from the temple in Jerusalem, flowing into the Judean desert, and ultimately turning the Dead Sea into freshwater (Ezek. 47:1–12). Along the banks of the river, Ezekiel sees fishermen and perpetually fruitful trees. Similarly, the vision of the new Jerusalem in Rev. 22:1–2 describes a river of the “water of life” flowing through the city and watering trees that bear fruit in every month. In both cases, the visions draw on the notion that Jerusalem is the cultic and religious center of the world and therefore endow its spring—geologically speaking, an insignificant body of water—with a cosmological significance. It was perhaps this same impulse that led the author of Gen. 2:13, probably himself a Jerusalemite, to mention the Gihon in the same class as the Tigris and the Euphrates.

In Ps. 89:25, in the context of a poem describing the adoption of the Davidic king as a divine son, God is described as promising to “set his hand over the sea, his right hand over the rivers.” Like the sea, a symbol of cosmic chaos in ancient Near Eastern mythology, the rivers represent a force that is overcome by the divine warrior and then placed under the subjection of his human representative, the beloved king. In this connection, it is significant that the exodus—in many ways the preeminent foundational moment of the Israelite religion—involved the splitting of both a sea (Exod. 14:21–22) and a river (Josh. 3:16; Ps. 114:3) and the subsequent passage of the Israelites on dry ground. This people-creating deliverance, in turn, is comparable to the account of creation in Gen. 1, where the Creator God drives back the waters to prepare a dry-ground habitation for humanity (vv. 9–10). In Ugaritic mythology, Yamm, the sea god, also bore the epithet “judge river,” underscoring the cosmological connection between sea and river. As we will see, prophetic oracles of divine judgment, especially when they are directed against the river-based civilization of Egypt, often recapitulate the theme of the God of Israel fighting against the river.

The Nile River

The Nile (Heb. ye’or) is fed by two major tributaries: the White Nile, which begins at Lake Victoria, and the Blue Nile, which begins in Ethiopia. At over four thousand miles, the Nile is the longest river in the world. The ancient civilization of Egypt depended entirely on the flow of the Nile and upon its annual flood (the “gift of the Nile”) for irrigation of crops. Even today, arable land along the Nile is confined in some places to an area no more than a few miles from its banks.

Given the dependence of Egyptian civilization on the Nile, especially its annual flood and the accompanying deposit of silt, it is not surprising that the river figured prominently in Egyptian mythology and religion. In particular, the story of the dying and rising god Osiris was linked with the annual ebb and flow of the great river. The annual inundation is still impressive today; an ancient impression may be gleaned from Amos 9:5, where the prophet appeals to the rising and falling of the Nile as a description of divine, earth-melting judgment.

Two of the plagues sent by God upon the Egyptians took place at the Nile, an appropriate setting for a confrontation between the God of Israel and the Egyptian pharaoh, himself a living representation of the Egyptian pantheon. In Ezek. 29:3 the God of Israel says to Pharaoh, “I am against you, Pharaoh king of Egypt, you great monster lying among your streams. You say, ‘The Nile belongs to me; I made it for myself.’  ” Since the Nile was perhaps the preeminent natural or environmental symbol of Egyptian culture, the God of Israel’s assertion of control of that river would have been understood as an unmistakable claim to sovereignty. At the time of the birth of Moses, the Nile was a place of extinction for the Israelites, for Pharaoh had commanded that every boy born to the Hebrews be thrown into the Nile (Exod. 1:22). Ironically, Moses was saved when his mother put him in the Nile in a pitch-coated basket, where he was found by the royal daughter of Pharaoh, who had come to the Nile to bathe (2:3, 5).

God told Moses to confront Pharaoh at the Nile (Exod. 7:15), and the first plague with which God afflicted the Egyptians consisted of turning the Nile into blood, causing its fish to die and rendering its water unsuitable for drinking. The Egyptians were forced to dig wells along its banks (7:20–21). The second plague involved the multiplication of frogs in the Nile, to the point of great inconvenience (8:3).

Isaiah continues the theme of God punishing the Egyptians by attacking the Nile: “The waters of the river will dry up, and the riverbed will be parched and dry. The canals will stink; the streams of Egypt will dwindle and dry up. The reeds and rushes will wither, also the plants along the Nile” (Isa. 19:5–7). The passage goes on to underscore the importance of the Nile as a source of irrigation water and fishing and the devastation that results from the failure of the Nile to flood as expected. In other texts, where the emphasis is on the better fortunes of Egypt, the power of Egypt is symbolized by the mighty Nile: “Who is this that rises like the Nile, like rivers of surging waters? Egypt rises like the Nile. . . . She says, ‘I will rise and cover the earth; I will destroy cities and their people’  ” (Jer. 46:7–8).

The Euphrates River

The Euphrates is the westernmost of the two great rivers of Mesopotamia (along with the Tigris [see below]), the land “between the rivers.” As mentioned above, the Euphrates was one of the four rivers flowing from the garden of Eden, according to Gen. 2:14. Along the Euphrates were located the ancient cities of Carchemish, Emar (Tell Meskeneh), Mari, Babylon, and Ur. The Euphrates runs over seventeen hundred miles from northwest to southeast, beginning in the mountains of eastern Turkey before joining with the Tigris and entering the Persian Gulf.

In the Bible, the Euphrates represents the northern boundary of the territory granted to Abraham (Gen. 15:18; see also Exod. 23:31). David extended his territory as far as the Euphrates when he fought the Aramean king Hada-de-zer (2 Sam. 8:3), and so the dimensions of Israel at its apex under Solomon are described as controlling all the kingdoms “from the Euphrates River to the land of the Philistines, as far as the border of Egypt [i.e., the southern limit of his realm]” (1 Kings 4:21).

In addition to its significance as a political boundary, the Euphrates marked an important cultural boundary in Israelite thought. Abraham and his family are remembered as having come from “beyond the Euphrates River” (Josh. 24:2). The exile was described as a scattering “beyond the Euphrates River,” an expression that underscores complete dispossession from Israel’s own land (1 Kings 14:15). Interestingly, the cultures to the east of the Euphrates shared the notion that this river marked a major boundary, as evident from the convention among the Neo-Assyrians and the Persians of referring to western lands by the name “Beyond the River” or “Trans-Euphrates” (Akk. eber-nari; Aram. abar nahara). This was the name of the province encompassing the land of Israel in the time of Ezra (see Ezra 4:10).

Isaiah made use of the association between the Euphrates and the Mesopotamian empires when he likened the king of Assyria to the mighty waters of the river (Isa. 8:7). The Euphrates figures prominently in Revelation, where it restrains punishment from the north, a punishment that is released when God dries up the river, allowing “kings from the East” to cross over (Rev. 9:14; 16:12).

The Tigris River

Along with the Euphrates, the Tigris (Heb. khiddeqel ) was one of the two rivers of ancient Mesopotamia. The Tigris lies east of the Euphrates and runs over a course of approximately 1,150 miles from northwest to southeast, finally joining with the Euphrates and emptying into the Persian Gulf. In antiquity, the cities of Calah, Nineveh, and Ashur lay along the Tigris. The Tigris is mentioned twice in the Bible: first, as one of the four headwaters emanating from the garden of Eden (Gen. 2:14) and, second, as the location of Daniel’s visionary experience (Dan. 10:4).

The Jordan River

The Jordan (Heb. yarden) runs southward from the Hula Valley into the Sea of Galilee (also known as the Sea of Tiberias; modern Lake Kinneret) and from there through a river valley (the “plain of the Jordan” [see Gen. 13:10]) to the Dead Sea. Over its course of approximately 150 miles, it descends dramatically from an elevation of approximately 200 feet in the Hula Valley to an elevation of 690 feet below sea level at the Sea of Galilee, and then farther downward to an elevation of 1,385 feet below sea level at the Dead Sea. Fittingly, the name “Jordan” is related to the Hebrew word yarad (“to go down”).

In the story of the exodus and conquest, the Jordan River marked the boundary of the “promised land,” despite the fact that two and a half tribes received inheritances on the eastern side of the river (the Transjordan [see Num. 32:32; 34:12, 15]). For those living in the land of Israel, the river marked the boundary between them and what they termed “the other side of the Jordan” (Heb. ’eber hayyarden [Num. 32:19; Deut. 1:5]).

In the OT, several memorable stories are set near the Jordan. In addition to Joshua’s dramatic crossing of the Jordan (Josh. 3:1–17), the “fords of the Jordan” were strategic locations, and it was there that the Gileadites slaughtered forty-two thousand Ephraimites as they attempted to return to their territory on the western side of the Jordan (Judg. 12:5). Elisha instructed Naaman, the leprous Aramean general, to bathe seven times in the Jordan for the healing of his condition (2 Kings 5:10). When Elisha’s companions wished to build shelters for themselves, they went to the Jordan, where they knew they would find abundant vegetation and poles (2 Kings 6:2; cf. Zech. 11:3). When one of them dropped an iron ax head into the water, Elisha caused it to float to the surface (2 Kings 6:6–7).

In the NT, the Jordan was the site of much of John the Baptist’s ministry (Matt. 3:5–6; Mark 1:5; Luke 3:3). John 1:28 specifies that John was on the eastern bank (also John 3:26; 10:40). It was in the waters of the Jordan that he baptized those who came to him, including Jesus (Matt. 3:13; Mark 1:9; Luke 3:21).

Tributaries of the Jordan

South of the Sea of Galilee, the Jordan is fed by several tributaries. The Yarmuk River joins the Jordan just south of the lake, draining the biblical region of Bashan to the east. The Wadi Far’ah joins the Jordan from the west, halfway between the Sea of Galilee and the Dead Sea, and drains the hill country of Ephraim. Nearly across from the Wadi Far’ah, the biblical Jabbok River (Wadi Zerqa) enters the Jordan from the east. In biblical times, the Jabbok was the limit of Ammonite territory (Num. 21:23–24). The Arnon River (Wadi Mujib), not a tributary of the Jordan, enters the Dead Sea from the east, opposite En Gedi. It was the border between the Moabites and the Amorites (Num. 21:13).

The Wadi of Egypt

In a number of texts the “wadi of Egypt” (or “brook of Egypt”) represents the far southern limit of Israelite territory. Some ancient interpreters understood this as referring to the Pelusian branch of the Nile River delta, while most modern scholars favor the Besor River, farther east, in present-day Israel. Besides the Bible, Assyrian texts also refer to the Wadi of Egypt. In 733 BC Tiglath-pileser III set up a victory stela there, perhaps to advertise to the Egyptians the southern extent of the territory that he claimed for Assyria.

Several biblical passages refer to the Shihor River as marking a boundary between Egypt and Israelite territory (Josh. 13:3; 19:26; 1 Chron. 13:5; Isa. 23:3; Jer. 2:18).

The Orontes River

Although it is not mentioned in the Bible, the Orontes marked an important international boundary in the biblical world. The Orontes begins in the Bekaa Valley in present-day Lebanon, then flows northward between the Lebanon and the Anti-Lebanon mountain ranges before turning sharply westward to empty into the Mediterranean Sea. Along the Orontes lay the kingdom of Hamath (see, e.g., 2 Sam. 8:9; 2 Chron. 8:3; Jer. 39:5). Because it ran through a valley that was an artery of travel from north to south, the Orontes was the perennial focus of strategic interest, and several important battles were fought at or near the Orontes. In 1274 BC the Egyptian pharaoh Ramesses II fought the Hittite king Muwatallis II at the Battle of Kadesh. In 853 BC the Assyrian king Shalmaneser III was challenged at Qarqar on the Orontes by a coalition led by Hadadezer of Damascus and including King Ahab of Israel.