The English word “angel” refers to nonhuman spirits, usually good. The biblical words usually translated “angel” (Heb. malak; Gk. angelos) mean “messenger” and can refer to one sent by God or by human beings. A messenger must be utterly loyal, reliable, and able to act confidentially (Prov. 13:17). The messenger speaks and acts in the name of the sender (Gen. 24).

Messengers sent by God are not always angels. Yahweh’s prophets were his messengers (Hag. 1:13), as were priests (Mal. 2:7).

Old Testament

There are few references to angels (plural) in the OT. In heaven they praise God and worship him (Pss. 103:20; 148:2). God sends his angels to accompany his people (Gen. 28:12; 32:1) and to protect them (Ps. 91:11) and once sent them to destroy Egypt (Ps. 78:49).

An angel in human form was referred to as a “man of God” (Judg. 13:6), the same term used for a prophet (cf. 1 Kings 13:14).

Angels evoked fear and wonder. They are described as shining (Matt. 28:3; Acts 12:7). When humans bowed to worship angels, they were rebuked because God alone is to be worshiped (Rev. 22:8–9).

God himself, not being a part of the created order, cannot be seen. In order to communicate with people, he sometimes speaks through a form called “the angel of the Lord.” The angel of the Lord appeared to Abraham in human form (Gen. 18; cf. Josh. 5:13–15), but to Moses as fire (Exod. 3:2). When he spoke, it was God speaking (Exod. 3:4, 14). He guided and guarded Israel out of Egypt and through the desert (23:20–23). He appeared within the pillar of fire or cloud (13:21–22; 14:19), being seen through the pillar on occasion as “the glory of the Lord” (16:7–10; 24:16–17; 33:9–11; 40:17, 34–38), and later as he filled Solomon’s temple (1 Kings 8:11).

In a series of visions of the glory of the Lord (Ps. 18:7–15; Ezek. 1; Rev. 4:7) we encounter four “living creatures” called “cherubim” (Ezek. 10:20–22) that are not explicitly identified as angels and whose visible appearance is part human and part animal. Their form was placed on the cover of the Ark of the Covenant (Exod. 25:18) and embroidered on the curtains of the tabernacle (26:1). Cherubim guarded the eastern entry into the garden of Eden (Gen. 3:24), implying that Eden, the place where God appeared on earth, was now excluded from the area allocated to humankind.

In Isaiah’s vision of God’s glory, he describes, literally, “flaming ones” (Heb. seraphim) located above God and crying, “Holy, holy, holy” (Isa. 6:1–7). All we know of them is that they had six wings, whereas the cherubim had four (Ezek. 1:11). It may be that seraphim are not a separate class of angels but simply a description appropriate to all angels, since elsewhere we are told (Ps. 104:4; Heb. 1:7) that God’s angels are “flames of fire.”

Angels are also called “holy ones” (Deut. 33:2) and “spirits” or “winds” (Zech. 6:5; cf. Ps. 104:4). Since God’s people are also called “holy ones” (Dan. 7:27; NIV: “holy people”), it may be difficult to know if a given reference is to angels or people (e.g., Deut. 33:3).

Angels are first named in the book of Daniel: Gabriel, whose name means “hero of God” (8:16; 9:21; [cf. Luke 1:19, 26]); Michael, whose name means “who is like God?” (10:13, 21; 12:1 [cf. Jude 9; Rev. 12:7]) and who is also called “one of the chief princes,” “your prince,” and “the great prince.” The Hebrew word for “prince” (sar) also means “commander” (e.g., 1 Sam. 17:55) and thus might refer to Michael’s standing as a commander of God’s angelic armies (cf. Jude 9, where he is called “archangel”). During the intertestamental period, texts outside the Scriptures tend to give more attention to angels in elaborate stories, introducing such names as Raphael and Uriel (see Tobit, 1 Enoch, etc.).

Intertestamental Period and New Testament

During the intertestamental period some Jews came to think that angels ranked higher than humans, since the Greeks asserted that anything physical was evil and only purely spiritual beings could be holy. Increasingly detailed stories about angels served to distance God from the evils of physical reality. The myth of the fall of the angels arose during this time through a series of writings claiming to come from the pen of Enoch (1 Enoch), stimulating a large number of other writings. Some people even went so far as to worship angels (Col. 2:18).

Some references to angels are difficult to understand. In Matt. 18:10 Jesus warns people to treat children well because their angels have constant access to God. The simplest meaning is that angelic messengers will tell God what has happened with these children. Rhoda’s reference to Peter’s “angel” as if it were his ghost probably reflects a local superstition (Acts 12:15) or a sectarian Jewish belief that the righteous become angels when they die. Paul’s comment that a woman should have “authority over her own head” (i.e., her head covered) “because of the angels” (1 Cor. 11:10) remains something of a puzzle, and his unique reference to the language of angels appears to be hyperbole (1 Cor. 13:1).

Paul warns us that Satan can appear as “an angel of light,” meaning that he would work through one who claimed to bring a message in accord with the gospel (2 Cor. 11:14). The devil has his “angels/messengers” (Matt. 25:41), although we know little about them.

Angels do not marry, reproduce, or die (Matt. 22:30; Mark 12:25; Luke 20:35–36). The NT affirms that angels rank below God’s people and serve them (1 Cor. 6:3; Heb.1:4–14; 2:5, 16), as they did Jesus (Matt. 4:11; Mark 1:13; cf. 1 Kings 19:5–7; Luke 22:43). Angels have limited understanding or knowledge of God’s plans and purposes (1 Pet. 1:12), although they reveal God’s word (Rev. 1:1). They bring the spirits of God’s people to heaven when they die (Luke 16:22) and implement God’s judgment on the last day (Matt. 13:39, 49; 16:27; 24:31; 25:31; Mark 8:38; 13:27; Luke 9:26; 2 Thess. 1:7; Rev. 14:15–19). They rejoice when a sinner repents (Luke 15:10). Christians already stand in the greater assembly that includes the angels (Heb.12:22). Eventually, Jesus will welcome his people into the heavenly courtroom in the presence of the angels (Luke 12:8–9; Rev. 3:5). See also Archangel.

Usually of bread, a daily household chore typically done by women (Lev. 26:26; 1 Sam. 8:13; 28:24) and an indispensable element of biblical hospitality (Gen. 18:6). Abigail provides two hundred loaves of bread to David (1 Sam. 25:18) to welcome the servants of God. Three methods of baking are over fire-heated coals (1 Kings 19:6), on a griddle over a fire (Lev. 2:5), and in an oven (Lev. 2:4) providing uniform heat (Hos. 7:4).

Located in the biblical Negev, this city was significant for the patriarchs and continued as the recognized southern boundary of the political entity of Israel. The biblical Negev is shaped somewhat like a bow tie, with Beersheba at its center. Because the Negev receives between eight and twelve inches of rainfall per year, water is a critical issue.

Beersheba (Heb. be’er sheba’) means both “well of the seven” and “well of the oath.” The encounters between Abraham and the Philistine leaders Abimelek and Phicol had to do with water rights (Gen. 21:22–32). When Abimelek’s servants seized a well that Abraham had dug, he, in order to demonstrate that his own claim on the well was valid, offered seven lambs to Abimelek, and the two made a treaty. The narrative incorporates both meanings of sheba’. Although Abraham was a formidable presence in the region, it is evident that it was under Philistine control at this time (Gen. 21:33–34). Abraham remained there for a long time, returning to Beersheba after the test on Mount Moriah (Gen. 22:19).

These same elements and names recur in the interactions between Isaac and the Philistine leaders (Gen. 26:12–33). Isaac grew to be exceedingly wealthy, so the Philistines stopped up the wells that had been dug in the time of Abraham. Abim­e­lek urged Isaac to move away, which he did, but the tensions over water rights continued. Finally, Isaac went to Beersheba, where God reaffirmed to him the covenant with Abraham, and, in a mirror event, he and Abimelek reaffirmed their treaty, complete with an oath and the digging of another well.

Beersheba continued to be a center for the seminomadic patriarchs. Isaac lived there with his family; after Jacob tricked Esau out of Isaac’s blessing, Jacob left Beersheba and headed for Harran (Gen. 28:10). Near the end of his life, as he set out for Egypt to rejoin Joseph, Jacob stopped in Beersheba to offer sacrifices to God (46:1–5). Much later, as Elijah fled from Jezebel and made his way back to Horeb, the source of the covenant, he stopped at Beersheba (1 Kings 19:1–8).

Beersheba figured into the inheritance for two tribes. It was listed among the southernmost towns in Judah (Josh. 15:28), but Simeon’s inheritance within the allotment of Judah included Beersheba (19:2), and descendants of Simeon lived in Beersheba (1 Chron. 4:28). From the period of the judges until the end of the united monarchy, the expression “from Dan to Beersheba” indicated the extent from north to south of Israel (e.g., Judg. 20:1; 1 Sam. 3:23; 2 Sam. 3:10). After the secession and demise of the northern kingdom, Beersheba still indicated the southern boundary (e.g., 2 Chron. 19:4; 30:5). In the postexilic period the people of Judah inhabited territory from Beersheba to the Hinnom Valley (Neh. 11:27–30).

According to 2 Kings 23:8, Josiah “desecrated the high places, from Geba to Beersheba. . . . He broke down the gateway at the entrance of the Gate of Joshua, the city governor, which was on the left of the city gate.” The site of Tel Sheva (identified as ancient Beersheba) has a structure just inside and to the left of the Iron Age gate, where steps indicate a second story, very possibly the governor’s house. Of equal importance is the discovery of three stone blocks of a horned altar, found in secondary usage in a storeroom wall. The horn on a fourth block had been broken off. These were seemingly removed from a basement house, a building that had been destroyed, perhaps in Hezekiah’s reform and purge of the land (2 Kings 18; 2 Chron. 31).

A bush shrub (KJV: “juniper”; NIV: “broom bush”; NKJV, RSV: “broom tree”) commonly found in the arid regions of Egypt, Palestine, and Arabia. Growing up to ten feet, it provides shade in the scorching desert (1 Kings 19:4–6). Its exceedingly long roots, which reach down to groundwater sources, are used to make charcoal (Ps. 120:4). In Job 30:4 the deplorable living situation of the poor is described in terms of feeding on its inedible roots.

The KJV uses “cruse” to translate a group of Hebrew terms referring to a ceramic jar or vessel used to contain water (1 Sam. 26:11; 1 Kings 19:6), honey (1 Kings 14:3), oil (1 Kings 17:12), or salt (2 Kings 2:20). In two stories, a cruse of water appears at the head of a sleeping person, suggesting that the vessel was a canteen for personal use.

An arid environment challenging to life. Desert comprises about a third of the earth’s land surface, often overtaking verdant areas and squeezing human beings and animals into narrower oases. The deserts of the Bible—Negev, Sinai, Paran, and Zin—are part of the greater Saharo-Arabian desert system, the largest and driest in the world. Most of the land east (areas of present-day Jordan, Iraq, Saudi Arabia) and south (Egypt) of Palestine is desert. However, the desert experience of most Israelites was not vast sands but rather arid environments that could otherwise flourish with sufficient water. In this regard, the biblical “wilderness” and “desert” semantically overlap, but they are not the same environments.

With average precipitation of ten inches or less, these regions typically have sparse vegetation and little or no agriculture (Jer. 2:2). Pliny the Elder (AD 23/24–79) describes the Essenes, who lived near the Dead Sea, as having only “the company of palm trees” (Nat. 5.73). Temperatures are severe, often exceeding 110°F on summer days, but also falling below freezing on winter nights. The limited winter rains provide short-lived grass for grazing (1 Sam. 17:28; Ps. 65:13; Jer. 23:10), along with thorns and briers (Judg. 8:7). Cisterns were dug to collect the precious rain (Gen. 37:22).

The severity of the environment is not conducive for animal and human life. The Bible mentions wild asses (Job 24:5; Jer. 48:6), jackals (Mal. 1:3), ostriches (Lam. 4:3), owls (Ps. 102:7), poisonous snakes (Isa. 30:6), panthers, and wolves (Hab. 1:8). The desert came to be viewed as the haunt of demons (Matt. 12:43) but also as a place for spiritual refreshment. By definition, a desert is untouched by human hands. The patterns and sounds go back to God, not the noisy neighbors of urban life. The desert therefore can facilitate communion with God because of the absence of distractions and the inevitable deepening awareness of the fragility of existence. Scarcity of resources also requires communal sharing and cooperation for survival.

Instead of in major urban centers in Mesopotamia, Egypt, and Palestine, the Bible presents God as training people in the desert by testing their faith, beginning with the patriarchs (Gen. 12–50). God redeems Israel out of Egypt into the desert (Exod. 15:22; 16:1; 17:1), leading them to Sinai (Exod. 18:5; 19:1–2) and then a forty-year sojourn (Num. 14:33; 32:13; Deut. 2:7). Following seasons of testing, concerning which the people routinely fail, God provides freshwater and manna, the “grain of heaven” (Ps. 78:24). However, except on the Sabbath, people are not allowed to store the food but must cultivate complete dependence upon God’s provision for their daily bread. Elijah flees into the wilderness and is provided for by an angel (1 Kings 19:1–8). He returns to Mount Sinai (Horeb) and experiences the immediate presence of God in a “thin silence” (1 Kings 19:8–13; NIV: “gentle whisper”).

This pattern is repeated in the NT, beginning with John the Baptist, who dresses like a desert nomad and subsists on locusts and wild honey—foods near at hand and not subject to agricultural tithing (Matt. 3:4; Mark 1:6). After John’s baptism, Jesus departs into the wilderness, where he fasts and is tempted for forty days and nights among the wild beasts but is also provided for by angels (Matt. 4:1–11 pars.). Paul, after his experience on the road to Damascus, departs into Arabia (Nabatea, present-day Jordan), the place “where the nomads live” and the traditional site of Mount Sinai (Pliny the Elder, Nat. 5.72; Gal. 1:17; 4:25). (Damascus, perhaps the oldest city in the world, is an oasis bordering the Arabian Desert on a highway connecting Egypt with Mesopotamia.) The author of Revelation depicts a woman, who represents the people of God, fleeing into the wilderness to escape the red dragon, Satan (Rev. 12:1–6).

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).

An alternate name for the desert range and mountain called “Sinai” (Exod. 3:1; 17:6; 33:6; Deut. 1:2, 6, 19; 4:10, 15; 5:2; 9:8; 18:16; 29:1; 1 Kings 8:9; 19:8; 2 Chron. 5:10; Ps. 106:19; Mal. 4:4).

The term translated “juniper” in the KJV (NIV: “broom bush”) refers to a shady, flowering shrub, under which Elijah rested when he fled from Jezebel (1 Kings 19:4–5 KJV). The wood was used for making charcoal fuel (Ps. 120:4; Job 30:4 NIV mg.). The NIV frequently translates “juniper” for the term that appears as “fir” in the KJV (e.g., 1 Kings 5:8; Ps. 104:17; Ezek. 27:5). See also Broom Bush, Broom Tree; Fir Tree; Plants.

Mountains, both literally and metaphorically, play a highly significant role in biblical history, religion, and theology. People are shaped by the geography of the location in which they live, and this was no less the case with the Israelites. Mountains, as permanent and immovable, form natural barriers and borders (Josh. 15), afford protection from invaders (Judg. 6:2; Ps. 125:2), serve as places of refuge (Gen. 14:10; 19:17; 1 Sam. 14:22), and provide bases from which to launch attacks (Judg. 4:14; 9:36). Often in the Bible, mountain imagery is used to describe God as eternal and a strong refuge (Pss. 36:6; 90:2; 121:1–2; 125:2).

But mountains are also places of mystery. In the religious world of the ancient Near East, gods were thought to either live or make their presence known on mountains—portals, as it were, between heaven and earth. The garden of Eden is regarded by Ezekiel as having been located on “the holy mount of God” (Ezek. 28:13–14). God mysteriously reveals himself in a flame of fire to Moses at Mount Horeb (Exod. 3), and then later from that same mountain God gives the law amid thunder, fire, and smoke; the people are not allowed to approach the mountain lest they die (Exod. 19). Moses has another theophany on the same mountain (Exod. 33:17–34:8), and Elijah has a very Moses-like encounter there with God as well (1 Kings 19).

Because of this association between gods and mountains, it was the norm to build temples for deities on mountaintops. Thus, the temple in Jerusalem is built on Mount Zion, which is also the place where Abraham had been ready to sacrifice Isaac (Gen. 22:2; 2 Chron. 3:1). Thus, this mountain is the “mountain of the Lord” (Gen. 22:14), the mountain of God’s “inheritance” (Exod. 15:17), his “holy mountain” (Ps. 48:1). Even the plans for the tabernacle and temples are given on mountaintops (Exod. 25:40; 26:30; 27:8; 2 Sam. 24:18–25; 1 Chron. 21:18–22:1; 28:11–12; Ezek. 40:1–2; Rev. 21:10). It should not escape notice that Israel’s legal tradition and liturgical tradition are both associated with mountains, Sinai and Zion (Jerusalem).

It is no wonder, then, that mountains play such a significant role in the NT and the life of Christ. On top of a high mountain, the devil tempts Jesus to worship him (Matt. 4:8–10). Jesus proclaims the law of the kingdom from a mountain (5:1). On a mountain, Jesus chooses to reveal to his disciples his true glory in the transfiguration (17:1). After his resurrection, Jesus has his disciples meet him at a mountain, from which he makes his declaration of authority and gives the Great Commission (28:16–20). But Jesus and the NT authors also “relocate” the place where people meet with God from any particular location, mountain or otherwise, to the human spirit and to the church (John 4:21–24; Heb. 12:22–23).

Common and valuable for food, beans were cooked while green in the pods or after being dried. Dry beans were threshed and winnowed like cereals and other grains. Beans are mentioned twice in the NIV (2 Sam. 17:28; Ezek. 4:9).

Common and valuable for food, beans were cooked while green in the pods or after being dried. Dry beans were threshed and winnowed like cereals and other grains. Beans are mentioned twice in the NIV (2 Sam. 17:28; Ezek. 4:9).

A bush shrub (KJV: “juniper”; NIV: “broom bush”; NKJV, RSV: “broom tree”) commonly found in the arid regions of Egypt, Palestine, and Arabia. Growing up to ten feet, it provides shade in the scorching desert (1 Kings 19:4–6). Its exceedingly long roots, which reach down to groundwater sources, are used to make charcoal (Ps. 120:4). In Job 30:4 the deplorable living situation of the poor is described in terms of feeding on its inedible roots.

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

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

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

Weights

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

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

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

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

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

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

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

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

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

Weights

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

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

Litra – 12 ounces = 340 grams

Mina – 50 shekels = 1 ¼ pounds = 0.56 kilograms

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

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

Talent – 60 minas = 75 pounds = 34 kilograms

Linear measurements

Cubit – 6 handbreadths = 18 inches = 45.7 centimeters

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

Fingerbreadth – ¼ handbreadth = ¾ inch = 1.9 centimeterse

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

Milion – 1 mile = 1.6 kilometers

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

Reed/rod – 108 inches = 274 centimeters

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

Span – 3 handbreadths = 9 inches = 22.8 centimeters

Stadion – 100 orguiai = 607 feet = 185 meters

Capacity

Cab – 1 omer = ½ gallon = 1.9 liters

Choinix – ¼ gallon = 0.9 liters

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

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

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

Koros – 10 bushels; 95 gallons – 360 liters

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

Saton – 1 seah = 7 quarts = 6.6 liters

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

Liquid Volume

Bath – 1 ephah = 6 gallons = 22.7 liters

Batos – 8 gallons = 30.3 liters

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

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

Metretes – 10 gallons = 37.8 literes

Linear Measurements

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

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

1 cubit = 2 spans = 6 handbreadths = 24 fingerbreadths

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

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

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

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

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

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

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

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

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

Land Area

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

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

Capacity

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

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

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

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

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

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

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

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

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

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

Liquid Volume

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

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

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

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

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

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).

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

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

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

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

Number Symbolism

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

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

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

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

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

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

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

Large Numbers

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

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

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

Gematria

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

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

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

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

Cooking within the Seminomadic Lifestyle

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

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

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

Cooking within the Urban Lifestyle

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

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

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

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

Cooking Utensils

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

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

The Cooking of Food

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The way the word “soul” is used in English does not align well with any single Hebrew or Greek word in the Bible. Rather, it reflects the accumulation of cultural and religious understanding of the past. It is widely accepted that the biblical view (both OT and NT) of humanity does not recognize sharp boundaries between body and soul (bipartite anthropology) or between body, soul, and spirit (tripartite). The human being is, according to biblical teaching, a psychosomatic unity. In fact, nepesh, the Hebrew word most commonly translated as “soul,” probably should more often be translated as “self.” In several occurrences in the OT, nepesh seems to mean “life” (Josh. 2:13; 1 Kings 19:4). Of course, given the Hellenistic background of the LXX and the NT, Greek psychē could mean something akin to “soul” as it is commonly used in English. But close examination shows that the NT use of the word is much closer to the OT conception than to its contemporary Hellenistic sense.

Nevertheless, our intuition leads us to make a conceptual distinction between the nonphysical abode of our “hearts and minds” and the physical presence of our being. At the most basic level, it relates to the question of death and its aftermath: when we die, can anything remain apart from the physicality of our existence? The Greek answer to this is belief in the immortality of the soul; the biblical answer is resurrection of the body. Since the Bible maintains the psychosomatic unity, purely nonphysical existence for the nonphysical part of humanity is not presented as a valid answer to the fundamental question of death. This is why the OT describes a dead person as “sleeping with his fathers.” The NT concept of soul is clearly based on the OT counterpart; nevertheless, there is also a clearer distinction between body and soul. An example is provided by Jesus when he says, “Do not be afraid of those who kill the body but cannot kill the soul” (Matt. 10:28).

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

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

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

Weights

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

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

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

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

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

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

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

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

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

Weights

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

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

Litra – 12 ounces = 340 grams

Mina – 50 shekels = 1 ¼ pounds = 0.56 kilograms

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

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

Talent – 60 minas = 75 pounds = 34 kilograms

Linear measurements

Cubit – 6 handbreadths = 18 inches = 45.7 centimeters

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

Fingerbreadth – ¼ handbreadth = ¾ inch = 1.9 centimeterse

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

Milion – 1 mile = 1.6 kilometers

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

Reed/rod – 108 inches = 274 centimeters

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

Span – 3 handbreadths = 9 inches = 22.8 centimeters

Stadion – 100 orguiai = 607 feet = 185 meters

Capacity

Cab – 1 omer = ½ gallon = 1.9 liters

Choinix – ¼ gallon = 0.9 liters

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

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

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

Koros – 10 bushels; 95 gallons – 360 liters

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

Saton – 1 seah = 7 quarts = 6.6 liters

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

Liquid Volume

Bath – 1 ephah = 6 gallons = 22.7 liters

Batos – 8 gallons = 30.3 liters

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

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

Metretes – 10 gallons = 37.8 literes

Linear Measurements

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

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

1 cubit = 2 spans = 6 handbreadths = 24 fingerbreadths

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

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

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

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

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

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

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

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

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

Land Area

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

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

Capacity

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

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

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

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

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

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

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

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

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

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

Liquid Volume

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

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

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

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

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

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

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

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

Weights

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

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

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

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

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

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

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

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

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

Weights

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

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

Litra – 12 ounces = 340 grams

Mina – 50 shekels = 1 ¼ pounds = 0.56 kilograms

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

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

Talent – 60 minas = 75 pounds = 34 kilograms

Linear measurements

Cubit – 6 handbreadths = 18 inches = 45.7 centimeters

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

Fingerbreadth – ¼ handbreadth = ¾ inch = 1.9 centimeterse

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

Milion – 1 mile = 1.6 kilometers

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

Reed/rod – 108 inches = 274 centimeters

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

Span – 3 handbreadths = 9 inches = 22.8 centimeters

Stadion – 100 orguiai = 607 feet = 185 meters

Capacity

Cab – 1 omer = ½ gallon = 1.9 liters

Choinix – ¼ gallon = 0.9 liters

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

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

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

Koros – 10 bushels; 95 gallons – 360 liters

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

Saton – 1 seah = 7 quarts = 6.6 liters

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

Liquid Volume

Bath – 1 ephah = 6 gallons = 22.7 liters

Batos – 8 gallons = 30.3 liters

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

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

Metretes – 10 gallons = 37.8 literes

Linear Measurements

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

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

1 cubit = 2 spans = 6 handbreadths = 24 fingerbreadths

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

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

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

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

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

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

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

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

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

Land Area

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

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

Capacity

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

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

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

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

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

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

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

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

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

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

Liquid Volume

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

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

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

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

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

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

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

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

Weights

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

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

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

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

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

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

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

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

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

Weights

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

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

Litra – 12 ounces = 340 grams

Mina – 50 shekels = 1 ¼ pounds = 0.56 kilograms

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

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

Talent – 60 minas = 75 pounds = 34 kilograms

Linear measurements

Cubit – 6 handbreadths = 18 inches = 45.7 centimeters

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

Fingerbreadth – ¼ handbreadth = ¾ inch = 1.9 centimeterse

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

Milion – 1 mile = 1.6 kilometers

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

Reed/rod – 108 inches = 274 centimeters

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

Span – 3 handbreadths = 9 inches = 22.8 centimeters

Stadion – 100 orguiai = 607 feet = 185 meters

Capacity

Cab – 1 omer = ½ gallon = 1.9 liters

Choinix – ¼ gallon = 0.9 liters

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

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

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

Koros – 10 bushels; 95 gallons – 360 liters

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

Saton – 1 seah = 7 quarts = 6.6 liters

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

Liquid Volume

Bath – 1 ephah = 6 gallons = 22.7 liters

Batos – 8 gallons = 30.3 liters

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

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

Metretes – 10 gallons = 37.8 literes

Linear Measurements

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

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

1 cubit = 2 spans = 6 handbreadths = 24 fingerbreadths

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

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

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

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

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

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

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

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

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

Land Area

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

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

Capacity

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

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

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

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

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

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

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

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

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

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

Liquid Volume

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

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

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

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

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

The mountain where Moses met with God and received the law and instructions for building the tabernacle. It is important to note that Sinai is sometimes referred to as Horeb. Scholars who believe that the Pentateuch is composed of sources from different periods of time suggest that the J and P sources used the name “Sinai” while “Horeb” is used by the E and D sources, but that the mountain is the same one. Sinai figures prominently in the biblical narrative between Exod. 19 and Num. 10, while the Israelites are camped around the mountain. During this time, Moses makes several trips up the mountain. He first ascends the mountain alone when the Israelites initially camp around it (Exod. 19–23). Next, Moses along with Aaron and the elders go up the mountain, followed another time by Moses and Joshua (Exod. 24). Moses then ascends for forty days and nights, at which time he receives the instructions for the tabernacle. This ascent is ruined for Moses when he descends the mountain to find the people worshiping a golden calf (Exod. 32). Moses once again climbs the mountain and receives a reiteration of the law (Exod. 34). All of this culminates with the descent of God from the top of the mountain to take up residence within the new tabernacle (Exod. 40).

Leviticus implies that it is a continuation of the law that Moses received on the mountain. Finally, the first ten chapters of Numbers describe the Israelites moving away from Sinai and toward the promised land. The mountain also plays a significant role in the book of Deuteronomy, which looks back at the earlier narrative. Sinai is also the location of Elijah’s sojourn after his supernatural encounter with God on another mountain, Carmel (1 Kings 19). Interestingly, in the Elijah narrative the same physical elements of smoke, fire, earthquake, and wind are evidenced in the story, but God is found only in a small whisper. Because this is the place where Moses receives the law from God, a mountain often is seen as a symbol of God’s revelation (cf. Matt. 5:1–2; 17:1–2; Rev. 21:10). In Galatians, Paul uses Sinai as a symbol or type of the old covenant.

The exact location of the mountain cannot be determined with certainty. Complicating matters is the fact that the desert and the peninsula on which the mountains sit are both called “Sinai.” Furthermore, although some have speculated that the mountain must be a volcano, given the description of smoke coming from the mountain and the earthquakes (Exod. 19:16, 18), this suggestion is of little specific help because many of the mountains in this region at one time were active volcanoes. Several locations for the mountain have been suggested. The traditional location is Jebel Musa, in the southern part of the peninsula. The Greek Orthodox monastery of Saint Catherine marks this location. This is also the site of the discovery of the Codex Sinaiticus, one of the earliest and most complete Greek versions of the Bible. Although Jebel Musa is the tallest mountain in the area, several other mountains in this vicinity have also been suggested. Another possible location advocated by some scholars is in the northern part of the peninsula near Kadesh Barnea. Much of the debate about the site has to do with the amount of time it took the Israelites to go from the location where the Red Sea was parted to the mountain. The northern location favors a shorter travel time, while the southern location favors a much longer trip.

Common and valuable for food, beans were cooked while green in the pods or after being dried. Dry beans were threshed and winnowed like cereals and other grains. Beans are mentioned twice in the NIV (2 Sam. 17:28; Ezek. 4:9).

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

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

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

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

Number Symbolism

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

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

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

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

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

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

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

Large Numbers

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

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

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

Gematria

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

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

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

The name “Phoenicia” probably comes from the Greek word phoinix, meaning “purple red.” This name derived from the famous purple red dye made from the murex snail that was produced in this region. The evidence shows that the Phoenicians were primarily sea traders and artists.

The geographical and chronological boundaries for Phoenicia are imprecise, in part because the term “Phoenician” is not mentioned before Homer. In Homer the inhabitants of Sidon are called “Phoenicians,” but it is possible that the term may first occur in Mycenaean Linear B texts of the thirteenth century BC. Based on the written records, it is safe to assume that the heartland of Phoenicia was along the coastal regions of modern-day Lebanon, extending to parts of Syria and Israel.

In OT times the territory occupied by the Phoenicians was called “Canaan” by the Israelites (Isa. 23:11), “Canaanite” (Heb. kena’an means “merchant”) being the name applied by the inhabitants to themselves (Gen. 10:18). It is important to note that this self-designation is found as late as the second century BC on coins minted in Beirut (“Laodicea, which is in Canaan”). However, since Phoenicia was usually formed of independent city-states, it was common practice in all periods to refer to Phoenicia by the name of one of its principal cities (Gubla/Byblos, Tyre, Sidon).

The origin of the Phoenicians is obscure, but the earliest archaeological evidence for their presence comes from the “proto-Phoenician” finds at Byblos (ancient Gubla/Gebel [see Ezek. 27:9]) dated to around 3000 BC. There is also plenty of evidence of trade and correspondence with Egypt during the Bronze Age periods.

By the time of David, Tyre was ruled by Hiram I, whose reign began a golden age. Phoenicia became allied commercially with David (2 Sam. 5:11; 1 Kings 5:1), and Hiram supplied Solomon with wood, stone, and craftsmen for the construction of the temple and Solomon’s palace (1 Kings 5:1–12; 2 Chron. 2:3–16). Ships and navigators from Phoenicia were sent to assist the Judean fleet and to develop the port of Ezion Geber as a base for commerce (1 Kings 9:27). Phoenicia, itself long influenced by Egyptian art, motifs, and methods, was now in a position to influence Israelite art.

During the ninth and eighth centuries BC, the Phoenicians expanded into the western Mediterranean and founded colonies in Sardinia, Sicily, North Africa, and Iberia. Alexander the Great captured Tyre in the fourth century BC, and the slaughter and destruction were extreme, but the city recovered and, like Sidon, was still prosperous in Hellenistic and Roman times (see, e.g., Matt. 11:21–22; Acts 12:20).

Phoenician religion had a pantheon that differed from city to city and from one age to the next. Nature and fertility deities predominated. The following were their chief deities: Baal, Astarte, Eshmun, Adonis, Melqart, and Tanit (more popular in North Africa). Baal, the chief god of Tyre and Sidon, was at times the leading rival to Yahweh worship in Israel (1 Kings 16:29–22:18), and his consort was Astarte.

The Phoenicians spoke a Northwest Semitic language closely related to Hebrew and Aramaic, and according to Herodotus, the Phoenicians introduced the alphabet to Greece. The Phoenician alphabetic script is similar to early Hebrew and Aramaic scripts from the first millennium BC.

Jacob laid his head upon a stone while he slept (Gen. 28:11). The use of a hard object as a pillow recalls carved wooden pillows known from Egypt. Michal used an article made of goat hair to disguise an idol as a sleeping person (1 Sam. 19:13). Although in 1 Sam. 19:13 some versions translate the Hebrew word kebir as “pillow,” it probably refers to a net over the head of a sleeping person. Some older English translations use “pillow” to render a Hebrew word (mera’ashah) that probably refers simply to the place where the head is laid (1 Sam. 26:7; 1 Kings 19:6). Other obscure passages perhaps refer to pillows (Prov. 7:16; Amos 3:12).

Jesus slept on a pillow or cushion in a boat (Mark 4:38). Elsewhere, the Gospels state that he did not have a “place to lay his head” (Matt. 8:20; Luke 9:58). See also Bed.

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

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

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

Weights

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

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

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

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

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

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

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

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

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

Weights

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

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

Litra – 12 ounces = 340 grams

Mina – 50 shekels = 1 ¼ pounds = 0.56 kilograms

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

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

Talent – 60 minas = 75 pounds = 34 kilograms

Linear measurements

Cubit – 6 handbreadths = 18 inches = 45.7 centimeters

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

Fingerbreadth – ¼ handbreadth = ¾ inch = 1.9 centimeterse

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

Milion – 1 mile = 1.6 kilometers

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

Reed/rod – 108 inches = 274 centimeters

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

Span – 3 handbreadths = 9 inches = 22.8 centimeters

Stadion – 100 orguiai = 607 feet = 185 meters

Capacity

Cab – 1 omer = ½ gallon = 1.9 liters

Choinix – ¼ gallon = 0.9 liters

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

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

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

Koros – 10 bushels; 95 gallons – 360 liters

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

Saton – 1 seah = 7 quarts = 6.6 liters

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

Liquid Volume

Bath – 1 ephah = 6 gallons = 22.7 liters

Batos – 8 gallons = 30.3 liters

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

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

Metretes – 10 gallons = 37.8 literes

Linear Measurements

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

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

1 cubit = 2 spans = 6 handbreadths = 24 fingerbreadths

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

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

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

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

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

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

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

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

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

Land Area

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

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

Capacity

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

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

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

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

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

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

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

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

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

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

Liquid Volume

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

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

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

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

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

Common and valuable for food, beans were cooked while green in the pods or after being dried. Dry beans were threshed and winnowed like cereals and other grains. Beans are mentioned twice in the NIV (2 Sam. 17:28; Ezek. 4:9).

Common and valuable for food, beans were cooked while green in the pods or after being dried. Dry beans were threshed and winnowed like cereals and other grains. Beans are mentioned twice in the NIV (2 Sam. 17:28; Ezek. 4:9).

The concept of a remnant or a “remnant theology” runs throughout Scripture. Although appearing in a wide variety of texts and contexts, the central idea of the remnant concept or remnant theology is that in the midst of seemingly total apostasy and the consequential terrible judgment and/or destruction, God always has a small, faithful group that he delivers and works through to bring blessing.

Old Testament

Early allusions to the idea of a remnant are introduced in the book of Genesis. Noah and his family (Gen. 6–9) are the remnant that is saved during the flood, when all other people are destroyed in judgment. Likewise, in Gen. 45:6–7 Joseph declares to his brothers, “For two years now there has been famine in the land, and for the next five years there will be no plowing and reaping. But God sent me ahead of you to preserve for you a remnant on earth and to save your lives by a great deliverance.”

The remnant theme surfaces in several other places in the OT. For example, when Elijah complains to God that he is the only faithful one left, God corrects him by pointing out that he has maintained a remnant of seven thousand faithful ones in the midst of national apostasy (1 Kings 19:10–18).

However, it is in the OT prophets that the remnant theme flowers into full blossom. The Hebrew words for “remnant” (she’ar, she’erit) occur over one hundred times in the prophetic books. The prophets proclaim that since Israel/Judah has broken the covenant and refuses to repent and turn back to God, judgment is coming. This judgment takes the form of terrible foreign invasions and destruction, followed by exile from the land. Thus, the northern kingdom, Israel, is destroyed and exiled by the Assyrians in 722 BC, and the southern kingdom, Judah, is destroyed and exiled by the Babylonians in 587/586 BC. Yet the prophets also prophesy hope and restoration beyond the judgment. They declare that many will be destroyed in the judgment, but not all. They prophesy that a remnant will survive, and that God will work through the remnant to bring blessings and restoration. Usually the remnant is identified as those who go into exile but who likewise hope to return to the land. The reestablishment of the remnant is often connected with the inauguration of the messianic age.

New Testament

The remnant theme continues into the NT, but it is not nearly as prominent in the NT as it is in the OT prophets. The term “remnant” does not occur in the Gospels, although the idea is implied in several texts. Thus, in Matt. 7:13–14 Jesus states, “For wide is the gate and broad is the road that leads to destruction, and many enter through it. But small is the gate and narrow the road that leads to life, and only a few find it.” Likewise, in Matt. 22:14 Jesus summarizes his preceding parable by stating, “Many are invited, but few are chosen.”

In Rom. 11 Paul is much more explicit. Not only does he use the term “remnant,” but also in Rom. 11:2–5 he connects his argument specifically to the remnant idea in 1 Kings 19:18 (“I have reserved for myself seven thousand”). Paul is pointing out the similarities between the apostasy in Israel in 1 Kings 19 and the parallel rejection of the Messiah by Israel during Paul’s day. In both cases the nation had rejected God’s word and his salvation plan. But in both situations, even though the nation as a whole has rejected God, God maintains a faithful remnant. Paul also underscores that the remnant is established by God’s grace. Thus, in Rom. 11:5 Paul explains, “So too, at the present time there is a remnant chosen by grace.” In the early church, that remnant consisted of Jewish Christians like Paul himself. And to the degree that the church as a whole inherited the promises to Israel, it too could be included in the category of remnant (see again Rom. 11:11–24; cf. 1 Pet. 2:5–10; Rev. 7; 14). Indeed, Paul hopes that the conversion of Gentiles to Christ might make his Jewish compatriots jealous so that they may “take back” their Messiah (in Rom. 11, cf. vv. 11–12 with vv. 25–36). In that case, national Israel would become the spiritual remnant for the very first time in Israel’s history, because “all Israel” would be saved. That is, national Israel and spiritual Israel would be one.

Another way to grasp the idea of the remnant as it unfolds throughout the Bible is to use an hourglass illustration (i.e., wide, narrow, wide). Thus, God had created the world to have fellowship with him, only to have his creation spurn that offer. To rectify this problem, God calls Abraham out from paganism in order that he might make of him a new people, Israel, to worship God and declare him to the nations. Alas, however, Israel in time disobeys God’s law just as the nations of the world had disobeyed God by worshiping other gods. But the purpose of God is not thereby thwarted, for he raises up a remnant, a faithful few who remain true to Yahweh (e.g., Elijah and the later returnees to Israel). However, by the end of the OT the hopes of Israel now rest upon one individual, the Messiah, who will turn the hearts of Jews back to God and who will convert the nations of the earth to the one true God. As it turns out, then, Israel’s rejection of God throughout the OT actually carries along the plan of God as it narrows its focus, culminating in the expectation of the one Messiah. But with the advent of Jesus Christ, the focus of God now widens, beginning with the apostles (the beginnings of the remnant in the NT), expanding to include the church (the replacement of Israel, however temporary that may be), and one day encompassing the world (which will bring the revelation of God full circle).

The way the word “soul” is used in English does not align well with any single Hebrew or Greek word in the Bible. Rather, it reflects the accumulation of cultural and religious understanding of the past. It is widely accepted that the biblical view (both OT and NT) of humanity does not recognize sharp boundaries between body and soul (bipartite anthropology) or between body, soul, and spirit (tripartite). The human being is, according to biblical teaching, a psychosomatic unity. In fact, nepesh, the Hebrew word most commonly translated as “soul,” probably should more often be translated as “self.” In several occurrences in the OT, nepesh seems to mean “life” (Josh. 2:13; 1 Kings 19:4). Of course, given the Hellenistic background of the LXX and the NT, Greek psychē could mean something akin to “soul” as it is commonly used in English. But close examination shows that the NT use of the word is much closer to the OT conception than to its contemporary Hellenistic sense.

Nevertheless, our intuition leads us to make a conceptual distinction between the nonphysical abode of our “hearts and minds” and the physical presence of our being. At the most basic level, it relates to the question of death and its aftermath: when we die, can anything remain apart from the physicality of our existence? The Greek answer to this is belief in the immortality of the soul; the biblical answer is resurrection of the body. Since the Bible maintains the psychosomatic unity, purely nonphysical existence for the nonphysical part of humanity is not presented as a valid answer to the fundamental question of death. This is why the OT describes a dead person as “sleeping with his fathers.” The NT concept of soul is clearly based on the OT counterpart; nevertheless, there is also a clearer distinction between body and soul. An example is provided by Jesus when he says, “Do not be afraid of those who kill the body but cannot kill the soul” (Matt. 10:28).

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

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

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

Weights

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

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

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

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

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

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

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

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

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

Weights

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

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

Litra – 12 ounces = 340 grams

Mina – 50 shekels = 1 ¼ pounds = 0.56 kilograms

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

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

Talent – 60 minas = 75 pounds = 34 kilograms

Linear measurements

Cubit – 6 handbreadths = 18 inches = 45.7 centimeters

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

Fingerbreadth – ¼ handbreadth = ¾ inch = 1.9 centimeterse

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

Milion – 1 mile = 1.6 kilometers

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

Reed/rod – 108 inches = 274 centimeters

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

Span – 3 handbreadths = 9 inches = 22.8 centimeters

Stadion – 100 orguiai = 607 feet = 185 meters

Capacity

Cab – 1 omer = ½ gallon = 1.9 liters

Choinix – ¼ gallon = 0.9 liters

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

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

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

Koros – 10 bushels; 95 gallons – 360 liters

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

Saton – 1 seah = 7 quarts = 6.6 liters

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

Liquid Volume

Bath – 1 ephah = 6 gallons = 22.7 liters

Batos – 8 gallons = 30.3 liters

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

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

Metretes – 10 gallons = 37.8 literes

Linear Measurements

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

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

1 cubit = 2 spans = 6 handbreadths = 24 fingerbreadths

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

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

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

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

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

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

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

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

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

Land Area

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

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

Capacity

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

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

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

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

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

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

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

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

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

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

Liquid Volume

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

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

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

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

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

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

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

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

Weights

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

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

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

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

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

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

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

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

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

Weights

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

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

Litra – 12 ounces = 340 grams

Mina – 50 shekels = 1 ¼ pounds = 0.56 kilograms

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

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

Talent – 60 minas = 75 pounds = 34 kilograms

Linear measurements

Cubit – 6 handbreadths = 18 inches = 45.7 centimeters

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

Fingerbreadth – ¼ handbreadth = ¾ inch = 1.9 centimeterse

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

Milion – 1 mile = 1.6 kilometers

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

Reed/rod – 108 inches = 274 centimeters

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

Span – 3 handbreadths = 9 inches = 22.8 centimeters

Stadion – 100 orguiai = 607 feet = 185 meters

Capacity

Cab – 1 omer = ½ gallon = 1.9 liters

Choinix – ¼ gallon = 0.9 liters

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

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

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

Koros – 10 bushels; 95 gallons – 360 liters

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

Saton – 1 seah = 7 quarts = 6.6 liters

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

Liquid Volume

Bath – 1 ephah = 6 gallons = 22.7 liters

Batos – 8 gallons = 30.3 liters

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

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

Metretes – 10 gallons = 37.8 literes

Linear Measurements

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

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

1 cubit = 2 spans = 6 handbreadths = 24 fingerbreadths

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

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

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

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

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

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

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

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

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

Land Area

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

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

Capacity

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

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

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

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

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

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

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

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

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

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

Liquid Volume

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

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

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

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

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