A place name meaning “meadow [or ‘brook’] of dancing.” The exact location of this town, near the Jordan River, is unknown. It is one of the places to which the Midianites fled when attacked by Gideon (Judg. 7:22) and is mentioned as one of the towns under the governorship of Baana son of Ahilud, one of the twelve governors over Israel put in place by King Solomon to provide the king and the royal household with supplies (1 Kings 4:12). According to 1 Kings 19:16, it is Elisha’s hometown.

The Amalekites inhabited the Negev territory south of Judah (Num. 13:29). Amalek is described as “first among the nations” (Num. 24:20 [cf. 1 Sam. 27:8]); indeed, one story about it is set prior to the lifetime of its eponymous ancestor, Amalek (Gen. 14:7). The OT represents the Amalekites as descended from Esau and thus related to the Edomites (Gen. 36:12, 16). Several texts refer to “the Amalekites and Canaanites,” suggesting that the former were not considered a Canaanite people (e.g., Num. 14:45).

The history of relations between the Amalekites and the Israelites is one of perpetual hostility. The Amalekites attacked the Israelites shortly after the Red Sea crossing. The outcome of the battle included a declaration of perpetual war between the Amalekites and the God of Israel (Exod. 17:8–16; Deut. 25:17–19). There were several subsequent conflicts (Num. 14:45; Judg. 3:13; 6:3, 33; 7:12; 10:12), continuing in the campaigns of Saul (1 Sam. 15:1–9) and David (1 Sam. 27:8; 30:16–20).

The final chapter in the historic struggle between Israel and the Amalekites is Mordecai and Esther’s confrontation with Haman, who is identified as an “Agagite”—that is, a descendant of Agag, the Amalekite king spared by Saul (Esther 3:1; cf. 1 Sam. 15:8).

An annual cereal grass (genus Hordeum). Barley was considered one of the blessings of the Promised Land (Deut. 8:8), but when the barley crop failed, it produced devastating results (Exod. 9:31; Joel 1:11). Barley was among the grain offerings (Num. 5:15; cf. Ezek. 45:13) and was used for livestock feed (1 Kings 4:28), eaten raw, or made into bread (2 Kings 4:42). Gideon’s surprise attack against the Midianites was symbolized in a dream by barley bread (Judg. 7:13), and Hosea used barley to purchase his wife (Hos. 3:2). Jesus used barley bread to feed the multitude (John 6:9, 13).

A location near the Jordan River where Joshua led the Ephraimites to capture the fleeing Midianites (Judg. 7:24). Athough some suggest that it could be west of the Jordan River in the vicinity of Wadi Far‘‘ah, its precise location is uncertain.

The place where the Midianite army fled after the surprise attack by Gideon and his three hundred men (Judg. 7:22). The exact location is unknown, but it is likely somewhere in the Jordan Valley near Abel Meholah. The name “Beth Shittah” means “house of the acacia tree.”

The Israelites associated the east with the rising sun (the same Hebrew word, mizrakh, describes both), the desert (Deut. 1:1; Hos. 13:15), scorching winds (Isa. 27:8; Ezek. 17:10; Hos. 13:15; Jon. 4:8), wisdom (1 Kings 4:30; Job 1:3; cf. Matt. 2:1), and, along with the west country, the whole world (Zech. 8:7). The east country is a broad expanse stretching from the middle Euphrates to North Arabia (Gen. 29:1; Num. 23:7; Judg. 6:3, 33; 7:15). Abraham sent the sons of his concubines there (Gen. 25:6).

A valley and spring in northern Israel where Gideon assembled his troops before the battle recorded in Judg. 7. The narrow Harod Valley connects the Jezreel Valley and the Jordan Rift Valley between the cities of Jezreel and Beth Shan. This fertile valley boasts several springs, including the spring of Harod (7:1). Here, before Gideon’s army went into battle and defeated the Midianites, God reduced their numbers based on how the soldiers drank from the spring. After the battle, the Midianites fled southeast down the Harod Valley on their way back across the Jordan River. Years later, King Saul assembled his army in the same vicinity before his final, deadly battle with the Philistines (1 Sam. 28; 31).

Although the Bible never describes the lamps used by ancient Israel or the early church, archaeology informs us what they were like. Early lamps were small pottery bowls with a slight lip for a wick. Some had multiple wick holders to produce more light (Zech. 4:2). Over time, the lip became a spout to one side. By the Persian period, lamps with a covered oil reservoir were imported from Greece. Some lamps, like the seven-branched golden menorah of the tabernacle, were made of metal. During the Roman era, pottery and metal lanterns were developed for outside illumination, replacing torches, which had been used previously (Judg. 7:16). Those who sought Jesus in Gethsemane carried both torches and lanterns (John 18:3).

Lamps were commonly found in family dwellings (2 Kings 4:10; Matt. 5:15). They also played an important role in the tabernacle and temple (Exod. 25:31–39; 1 Kings 7:49), where they not only illuminated their interiors but also, having the shape of a tree, symbolically evoked memories of Eden. Lamps could be carried or placed on a shelf or stand. Since they could hold only enough olive oil to burn for several hours, a woman who ensured that “her lamp does not go out at night” would have been particularly diligent (Prov. 31:18).

The Bible frequently uses lamp or light metaphorically. It can symbolize life (Job 18:6; 21:17; Prov. 13:9; 20:20; 24:20) or the continuation of the Davidic line (2 Sam. 21:17; 1 Kings 11:36; 15:4; 2 Kings 8:19). Jesus is the light of the world, who gives spiritual life (John 8:12; 9:5; 12:46; cf. 1:9; 3:19). John the Baptist was a lamp illuminating the way to the Messiah (John 5:35). Jesus’ followers should shine as lights so that the world can see their good works and praise God (Matt. 5:14–16). God’s word is a lamp to guide one’s way (Ps. 119:105; Prov. 6:23). God himself is a light who enables people to live in difficult times (2 Sam. 22:29; Job 29:3). In one of Jesus’ parables, the foolish virgins who did not prepare enough oil to keep their lamps burning serve as a warning for people to be ready for Christ’s return (Matt. 25:1–13).

A swarming insect notorious for its devastating effects on vegetation. Ten different terms are employed to describe locusts, nine in the OT and one in the NT. Several passages in the OT employ multiple terms for locusts. Sometimes a clear distinction appears in the text between various species of locusts, though the distinctions are not always apparent in English, as is evidenced by the various translations of the terms (Lev. 11:22; Joel 1:4; 2:25). The various types of locusts have been described as grasshoppers, crickets, katydids, locusts, great locusts, young locusts, and other locusts. Some suggest that several of the Hebrew terms represent various stages in the life cycle of a locust. At other times, the use of multiple terms for locusts in the OT likely reflects Hebrew parallelism, with the terms being used synonymously (Isa. 33:4; Nah. 3:15–17).

The swarming behavior of locusts appears in the OT as a trope for large human armies (Judg. 6:5; 7:12; Jer. 46:23; 51:14) and as an image and instrument of God’s judgment (1 Kings 8:37; Pss. 78:46; 105:34; Amos 7:1). Destructive locusts were the eighth plague of Egypt (Exod. 10:12–14), and they feature as one of the curses for covenant breaking in Deut. 28:38. They are also noted as acceptable for food in Lev. 11:22 and as part of the diet of John the Baptist (Matt. 3:4; Mark 1:6).

Some wrongly assume as inaccurate or prescientific the biblical description of the number of legs a locust has. However, Lev. 11:20–23 clearly explains both the total number of “legs” that locusts have and the distinction between the types of locusts that were considered unclean. Locusts that only crawl on the ground were considered unclean, while those that use their jointed legs to hop were considered clean and thus eligible for consumption. Thus, four of their legs were used for crawling, while two were used for hopping.

The use of locusts in the book of Joel is particularly significant. In fact, one’s interpretation of the book of Joel largely depends on the identity of the locusts described in chapters 1–2. Three explanations typically are given for the function of the locusts in Joel. Some interpreters have suggested that these are literal locust plagues described in both chapters (such plagues were common in the ancient Near East). Others have argued that both chapters refer to an enemy approaching from the north, which is usually identified with Babylon. Still others maintain that the locusts represent a future, eschatological army of God. However, a fourth option for the identity of the locusts in Joel is most consistent with the text as well as the overall context of Scripture. It seems most likely that 1:4 and 2:25 are describing literal waves of locust plagues; however, the locusts are only a precursor of the coming danger, which will be in the form of an enemy from the north (Babylon).

Midian was one of the sons of Abraham by his wife Keturah (Gen. 25:1–2). Just before dying, Abraham leaves everything to Isaac and sends Midian and his brothers away “to the land of the east” (25:5–6). The biblical narrative regards him as the progenitor of the Midianites, who inhabited what is now southern Jordan and northern Saudi Arabia. The relations between the Israelites and the Midianites over the next centuries are generally adversarial. Moses’ experience is the exception: After fleeing Egypt, Moses arrives in Midian, marries a Midianite woman, and has an amicable relationship with Jethro, her father (also named Reuel), who was also a priest (Exod. 2–3). Jethro even accompanies the Israelites during part of their wilderness wanderings and gives Moses advice on leading the people (Exod. 18).

The remaining references to the Midianites in the OT are largely antagonistic. In Genesis, the merchants who buy Joseph from his brothers and take him down to Egypt are Midianite (37:25–36). (The merchants are also referred to as Ishmaelites in the same narrative, and it may well be that the term “Ishmaelite” could both refer to Ishmaelites proper and serve to denote Arabic nomadic peoples in general; see also Judg. 8:22–24.) In Numbers, the Midianites join the Moabites in attempting to stop the Israelite advance through their territory, hiring Balaam to curse them (Num. 22–24). Although this attempt fails, because God will not allow Balaam to curse the Israelites, idolatrous sexual relations between the Israelites and the Midianites prompt God to put a plague on his own people (Num. 25). One of God’s last instructions to Moses before his death is to make war against the Midianites to exact revenge for their causing the Israelites to sin (Num. 31). On the other hand, when the Israelites continue their cycle of sin in the promised land, God delivers them to other nations, including the Midianites (Judg. 6–9). Israelite victories over Midian, given to them by God, are celebrated in various later passages in the OT (Ps. 83:9; Isa. 9:4; 10:26; Hab. 3:7).

Midian was one of the sons of Abraham by his wife Keturah (Gen. 25:1–2). Just before dying, Abraham leaves everything to Isaac and sends Midian and his brothers away “to the land of the east” (25:5–6). The biblical narrative regards him as the progenitor of the Midianites, who inhabited what is now southern Jordan and northern Saudi Arabia. The relations between the Israelites and the Midianites over the next centuries are generally adversarial. Moses’ experience is the exception: After fleeing Egypt, Moses arrives in Midian, marries a Midianite woman, and has an amicable relationship with Jethro, her father (also named Reuel), who was also a priest (Exod. 2–3). Jethro even accompanies the Israelites during part of their wilderness wanderings and gives Moses advice on leading the people (Exod. 18).

The remaining references to the Midianites in the OT are largely antagonistic. In Genesis, the merchants who buy Joseph from his brothers and take him down to Egypt are Midianite (37:25–36). (The merchants are also referred to as Ishmaelites in the same narrative, and it may well be that the term “Ishmaelite” could both refer to Ishmaelites proper and serve to denote Arabic nomadic peoples in general; see also Judg. 8:22–24.) In Numbers, the Midianites join the Moabites in attempting to stop the Israelite advance through their territory, hiring Balaam to curse them (Num. 22–24). Although this attempt fails, because God will not allow Balaam to curse the Israelites, idolatrous sexual relations between the Israelites and the Midianites prompt God to put a plague on his own people (Num. 25). One of God’s last instructions to Moses before his death is to make war against the Midianites to exact revenge for their causing the Israelites to sin (Num. 31). On the other hand, when the Israelites continue their cycle of sin in the promised land, God delivers them to other nations, including the Midianites (Judg. 6–9). Israelite victories over Midian, given to them by God, are celebrated in various later passages in the OT (Ps. 83:9; Isa. 9:4; 10:26; Hab. 3:7).

(1) A tree or plain that was a stopping point on Abraham’s journey from Harran (Gen. 12:6). If the Hebrew phrase in question (’elon moreh) is translated as “tree of Moreh,” the tree would be an oak or terebinth. At this tree, near the city of Shechem, Abraham built an altar to God (Gen. 12:7). Some translations, notably the KJV (likely following the LXX), translate this geographic location as the “plain of Moreh.” In Deut. 11:30 this geographic location is a marker to help locate the mountains Ebal and Gerizim. There are several other mentions of trees in the OT in proximity to Shechem, including the places where Jacob buried his idols (Gen. 35:4) and where Joshua set up a marker commemorating the history of the Israelites (Josh. 24:26). In Judg. 9 two different trees are mentioned in proximity to Shechem. (2) A hill near where Gideon attacked and defeated the Midianites (Judg. 7:1). The exact location of this hill is uncertain.

For timekeeping, ancients divided the night into three (as in the OT) or four (as in the NT) “watches.” The NT mentions the second, third (Luke 12:38), and fourth (Matt. 14:25; Mark 6:48). The OT mentions watches (Pss. 63:6; 90:4; 119:148; Lam. 2:19), often in military contexts (Exod. 14:24; Judg. 7:19; 1 Sam. 11:11). The OT watches are not numbered but rather are referred to with terms such as “middle” or “last.” This system did not preclude the counting of hours during the night (Acts 23:23).

Midianite leaders whom the Ephraimites killed. After Gideon and his three hundred soldiers had miraculously routed the Midianite army, Gideon directed the Ephraimites to cut off the fleeing Midianites at the Jordan River. The Ephraimites were successful and captured Oreb and Zeeb, whom they put to death at the rock of Oreb and the winepress of Zeeb respectively (Judg. 7:19–25). Gideon later claimed that the Ephraimites’ killing of Oreb and Zeeb was greater than his own accomplishments in the battle (Judg. 8:1–3). See also Ps. 83:11; Isa. 10:26.

A servant of Gideon. After reducing Gideon’s army from thirty-two thousand to three hundred, God told Gideon to take Purah with him to survey the camp of the Midianites, from which they would gain courage to quell their fears (Judg. 7:10–11).

A servant of Gideon. After reducing Gideon’s army from thirty-two thousand to three hundred, God told Gideon to take Purah with him to survey the camp of the Midianites, from which they would gain courage to quell their fears (Judg. 7:10–11).

The surface egression of underground water, a good source of water. Since water was scarce in the ancient Near East, spring locations determined human activities (cf. Gen. 24:13; Josh. 15:19; Judg. 7:1; Song 1:14). Owing to their perennial gushing, springs are also called “living waters” (Jer. 2:13 ESV). God applies the imagery of a spring’s dependability to himself (Jer. 17:13), and Jesus likens a spring’s ceaseless flow to the Spirit’s life-giving indwelling of the believer (John 4:10–14; 7:38).

A site in the mountains of Gilead toward which the Midianites fled after Gideon’s surprise attack (Judg. 7:22). The exact location is speculative because it is dependent on the location of other sites that are debated.

The word “tongue” has several senses in both Testaments. In the OT, lashon refers to the physical organ (Judg. 7:5; Job 20:12; 41:1), the physical tongue that creates speech (2 Sam. 23:2; Job 6:30), and the physical organ in reference to individuals as they profess before God (Isa. 45:23; cf. Rom. 14:11; Phil. 2:11).

The word “tongue” frequently refers to language (Gen. 10:5; Neh. 13:24; Isa. 28:11; cf. 1 Cor. 14:21). Related to this, the word refers to speech as deceitful (Ps. 52:2), as speaking strife (31:20 KJV, RSV), or as that which praises God (35:28). The tongue sings (Ps. 51:14) and extols (66:17).

The tongue is able to produce very powerful speech that can bring life and death (Prov. 18:21). To guard one’s speech is to be trouble-free (21:23). Soft and forbearing speech is persuasive and wins the day rather than aggravates (25:15). Flattering speech seems favorable but will be disregarded in the end (28:23).

The speech of God is a consuming fire (Isa. 30:27). The mute will have speech when all things are set right in the eschaton (35:6).

In the OT, the word “tongue” is used in parallel with several other words. The physical organ is parallel to lips (Ps. 12:4), mouth (Job 33:2; Pss. 10:7; 50:19), or throat (Ps. 5:9, where the tongue is the source of flattery).

A similar Hebrew word, sapah, has several senses, among them “lip” (and so also often of the edge or shore of a body of water), and can refer to the language produced by lips. It is sometimes placed in parallel with lashon (Ps. 12:4).

In the NT, the word glōssa refers to the physical organ (Mark 7:33–35) and language (Acts 2:11; 1 Cor. 14:21 [heteroglōssos]) and can refer to the miraculous gift of languages (Mark 16:17; Acts 2:4; 10:46; 19:6; 1 Cor. 12–14). Luke also uses the word in the unusual description of the gift of languages coming on the disciples—tongues of fire resting on each one of them (Acts 2:3).

Finally, James, writing in the style of OT wisdom literature, notes that an uncontrolled tongue—unbridled speech—is not indicative of the people of God (James 1:26–27) and is ultimately destructive (3:5–10). See also Speech Impediment.

A highly combustible wooden stick, or an absorbent combustible material tied on the end of one and ignited. A torch can signify Yahweh’s covenant commitment (Gen. 15:17), be used to win an incredible victory (Judg. 7:16), picture revenge (Judg. 15:4), and assure Zion’s redemption (Isa. 62:1); it can describe four heavenly creatures (Ezek. 1:13), Jerusalem as God’s instrument (Zech. 12:6), an angelic warrior (Dan. 10:6), and a large star (Rev. 8:10). Soldiers and guards carried torches to find Jesus in the garden at night (John 18:3).

A chronological division of the night. The term is derived from soldiers or others guarding, or “watching,” something during specified portions of the night. In the OT, there apparently were three watches or divisions in the night. Gideon and his men struck the Midianites at the beginning of the “middle watch” (Judg. 7:19). The Roman system had four divisions or watches in the night, and the Gospels report Jesus walking on the lake during the “fourth watch” (Matt. 14:25; Mark 6:48 ESV, NASB, NKJV). The term can also be used to refer to the guard placed on duty to guard something (Neh. 4:9).

Midianite leaders whom the Ephraimites killed. After Gideon and his three hundred soldiers had miraculously routed the Midianite army, Gideon directed the Ephraimites to cut off the fleeing Midianites at the Jordan River. The Ephraimites were successful and captured Oreb and Zeeb, whom they put to death at the rock of Oreb and the winepress of Zeeb respectively (Judg. 7:19–25). Gideon later claimed that the Ephraimites’ killing of Oreb and Zeeb was greater than his own accomplishments in the battle (Judg. 8:1–3). See also Ps. 83:11; Isa. 10:26.

A town in the path of the Midianites as they fled from Gideon and his army (Judg. 7:22 [KJV: “Zererath”]). It is possibly the same town as Zarethan and has been identified as Ain Zahrah.

A town in the path of the Midianites as they fled from Gideon and his army (Judg. 7:22 [KJV: “Zererath”]). It is possibly the same town as Zarethan and has been identified as Ain Zahrah.

The Amalekites inhabited the Negev territory south of Judah (Num. 13:29). Amalek is described as “first among the nations” (Num. 24:20 [cf. 1 Sam. 27:8]); indeed, one story about it is set prior to the lifetime of its eponymous ancestor, Amalek (Gen. 14:7). The OT represents the Amalekites as descended from Esau and thus related to the Edomites (Gen. 36:12, 16). Several texts refer to “the Amalekites and Canaanites,” suggesting that the former were not considered a Canaanite people (e.g., Num. 14:45).

The history of relations between the Amalekites and the Israelites is one of perpetual hostility. The Amalekites attacked the Israelites shortly after the Red Sea crossing. The outcome of the battle included a declaration of perpetual war between the Amalekites and the God of Israel (Exod. 17:8–16; Deut. 25:17–19). There were several subsequent conflicts (Num. 14:45; Judg. 3:13; 6:3, 33; 7:12; 10:12), continuing in the campaigns of Saul (1 Sam. 15:1–9) and David (1 Sam. 27:8; 30:16–20).

The final chapter in the historic struggle between Israel and the Amalekites is Mordecai and Esther’s confrontation with Haman, who is identified as an “Agagite”—that is, a descendant of Agag, the Amalekite king spared by Saul (Esther 3:1; cf. 1 Sam. 15:8).

A large peninsula lying between the Red Sea on the west and the Persian Gulf on the east. In the Bible the term is actually seldom used (2 Chron. 9:14; Isa. 21:13; Jer. 25:24; Ezek. 27:21; 30:5; Gal. 1:17; 4:25), and when it is, it refers more to the general area than to any specific group of people or geographic location. It seems to stand as a designation for that expanse of land that lies to the south and east of Canaan and the Transjordan peoples. On several occasions the term “Arabs” is used to designate the people from those regions (2 Chron. 17:11; 21:16; 22:1; 26:7; Neh. 4:7; Acts 2:11). Elsewhere they are referred to as “eastern peoples” (Gen. 29:1; Judg. 6:3, 33; 7:12; 8:10) or “people of the East” (1 Kings 4:30; Job 1:3; Jer. 49:28; Ezek. 25:4; 25:10). In Gen. 25:6 Arabia is referred to as the “land of the east,” and in Isa. 2:6 simply as “the East” (although this may refer simply to Syria and Mesopotamia).

Clearly, Arabia is a presence in the Scripture, although its role is not nearly as dominant or even as clear as that of other nations or regions, whether superpowers such as Babylon, Assyria, and Egypt or lesser nations such as the Am­mon­ites or the various Canaanite peoples. Still, the importance of Arabia should not be overlooked.

Like many other peoples in the OT, how these people are evaluated by biblical writers is diverse, which is compounded by the fact that the various referents for “Arabs” or “Arabia” can only really be determined, if at all, from a close examination of the context. Nevertheless, we see that “all the kings of Arabia and the governors of the territories” gave gifts to Solomon (2 Chron. 9:14). The Arabs are also said to bring tribute to Jehoshaphat (17:11). Elsewhere in the historical books their relationship with the Israelites is more hostile (e.g., 2 Chron. 21:16; 22:1; Neh. 4:7).

Neither do they escape the attention of the prophets. In Isa. 21:13–16 their troubles are predicted at the hands of other nations (notably the Babylonians and the Assyrians, both of whom waged battles at later points in Israel’s history). Isaiah also refers to Dedanites and Kedar, the first being an Arabian tribe and the second a home of Bedouin tribes. Both references assume their nomadic lifestyle. According to Jer. 25:24, they will be among many nations who will drink of the cup of God’s wrath. According to Ezek. 30:5, Arabia will fall by the sword (Nebuchadnezzar’s) as one of several allies of Egypt.

In the NT, Arabs were among those present at Pentecost (Acts 2:11). After his conversion Paul journeyed to Arabia (Gal. 1:17), by which is meant the Nabatean kingdom, stretching from the Transjordan southwest toward the Sinai Peninsula. Interestingly, Paul’s reference to Mount Sinai as being in Arabia (Gal. 4:25) may suggest a location other than the traditional one of the Sinai Peninsula—for example, across the Gulf of Aqaba (the eastern arm of the Red Sea) in or near Midian (see Exod. 2:11–3:3)—although there is no consensus on this matter.

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).

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).

The Bible is full of teeming creatures and swarming things. These creatures, insects, often play significant roles in the stories and the events described in them. From the first chapter of the Bible to the very last book, these flying, creeping, hopping, and crawling things are prominent.

Terms for Insects

Insects are described in the Bible with both general and specific terms. In the OT, there are three general terms for insects and twenty terms used to refer to specific types of insects. In the NT, two different types of insects are referenced: gnats and locusts.

The two most common general terms for insects are variously translated. Terms and phrases used to describe them include “living creatures” (Gen. 1:20), “creatures that move along the ground” (Gen. 1:24–26; 6:7, 20; 7:8, 14, 23; 8:17, 19; Lev. 5:2; Ezek. 38:20; Hos. 2:18), that which “moves” (Gen. 9:3), “swarming things” (Lev. 11:10), “flying insects” (Lev. 11:20–21, 23; Deut. 14:19), “creatures” (Lev. 11:43), “crawling things” (Lev. 22:5; Ezek. 8:10), “reptiles” (1 Kings 4:33), “teeming creatures” (Ps. 104:25), “small creatures” (Ps. 148:10), and “sea creatures” (Hab. 1:14). The other general term for insects is used with reference to swarms of insects, typically flies (Exod. 8:21–22, 24, 29; Pss. 78:45; 105:31). Specific insects named in Scripture are listed below.

Ants. Ants are used in Proverbs as an example of and encouragement toward wisdom. In 6:6 ants serve as an example for sluggards to reform their slothful ways. Also, in 30:25 ants serve as an example of creatures that, despite their diminutive size, are wise enough to make advance preparations for the long winter.

Bees. Bees are used both literally and figuratively in Scripture. Judges 14:8 refers to honeybees, the product of which becomes the object of Samson’s riddle. The other three uses of bees in the OT are figurative of swarms of enemies against God’s people (Deut. 1:44; Ps. 118:12; Isa. 7:18).

Fleas. Fleas are referenced in the OT only by David to indicate his insignificance in comparison with King Saul (1 Sam. 24:14; 26:20). The irony of the comparison becomes clear with David’s later ascendancy.

Flies. The plague of flies follows that of gnats on Egypt (Exod. 8:20–31). Although the gnats are never said to have left Egypt, the flies are removed upon Moses’ prayer. In Eccles. 10:1 the stench of dead flies is compared to the impact that folly can have on the wise. In Isa. 7:18 flies represent Egypt being summoned by God as his avenging agents on Judah’s sin. In addition, one of the gods in Ekron was named “Baal-Zebub,” which means “lord of the flies” (2 Kings 1:2–3, 6, 16). The reference to Satan in the NT using a similar name is likely an adaptation of the OT god of Ekron (Matt. 10:25; 12:24, 27; Mark 3:22; Luke 11:15, 18–19).

Gnats. Gnats are distinguished from flies in the OT, though the distinction is not always apparent. Gnats are employed by God in the third plague on Egypt (Exod. 8:16–19), while flies form the means of punishment in the fourth plague. The two are listed together in Ps. 105:31 and appear parallel, though the former may be a reference to a swarm. Gnats were also used by Jesus to illustrate the hypocrisy of the Pharisees and the scribes (Matt. 23:24).

Hornets. The Bible uses hornets in Scripture as an agent of God’s destruction. The term occurs three times in the OT. In each occurrence these stinging insects refer to God’s expulsion of the Canaanites from the land that God promised to his people. The first two times, Exod. 23:28 and Deut. 7:20, hornets are used in reference to a promise of what God will do; the third time, Josh. 24:12, they illustrate what God did.

Locusts. Of particular interest is the use of locusts in the Bible. The term or a similar nomenclature occurs close to fifty times in the NIV. Locusts demonstrate a number of characteristics in Scripture. First, they are under God’s control (Exod. 10:13–19). As such, they have no king (Prov. 30:27). They serve God’s purposes. Second, locusts often occur in very large numbers or swarms (Judg. 6:5; Jer. 46:23; Nah. 3:15). At times, their numbers can be so large as to cause darkness in the land (Exod. 10:15). Third, in large numbers these insects have been known to ravage homes, devour the land, devastate fields, and debark trees (Exod. 10:12–15; Deut. 28:38; 1 Kings 8:37; 2 Chron. 7:13; Pss. 78:46; 105:34; Isa. 33:4; Joel 1:4–7). Due to their fierceness, they were compared to horses (Rev. 9:7). Fourth, locusts hide at night (Nah. 3:17). Finally, certain types of locusts were used as food.

Moths. Moths are referred to seven times in the OT and four times in the NT. Job uses moths to illustrate the fragility of the unrighteous before God (4:19) and the impermanence of their labors (27:18). The other references to moths in Scripture present them as the consumers of the wealth (garments) and pride of humankind as a means of God’s judgment (Job 13:28; Ps. 39:11; Isa. 50:9; 51:8; Hos. 5:12; Matt. 6:19–20; Luke 12:33; James 5:2).

Functions of Insects in Scripture

As agents in God’s judgment. Insects serve a variety of functions in Scripture. Most notably, insects serve as agents of judgment from God. The OT indicates how insects were used as judgment on both Israel and their enemies.

Moses warned of God’s judgment for Israel’s violation of the covenant. He advised Israel that as a consequence of their sin, they would expend much labor in the field but harvest little, because the locusts would consume them (Deut. 28:38).

Solomon, in his prayer of dedication at the temple, beseeched God regarding judgment that he might send in the form of grasshoppers to besiege the land. He asked that when the people of God repent and pray, God would hear and forgive (2 Chron. 6:26–30). God similarly responded by promising that when he “command[s] locusts to devour the land” as judgment for sin, and his people humble themselves and pray, he will heal and forgive (2 Chron. 7:13–14; cf. 1 Kings 8:37).

The psalmist reminded Israel of God’s wonderful works in their past, one of which was his use of insects as a means of his judgment (Ps. 78:45–46; cf. 105:34).

Joel 1:4 and 2:25 describe God’s judgment on Israel for their unfaithfulness in successive waves of intensity (cf. Deut. 28:38, 42; 2 Chron. 6:28; Amos 4:9–10; 7:1–3). The devastation led to crop failure, famine, destruction of vines and fig trees, and great mourning. The severity of the judgment is described as being unlike anything anyone in the community had ever experienced (Joel 1:2–3).

Locusts are the subject of one of the visions of the prophet Amos. In the vision, God showed him the destructive power of these insects as a means of judgment. Upon seeing the vision, the prophet interceded for the people, and God relented (Amos 7:1–3).

Insects were also used as judgments on Israel’s enemies. In the plagues on Egypt, insects were the agents of the third, fourth, and eighth plagues. The third plague (Exod. 8:16–19) was gnats. Interestingly, this was the first of Moses’ signs that the magicians of Pharaoh could not reproduce. Their response to the Egyptian king was that this must be the “finger of God.” There is no record of the gnats ever leaving Egypt, unlike the other plagues.

The fourth plague was flies (Exod. 8:20–32). Here the Bible specifically indicates a distinction between the land of Goshen, where the Israelites dwelled, and the rest of the land of Egypt. The flies covered all of Egypt except Goshen. This plague led to Pharaoh’s first offer of compromise. Once Moses prayed and the flies left Egypt, Pharaoh hardened his heart.

The eighth plague was in the form of locusts (Exod. 10:1–20). In response to this plague, Pharaoh’s own officials complained to him, beseeching him to let Israel leave their country lest it be entirely destroyed. The threat of this plague led to Pharaoh’s second offer of compromise. Once the locusts began to devastate the land of Egypt, Pharaoh confessed his sin before God, but as soon as the locusts were removed, his heart again became hardened. Thus, three of the ten plagues on Egypt were in the form of insects.

At the end of a series of “woe” passages, the prophet Isaiah proclaimed God’s judgment against the enemies of his people because of their oppression. In the end, those who plundered will themselves be plundered, as if by a “swarm of locusts” (Isa. 33:1–4; cf. Jer. 51:14, 27).

Insects were also used as judgment on people who dwelled in the land of Israel prior to Israel’s occupation. Both before and after the event took place, the Bible describes how God sent hornets to help drive out the occupants of the land of Canaan in preparation for Israel’s arrival. This is described as part of God’s judgment on these nations for their sins against him (Exod. 23:28; Deut. 7:20; Josh. 24:12).

As food. Insects also are mentioned in Scripture as food. Certain types of locusts are listed as clean and eligible for consumption. The NT describes the diet of John the Baptist, which consisted of locusts and wild honey—a diet entirely dependent on insects (Matt. 3:4; Mark 1:6). The OT also notes Samson enjoying the labor of bees as food (Judg. 14:8–9).

Used figuratively. Most often, insects are used figuratively in Scripture. They are used in the proverbs of Scripture to illustrate wisdom. The sages wrote about ants (Prov. 6:6; 30:25), locusts (Prov. 30:27), and even dead flies (Eccles. 10:1) both to extol wisdom and to encourage its development in humankind.

Another figurative use of insects is in the riddle about bees and honey posed by Samson to the Philistines (Judg. 14:12–18). As noted above, Samson ate honey (Judg. 14:8–9; cf. 1 Sam. 14:25–29, 43). Also, Scripture describes the promised land as a place of “milk and honey.”

Insects also are used to symbolize pursuing enemies (Deut. 1:44; Ps. 118:12; Isa. 7:18), innumerable forces (Judg. 6:5; 7:12; Ps. 105:34; Jer. 46:23; Joel 2:25), insignificance (Num. 13:33; 1 Sam. 24:14; 26:20; Job 4:19; 27:18; Ps. 109:23; Eccles. 12:5; Isa. 40:22), vulnerability (Job 4:19), God’s incomparable nature (Job 39:20), the brevity of life (Ps. 109:23), wisdom and organization (Prov. 30:27), and an invading army (Isa. 7:18; Jer. 51:14, 27), and they are employed in a taunt against Israel’s enemies (Nah. 3:15–17), a lesson on hypocrisy (Matt. 23:24), and an image of eschatological judgment (Rev. 9:4–11).

Scriptural Truths about Insects

1. Insects are part of God’s creation. In view of all the uses of insects in Scripture, several key truths emerge. First, insects are a part of the totality of God’s creation. The very first chapter of the Bible uses one of the general terms for insects as part of God’s creative activity on the sixth day of creation (Gen. 1:24). After God reviewed the creation on that day, his assessment of it, including the insects, was that it was “good” (1:25).

2. Insects are under God’s control. A second scriptural truth related to insects in the Bible is that they are under God’s control. In Deut. 7:20 God promised to send hornets ahead of the children of Israel to prepare the promised land for their arrival. Also, in Joel 2:25, when God promised to repair the damage to the land caused by the locusts, he described them as “my great army that I sent.” Thus, the picture emerges that what God has created, he alone reserves the authority to control.

3. Insects are cared for by God. A final truth regarding insects in Scripture is that God takes care of them. Just as Jesus explained God’s care for the birds of the air (Matt. 7:26), the psalmist explained that all of God’s creation, specifically insects, “look to you to give them their food at the proper time” (Ps. 104:25–27). The conclusion of the psalmist is appropriate for all of God’s creation: “When you hide your face, they are terrified; when you take away their breath, they die and return to the dust. When you send your Spirit, they are created, and you renew the face of the ground” (104:29–30). Thus, in the end, God creates, God controls, and God cares—a lesson that all of God’s creation shares.

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).

A crescent-shaped hill at the northern end of the Israelite hill country where it borders the strategic and open Jezreel Valley. Gilboa’s location made it a natural staging ground for military action. Gideon brought his troops to the spring of Harod (Judg. 7:1) at the base of Gilboa before defeating the Midianites camped across the valley. Later, King Saul brought his troops to Gilboa to battle the Philistines camped across the valley, only to die with his sons on Gilboa (1 Sam. 28:4; 31:1, 8; 2 Sam. 1:6, 21).

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 precise and consistent division of time into hours, minutes, and seconds is a feature of modern life first made possible by the widespread use of mechanical clocks in the late Middle Ages. Biblical texts reflect an earlier situation in which timekeeping was primarily a matter of celestial observation. NT references to “hours” fall into two broad categories: first, timekeeping by means of numbered hours; and second, the use of the word “hour” in the sense of “moment,” a short, indefinite period of time (e.g., Matt. 8:13; John 16:2), as the hour was the basic unit of measurable time (see Rev. 9:15).

Jesus observed that the day was divided into twelve hours (John 11:9). Jesus was crucified at the third hour (9 a.m.); it was dark from the sixth hour (noon) until the ninth hour (3 p.m.), at which point Jesus died (Matt. 27:45–46; Mark 15:25, 33; Luke 23:44; John 19:14). In one parable, a landowner hired workers at the third, sixth, ninth, and eleventh hours (Matt. 20:3–12). The book of Acts also reports events occurring at the third, sixth, and ninth hours (Acts 2:15; 3:1; 10:3, 9). Such passages suggest that actual reckoning was often less precise even than the twelve-hour scheme permitted, and that the day was more roughly divided into four parts of three hours each. The Gospel of John provides the most precise time indications, mentioning the tenth hour (4 p.m. [John 1:39]) and the seventh hour (1 p.m. [John 4:52]). One text names an “hour of dinner” (Luke 14:17; see also 22:14), and another indicates that the ninth hour (3 p.m.) was an “hour of prayer” (Acts 3:1; see also 10:30).

The night was divided into three or four “watches,” of which the NT mentions the second, third (Luke 12:38), and fourth (Matt. 14:25; Mark 6:48). The OT mentions nocturnal watches (Pss. 63:6; 90:4; 119:148; Lam. 2:19), including in military contexts (Exod. 14:24; Judg. 7:19; 1 Sam. 11:11), from which the term with the sense of standing guard is derived. The OT watches are not numbered, but are referred to as “middle” or “last.” The system of watches did not preclude the counting of hours during the night, as in Acts 23:23, which refers to the third hour of the night (9 p.m.).

In addition to the numbered hours of the day, the hour is also used to measure the passage of time, as in Acts 19:34, where a crowd riots for two hours (see also Matt. 26:40; Luke 22:59; Acts 5:7; Rev. 17:12). One text refers to a half-hour period (Rev. 8:1).

Numerous texts refer to hours of future trial (Matt. 10:19; Rev. 3:10), including an eschatological or “last hour” (e.g., Mark 13:32; 1 John 2:18). The suffering and death of Jesus is also referred to as his “hour” (e.g., Mark 14:35; 14:41; John 12:23, 27).

The Bible is full of teeming creatures and swarming things. These creatures, insects, often play significant roles in the stories and the events described in them. From the first chapter of the Bible to the very last book, these flying, creeping, hopping, and crawling things are prominent.

Terms for Insects

Insects are described in the Bible with both general and specific terms. In the OT, there are three general terms for insects and twenty terms used to refer to specific types of insects. In the NT, two different types of insects are referenced: gnats and locusts.

The two most common general terms for insects are variously translated. Terms and phrases used to describe them include “living creatures” (Gen. 1:20), “creatures that move along the ground” (Gen. 1:24–26; 6:7, 20; 7:8, 14, 23; 8:17, 19; Lev. 5:2; Ezek. 38:20; Hos. 2:18), that which “moves” (Gen. 9:3), “swarming things” (Lev. 11:10), “flying insects” (Lev. 11:20–21, 23; Deut. 14:19), “creatures” (Lev. 11:43), “crawling things” (Lev. 22:5; Ezek. 8:10), “reptiles” (1 Kings 4:33), “teeming creatures” (Ps. 104:25), “small creatures” (Ps. 148:10), and “sea creatures” (Hab. 1:14). The other general term for insects is used with reference to swarms of insects, typically flies (Exod. 8:21–22, 24, 29; Pss. 78:45; 105:31). Specific insects named in Scripture are listed below.

Ants. Ants are used in Proverbs as an example of and encouragement toward wisdom. In 6:6 ants serve as an example for sluggards to reform their slothful ways. Also, in 30:25 ants serve as an example of creatures that, despite their diminutive size, are wise enough to make advance preparations for the long winter.

Bees. Bees are used both literally and figuratively in Scripture. Judges 14:8 refers to honeybees, the product of which becomes the object of Samson’s riddle. The other three uses of bees in the OT are figurative of swarms of enemies against God’s people (Deut. 1:44; Ps. 118:12; Isa. 7:18).

Fleas. Fleas are referenced in the OT only by David to indicate his insignificance in comparison with King Saul (1 Sam. 24:14; 26:20). The irony of the comparison becomes clear with David’s later ascendancy.

Flies. The plague of flies follows that of gnats on Egypt (Exod. 8:20–31). Although the gnats are never said to have left Egypt, the flies are removed upon Moses’ prayer. In Eccles. 10:1 the stench of dead flies is compared to the impact that folly can have on the wise. In Isa. 7:18 flies represent Egypt being summoned by God as his avenging agents on Judah’s sin. In addition, one of the gods in Ekron was named “Baal-Zebub,” which means “lord of the flies” (2 Kings 1:2–3, 6, 16). The reference to Satan in the NT using a similar name is likely an adaptation of the OT god of Ekron (Matt. 10:25; 12:24, 27; Mark 3:22; Luke 11:15, 18–19).

Gnats. Gnats are distinguished from flies in the OT, though the distinction is not always apparent. Gnats are employed by God in the third plague on Egypt (Exod. 8:16–19), while flies form the means of punishment in the fourth plague. The two are listed together in Ps. 105:31 and appear parallel, though the former may be a reference to a swarm. Gnats were also used by Jesus to illustrate the hypocrisy of the Pharisees and the scribes (Matt. 23:24).

Hornets. The Bible uses hornets in Scripture as an agent of God’s destruction. The term occurs three times in the OT. In each occurrence these stinging insects refer to God’s expulsion of the Canaanites from the land that God promised to his people. The first two times, Exod. 23:28 and Deut. 7:20, hornets are used in reference to a promise of what God will do; the third time, Josh. 24:12, they illustrate what God did.

Locusts. Of particular interest is the use of locusts in the Bible. The term or a similar nomenclature occurs close to fifty times in the NIV. Locusts demonstrate a number of characteristics in Scripture. First, they are under God’s control (Exod. 10:13–19). As such, they have no king (Prov. 30:27). They serve God’s purposes. Second, locusts often occur in very large numbers or swarms (Judg. 6:5; Jer. 46:23; Nah. 3:15). At times, their numbers can be so large as to cause darkness in the land (Exod. 10:15). Third, in large numbers these insects have been known to ravage homes, devour the land, devastate fields, and debark trees (Exod. 10:12–15; Deut. 28:38; 1 Kings 8:37; 2 Chron. 7:13; Pss. 78:46; 105:34; Isa. 33:4; Joel 1:4–7). Due to their fierceness, they were compared to horses (Rev. 9:7). Fourth, locusts hide at night (Nah. 3:17). Finally, certain types of locusts were used as food.

Moths. Moths are referred to seven times in the OT and four times in the NT. Job uses moths to illustrate the fragility of the unrighteous before God (4:19) and the impermanence of their labors (27:18). The other references to moths in Scripture present them as the consumers of the wealth (garments) and pride of humankind as a means of God’s judgment (Job 13:28; Ps. 39:11; Isa. 50:9; 51:8; Hos. 5:12; Matt. 6:19–20; Luke 12:33; James 5:2).

Functions of Insects in Scripture

As agents in God’s judgment. Insects serve a variety of functions in Scripture. Most notably, insects serve as agents of judgment from God. The OT indicates how insects were used as judgment on both Israel and their enemies.

Moses warned of God’s judgment for Israel’s violation of the covenant. He advised Israel that as a consequence of their sin, they would expend much labor in the field but harvest little, because the locusts would consume them (Deut. 28:38).

Solomon, in his prayer of dedication at the temple, beseeched God regarding judgment that he might send in the form of grasshoppers to besiege the land. He asked that when the people of God repent and pray, God would hear and forgive (2 Chron. 6:26–30). God similarly responded by promising that when he “command[s] locusts to devour the land” as judgment for sin, and his people humble themselves and pray, he will heal and forgive (2 Chron. 7:13–14; cf. 1 Kings 8:37).

The psalmist reminded Israel of God’s wonderful works in their past, one of which was his use of insects as a means of his judgment (Ps. 78:45–46; cf. 105:34).

Joel 1:4 and 2:25 describe God’s judgment on Israel for their unfaithfulness in successive waves of intensity (cf. Deut. 28:38, 42; 2 Chron. 6:28; Amos 4:9–10; 7:1–3). The devastation led to crop failure, famine, destruction of vines and fig trees, and great mourning. The severity of the judgment is described as being unlike anything anyone in the community had ever experienced (Joel 1:2–3).

Locusts are the subject of one of the visions of the prophet Amos. In the vision, God showed him the destructive power of these insects as a means of judgment. Upon seeing the vision, the prophet interceded for the people, and God relented (Amos 7:1–3).

Insects were also used as judgments on Israel’s enemies. In the plagues on Egypt, insects were the agents of the third, fourth, and eighth plagues. The third plague (Exod. 8:16–19) was gnats. Interestingly, this was the first of Moses’ signs that the magicians of Pharaoh could not reproduce. Their response to the Egyptian king was that this must be the “finger of God.” There is no record of the gnats ever leaving Egypt, unlike the other plagues.

The fourth plague was flies (Exod. 8:20–32). Here the Bible specifically indicates a distinction between the land of Goshen, where the Israelites dwelled, and the rest of the land of Egypt. The flies covered all of Egypt except Goshen. This plague led to Pharaoh’s first offer of compromise. Once Moses prayed and the flies left Egypt, Pharaoh hardened his heart.

The eighth plague was in the form of locusts (Exod. 10:1–20). In response to this plague, Pharaoh’s own officials complained to him, beseeching him to let Israel leave their country lest it be entirely destroyed. The threat of this plague led to Pharaoh’s second offer of compromise. Once the locusts began to devastate the land of Egypt, Pharaoh confessed his sin before God, but as soon as the locusts were removed, his heart again became hardened. Thus, three of the ten plagues on Egypt were in the form of insects.

At the end of a series of “woe” passages, the prophet Isaiah proclaimed God’s judgment against the enemies of his people because of their oppression. In the end, those who plundered will themselves be plundered, as if by a “swarm of locusts” (Isa. 33:1–4; cf. Jer. 51:14, 27).

Insects were also used as judgment on people who dwelled in the land of Israel prior to Israel’s occupation. Both before and after the event took place, the Bible describes how God sent hornets to help drive out the occupants of the land of Canaan in preparation for Israel’s arrival. This is described as part of God’s judgment on these nations for their sins against him (Exod. 23:28; Deut. 7:20; Josh. 24:12).

As food. Insects also are mentioned in Scripture as food. Certain types of locusts are listed as clean and eligible for consumption. The NT describes the diet of John the Baptist, which consisted of locusts and wild honey—a diet entirely dependent on insects (Matt. 3:4; Mark 1:6). The OT also notes Samson enjoying the labor of bees as food (Judg. 14:8–9).

Used figuratively. Most often, insects are used figuratively in Scripture. They are used in the proverbs of Scripture to illustrate wisdom. The sages wrote about ants (Prov. 6:6; 30:25), locusts (Prov. 30:27), and even dead flies (Eccles. 10:1) both to extol wisdom and to encourage its development in humankind.

Another figurative use of insects is in the riddle about bees and honey posed by Samson to the Philistines (Judg. 14:12–18). As noted above, Samson ate honey (Judg. 14:8–9; cf. 1 Sam. 14:25–29, 43). Also, Scripture describes the promised land as a place of “milk and honey.”

Insects also are used to symbolize pursuing enemies (Deut. 1:44; Ps. 118:12; Isa. 7:18), innumerable forces (Judg. 6:5; 7:12; Ps. 105:34; Jer. 46:23; Joel 2:25), insignificance (Num. 13:33; 1 Sam. 24:14; 26:20; Job 4:19; 27:18; Ps. 109:23; Eccles. 12:5; Isa. 40:22), vulnerability (Job 4:19), God’s incomparable nature (Job 39:20), the brevity of life (Ps. 109:23), wisdom and organization (Prov. 30:27), and an invading army (Isa. 7:18; Jer. 51:14, 27), and they are employed in a taunt against Israel’s enemies (Nah. 3:15–17), a lesson on hypocrisy (Matt. 23:24), and an image of eschatological judgment (Rev. 9:4–11).

Scriptural Truths about Insects

1. Insects are part of God’s creation. In view of all the uses of insects in Scripture, several key truths emerge. First, insects are a part of the totality of God’s creation. The very first chapter of the Bible uses one of the general terms for insects as part of God’s creative activity on the sixth day of creation (Gen. 1:24). After God reviewed the creation on that day, his assessment of it, including the insects, was that it was “good” (1:25).

2. Insects are under God’s control. A second scriptural truth related to insects in the Bible is that they are under God’s control. In Deut. 7:20 God promised to send hornets ahead of the children of Israel to prepare the promised land for their arrival. Also, in Joel 2:25, when God promised to repair the damage to the land caused by the locusts, he described them as “my great army that I sent.” Thus, the picture emerges that what God has created, he alone reserves the authority to control.

3. Insects are cared for by God. A final truth regarding insects in Scripture is that God takes care of them. Just as Jesus explained God’s care for the birds of the air (Matt. 7:26), the psalmist explained that all of God’s creation, specifically insects, “look to you to give them their food at the proper time” (Ps. 104:25–27). The conclusion of the psalmist is appropriate for all of God’s creation: “When you hide your face, they are terrified; when you take away their breath, they die and return to the dust. When you send your Spirit, they are created, and you renew the face of the ground” (104:29–30). Thus, in the end, God creates, God controls, and God cares—a lesson that all of God’s creation shares.

The Jordan River flows over one hundred miles and is the most important source of water for both Israel and Jordan today, as it was in biblical times. Scholars are divided over what the name means: some suggest it comes from the Hebrew root yrd (“to go down”) or from a combination of “Jor” (meaning “river”) and “Dan” the tribe; or perhaps it simply means “river.” Initially it was the dividing line between western Israel (Cisjordan) and the area of the eastern tribes (Transjordan).

The Jordan River begins at the base of Mount Hermon and descends about 2,380 feet to the Dead Sea. While the distance from the Sea of Galilee to the Dead Sea is a little over seventy miles, the meandering path of the river measures longer than that distance. It has four different sources: the Hasbani and the Iyon (from Lebanon), and the Banias and the Dan (from the base of Mount Hermon). These merge and flow through the Great Rift Valley to empty into the Dead Sea. Initially the river is fast moving and falls to about seven hundred feet above sea level in twenty-five miles into the marshy area known as the Hulah Basin. After exiting the Hulah Basin, it drops to just under sea level in the Sea of Galilee in about eight miles. It then exits the Sea of Galilee and drops about six hundred feet as it meanders gradually through the Jordan Valley to empty into the Dead Sea about 150 feet below sea level. The depth of the Dead Sea reaches to about 1,378 feet below sea level, which makes it the deepest hypersaline lake in the world. Because this lake has no outlet, it has become a major source of salt and other minerals that remain after the water evaporates. The Dead Sea is the second saltiest lake in the world, with about 31 percent salt as well as high levels of potash, bromine, and magnesium.

Much wildlife can be found in and along the river. Of the thirty species of fish, sixteen are unique to it. Similarly, of the forty-five species of birds, twenty-three are found only here. The Jordan River has two major tributaries, the Yarmuk River and the Jabbok River, flowing from the Jordan highlands. For the last several years the water level of the Jordan has continued to decline for two reasons: lack of rainfall and human consumption (70 to 90 percent of its water is used by humans). Water rights have become a major source of contention between Lebanon, Syria, Israel, and the Palestinians. In 2007 the Jordan River was placed on a list of the one hundred most endangered rivers by an environmentalist group, the Friends of the Earth.

The Jordan River is referred to 197 times in the Bible, but few passages describe it. Genesis 13:10 mentions that the Jordan Valley was well watered and luxuriant. Most of the time it is mentioned as a crossing point (e.g., Gen. 32:10; Josh. 3:15–17; 2 Kings 2:8, 14) or as a demarcation or boundary between areas (e.g., Num. 34:15; Josh. 13:7; Judg. 7:24). Jephthah killed many Ephraimites at a major ford of the Jordan opposite Jericho (see Judg. 12:5–6). Elijah told Naaman to go wash in the Jordan River and he would be cleansed (2 Kings 5:14). In the NT, Jesus and others were baptized by John in the Jordan River (Matt. 3:13).

Although the Bible never describes the lamps used by ancient Israel or the early church, archaeology informs us what they were like. Early lamps were small pottery bowls with a slight lip for a wick. Some had multiple wick holders to produce more light (Zech. 4:2). Over time, the lip became a spout to one side. By the Persian period, lamps with a covered oil reservoir were imported from Greece. Some lamps, like the seven-branched golden menorah of the tabernacle, were made of metal. During the Roman era, pottery and metal lanterns were developed for outside illumination, replacing torches, which had been used previously (Judg. 7:16). Those who sought Jesus in Gethsemane carried both torches and lanterns (John 18:3).

Lamps were commonly found in family dwellings (2 Kings 4:10; Matt. 5:15). They also played an important role in the tabernacle and temple (Exod. 25:31–39; 1 Kings 7:49), where they not only illuminated their interiors but also, having the shape of a tree, symbolically evoked memories of Eden. Lamps could be carried or placed on a shelf or stand. Since they could hold only enough olive oil to burn for several hours, a woman who ensured that “her lamp does not go out at night” would have been particularly diligent (Prov. 31:18).

The Bible frequently uses lamp or light metaphorically. It can symbolize life (Job 18:6; 21:17; Prov. 13:9; 20:20; 24:20) or the continuation of the Davidic line (2 Sam. 21:17; 1 Kings 11:36; 15:4; 2 Kings 8:19). Jesus is the light of the world, who gives spiritual life (John 8:12; 9:5; 12:46; cf. 1:9; 3:19). John the Baptist was a lamp illuminating the way to the Messiah (John 5:35). Jesus’ followers should shine as lights so that the world can see their good works and praise God (Matt. 5:14–16). God’s word is a lamp to guide one’s way (Ps. 119:105; Prov. 6:23). God himself is a light who enables people to live in difficult times (2 Sam. 22:29; Job 29:3). In one of Jesus’ parables, the foolish virgins who did not prepare enough oil to keep their lamps burning serve as a warning for people to be ready for Christ’s return (Matt. 25:1–13).

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

The “Land Between”

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

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

Geographical Regions

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Testing Ground of Faith

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

Although the Bible never describes the lamps used by ancient Israel or the early church, archaeology informs us what they were like. Early lamps were small pottery bowls with a slight lip for a wick. Some had multiple wick holders to produce more light (Zech. 4:2). Over time, the lip became a spout to one side. By the Persian period, lamps with a covered oil reservoir were imported from Greece. Some lamps, like the seven-branched golden menorah of the tabernacle, were made of metal. During the Roman era, pottery and metal lanterns were developed for outside illumination, replacing torches, which had been used previously (Judg. 7:16). Those who sought Jesus in Gethsemane carried both torches and lanterns (John 18:3).

Lamps were commonly found in family dwellings (2 Kings 4:10; Matt. 5:15). They also played an important role in the tabernacle and temple (Exod. 25:31–39; 1 Kings 7:49), where they not only illuminated their interiors but also, having the shape of a tree, symbolically evoked memories of Eden. Lamps could be carried or placed on a shelf or stand. Since they could hold only enough olive oil to burn for several hours, a woman who ensured that “her lamp does not go out at night” would have been particularly diligent (Prov. 31:18).

The Bible frequently uses lamp or light metaphorically. It can symbolize life (Job 18:6; 21:17; Prov. 13:9; 20:20; 24:20) or the continuation of the Davidic line (2 Sam. 21:17; 1 Kings 11:36; 15:4; 2 Kings 8:19). Jesus is the light of the world, who gives spiritual life (John 8:12; 9:5; 12:46; cf. 1:9; 3:19). John the Baptist was a lamp illuminating the way to the Messiah (John 5:35). Jesus’ followers should shine as lights so that the world can see their good works and praise God (Matt. 5:14–16). God’s word is a lamp to guide one’s way (Ps. 119:105; Prov. 6:23). God himself is a light who enables people to live in difficult times (2 Sam. 22:29; Job 29:3). In one of Jesus’ parables, the foolish virgins who did not prepare enough oil to keep their lamps burning serve as a warning for people to be ready for Christ’s return (Matt. 25:1–13).

Midian was one of the sons of Abraham by his wife Keturah (Gen. 25:1–2). Just before dying, Abraham leaves everything to Isaac and sends Midian and his brothers away “to the land of the east” (25:5–6). The biblical narrative regards him as the progenitor of the Midianites, who inhabited what is now southern Jordan and northern Saudi Arabia. The relations between the Israelites and the Midianites over the next centuries are generally adversarial. Moses’ experience is the exception: After fleeing Egypt, Moses arrives in Midian, marries a Midianite woman, and has an amicable relationship with Jethro, her father (also named Reuel), who was also a priest (Exod. 2–3). Jethro even accompanies the Israelites during part of their wilderness wanderings and gives Moses advice on leading the people (Exod. 18).

The remaining references to the Midianites in the OT are largely antagonistic. In Genesis, the merchants who buy Joseph from his brothers and take him down to Egypt are Midianite (37:25–36). (The merchants are also referred to as Ishmaelites in the same narrative, and it may well be that the term “Ishmaelite” could both refer to Ishmaelites proper and serve to denote Arabic nomadic peoples in general; see also Judg. 8:22–24.) In Numbers, the Midianites join the Moabites in attempting to stop the Israelite advance through their territory, hiring Balaam to curse them (Num. 22–24). Although this attempt fails, because God will not allow Balaam to curse the Israelites, idolatrous sexual relations between the Israelites and the Midianites prompt God to put a plague on his own people (Num. 25). One of God’s last instructions to Moses before his death is to make war against the Midianites to exact revenge for their causing the Israelites to sin (Num. 31). On the other hand, when the Israelites continue their cycle of sin in the promised land, God delivers them to other nations, including the Midianites (Judg. 6–9). Israelite victories over Midian, given to them by God, are celebrated in various later passages in the OT (Ps. 83:9; Isa. 9:4; 10:26; Hab. 3:7).

Time refers to both the real and the perceived passage of events in sequence. It is important to note that “perceived” and “real” need not be the same. For example, Jacob worked for seven years in order to marry Rebekah, “but they seemed like only a few days to him because of his love for her” (Gen. 29:20 [cf. 2 Pet. 3:8]). Jacob’s perception of time clearly was distinct from the real period of time that passed.

The Biblical Concept of Time

Time, as the sequential ordering of events that occur in space, pervades both human life and the biblical record of God’s dealings with the universe. The Bible recounts God’s plan for his creation, a plan with a beginning and an end, between which elements of the plan unfold in chronological sequence throughout history. The biblical concept of time is distinct from the cyclical concept found in some other religions, both in the ancient Near East and elsewhere. History thus moves toward a divinely predetermined goal through divinely appointed events that occur in sequence at appointed times according to God’s plan. Since God’s purposes for creation are expressed through time, the major points in his plan are apparent in a broad chronological sweep, beginning with creation, ending with judgment and the new creation, and centered upon the life, death, and resurrection of Jesus (cf. Mark 1:15).

That God acts within history to bring about his purposes is highlighted by the use of temporal language to make reference to events that have taken place in the past (Exod. 12:1–3) and are yet to take place (in particular through the use of expressions such as “the last day[s]” in, e.g., Isa. 2:2; Jer. 23:20; John 6:39–54). The emphasis therefore is not on some spiritual or otherworldly domain in which specifically religious experiences and events take place, a domain distinct from the physical world in which we live. Rather, the emphasis is on the way in which God directs and shapes history in order to bring about his purposes.

Furthermore, the Bible acknowledges that all events in history fall within the purview of God’s sovereignty through the acknowledgment that there is an appropriate time appointed for them (Eccles. 3:1–11; Ps. 31:15). God’s sovereignty over time extends to the future, and thus the prophets announce the future actions of God at certain times (Isa. 60:22; Ezek. 22:3; 30:3; Dan. 8:17). More specifically, definite times for the end and final judgment are established (Matt. 8:29), although the timing of the end is known only to the Father (Matt. 24:36; Mark 13:33).

Modern science treats time and space as related and essential components of the physical universe and thus of God’s creation. Since, therefore, time is created, it is not thereby immediately clear precisely what God’s relationship to time is, nor is this an issue directly addressed in the Bible. Although it is common to insist that since time is part of creation, God exists outside of time, it is not possible to deduce from this observation alone that God exists without some analogous notion of time within a divine frame of reference. Nor is the question readily resolved by appeal to biblical texts, for although a number of passages reflect upon God’s knowledge of the end from the beginning and speak of God predestining and foreknowing (terms that implicitly have temporal connotations), these can be read as either reflecting God’s interaction with the temporal aspect of the created universe or as divine accommodation to human language in order to communicate correctly with temporal human beings throughout history. Consequently, no definitive answer to these philosophical questions is available, and so proposals relating to the issue cannot be judged to provide certainty in these matters. All that can be said with certainty is that the Bible presents certain propositions that affirm time’s subservience to God.

Measuring Time

The Bible makes reference to a variety of different measurements of periods of time. These include Jubilees (Lev. 25:10), generations (Deut. 2:14), Sabbath years (Lev. 25:4), years, months, days, and hours. There are no shorter periods of time described by any defined measures in the Bible, reflecting a culture in which timekeeping was not dominated by devices that afforded such determinations (although terms for nonspecific short periods of time do exist, such as rega’, a “moment” [Exod. 33:5; Isa. 26:20]).

A number of passages appear to suggest that a day was considered to begin in the morning and end the following morning (e.g., Deut. 28:66–67; 1 Sam. 30:12; Isa. 28:19; Jer. 33:20). However, there are also texts that seem to suggest a different division of days, specifically the creation account of Gen. 1 (but see also Gen. 19:34; Lev. 7:15; Judg. 19:4–9; 1 Sam. 19:11). Nehemiah 13:19 has the day begin at sunset. By NT times, a full day generally was reckoned as beginning at sunset.

Days were also divided into parts. The Mesopotamian system for dividing the night into three watches appears paralleled in Exod. 14:24; Judg. 7:19; 1 Sam. 11:11, although by NT times the night was divided into four watches, paralleling the Roman and Egyptian practice (Matt. 14:25; Mark 13:35). More precise, shorter divisions of time tended to be later innovations; for example, the OT does not typically use an hour as a measure of time. Nonetheless, there were in the ancient world means by which shorter periods could be measured, such as sundials and water clocks, examples of which can be found dating to the second millennium BC in Mesopotamia and Egypt. The only possible reference to such a device in the Bible appears in Isa. 38:8, where the “stairway of Ahaz” is thought by some to have been used to measure time in some way.

When the LXX uses the Greek word hōra, it refers not to a period of sixty minutes, but usually to a point in time (e.g., Exod. 9:18). In other early Greek literature the term can refer to a variety of periods of time, including a season and a year. By the NT period, however, the division of the day into twenty-four hours had become normative (cf. John 11:9), and the NT makes numerous reference to times based on the hour of the day.

The week was a well-established measure of time, reflected in the creation story as well as in the celebration of the Sabbath. Months were based on a lunar calendar (the Hebrew words for “month,” yerakh and khodesh, are also used to refer to the moon) (see Calendar). Beyond years, the Bible also uses generations as a measure of the passage of time. Finally, other measures less readily associated with specific periods of time are used in the Bible, in particular in some apocalyptic prophetic texts such as Daniel.

Eternity

“Eternity” is another time-related concept that occupies an important place in the Bible. The modern scientific realization that time is part of creation has strengthened the notion, long affirmed by various philosophies, that “eternity” represents that which is outside time and apart from it and so is particularly associated with God’s existence. In contrast to this, however, when the Bible makes reference to “eternity,” it invariably has a temporal aspect, referring either to the distant past, the distant future, or else the entire expanse of time from distant past to distant future (e.g., Exod. 15:18; Ps. 9:5; Mic. 4:5). What is clear, however, is that God’s relationship to the temporal aspect of the universe does reflect that of one who is outside the constraints of that time (e.g., Ps. 90:2; 2 Pet. 3:8).

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).

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).