Equipment
Marble conca
A conca is a thick-walled marble basin used in Colonnata, Tuscany, to salt-cure and mature lardo. Its local white marble and close-fitting stone lid form the documented vessel for Lardo di Colonnata IGP.
Equipment
626 sourced equipment pages: vessels, tools, appliances and built structures.
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Equipment
Gorfa (Borana woven milk vessel)
The Borana gorfa is a pear-shaped milk vessel used in southern Ethiopia to sour milk and churn it into butter. Sources document woven fiber and smoke treatment; one museum specimen also records gourd and cowrie-shell materials.
Equipment
Terracotta testi for panigacci (Lunigiana)
Small, shallow terracotta dishes called testi or testelli are heated over a fire and stacked with panigacci batter between them. Each hot dish bakes one side of a small bread while serving as the lid for the next.
Equipment
Gerle
The gerle is a broad wooden vat used to receive and work milk for Salers cheese in its French AOP area. Its coopered form and microbial role are documented, but sources do not establish when this particular vessel first appeared.
Equipment
Zlakusa pot
A hand-formed, unglazed clay-and-calcite cooking pot from Zlakusa in western Serbia. Potters make varied forms for cooking and baking through a living hand-wheel craft.
Equipment
Molinillo (chocolate whisk)
A molinillo is a hand-turned whisk used to beat drinking chocolate to a froth. Its carved wooden head works in the pot as the handle turns between the palms.
Equipment
Peka
Peka names a family of hearth-baking lids: a domed clay or metal bell carries embers above food. In the later Dinaric assembly, a shallow pan sits beneath the lid, sometimes with a ring to hold coals in place.
Equipment
Saba
Saba is a large Kazakh horsehide vessel used to prepare and keep kumis. An Omsk museum specimen shows a tall, narrow neck above a broad, gusseted body, with seams stitched in hair thread and hide smoked to make it water-resistant.
Equipment
Poyo cup
A plain drinking cup made from a dried gourd cut in half, catalogued by Sierra Leone’s National Museum as a Kono poyo cup associated with Yengema.
Equipment
Nooth's apparatus
Nooth’s apparatus was a three-vessel glass device for impregnating water with carbon dioxide. Its surviving late-eighteenth-century form documents an early route from laboratory gas experiments to manufactured aerated water.
Equipment
Jebena
The jebena is an Ethiopian terracotta coffee pot, typically rounded at the body and narrow through the neck. It brews coffee over a fire and serves a communal ceremony; materials, profiles and household practices vary.
Equipment
Khokhuur
The khokhuur is a traditional Mongolian airag vessel made from prepared cowhide. Its flexible leather body holds mare’s milk while it is churned with a separate wooden buluur paddle.
Equipment
Natto warazuto (rice-straw bundle)
A natto warazuto is a rice-straw bundle that encloses soybeans during natto fermentation. Documented Japanese forms vary by region: Ibaraki examples include boat-like bundles, while Yamagata accounts describe straw tubes.
Equipment
Screw press
A screw press advances prepared material through a cage, squeezing out oil while solid press cake leaves separately.
Equipment
Testi kebab jug
A purpose-made earthenware testi jug acts as the cooking chamber for testi kebabı. A documented Nevşehir account describes a cloth-and-dough closure with a small vent; size and craft specifications are not established.
Equipment
Nanglo
A Nepali woven bamboo tray used for winnowing and drying foods. A Sagarmatha field report records mushrooms drying on nanglo above Namche; contemporary sources also document its ongoing manufacture and sale.
Equipment
Sake taru
A sake taru is a short wooden cask for holding and presenting finished sake; traditional examples may show bare cedar or a woven-straw covering.
Equipment
Katip khao
A lidded woven bamboo or rattan basket used in Laos to hold steamed sticky rice and keep it warm and soft for serving.
Equipment
Tongba vessel
A tongba is a serving vessel for fermented millet drink: it holds the grain as water is added while a narrow bamboo straw draws off the liquid. Documented forms include bamboo and wood, with no single standard design established.
Equipment
Saj
A portable convex metal griddle used for thin flatbreads. Surveyed forms are about 50 cm across and set over embers; regional names and modern heat sources vary.
Equipment
Kumgan
A kumgan is a handled pouring vessel with a narrow spout. This Sosnovsky museum example is Gzhel-painted porcelain made in Rechitsy in the early 21st century, representing a form used in Russia to serve historic drinks.
Equipment
Matlu
An earthen cooking pot associated with Gujarati undhiyu: Gujarat Tourism describes it turned upside down and fired. A field report documents a related ubadiyu matlu near Dungri in South Gujarat.
Equipment
Sbitennik
A sbitennik is a portable vessel for heating and pouring sbiten. Museum records show a divided fire-and-liquid chamber and several nineteenth-century forms, from Nevyansk ironwork to copper and brass examples.
Equipment
Kodem
A large earthen fermentation vessel used for cashew-apple juice in Goa; sources describe underground burial, with one recent field account showing pots partly set into the soil.
Equipment
Milk frother
A handheld battery frother spins a small whisk in milk to add foam. Its possible use in warm drinking chocolate is a modern adaptation, not a documented traditional substitute for a molinillo.
Equipment
Jiuhai
A jiuhai is a large vessel for storing and maturing baijiu. This entry focuses on a documented Xifeng example: a giant basket woven from local twigs and lined with layered paper, cloth and coatings. Other jiuhai use different materials.
Equipment
Nishin-bachi (Aizu herring bowl)
A rectangular Aizu Hongo-yaki ceramic bowl made for layering Hokkaido dried herring with sanshō leaves in Aizu's nishin no sanshōzuke; it is documented as a marinating dish, not fermentation equipment.
Equipment
Imbiza
A Zulu earthenware brewing vessel used for grain beer; a woven basket cover keeps out dirt and insects. Imbiza is a distinct pot class, not the serving ukhamba or transport uphiso.
Equipment
Alentejo wine talha
A large fired-clay jar for Alentejo wine, the talha has a wide mouth for grape-cap management and a low outlet for drawing wine. Its form and lining vary by maker and locality.
Equipment
Theki
A carved, close-necked wooden vessel used for dahi in Nepal. Established thekis could be used without added starter; new vessels were conditioned.
Equipment
Karas
A karas is a large Armenian clay wine vessel used in several documented practices. Placement and use vary; one modern producer reports maturing wine in karasi buried about three-quarters of their height.
Equipment · Historical object
Qiaotou painted hu and bowls
Painted long-necked hu vessels and bowls from Qiaotou, Zhejiang, associated with residues the researchers interpret as beer; the evidence concerns drinking and serving, not proof that these vessels were fermenters.
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Equipment
Sausage stuffer and grinder attachment
A stand-mixer attachment that grinds meat through a plate and can be reconfigured with a separate stuffer plate and tube to fill sausage casing.
Equipment
Fine sieve
A fine-mesh kitchen sieve separates small solid particles from a sauce or paste. It can smooth tomato ketchup or mustard, but each use retains some pulp or seed material instead of letting it pass through.
Equipment
Shoyu kioke
A shoyu kioke is a very large upright wooden vat for fermenting and ageing soy-sauce mash; Japanese sources document cedar-stave examples held together by hoops.
Equipment
Mortar and pestle
A mortar and pestle pairs a hollow bowl with a hand-held striker; Lao kitchens and Malay and Singaporean sambal traditions show how pounding shapes sauces and spice pastes.
Equipment
Breadfruit bucket, cooler or bag
A contemporary household enclosure for preparing mā, fermented breadfruit, documented in Hawai‘i using food-safe buckets, coolers or large sealable bags in place of a pit.
Equipment
Bulk vegetable brining vat
A bulk brining vat holds cucumbers and other vegetables under cover brine for fermentation and storage. North Carolina sources document a mid-century wooden tank yard and later outdoor fiberglass systems.
Equipment
Large glass wine globe
A large, transparent, spherical borosilicate-glass vat designed for modern wine fermentation and maturation. The 220-litre Wineglobe model has a wide neck, fitted lid and support; its use and fittings vary by model.
Equipment
Rice cooker
A modern electric pot that cooks rice and may provide a model-specific keep-warm stage. Documented Japanese and Korean recipes use it for koji amazake, sikhye and ssal-jocheong; measure warm settings rather than assume.
Equipment
Household preserving pans
Open, heated pans cooked fruit into preserves before transfer to jars. Historical records document copper and enamelled cast-iron forms, while museum objects show variation in material and shape.
Equipment
Piteba oil press
The Piteba electric oil press uses a motor-driven screw to separate oil from prepared oil-rich seeds and nuts. Oil drains through a slit; pressed cake exits the cap.
Equipment
Electric smoker
An electric smoker heats an enclosed cabinet while wood chips make smoke. A thermostat controls chamber heat; a separate thermometer checks the fish. Models vary, and smoking does not make lightly salted fish shelf-stable.
Equipment · Historical object
Mijiaya brewing suite
Excavated Mijiaya pottery includes wide-mouth pots, funnels, pointed-bottom jiandiping jars and pottery stoves. Residue analyses support a beer-making interpretation; exact vessel roles remain uncertain.
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Equipment
Hand-operated copper sausage stuffer
An old-fashioned copper sausage stuffer appears in C. Louis Leipoldt’s 1945 account of family boerewors in South Africa. The essay records hand operation, but not the tool’s dimensions or exact mechanics.
Equipment
Column still
A column still is a distillation apparatus built around one or more vertical columns. Its continuous and rectifying designs appear in several spirits traditions, but materials and product character vary by installation.
Equipment
Sake pressing bag (saka-bukuro)
A sake pressing bag holds moromi while cloth separates liquid sake from rice-and-yeast lees. Traditional fune presses stack filled bags; material and shape vary by method and period.
Equipment
Särä trough
A long birch-log roasting trough used for Lemi särä, the slow-roasted lamb and potato dish of South Karelia, Finland.
Equipment
Cheese press
A cheese press applies weight or mechanical force to curds in a draining vat or mould. Tiree’s wooden fiodhan, stone weights, screw presses and a documented New Zealand lever press show distinct forms, not one standard design.
Equipment
Polymer fermentation bucket
A wide-mouth polymer pail used to ferment homebrew, commonly sold with a removable lid and sometimes a tap; materials, closures and capacities vary by model.