the underlying patterns in which the basic designs had been arranged. This surprising play with symmetry indicates that the Phrygian woodworkers were clever, imaginative artisans with a pronounced mathematical orientation. This impression was confirmed by an analysis of the prominent designs at the center of the screen faces, which have now been identified as religious symbols. The rosette represented the Phrygian goddess Matar and the curved legs her two attendant lions, in an abstract version of the figures in the niche of Arslan Kaya, the monumental rock-cut shrine of the Phrygian highlands. The Tumulus MM screens thus took the form of portable shrines of the goddess Matar. Each “screen” had a top piece, supported by a back leg and diagonal struts. Research has now shown that the “screens” were not “throne backs” but serving stands. The top pieces featured large wooden rings that had held small bronze cauldrons, ten of which were found nearby in the tomb. Also found near the stands were two bronze ladles, which had undoubtedly been used to transfer the contents of the cauldrons into other vessels. The Tumulus MM serving stands have been assembled for display in the Museum of Anatolian Civilizations. The king’s coffin, Tumulus MM At the north of the chamber was the king’s “bed,” which has now been identified as an open log coffin, carved from a huge cedar log, with ledges extending out at both ends. Four large pine blocks had braced the coffin body, and inlaid rails were socketed into the sides. This new information led to a fuller understanding of the circumstances of the king’s burial. The remains of the coffin, as disposed on the tomb floor, showed that a funeral ceremony had taken place before the interment: the coffin had clearly been assembled elsewhere before the burial, then disassembled, and its parts placed in the chamber in something other than their original positions. The contents of the tomb, which were largely banquet furnishings, must have been used for the ceremony. Analysis of the food and drink residues produced the menu of the funerary banquet. The feast included a spicy stew, made with barbecued sheep or goat, honey, wine, olive oil, and most likely lentils, seasoned with anise or fennel. The small bronze cauldrons that sat in the tops of the serving stands had contained a mixed fermented beverage of grape wine, barley beer, and honey mead. The beverage