Food was cooked in pots made of clay and placed on earthenware stands built in a horseshoe shape, so that the fire could be lit through the opening, under the pot, or pots were suspended above the fire from tripods. Cooked food included soups and stews that were a mixture of meat and vegetables. Beans and lentils were likely to have been cooked several times a week. However, vegetables, such as melons, garlic, leek and onions were also eaten uncooked. Meals Meals eaten by the Israelites fell into two categories: daily meals, and festive or ritual meals. Daily meals Daily meals were prepared by women. Two daily meals were usually eaten by the family, either in the home or in the field. The first meal was eaten in the late morning, as a break in the workday, and could include roasted grain, olives, figs or some other fruit, bread dipped in olive oil or vinegar, or bread eaten with garlic, onions, or black radishes for flavor, and water or wine. A description in the Book of Ruth provides an example of this kind of meal: the harvest workers eat bread dipped in vinegar and parched or roasted grain (). Agricultural workers, who comprised the largest part of the population, also ate a light meal in the early morning before leaving for their work in the fields (). The second meal was the main meal of the day and was eaten in the evening. In addition to bread, it typically included soup or a stew of vegetables or legumes, served in a common pot into which everyone dipped their bread. Also served from time to time were cheese and fruits such as fresh figs and melon when in season, as well as dried fruits. Water, wine, and milk could also accompany the meal. Small bowls were used for both eating and drinking. Small jugs contained condiments like olive oil, vinegar, and sweeteners. Wide-mouthed pitchers held water and milk, while spouted decanters with narrow, ridged necks with built-in strainers held wine. Festive meals and feasts Festive meals were held to mark significant occasions, entertain important guests, or as sacrificial or ritual meals. The meal was prepared by both men and women. Meat was always served at these meals and many people participated so that there would be no leftovers that would go to waste. Ritual feasts and banquets in ancient Israel, and