Tahini cuneiform document written 4000 years ago that describes the custom of serving the gods sesame wine. The historian Herodotus writes about the cultivation of sesame 3500 years ago in the region of the Tigris and Euphrates in Mesopotamia. It was mainly used as a source of oil. Tahini is mentioned as an ingredient of "hummus kasa", a recipe transcribed in an anonymous 13th-century Arabic cookbook, "Kitab Wasf al-Atima al-Mutada". Sesame paste is an ingredient in some Chinese and Japanese dishes; Sichuan cuisine uses it in some recipes for dandan noodles. Sesame paste is also used in Indian cuisine. In the
Hard-paste porcelain although this name has long fallen out of use. Hard-paste porcelain is now differentiated from soft-paste porcelain mainly by the firing temperature, with the former being higher, to around 1400°C, and the latter to around 1200°C. Depending on the raw materials and firing methods used, hard-paste porcelain can also resemble stoneware or earthenware. Hard-paste porcelain can also be used for unglazed biscuit porcelain. It is a translucent and bright, white ceramic. Hard-paste has the advantage over soft-paste that it is less likely to crack when exposed to hot liquids, but the higher firing temperature of hard-paste may necessitate a second