By 6000 bce or not long thereafter, a variety of more or less complete regional cultural sequences developed in the Middle East. In Iran two sequences appeared. That beginning at the site of Sialk developed most characteristically in the northern and northeastern parts of the country and evidently extended into what is now Turkmenistan and northern Baluchistan and possibly beyond to the Indus. A somewhat different tradition developed in southwestern and southern Iran, early traces of which may be seen at Jaʾfarabad in Susiana (Elam) and at Bakun B near Persepolis. This tradition exhibited a closer proximity to the earlier sites in Iraq; its eastern extension may also be traced as far as Baluchistan, if not beyond into the Indus valley.

The earliest full-bodied assemblage in northern Iraq, following that of Jarmo, is the Hassunan of the Mosul–Kirkuk piedmont. Next—either as elements in the developed Hassunan phases or alone at the mid-Euphrates site of Baghouz or at the mid-Tigris site of Samarra—comes the Samarran phase. Then, with further overlap, comes the Halafian phase of the upper (Syro-Turkish-Iraqi) piedmont. The overlapping of these three assemblages is indicated by the availability of a radiocarbon determination for an early Halafian level, which is as early as either of the two determinations of the Hassunan—about 5750 bce. The beginning of the food-producing sequence in classic southern Mesopotamia comes after this time and is, perhaps, partly an amalgam of (1) a southward extension of Hassuna–Samarra–Halaf traits, (2) the westward extension of early Susiana traits from southwestern Iran, and (3) the probable presence of indigenous riverine-oriented food collectors.

Another local tradition, at least contemporary with that of Hasuna (and perhaps earlier than that of Sialk), appears to have its focus in the Syro-Cilician corner of the eastern Mediterranean; its preceramic antecedents may be seen in the basal levels of coastal Ras Shamra. Later this Syro-Cilician tradition appears to have been affected by the Halafian and later inland developments. To the north of Syro-Cilicia the early materials of Hacilar and of C̦atalhüyük must be given place, including the possibility of their implications for the early developments in the Aegean. To the south the Syro-Cilician tradition merged gradually into a somewhat related coastal Palestinian tradition. But in the more arid reaches of inland Palestine a somewhat different tradition developed that appears to have culminated in the sites of seminomadic traders, such as that at Beersheba.

Food production appears to have reached Egypt (and northern Africa generally) about 4500 bce. Such northern Egyptian occurrences as Merimde (on the western flank of the Nile delta) and the Fayum (Fayyūm) A pit sites might argue for an expansion directly (by boats?) from the Asian coast. But some authorities favor the idea of a way into middle Egypt via the Red Sea and the Wādī Rawḍ ʿĀid to account for the available developments there.

General cultural level of the early villages

This very compressed sketch is meant only to suggest the variety of regional variations and adjustments within the general development of the effective village-farming level in the Middle East, from about 6000 to 4500 bce. Wheat and barley were the staple crops; cattle join sheep, goats, and pigs as major food animals, at least by the Halafian phase. Villages—except the Tall al-Sulṭān fortified establishment—were small; an informed guess would put their limit of population at about 500 people. Again, except for some interpretations of certain rather modest buildings as “shrines,” the architecture appears to be entirely domestic in nature. Aesthetic expression also took the form of an almost bewildering variety of regionalized and successive painted-pottery styles. The modeling of clay figurines—already well attested in the phase of Jarmo and its contemporaries—continues, with both animals and stylized human females being rendered. The latter, especially, may be suspected as having represented some magico-religious aspect of concern with fertility, upon which the livelihood of the communities depended. Flint tools were gradually replaced by copper and, eventually, by bronze implements, and the early trade routes in obsidian (a volcanic glass of restricted occurrence) were doubtless taken over by the metallurgists. Certain artifacts indicate the presence of weaving; in addition to their local utility, woven fabrics may also have served as media of exchange. It would be difficult to maintain that there was a strict subdivision of labor on a full-time scale (except perhaps on a basis of sex or age), but such a trend must have been setting in.

It should be emphasized that the complexity of this picture cannot readily be conceived apart from a system of effective food production. It may also be noted that an older trend was not being reversed. The intensified food collecting at the close of the Pleistocene was apparently accompanied by increasing regional specialization and a tendency toward full utilization of a rather restricted environmental niche. Now—with the establishment and spread of the effective village-farming community, its expansion beyond the confines of the natural habitat zone, and the beginnings of trade—the horizon began to widen again. The oikoumenē, or known world of these first effective village farmers, became an ever-expanding one. Hence, just as it is probably not very fruitful to ask exactly where any particular element was “invented” or first discovered within the level of incipient cultivation and domestication in the natural habitat zone, it is probably most useful to view the development of the way of life of the effective village-farming community as a general regional phenomenon of cultural interrelationships and stimulations. It might be further suggested that this general development took place over a broad area that had certain localized environmental variables and natural resources. These environmental conditions, however, had been there, just as the natural habitat zone itself had been, long before incipient and effective food production came into being. The latter were human, cultural achievements; favorable environment, though it enabled them to come into being, did not cause them.