Journal
ARCHAEOMETRY
Volume 61, Issue 6, Pages 1280-1295Publisher
WILEY
DOI: 10.1111/arcm.12495
Keywords
quality control; pottery wasters; cooking wares; firing; X-ray diffraction; medieval Catalonia
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Funding
- Medieval and Postmedieval Archaeology Research Group GRAMP.-UB of the University of Barcelona [2010-BP-A-00335, 2017-SGR-833-GRC]
- Institute of Archaeology, University College London [2010-BP-A-00335]
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The following study sheds new light on the quality control procedures of ancient potters by comparing cooking vessels exported from the medieval kiln-site of Cabrera d'Anoia (Barcelona) with 'wasters' that were discarded at source. The firing temperature of examined sherds indicates that only pots subjected to a maximum temperature of 800-850 degrees C were offered for sale. The potters at Cabrera d'Anoia appear to have been fully aware of the optimal balance between thermal and physical shock resistance of vessels fired within this range and strived to control firing in order to achieve better products than that of competing workshops.
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