Differentiation of ceramic chemical element composition and vessel morphology at a pottery production center in Roman Galilee

被引:17
作者
Adan-Bayewitz, D. [1 ,2 ]
Karasik, A. [3 ,4 ]
Smilansky, U. [3 ]
Asaro, F. [1 ]
Giauque, R. D. [1 ]
Lavidor, R. [2 ]
机构
[1] Ernest Orlando Lawrence Berkeley Natl Lab, Environm Energy Technol Div, Berkeley, CA USA
[2] Bar Ilan Univ, Martin Szusz Dept Land Israel Studies & Archaeol, IL-52900 Ramat Gan, Israel
[3] Weizmann Inst Sci, Dept Phys Complex Syst, IL-76100 Rehovot, Israel
[4] Hebrew Univ Jerusalem, Inst Archaeol, IL-91905 Jerusalem, Israel
基金
美国国家科学基金会; 以色列科学基金会;
关键词
Pottery production; Intrasite differentiation; Chemical element composition; Vessel morphology; Roman period; Kefar Hananya; NEUTRON-ACTIVATION ANALYSIS; TESTING ASSUMPTIONS; STANDARDIZATION; TECHNOLOGY; PROVENANCE;
D O I
10.1016/j.jas.2009.07.004
中图分类号
Q98 [人类学];
学科分类号
030303 ;
摘要
Cooking pots and bowls from two production locations ca. 200 m from each other at the rural settlement of Kefar Hananya in Roman Galilee were compared employing chemical element composition and vessel-shape analyses. Splits of each pulverized sample, all of which were taken from ceramic wasters, were analyzed by both instrumental neutron activation and high-precision X-ray fluorescence analyses, and computerized vessel-shape analysis was employed for morphological analysis of the same vessel forms from each location. Several statistical techniques (bivariate plots, principal component analysis, cluster analysis and discriminant analysis) were used for analyzing the resultant data. It was found that both the cooking pots and bowls made at each location could be distinguished by employing either chemical composition or morphological analysis. The implications of this work, with regard to investigating both production and consumption sites, and for pottery provenance studies, are discussed. The findings suggest that these analytical techniques can be useful as an aid for chronological differentiations of archaeological pottery. (c) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码:2517 / 2530
页数:14
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