The hellenization of taste in Turdetania: tradition and change in ceramic assemblages in the valley of the Guadalquivir valley in the Late Iron Age (original) (raw)

Abstract

The analysis of change in Turdetanian assemblages and of the introduction of foreign features must be undertaken with consideration of the shape, technology, function and distribution of each production. Generally, three easily distinguishable major ceramic families are recognised: amphorae, an assemblage requiring a very specific approach connected with the commercialisation of food surplus and also dependent on wider economic and political factors at the regional level; domestic wares, including wares for the storage and preparation of food as well as tableware; and kitchenware, including shapes for the preparation of cold and hot meals

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