POTS AND HEARTHS. AN APPROACH TO THE EVOLUTION OF THE PRODUCTION OF ‘COOKING WARES’ IN PUNIC AND LATE PUNIC GADIR

Abstract

In spite of being an archaeological indicator of great magnitude for the study of the culinary traditions of the local communities, as well as the evolution of the technological changes and the influences received (“to be in style”) in a matter as vital as the management of foodstuff, the ceramics used to cook have been little studied in the area of the Bay of Cadiz in the pre-Roman period. It is now proposed a typological categorization of its evolution from the the Phoenician period to the first steps of the “Romanization” of the bay, paying particular attention to the repertoires of the 6th-1st centuries BCE. The typological study allows us to present the basic lines of technological evolution of these items, a essential cluster to understand colonial and post-colonial cooking patterns, and to understand the progressive ‘Hellenization’ of the vessels used to cook and the subsequent changes after Roman annexation. Also, it is the basis on which have been developed some initial tests to calculate capacities and track standardization procedures, as well as to develop Experimental Archaeology testing (using reproductions of these ceramics) to determine functionalities.