Concise Oxford Dictionary of Archaeology (24 page)

A large two-handled ceramic jar with narrow neck and pointed or rounded base. Used for the storage and transportation of liquid commodities such as wine, olive oil, and fish sauce around the ancient world. One of the most abundant forms of finds in Roman and later sites. The earliest amphorae, known as Canaanite jars, originated on the Lebanese–Syrian coast in the 15th century
bc
. The latest amphorae date to the 7th century
ad
, by which time wooden and skin containers seem to have taken over the traditional roles. The study of amphorae is facilitated by the distinctive typological form of vessels from different areas and of different dates. Petrological work also helps with the definition of sources for vessels found at the end of their journey as containers. Stamps and painted inscriptions (
tituli picti
) assist in the recognition of the original contents.
Several classificatory schemes have been proposed for amphorae, most notably by Dressel in 1899 who illustrated 45 main forms (D1–D45). Pélichet (1946) and Almagro (1955) added further forms to the list, while Schumacher (1936), Callender (1965), and Lamboglia (1955) have attempted to group the basic types into broad groups. Most recently, David Peacock and David Williams have provided a new classification based on form and origin (based on petrological work) with 66 classes. The more common classes can be summarized as follows (with Dressel numbers in brackets): 1. brindisc amphorae from Apani, Italy—olive oil; 2. Greco-Italic amphorae from a range of sources in Sicily, Corsica, Spain, and the Aegean—probably wine; 3. (D1A) from Campania, Latium, and Etruria in Italy—wine and occasionally shells, resin, and hazel nuts; 5. (D1C) from Campania and Etruria—wines and olives; 6. (D1) from Catalan coast of Spain and ?Aspiran, France—wine; 7. (D21–22) possibly from Campania and Lazio, Italy—fruit; 8. (D6) from Apulia and Istrian peninsula of Yugoslavia—mainly olive oil; 9. Rhodian amphorae from Rhodes—wine and sometimes figs; 10. Greco-Roman amphorae (D2–4) from a range of sources in Campania, Latium, and Etruria, Italy, Catalonia and Baetica in Spain, southern and central France, and perhaps Brockley Hill in England—mainly wine, sometimes figs and fish sauce; 14. (D12) southern Spain and used for fish-based products; 16. (D7–11) from southern Spain—fish sauce; 24. (D25) southern Spain, possibly olive oil; 25. (D20) globular amphorae, Baetica, southern Spain—olive oil; 26. (D23) southern Spain—olive-oil-based products; 26. (D23) southern Spain—olive-based products. 32. Neo-Punic amphorae, Morocco and Tunisia—?olive oil; 43. (British Bi) Aegean or Black Sea region, content unknown, possibly resin; 44. (British Bii) Northern Syria or Cyprus—?oil; 45. (British Biv) eastern Mediterranean— content not known; 49. (Almagro 54), Gaza, Palestine—?wine.

 
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Egyptian predynastic culture named after the site of El Amrah and dating to the period
c.
3250 to 2850 bc , emerging out of the earlier
BADARIAN CULTURE
. Few settlements are known, but large cemeteries such as the one at Nagada provide much information about the culture which displays a high level of skill in stoneworking and in the production of painted pottery. Copper also began to be worked in this period. The dead were buried in a couched position with rich grave goods including pottery, personal ornaments, ivory combs, and figurines, all probably intended for use in the afterlife.

 
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See
ACCELERATOR MASS SPECTROMETRY
.

 
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Name given to a distinctive middle Palaeolithic lithic industry comprising blades and burins found at sites close to the Mediterranean coast in the Near East and dating to the last interglacial, between
c.
50000 and 40000 years ago. At Amud, Israel, excavations by M. Suzuki have yielded the remains of five Neanderthal people associated with Amudian material culture.

 
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An object which is believed by its owner to have the power to ward off evil. Sometimes bears a magical inscription to ensure efficacy.

 
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