Ancient and Historical Ceramics: Materials, Technology, Art and Culinary Traditions

578 Pages·2014·18.413 MB·English

by  Robert B. Heimann, Marino Maggetti

Robert B. Heimann • Marino Maggetti H Robert B. Heimann
Ancient and Historical Ceramics e
Marino Maggetti
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Materials, Technology, Art, and C ulinary Traditions Ancient and
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Ceramics
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By stressing the congruence between cooking ceramics and tableware, and i Materials, Technology,
food and its consumption, this book offers a completely new view on ceramic
science. It provides an interdisciplinary approach by linking ceramic science HA Art, and C ulinary Traditions
and engineering, archaeology, art history, and lifestyle. The selection of cera-
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mic objects by the authors has been guided by historical signifi cance, techno- i
logical interest, aesthetic appeal, and mastery of craftsmanship. sc
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Readers are being acquainted with the science of ceramics and their techno-
logy, and with the artistry of ceramic masterpieces fashioned by ancient mas- rn
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ter potters. Ceramics treated in this book range from Near Eastern pottery to ct
the Meissen porcelain wonders, from the Greek black-on-red and the Minoan
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Crete masterpieces to British bone china, and from Roman Terra Sigillata to
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the celadon stoneware and porcelain produced in the kilns of China, Japan and
ancient Siam. Ancient and historical ceramic plates, pots, beakers and cups Cd
are juxtaposed with food preparations that likely may have been cooked in and
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served on these ceramic objects in the distant past.
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As it also presents ancient recipes, this book will also serve as a unique cook-
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book.
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This generously illustrated book with hundreds of colour photographs and fi gu-
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res not only addresses professionals and students of archaeology, art history, c
and archaeometry working at all levels but anybody fascinated by historical s
ceramics, ceramic materials and production techniques of ancient ceramics.
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Schweizerbart Science Publishers
ISBN 978-3-510-65290-7
www.schweizerbart.de 9 783510 652907
R. B. Heimann and M. Maggetti
Ancient and Historical Ceramics:
Materials, Technology, Art, and Culinary Traditions
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Heimann_Ancient_Ceramics_CS5_AK2.i 0033..0044..1144 0077::0099
Ancient and Historical Ceramics:
Materials, Technology,
Art, and Culinary Traditions
Robert B. Heimann and Marino Maggetti
With contributions by Gabriele Heimann
and Jasmin Maggetti
With 303 fi gures and 47 tables
Schweizerbart Science Publishers
Stuttgart 2014
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R. B. Heimann and M. Maggetti:
Ancient and Historical Ceramics: Materials, Technology, Art, and Culinary Traditions
Authors:
Prof. Dr. Robert B. Heimann, Am Stadtpark 2A, 02826 Goerlitz, Germany.
E-mail: [email protected]
Prof. Dr. Marino Maggetti, University of Fribourg, Dept. of Geosciences, Earth Sciences,
Chemin du Musée 6, CH-1700 Fribourg, Switzerland. E-mail: [email protected]
We would be pleased to receive your comments on the content of this book:
[email protected]
Front cover: See this volume, page 406: Figure 18.4. White pottery bu with carved geometric
pattern emulating cast bronze. Shang dynasty, Anyang. 16th–11th centuries BCE. Height 25 cm.
© Collection of the Imperial Palace Museum, Beijing, China. The use of this image is licensed
under the Creative Commons Attribution 2.0 Generic license (www.creativecommons.org/
licenses/by/2.0)and attributed to user Rosemania (en.wikipedia.org/wiki/File:China_shang_
white_pottery_pot.jpg; accessed Jan 21, 2012).
This publication has been supported by
CERAMICA-STIFTUNG BASEL
(cid:3)
(cid:3)
ISBN ebook (pdf) 978-3-510-65482-6(cid:3)
I(cid:3)SBN 978-3-510-65290-7
Information on this title: www.schweizerbart.com/9783510652907
© 2014 by E. Schweizerbart’sche Verlagsbuchhandlung (Nägele u. Obermiller), Stuttgart,
Germany
All rights reserved. No part of this publication may be reproduced, stored in a retrieval
system, or transmitted, in any form or by any means, electronic, mechanical photocopying,
recording, or otherwise, without the prior written permission of E. Schweizerbart’sche
Verlagsbuchhandlung, Stuttgart
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Preface
Ceramics play a major role in the understanding of ancient societies, both because they
were the first man-made material and because, if only in the form of pottery shards, they
have a very high survival rate in archaeological contexts. A starting point for the study of
ancient ceramics is the reconstruction of their life cycle from the procurement and process-
ing of the raw materials, through their forming, decoration and firing, to their distribution,
use and reuse. Reconstruction of the life cycle is then followed by its interpretation in order
to obtain a better understanding of the people associated with the ceramics. Such a study
requires a holistic approach, taking account of the fact that production, distribution and use
are firmly embedded within the wider environmental, technological, economic, social,
political and ideological context. Thus, close collaboration among archaeologists, histori-
ans and physical scientists is essential for success in such studies.
The present book, because of the very wide range of topics, both scientific and cultural, that
are covered, represents an extremely valuable contribution to our understanding of the role
that ceramics have played in ancient societies. The book starts with a comprehensive intro-
duction to the basic science and technology associated with ceramic production. Of par-
ticular importance are the inclusion of a brief description of ceramic phase diagrams and
their role in interpreting the mineralogical changes occurring during the firing of ceramics,
together with a discussion of the mechanical and thermal properties of ceramics particu-
larly when in use as cooking pots. The reader is then taken through the historical develop-
ments, production technologies, physical properties, and stylistic attributes associated with
individual groups of ceramics used in preparation, serving and storage of food. Although, as
the authors admit, the coverage cannot be exhaustive, it is unusually wide ranging both
geographically, covering much of Europe, the Near East, the Far East and the Americas, and
chronologically, spanning the period from more than 10,000 years ago up to the 18th cen-
tury AD. In considering production technology, the authors include information provided
by contemporary treatises such as those by Abu ‘l Qasim at the beginning of 14th century
AD and Cipriano Piccolpasso in 16th century AD, reports by contemporary travellers such
as Marco Polo in 13th century AD and Père d’Entrecolles in 18th century AD, and in the case
of the production of European porcelains, surviving contemporary documentation. In addi-
tion, full use is made of phase diagrams in explaining the mineralogical changes occurring
during firing of the different types of porcelain. Finally, a unique feature of the book is that
the last section of each of the thirteen chapters on specific ceramic types provides a descrip-
tion of the culinary traditions associated with the region and period. A selection of ancient
recipes is included for some of which modern versions are provided and tested, with the
finished product being photographed and presumably consumed.
In terms of readership, I believe that this book will be valued and enjoyed by both the gen-
eral reader with at least some scientific knowledge, and by students of archaeology, art
history and archaeometry working at all levels. For the former, by including information on
production technology and the potential culinary uses of the ceramics, the book will sup-
plement the standard histories of ceramics, such as World Ceramics edited by Robert
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VI Preface
Charleston (1981). For the latter, it will be invaluable because its range goes far beyond that
of the, in some ways, comparable volume on Ceramic Masterpieces by David Kingery and
Pamela Vandiver (1986). Furthermore the range and depth of information provided is such
that many chapters will be read with interest by scientists who themselves have researched
extensively into the production technology of ancient ceramics.
On a personal note, three chapters that I found particularly interesting are those on Roman
earthenware (Chapter 10), Medieval and early German stoneware (Chapter 11), and Prehis-
toric New World pottery (Chapter 17). The Roman earthenware chapter concentrates on the
production of the high class Roman tableware, Terra Sigillata, and provides valuable discus-
sions on the properties of the moulds into which the vessels were thrown, the factors deter-
mining the reflectivity of the high gloss surfaces, the operation of the kilns in which the
vessels were fired, and the logistics and scale of production and distribution. The German
stoneware chapter describes both the products of the Rhineland region from their begin-
nings with unglazed stoneware in 8th century AD through to the salt-glazed wares starting
in the 13th century AD and reaching their peak during the second half of the 16th century
AD, as well as stonewares from Saxony and Silesia in the east of Germany. A highlight for
me of the New World chapter is the section on Mississippian culture pottery, tempered with
mussel shells, that was produced along the Mississippi valley from about 800-1500 AD. In
view of the potential problem of the destructive power of lime blowing that occurs with
shell tempered pottery as a result of volume expansion during the post-firing reformation of
calcium carbonate, the reasons for the use of shell temper in terms of the resulting improved
workability of the clay and mechanical properties of the pottery are first discussed. The
mechanism by which lime blowing can be avoided through the addition of common salt
(NaCl) to the clay is then fully explained, and whether or not the problem of lime blowing
was avoided in the case of Mississippian pottery by the intentional addition of small quanti-
ties of salt is considered.
Both authors are mineralogists by training. One (RBH) has researched into both ancient and
modern ceramics, with his interest in and understanding of ancient ceramics undoubtedly
gaining significantly as a result of his long-time collaboration with the Canadian guru of
technological studies of ancient materials, Ursula Martius Franklin. In contrast, the other
(MM) has spent a major part of his career undertaking research and supervising PhD stu-
dents in the field of ancient ceramic technology and provenance. Thus, the authors are very
well qualified to produce a book that makes an extremely valuable and, through its inclu-
sion of history, technology and culinary practice, a unique addition to the currently availa-
ble literature on ancient ceramics.
Michael Tite
Oxford, UK
References
Charleston, R.J. (ed.) (1981). World Ceramics – An illustrated history from earliest times. London:
Hamlyn. ISBN 0-600-34261-1.
Kingery, W.D. and Vandiver, P.B. (1986). Ceramic Masterpieces – Art, Structure, and Technology.
New York: The Free Press. ISBN 0-02-91848-0-0.
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Acknowledgments
Many colleagues, research organisations and museums generously provided information
and expertise, digital images, SEM micrographs, graphics, analytical data, and advice on
ancient and historical pottery. We are gratefully acknowledging this invaluable support. We
are also most thankful for the time many colleagues devoted to critically reviewing indi-
vidual chapters of this volume.
We would like to acknowledge able assistance by Dr Barbara Helwing, Deutsches Archäo-
logisches Institut, Berlin (Arismān pottery); Dr Lutz Martin, Vorderasiatisches Museum Ber-
lin (Tell Halaf pottery); Prof. Dr Pieter ter Keurs, Rijkmuseum van Oudheden, Leiden, The
Netherlands (Tepe Sialk pottery); Prof. Dr Walter Noll †, Leverkusen, Germany (Mesopota-
mian and Minoan pottery); Prof. Dr Herbert Kroll and Dr Martin Görres, Westfälische Wil-
helms-Universität Münster, Germany (Grey Minyan pottery); Dr Alexandra Christopoulou,
National Archaeological Museum, Athens, Greece (Sesklo and Dimini pottery); Dr Yannis
Maniatis, N.C.S.R. Democritos, Athens, Greece (Neolithic Greek pottery); Dr Michael Lind-
blom, Uppsala University, Sweden (Helladic pottery); Prof. Eleni Hasaki, University of Ari-
zona, Tucson, AZ, USA (Greek pottery kilns); Dr Rüdiger Schmidt, Landesarchäologie
Rheinland-Pfalz, Speyer, Germany (Roman Terra sigillata mould); Ms Martine Beck-Coppo-
la, Réunion des Musées Nationaux Sèvres, France (White earthenware), Dr Thorsten Schifer,
Reiss-Engelhorn Museum, Mannheim, Germany (Saxon stoneware); Dr Sally Schöne,
Hetjens-Museum, Düsseldorf, Germany (Rhenish stoneware); Prof. Dr Ulrich Pietsch, Cora
Würmell and Annette Loesch, Staatliche Kunstsammlungen Dresden, Dresden, Germany
(Meissen and Chinese porcelains); Dr Bernd Ullrich, TU Bergakademie Freiberg, Freiberg,
Germany (Böttger stoneware and Meissen porcelain); Prof. J. Victor Owen, Saint Mary’s
University, Halifax, Nova Scotia, Canada (phosphatic stoneware); Prof. Ian Freestone, Uni-
versity College, London, UK (bone ash porcelain); Mr Sam Richardson, The Potteries Mu-
seum & Art Gallery, Stoke-on-Trent, UK (Spode bone china); Dr Alpagut Kara, Anadolu
University, Turkey (modern bone china); Dr Daniela Triadan, University of Arizona, Tucson,
AZ, USA (White Mountain red ware); Mr William R. Iseminger, Collinsville, IL, USA (Mis-
sissippian effigy bowls); Ms Heather A. Shannon, National Museum of the American Indian,
Smithsonian Institution, Washington, D.C., USA (Mississippian engraved pottery); Prof. Pru-
dence M. Rice, Southern Illinois University, Carbondale, IL, USA (Maya pottery); Prof. Thilo
Rehren, University College, London, UK (Chinese proto-porcelain); Prof. Michael Tite, Ox-
ford, UK (Longquan celadon ware); Minneapolis Institute of Arts, Minneapolis, MN, USA
(Song Longquan celadon ware); Mr John C. Shaw, Chiang Mai, Thailand (Sukhothai, Si
Satchanalai and Northern Thai pottery); Freer Gallery of Art and Arthur M. Sackler Gallery,
Smithsonian Institution, Washington, D.C., USA (Northern Thai pottery); Prof. Yoshihiro Ku-
sano, Kurashiki University, Okayama, Japan (Bizen stoneware); The Trustees of the British
Museum, London, UK (Jōmōn, Egyptian, Anatolian, Near East, Mycenaean, Attic, Corinth-
ian and Roman pottery; German stoneware, bone china); The Victoria and Albert Museum,
London, UK (Italian maiolica, French soft-paste porcelain, Japanese pottery, stoneware and
porcelain); Tokyo National Museum, Japan (Imari porcelain); Ms Anne-Claire Schumacher,
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VIII Acknowledgments
Musée Ariana, Geneva, Switzerland (Queen’s ware, Mesopotamian tin-glazed ware, Italian
maiolica, French soft-paste porcelain); The American School of Classic Studies at Athens
(Greek mainland polychrome ware); The Gardiner Museum of Ceramic Art, Toronto, ON,
Canada (steatitic English porcelain); Citylife Magazine, Chiang Mai, Thailand; Japanese
Photo Library (Tokyo); and Bibliotheca Gastronomica, SLUB, Dresden, Germany.
Special thanks for critically reviewing individual chapters of this treatise are due to Prof.
Andrew Shortland (Cranfield, UK; Chapter 8), Prof. Hans Mommsen (Bonn, Germany;
Chapter 9), Dr Gerwulf Schneider (Berlin, Germany; Chapter 10), Prof. David Gaimster
(Glasgow, UK; Chapter 11), Prof. Trinitat Pradell (Castelldefels, Spain; Chapter 13), Dr An-
toine d’Albis (Sèvres, France; Chapter 14); Prof. Victor Owen (Halifax, Canada; Chapter 16),
Prof. James Feathers (Seattle, USA; Chapter 17), Prof. Nigel Wood (London, UK; Chapter
18), Mr John Shaw (Chiang Mai, Thailand; Chapter 19), and Prof. Yoshihiko Kusano and Dr
Minoru Fukuhara (Okayama, Japan; Chapter 20). Ms Nicole Bruegger, Fribourg, Switzer-
land deserves a special Thank You for drawing the maps of the archaeological sites men-
tioned in the individual chapters. While we considered the valuable comments and sugges-
tions for improvement freely given by the reviewers, remaining factual errors, misconceptions,
ambiguities and omissions are entirely ours.
The culinary part of the book owes everything to the dedication of our spouses Gabriele and
Jasmin who diligently searched ancient culinary texts, selected appropriate and manage-
able recipes, experimented with numerous ingredients, tried, tasted, dismissed, retried and
finally approved the fruits of their labour of love.
Publication of this work would not have been possible without generous financial assis-
tance by CERAMICA-STIFTUNG BASEL, Switzerland, represented by its president, Dr
Thomas Staehelin. We are very grateful for this much needed support.
Dr Andreas Nägele and Ms Angela Pfeifer of Schweizerbart Science Publishers, Stuttgart,
Germany are acknowledged for their expert advice, and constant encouragement and tech-
nical support during preparation of this text.
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Table of Contents
Preface V
Acknowledgements VII
Table of Contents IX
Exordium XV
Part I Fundamentals
1 The nature of ceramics 1
1.1 Materials and technological evolution of societies 1
1.2 Ancient roots 4
1.3 Holistic and prescriptive technologies 5
1.4 Ceramics and their production environment 8
1.5 Ceramics and cooking 10
1.6 Ceramics as subject of archaeometry 11
2 Classification and properties of ceramics 12
2.1 Classification and types of ceramics 12
2.2 Definitions of common ceramic types 13
2.3 Properties and functions of ceramic cooking pots 18
3 Clay raw materials: origin, composition, and properties 22
3.1 Types of raw materials 22
3.2 The formation of clay minerals 23
3.3 Nomenclature and structure of clay minerals 25
3.4 Mineralogy of clay minerals relevant for pottery 28
3.5 Clay-water interactions 31
4 Processing of clay, and forming and finishing of pottery 37
4.1 The operational sequence of making ceramics 37
4.2 Preparation of clay 37
4.3 Forming of ceramic green bodies 39
4.4 Drying of green pottery 47
4.5 Glazes and glazing 48
4.6 Post-firing painting 55
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