Salt or fish (or salted fish)? The Bronze Age specialised sites along the Tyrrhenian coast of Central Italy : new insights from Caprolace settlement
Alessandri, Luca (Rijksuniversiteit Groningen)
Achino, Katia Francesca (Universitat Autònoma de Barcelona. Departament de Prehistòria)
Attema, Peter A. J. (Rijksuniversiteit Groningen)
Nascimento, Majoi (Florida Institute of Technology)
Gatta, Maurizio (University of York. Department of Archaeology)
Rolfo, Mario Federico (Università degli Studi di Roma "Tor Vergata". Dipartimento di Storia, Patrimonio Culturale, Formazione e Società)
Sevink, Jan (Universiteit van Amsterdam)
Sottili, Gianluca (Sapienza Università di Roma)
Gorp, Wouter van (Rijksuniversiteit Groningen)

Data:	2019
Resum:	In 2017, an excavation led by the Groningen Institute of Archaeology and in collaboration with the Tor Vergata University of Rome, took place on two small islands in the Caprolace lagoon (Sabaudia, Italy), where Middle Bronze Age layers had previously been reported. Combining the results of an environmental reconstruction of the surroundings and a detailed study of the pottery assemblages, we were able to trace a specialised area on the southern island, in all probability devoted to salt production by means of the briquetage technique. The latter basically consists of boiling a brine through which a salt cake is obtained. The technique was widespread all over Europe, from Neolithic to Roman Times. Since the evidence points to an elite-driven workshop, this result has deep implications for the development of the Bronze Age socio-economic framework of Central Italy. Pottery evidence also suggests that in the Bronze Age sites along the Tyrrhenian coast of Central Italy where briquetage has already been hypothesised, more complex processes may have taken place. On the northern island, we collected a large number of so-called pedestals, which are characteristic features of briquetage, while chemical analyses point to salt or fish sauce production, like the roman liquamen, in a Middle Bronze Age domestic context.
Nota:	Altres ajuts: NWO/360-61-060
Drets:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Llengua:	Anglès
Document:	Article ; recerca ; Versió publicada
Matèria:	Archaeology ; Fish products ; Food preservation ; Ancient history ; Humans ; Italy ; Seafood ; Dietary sodium chloride
Publicat a:	PloS one, Vol. 14, núm. 11 (2019) , p. e0224435, ISSN 1932-6203

DOI: 10.1371/journal.pone.0224435
PMID: 31721796

41 p, 8.2 MB

El registre apareix a les col·leccions:
Articles > Articles de recerca
Articles > Articles publicats