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55-564: Khabur ware is a specific type of pottery named after the Khabur River region, in northeastern Syria , where large quantities of it were found by the archaeologist Max Mallowan at the site of Chagar Bazar . The pottery's distribution is not confined to the Khabur region, but spreads across northern Iraq and is also found at a few sites in Turkey and Iran . Archaeologists associate

110-400: A differentiated culture which was earlier thought to be typical Indus Valley civilisation (IVC) culture. Pottery is durable, and fragments, at least, often survive long after artifacts made from less-durable materials have decayed past recognition. Combined with other evidence, the study of pottery artefacts is helpful in the development of theories on the organisation, economic condition and

165-416: A fish cassoulet, made with salt cod replacing the duck or goose. Common to most recipes for cassoulet is a sprinkling of breadcrumbs, to form a crust on the surface of the dish. Although recipes have been published for haute cuisine versions of cassoulet in which roast meats are mixed with beans that have been simmered separately with aromatic vegetables, Beck, Bertholle and Child comment that cassoulet

220-459: A locality. The main ingredient of the body is clay . Some different types used for pottery include: It is common for clays and other raw materials to be mixed to produce clay bodies suited to specific purposes. Various mineral processing techniques are often utilised before mixing the raw materials, with comminution being effectively universal for non-clay materials. Examples of non-clay materials include: The production of pottery includes

275-416: A more distant connection between groups, such as trade in the same market or even relatively close settlements. Techniques that require more studied replication (i.e., the selection of clay and the fashioning of clay) may indicate a closer connection between peoples, as these methods are usually only transmissible between potters and those otherwise directly involved in production. Such a relationship requires

330-581: A rough guide, modern earthenwares are normally fired at temperatures in the range of about 1,000  °C (1,830 °F) to 1,200 °C (2,190 °F); stonewares at between about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F); and porcelains at between about 1,200 °C (2,190 °F) to 1,400 °C (2,550 °F). Historically, reaching high temperatures was a long-lasting challenge, and earthenware can be fired effectively as low as 600 °C (1,112 °F), achievable in primitive pit firing . The time spent at any particular temperature

385-510: A single original cassoulet being extended for years or even decades . In 1970, La Grande confrérie du cassoulet de Castelnaudary – The Grand Brotherhood of the Cassoulet of Castelnaudary – was established to increase the prestige and spread and defend the traditions and quality of cassoulet. Together with the town council and other bodies, the confrérie set up the Fête du Cassoulet in 2000,

440-512: A waterproof barrier, and improve its durability. Below are the major types of glazing commonly used in pottery: 1. Glossy Glaze - Produces a shiny, reflective surface. - Highlights intricate patterns and textures. - Often used for decorative purposes. 2. Matte Glaze - Provides a smooth, non-reflective finish. - Suitable for modern and minimalist designs. - Ideal for functional wares like plates and mugs, as it minimizes glare. 3. Transparent Glaze - Can be glossy or matte. - Allows

495-401: Is also important, the combination of heat and time is known as heatwork . Kilns can be monitored by pyrometers , thermocouples and pyrometric devices . The atmosphere within a kiln during firing can affect the appearance of the body and glaze. Key to this is the differing colours of the various oxides of iron, such as iron(III) oxide (also known as ferric oxide or Fe 2 O 3 ) which

550-485: Is associated with brown-red colours, whilst iron(II) oxide (also known as ferrous oxide or FeO) is associated with much darker colours, including black. The oxygen concentration in the kiln influences the type, and relative proportions, of these iron oxides in fired the body and glaze: for example, where there is a lack of oxygen during firing the associated carbon monoxide (CO) will readily react with oxygen in Fe 2 O 3 in

605-400: Is important part of archaeology for understanding the archaeological culture of the excavated site by studying the fabric of artifacts, such as their usage, source material composition, decorative pattern, color of patterns, etc. This helps to understand characteristics, sophistication , habits, technology, tools, trade, etc. of the people who made and used the pottery. Carbon dating reveals

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660-426: Is lit and the woman runs around the circumference of the mound touching the burning torch to the dried grass. Some mounds are still being constructed as others are already burning. Pottery may be decorated in many different ways. Some decoration can be done before or after the firing, and may be undertaken before or after glazing. Glaze is a glassy coating on pottery, and reasons to use it include decoration, ensuring

715-425: Is made by heating materials, generally including kaolin , in a kiln to temperatures between 1,200 and 1,400 °C (2,200 and 2,600 °F). This is higher than used for the other types, and achieving these temperatures was a long struggle, as well as realizing what materials were needed. The toughness, strength and translucence of porcelain, relative to other types of pottery, arises mainly from vitrification and

770-638: Is normally fired below 1200 °C. Because unglazed earthenware is porous, it has limited utility for the storage of liquids or as tableware. However, earthenware has had a continuous history from the Neolithic period to today. It can be made from a wide variety of clays, some of which fire to a buff, brown or black colour, with iron in the constituent minerals resulting in a reddish-brown. Reddish coloured varieties are called terracotta , especially when unglazed or used for sculpture. The development of ceramic glaze made impermeable pottery possible, improving

825-441: Is not "a kind of rare ambrosia" but rather "nourishing country fare". David calls it a "sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs". In the process of preparing the dish, it is traditional to deglaze the pot from the previous cassoulet to give a base for the next one. This has led to stories, such as the one given by David, citing Anatole France , of

880-481: Is not always the case; for example fritware uses no or little clay, so falls outside these groups. Historic pottery of all these types is often grouped as either "fine" wares, relatively expensive and well-made, and following the aesthetic taste of the culture concerned, or alternatively "coarse", "popular", "folk" or "village" wares, mostly undecorated, or simply so, and often less well-made. Cooking in pottery became less popular once metal pots became available, but

935-689: Is one of the oldest human inventions , originating before the Neolithic period , with ceramic objects such as the Gravettian culture Venus of Dolní Věstonice figurine discovered in the Czech Republic dating back to 29,000–25,000 BC. However, the earliest known pottery vessels were discovered in Jiangxi , China, which date back to 18,000 BC. Other early Neolithic and pre-Neolithic pottery artifacts have been found, in Jōmon Japan (10,500 BC),

990-430: Is placed within the context of linguistic and migratory patterns, it becomes an even more prevalent category of social artifact. As proposed by Olivier P. Gosselain, it is possible to understand ranges of cross-cultural interaction by looking closely at the chaîne opératoire of ceramic production. The methods used to produce pottery in early Sub-Saharan Africa are divisible into three categories: techniques visible to

1045-405: Is shaped by a variety of techniques, which include: Prior to firing, the water in an article needs to be removed. A number of different stages, or conditions of the article, can be identified: Firing produces permanent and irreversible chemical and physical changes in the body. It is only after firing that the article or material is pottery. In lower-fired pottery, the changes include sintering ,

1100-455: Is still used for dishes that benefit from the qualities of pottery cooking, typically slow cooking in an oven, such as biryani , cassoulet , daube , tagine , jollof rice , kedjenou , cazuela and types of baked beans . The earliest forms of pottery were made from clays that were fired at low temperatures, initially in pit-fires or in open bonfires . They were hand formed and undecorated. Earthenware can be fired as low as 600 °C, and

1155-400: The "clay matrix" – composed of grains of less than 0.02 mm grains which can be seen using the high-powered microscopes or a scanning electron microscope , and the "clay inclusions" – which are larger grains of clay and could be seen with the naked eye or a low-power binocular microscope. For geologists, fabric analysis means spatial arrangement of minerals in a rock. For Archaeologists,

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1210-566: The "fabric analysis" of pottery entails the study of clay matrix and inclusions in the clay body as well as the firing temperature and conditions . Analysis is done to examine the following 3 in detail: The Six fabrics of Kalibangan is a good example of fabric analysis. Body , or clay body, is the material used to form pottery. Thus a potter might prepare, or order from a supplier, such an amount of earthenware body, stoneware body or porcelain body. The compositions of clay bodies varies considerably, and include both prepared and 'as dug';

1265-461: The Etats généraux de la gastronomie traditionnelle française , a professional body dedicated to promoting regional products and traditional cuisine, specified the following proportions for cassoulet: at least 30 per cent pork (which can include sausage and Toulouse sausage ), mutton or preserved goose; and up to 70 per cent haricot beans and stock, fresh pork rind, herbs and flavourings. The editor of

1320-540: The Russian Far East (14,000 BC), Sub-Saharan Africa (9,400 BC), South America (9,000s–7,000s BC), and the Middle East (7,000s–6,000s BC). Pottery is made by forming a clay body into objects of a desired shape and heating them to high temperatures (600–1600 °C) in a bonfire , pit or kiln , which induces reactions that lead to permanent changes including increasing the strength and rigidity of

1375-503: The ability of the involved parties to communicate effectively, implying pre-existing norms of contact or a shared language between the two. Thus, the patterns of technical diffusion in pot-making that are visible via archaeological findings also reveal patterns in societal interaction. Chronologies based on pottery are often essential for dating non-literate cultures and are often of help in the dating of historic cultures as well. Trace-element analysis , mostly by neutron activation , allows

1430-452: The age. Sites with similar pottery characteristics have the same culture, those sites which have distinct cultural characteristics but with some overlap are indicative of cultural exchange such as trade or living in vicinity or continuity of habitation, etc. Examples are black and red ware , redware , Sothi-Siswal culture and Painted Grey Ware culture . The six fabrics of Kalibangan is a good example of use of fabric analysis in identifying

1485-417: The branches and then grass is piled high to complete the mound. Although the mound contains the pots of many women, who are related through their husbands' extended families, each women is responsible for her own or her immediate family's pots within the mound. When a mound is completed and the ground around has been swept clean of residual combustible material, a senior potter lights the fire. A handful of grass

1540-431: The cultural development of the societies that produced or acquired pottery. The study of pottery may also allow inferences to be drawn about a culture's daily life, religion, social relationships, attitudes towards neighbours, attitudes to their own world and even the way the culture understood the universe. It is valuable to look into pottery as an archaeological record of potential interaction between peoples. When pottery

1595-614: The dish is cooked in an earthenware pot, which Jane Grigson notes is correctly called a cassole or toupin; she adds that any earthenware or stoneware casserole will do, "provided it is deep and wide". The authors of Mastering the Art of French Cooking , Simone Beck , Louisette Bertholle and Julia Child , write, "The composition of a cassoulet is, in typical French fashion, the subject of infinite dispute ... arguments about what should go into this famous dish seem based on local traditions". Although haricot beans are common to all varieties,

1650-480: The duration of firing influences the final characteristics of the ceramic. Thus, the maximum temperature within a kiln is often held constant for a period of time to soak the wares to produce the maturity required in the body of the wares. Kilns may be heated by burning combustible materials, such as wood , coal and gas , or by electricity . The use of microwave energy has been investigated. When used as fuels, coal and wood can introduce smoke, soot and ash into

1705-460: The eye (decoration, firing and post-firing techniques), techniques related to the materials (selection or processing of clay, etc.), and techniques of molding or fashioning the clay. These three categories can be used to consider the implications of the reoccurrence of a particular sort of pottery in different areas. Generally, the techniques that are easily visible (the first category of those mentioned above) are thus readily imitated, and may indicate

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1760-430: The following stages: Before being shaped, clay must be prepared. This may include kneading to ensure an even moisture content throughout the body. Air trapped within the clay body needs to be removed, or de-aired, and can be accomplished either by a machine called a vacuum pug or manually by wedging . Wedging can also help produce an even moisture content. Once a clay body has been kneaded and de-aired or wedged, it

1815-486: The foot) is left unglazed or, alternatively, special refractory " spurs " are used as supports. These are removed and discarded after the firing. Some specialised glazing techniques include: Types of Glazing in Pottery. Glazing in pottery is the process of applying a coating or layer of material to ceramics that, when fired, forms a vitreous or glass-like surface. Glazes enhance the aesthetic appeal of pottery, provide

1870-659: The formation of the mineral mullite within the body at these high temperatures. Although porcelain was first made in China , the Chinese traditionally do not recognise it as a distinct category, grouping it with stoneware as "high-fired" ware, opposed to "low-fired" earthenware. This confuses the issue of when it was first made. A degree of translucency and whiteness was achieved by the Tang dynasty (AD 618–906), and considerable quantities were being exported. The modern level of whiteness

1925-443: The former being by far the dominant type for studio and industry. The properties also vary considerably, and include plasticity and mechanical strength before firing; the firing temperature needed to mature them; properties after firing, such as permeability, mechanical strength and colour. There can be regional variations in the properties of raw materials used for pottery, and these can lead to wares that are unique in character to

1980-412: The fusing together of coarser particles in the body at their points of contact with each other. In the case of porcelain, where higher firing-temperatures are used, the physical, chemical and mineralogical properties of the constituents in the body are greatly altered. In all cases, the reason for firing is to permanently harden the wares, and the firing regime must be appropriate to the materials used. As

2035-479: The glaze. Cassoulet Cassoulet ( / ˌ k æ s ə ˈ l eɪ / , also UK : / ˈ k æ s ʊ l eɪ / , US : / ˌ k æ s ʊ ˈ l eɪ / ; French: [kasulɛ] ) is a rich, slow-cooked stew originating in southern France . The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans , sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs". It originated in

2090-417: The item is impermeable to liquids, and minimizing the adherence of pollutants. Glaze may be applied by spraying, dipping, trailing or brushing on an aqueous suspension of the unfired glaze. The colour of a glaze after it has been fired may be significantly different from before firing. To prevent glazed wares sticking to kiln furniture during firing, either a small part of the object being fired (for example,

2145-431: The kiln which can affect the appearance of unprotected wares. For this reason, wares fired in wood- or coal-fired kilns are often placed in the kiln in saggars , ceramic boxes, to protect them. Modern kilns fuelled by gas or electricity are cleaner and more easily controlled than older wood- or coal-fired kilns and often allow shorter firing times to be used. Niche techniques include: [...] pots are positioned on and amid

2200-586: The late Middle Ages, as European kilns were less efficient, and the right type of clay less common. It remained a speciality of Germany until the Renaissance. Stoneware is very tough and practical, and much of it has always been utilitarian, for the kitchen or storage rather than the table. But "fine" stoneware has been important in China , Japan and the West, and continues to be made. Many utilitarian types have also come to be appreciated as art. Porcelain

2255-566: The meats vary considerably. The Michelin Guide comments that every town brings its own personal touch to the recipe, all claiming the title of the one and only stronghold of authentic cassoulet. Beck, Bertholle and Child comment that regardless of local custom, an extremely good cassoulet can be made anywhere out of beans with "whatever traditional meats are available: goose, game, pork, sausages, lamb, mutton". To this list, David adds turkey legs or wings, and Grigson adds partridges . In 1996,

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2310-590: The medieval period, broad beans ( favolles ), fresh or dried, were used in stews of the cassoulet type. Sources differ on when haricots were first used instead of favolles : the Oxford Companion to Food states that haricots arrived in France via Spain from the New World in the 16th century; according to Larousse Gastronomique they were not used in France until the 19th century. Traditionally,

2365-424: The object. Much pottery is purely utilitarian, but some can also be regarded as ceramic art . An article can be decorated before or after firing. Pottery is traditionally divided into three types: earthenware , stoneware and porcelain . All three may be glazed and unglazed. All may also be decorated by various techniques. In many examples the group a piece belongs to is immediately visually apparent, but this

2420-588: The original Larousse Gastronomique , Prosper Montagné , divided the main varieties of cassoulet into "the Trinity", according to the meats used, the "Father" being the cassoulet from Castelnaudary, the "Son" the cassoulet from Carcassonne and the "Holy Ghost" that from Toulouse . The Castelnaudary cassoulet contains pork (loin, ham, leg, sausages and fresh rind) and in some recipes preserved goose. The Carcassonne version uses leg of mutton and, when in season, partridge. The Toulouse cassoulet uses smaller quantities of

2475-506: The popularity and practicality of pottery vessels. Decoration has evolved and developed through history. Stoneware is pottery that has been fired in a kiln at a relatively high temperature, from about 1,100 °C to 1,200 °C, and is stronger and non-porous to liquids. The Chinese, who developed stoneware very early on, classify this together with porcelain as high-fired wares. In contrast, stoneware could only be produced in Europe from

2530-503: The pottery are combinations of simple motifs, usually geometric with horizontal bands, triangles and others. Naturalistic designs become more common in its later phases. Its final phase manifests jars with button bases and tall vertical necks, a form characteristic of the painted Nuzi ware, of the Late Bronze Age , which indicates an overlap between the two wares until the disappearance of the Khabur ware. Pottery Pottery

2585-402: The pottery with the cuneiform texts dated to the reign of Shamshi-Adad I , although it is not clear how much earlier it was manufactured. Four main Khabur ware phases are established, 1-4. While the starting date for phase 1 is inconclusive, a tentative date of ca. 1900 BC is suggested based on evidence from Tell Brak . The beginning of the second, and the main, phase of Khabur ware is dated to

2640-421: The raw materials and cause it to be reduced to FeO. An oxygen deficient condition, called a reducing atmosphere, is generated by preventing the complete combustion of the kiln fuel; this is achieved by deliberately restricting the supply of air or by supplying an excess of fuel. Firing pottery can be done using a variety of methods, with a kiln being the usual firing method. Both the maximum temperature and

2695-447: The reign of Shamshi-Adad I (ca. 1813 BC), based on evidence from Chagar Bazar , Tell al-Rimah , Tell Taya and Tell Leilan . The third phase of Khabur ware is dated to ca. 1750, and lasts until ca. 1550. The fourth and last phase, is a period shared between Khabur ware and Nuzi ware , and ends with its disappearance ca. 1400 BC. The pottery is wheel-made and decorated with monochrome designs in red, brown or black. The designs found on

2750-599: The same meats used in Castelnaudary but adds Toulouse sausage and mutton and also duck or goose, according to Larousse , or partridge, according to Grigson. Other variants include the Montaubon cassoulet, spiced with tomato purée; the food historian Maguelonne Toussaint-Samat observes that it "would be sacrilege to make cassoulet in Corbières without lightly salted pig's tail and ears"; and Larousse records

2805-471: The sources of clay to be accurately identified and the thermoluminescence test can be used to provide an estimate of the date of last firing. Examining sherds from prehistory, scientists learned that during high-temperature firing, iron materials in clay record the state of the Earth's magnetic field at that moment. The "clay body" is also called the "paste" or the "fabric" , which consists of 2 things,

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2860-535: The term cassoulet to no earlier than the 19th century. The current name is a diminutive of the Languedoc cassolo – a cooking pot – according to the Dictionnaire de l'Académie française ; Elizabeth David states that it comes from "Cassol d'Issel", the original clay baking pot made in the small town of Issel , near Castelnaudary. In cassoulets, the haricot bean is now always the principal ingredient. In

2915-691: The town of Castelnaudary in the Aude department in the Occitanie region . Variants of the dish are local to other towns and cities in the Aude. According to tradition, cassoulet was invented in 1355 in the town of Castelnaudary , under siege by the English during the Hundred Years' War . In medieval times the dish was referred to as an estouffet . The Dictionnaire de l'Académie française dates

2970-579: The underlying decoration or texture of the pottery to show through. - Often used over underglaze decorations. 4. Opaque Glaze - Completely covers the surface of the pottery, hiding any underlying texture or decoration. - Useful for creating uniform, bold colors. 5. Celadon Glaze - A translucent glaze, usually in shades of green or blue. - Originated in China and is popular in East Asian ceramics. - Accentuates carved or textured designs beneath

3025-520: Was not reached until much later, in the 14th century. Porcelain was also made in Korea and in Japan from the end of the 16th century, after suitable kaolin was located in those countries. It was not made effectively outside East Asia until the 18th century. The study of pottery can help to provide an insight into past cultures. Fabric analysis (see section below), used to analyse the fabric of pottery ,

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