Amphora
An amphora is a storied ancient container used primarily for transporting goods, particularly in Mediterranean cultures. Recognizable by its two handles, large mouth, narrow neck, and elongated body, the term "amphora" originates from the Greek word meaning "carried on both sides." These vessels served both practical and ornamental purposes: while functional amphorae were designed for trade and typically had a pointed base for upright storage, decorative versions were crafted for display within homes, often featuring a flat base. Archaeological discoveries of amphorae provide valuable insights into ancient trade, dietary practices, and societal structures, as they were commonly found in shipwrecks and excavation sites. Initially appearing in the late Iron Age, amphorae were crucial for transporting various goods, such as wine, oil, and grains, and played a significant role in the development of the wine industry. Over time, the design of amphorae varied by region and era, leading to distinctive shapes that helped identify their origins. Although wooden barrels eventually supplanted amphorae for transportation by the third century, their use has seen a resurgence among some contemporary winemakers who appreciate the unique flavors imparted by clay. The study of amphorae continues to enrich our understanding of ancient civilizations and their cultural practices.
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Amphora
An amphora (pronounced AM-for-ruh; plural, amphorae) is a type of storage container from antiquity with a handle on either side that was used to transport a variety of goods. The term amphora comes from the Greek word amphiphoreus, meaning "carried on both sides." These vessels had large mouths, narrow necks, and long bodies. While most amphorae had functional uses, the form was also adopted for use in ornamental pottery. Ornamental examples typically had a flat base so that it could be placed inside the home on a pedestal or table, while amphorae used for trade had a pointed foot that required them to be stored in an upright position.
Amphorae are among the most common objects found in archaeological excavations in the Mediterranean area. In maritime shipwrecks, amphorae are particularly useful in determining the type of trade mission, the ship's point of origin, and the era during which the crew sailed. They also provide insight into the lives of ancient civilizations of the Mediterranean region. Undecorated trade amphorae were used to transport wines, oils, preserved fish, grains, and other items that needed to retain their moisture. They were a key component in the growth of the wine industry in antiquity as they allowed wines to be transported more easily so that they retained their flavor. Ornamental amphorae, on the other hand, were a significant style of ancient Greek and Roman artistic pottery.
Brief History
The oldest known amphorae date to the late Iron Age of European and Egyptian history; however, earlier examples that share physical similarities to amphorae have been discovered in prehistoric archaeological sites. For instance, Phoenician maritime amphorae have been dated to the eighth century BCE. These early incarnations of amphorae were either conical or bag shaped, with a pointed base and small handles that connected directly to the neck of the vessel.
One example found in the Taman Peninsula in the Black Sea in present-day Russia contained bitumen—a type of asphalt—that was dated to the fifth century BCE. This particular amphora was cited by archaeologists as being indicative of the trade between the Greeks with the indigenous populations of ancient Russia.
Amphorae were the primary vessels used for transport in both Greek and Roman cultures. Over time, distinctive shapes of amphorae became associated with their place of origin—an early form of marketing. In the first century CE, wooden barrels began to overtake amphorae as the favored vessel for transportation. By the third century, barrels had completely replaced amphorae in trade practices, although they retained some value in the ornamental and domestic arenas.
In the contemporary era, some winemakers have begun to use traditional winemaking methods that require amphorae. Clay amphorae allow oxygen to permeate their contents at a comparable rate to wooden barrels. However, clay modifies the fermenting wine differently than wood, giving the amphora's contents a different flavor and consistency that winemakers describe as providing an earthy aftertaste.
Overview
The handles of amphorae are among their most distinguishing features, although the shapes of the body varied depending on their era of production, their point of origin, and their required function. In general, they had a narrow neck that was thinner than the body. The opening was wide enough to have a cork placed inside to keep the contents fresh. Trade vessels contained a pointed tip on the bottom that could be used as another handle. When lifted, this third handle allowed the amphorae to be tipped more easily to pour out heavy contents. While this design was useful in removing an amphora's contents, it made transporting the container slightly inconvenient. As a result, amphorae were placed onto stands in homes and markets, or while being transported. These stands were either designed as square wooden holders with four feet or a series of clay rings into which the bottom of the amphora was placed. In cases where the bottom had a pointed tip, it could be sunk directly into the ground for support. The largest examples were 5 feet (1.5 meters) in length. Generally, amphorae had a storing capacity ranging between 5 and 9.5 gallons (20 and 36 liters).
They were primarily made from clays and other ceramics that allowed their contents to remain comparatively fresh over long voyages. Some rare examples were made of metal, glass, or stone. Amphorae may be split into two broad categories: neck amphorae, which had handles attached to the neck at sharp angles, and belly amphorae, which had short or nonexistent necks. The handles of belly amphorae had handles that connected the lip of the vessel directly to its body. Amphorae with broad mouths were known either as kadoi or stamnoi, while the standard trading vessels were simply known as amphoreus.
One specialized type of belly amphorae was the pelike, a type of decorated vessel used to store perfume. Pelikai had broad bases and were primarily painted using the red-figure technique of design. Another style of ornamental amphorae was the Panathenaic prize amphorae that contained a high-quality olive oil. These ceremonial containers were used as prizes for the winners of the Panathenaic Games, a series of competitive athletic competitions similar to the Olympics. The Panathenaic Games ran from 566 BCE to the third century CE, and dates were typically inscribed onto the amphorae in later games, providing archaeologists with a precise method of dating these vessels.
The shapes of ornamental amphorae differed based upon their designer. Amphorae made by the Tyrrhenians tended to have more oval body shapes, while amphorae made by Nikosthenes, a sixth century BCE potter from Athens, were characterized by their broad shoulders and long necks. Major centers of amphorae included the Greek pottery-producing areas of Attica and Corinth and the wine production centers of Chios, Lesbos, and Samos.
In ancient Greece, wine was fermented in large ceramic containers called pithoi (or pithos). Both the size and quality of the clay had an effect on the flavor of the wine. The fourth-century Egyptians were known to ferment their wine directly in amphorae. While the Greeks typically diluted their wines with water in bowls, the Egyptians and Syrians often used long, straw-like tubes made from hollow reeds that were dipped directly into the top of the amphorae. Wine amphorae were often marked with a stamp to designate their point of origin. The long, narrow shapes of wine amphorae helped sediment collect at the bottom, while the narrow necks allowed workers to close the top with a clay, wax, or resin seal.
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