Roman Amphorae: a digital resource

University of Southampton, 2005 (updated 2014)

Data copyright © University of Southampton unless otherwise stated


Arts and Humanities Research Council (AHRC) logo

Primary contact

Dr David Williams
Dept of Archaeology
University of Southampton
Avenue Campus
Highfield
Southampton
SO17 1BJ
England
Tel: 080 593032

Send e-mail enquiry

Resource identifiers

Digital Object Identifiers

Digital Object Identifiers (DOIs) are persistent identifiers which can be used to consistently and accurately reference digital objects and/or content. The DOIs provide a way for the ADS resources to be cited in a similar fashion to traditional scholarly materials. More information on DOIs at the ADS can be found on our help page.

Citing this DOI

DOIs should be the last element in a citation irrespective of the format used. The DOI citation should begin with "doi:" in lowercase followed by the DOI with no spaces between the ":" and the DOI.

doi:10.5284/1028192

DOIs can also be cited as a persistent link from another Web page. This is done by appending the DOI Resolver with the DOI. This would look like:

http://dx.doi.org/10.5284/1028192

However, if it is possible it is best to hide the URL in the href property of the <a> tag and have the link text be of the form doi:10.5284/1028192. The HTML for this would look like:

<a href="http://dx.doi.org/10.5284/1028192">doi:10.5284/1028192</a>
Sample Citation for this DOI

University of Southampton (2014) Roman Amphorae: a digital resource [data-set]. York: Archaeology Data Service [distributor] (doi:10.5284/1028192)

University of Southampton logo

Africana 3A



Distinctive Features

Classed as 'contenitori cilindrici della tarda età imperiale' (cylindrical containers of the late Imperial period: Manacorda, 1977a: 171ff.), these fall typologically between the amphorae of the Africana Grande series and the larger cylindrical African amphorae of the later fifth/sixth centuries. Keay distinguishes 30 variations (for full details see Keay, 1984: 184-212), but gathers together the most common ones (variants A-V) in three main sub-types.

The first sub-type is characterised by a band-shaped rim with a near vertical or gently everted (30°) external face, with the top always marked by a slight external step (the so-called 'orlo a becco'). The neck is cone-shaped and the handles, attached directly on the latter, have a tall 'ear-shaped' profile and elliptical section. The body is cylindrical and narrow, the lower section tapered to a tight base terminated by an elongated cylindrical spike with a central swelling.

Anepigraphic stamps are sometimes attested on the neck (circles, half circles, dotted circles). Epigraphic stamps are very rare : in some cases three incised letters (possible tria nomina ?) on the neck.
See characteristics

Date Range

Mainly fourth century AD. Early variants: possibly end of the third century AD
Search: [3rd century AD] [4th century AD]

Origin

Production is attested in many parts of Tunisia, mainly Zeugitana (el-Ariana near Carthage, Nabeul) (Panella, 1982; Ghalia et al., 2005) and in Byzacena (Leptiminus, Sullecthum, Thaenae, Oued El-Akarit) (Peacock et alii., 1989; Bonifay, 2004), but possibly in Algeria as well (Bonifay, 2004).
Search: [Libya] [North Africa] [Tunisia]

Distribution

One of the most widely distributed African types in western Mediterranean (large quantity of Catalan and southern French material), very frequent at Ostia and Rome, and well attested in eastern Mediterranean (Beirut). Large collections at Carthage (Freed, 1995), Ostia (Manacorda, 1977) and in Catalunya (Keay 1984; Remolà 2000). Several south French wrecks contained Africana 3A/Keay 25.1 cargos : Pampelonne (Lequément, 1976), Héliopolis 1 (Joncheray, 1997), Pointe de la Luque B (Dovis-Vicente, 2001).
Search: [Eastern Mediterranean] [France] [Italy] [North Africa] [North West Europe] [Spain] [The Levant] [Tunisia] [Western Mediterranean]

Contents

Unknown. Surprisingly, olive oil seems to be excluded (these containers are in majority pitched). Perhaps wine, but fish sauce cannot be excluded (Bonifay, 2004).
Search: [Fish Sauce] [Wine]

Comments

Principal contributor: Michel Bonifay

Classification

Keay 25.1