THE i222 Pe tools that are used mechanically as containers, As with any kind of tool, the morp ical and physical properties of poitery vessels determine within limits their “mechanical per ace characteristics” (Braun 1983:L0B), that is, their ability to de certain things such as rem right without external support and withstand thermal stress. The mechanical performance ct eristics of vessels, im turn, determine within limits how well suited they are for use in partic ks, such as cooling drinking water, boiling food and storing animal fat. Native potters are aw these relations and attempt to maximize the functional efficiency of their pottery utensils nufacturinga number of vessel types. cach with diferent performance characteristics anda kim: Archaeologists sojery of imended uses (Amnald 1971; Braun 1980, 1983, David and Henig 1972, DeBoer : sonable degree Qhrap 1979; Ericson et al. 1972; Pastron 1974; Rye (976, L981; Rye and Evans 1976; Stepona age characterinicy: Weigand 1969). Individual pottery vessels may be used for a variety of tasks, but most us grpbolusically dy be restricted to those few tasks for which they were designed. By analyzing and comparing vfon lied haber (rPbological and physical properties of vessel forms it is possible to identify this “primary eek-iese npothesiee” (Braun 1980:173) \ sunimary of ethnographically documented aboriginal food habits in the southeastern Uni tes is followed by deseriptions of the study collection and its analysis, the morphological | ssical properties of the vessel forms that constituted the Barnett phase vessel assemblage. : Research into | mechanical performance characteristics of those forms. Hypotheses conceraing the manne: son for this isich each vessel form was used are presented in the final section the past can he “human activiti ABORIGINAL SOUTHEASTERN FOOD HABITS id social standitr,. Barnes phase dates to the sixteenth-century A.D. Ethnohistoric descriptions of aborig alture: and the Sset form and usage are therefore directly relevant to the functional analysis of its pottery. | Research into tunately. there are few such descriptions in the available literature, and what there is has gical studies hiverpretive valuc. The literature does, however. contain considerable information on aborig isemblages, the td habits, The patterns of food preperation, storage, and consumption that can be reconstru sssel discard belm this information provide valuable insights into the nature of pottery usc in the historic pen aster 1960; Here purpose of this section is to identify the major features of historic Southeastern Indien f jacological inveits. Most of tke existing infarmation oa this topic is ethnohistorical in nature and has b tysical propertig™Biled by Hudson (1976) and Swanton (1946). Ethnographic studies (Speck 1907, 1909) ¢ See eee agted early in the twentieth century provide limited additional information, Cookbooks (UI 1 Beck 1951; Wright 1958) containing the recipies of traditional Indian cooks are also avail: tape and capaciy are of value primarily because of the greater detail they pravide an the preparation of spec itting and Halsey sssel usage frompy researching and organizing this section, 1 have been struck by the uniformity of food ha Considering thoss the southeastern United States, People in areas as far distant as Louisiana and Virg actually identipared, stored, ane consumed the same fonds using basically similar techniques. Because of is kind, furtheriformity, I believe it is possible to draw ethnographic information from a number of diffe ¥82: Drennan tures to reconstruct the general pattern of Southeastern food habits and to employ this pati dfgren 1966). Inam analogue in interpreting archaeological material from almost any part of the region, 381. Lischka 14D€ following reconstruction of Southeastern food habits is presented as a serves of diss presented in aniitvaHi0ns. The order ia which observations are presented proceeds from cooking techni ough major food stuffs. non-cooking practices, and cating pattems to storage techniques U believe archae,,. {hroughout is. on food habits that would have affected vessel usagc. Non-food uscs of pat vecific level and: discussed at the end of the section. sssel inventory.|, Boiling was by far the most imporvant technique for preparing food. It was one of wo prefe iliged during a fniques for cooking animal flesh and was the predominant method for cooking. vegetable fo This study is bennett 1973:16: Swanton 1942:152, 1946:269-272, 279, 285, 288, 352-371, Williams 1930-4 aysical, and funaddition, nut meal was boiled to yield oil (Swanton 193 1:48, 1946:273, 365, 366, 371), and : 5 parboiled in preparation for storage (Swanton 1946-373 Dandy Hale 0D jars and bowls were used in boiling meat and vegetabies. David} Hallr. €omens as being large vessels (up to 20 1) resembling, “water jars American Antiquity, 51(2), 1986, pp. 267-295, Copyright © 1986 by the Society for American Archaewlogywanton 1942:132, 157, 1946:351), La Moyne (Lorant 1965291) illustrates a large rounded b ing used to cook food far a feast, and Speck (1909:26) describes carinated howls af 25-6 Pacity, decorated with incised designs, supported by racks around the base and “used for bo ‘getables.” 2. Frying was arelatively minor cooking technique, Greens were fried in animal fat after parboi mer and Beck 1951:47, 58), Fritters were made from com meal, pumpkin, and Selax flour ore preferably fried in bear off (Swanton 1942:137, 1946:360, 361). 3. Baking was limited primarily to the preparation of corm-meal bread. Loaves might be plat rectly in the ashes of a fire or baked in an oven (French 1869:69; Swanton 1946:360). The la sisted of a preheated hearth surtace and a pottery vessel caver— variously described as.an “cart sin” and a “deep dish—over which coals were heaped (Swanton 1946:356) 4. Roasting was the other major technique for cooking animal flesh (Bennett 1975:16; Swan 146-283, 368-371, plates $4 and 55). Cuts of meat, as well as whole mammals and Ssh, v pported on sticks stuck into the ground around the fire ar on wooden grills placed above the | 5. At least one foodstuff, thin cakes of corn meal (hoecake), was pan broiled on stone slab ‘ge pot fragments placed over a cooking fire (Swanton 1931:38; 1946:356), 6. Parching was an intermediate step in the preparation of several foodstuffs including corn, ills, nuts, and flex nomitaria leaves (Cuming |938:27; Milfort 1972-91; Swanton 1946:359: Wr '58:158. 161). Whole and ground corn kernels were preserved by parching with wood ash (Swan '46:359; Wright 1958:161). The De Soto expedition found large stores (30 bushels) of parc fm meal in ane town (Bourne 1904:2-96). Vessels employed in parching are variously descr: “a dish made expressly for the purpose” (Swanton 1946:359); “an earthen ware vessel" (Mil 72:91) and an iron kettle (Wright 1958-58) 7. Boiled foods were most commonly caten in the form of soups, stews, and spoonmeat (DuP) 72165; Swanton 1946:271, 371). These commonly utilized braths derived from boiting anit sh, muts, and sunflower seeds as 2 base. had coarse ground hominy ws a majer ingredient: + sre thickened with finely ground hominy or nut meal (French 1869:67; Swanton 1918:58, [5 9, 165-370, 554). 8. Hominy was the single most important foodstuff in the aboriginal Southeastern dict. 1 epared by soaking dry corn kernels in a lye solution overnight or boiling them in a lye solut Fseveral hours (Swanton 1946-352, 354; Ulmer and Beck 1951:52; Wright 1958:158). The soa mets were rinsed in fresh water and pounded in & mortar. Hulls were separated from kent adosperm) during rinsing and pounding. Coarsely ground hominy, the grits or groats. was cc only added to saups and stews (French 1869:67: Swanton 1918:58). In addition to being usec icken Soups and stews, finely ground hominy was formed into loaves or cakes for baking and | ailing or into dumplings for boiling (Swanton 1918:58, 1946:355) 9, Com soup (Creek sofkee!, a common hominy dish, was made by boiling de-hulled homi ner for several hours. It was consumed aver a period of time. hot or cold, and was often allo ferment or tars sour (Campbell 1959:18: Hvidi 1980:46; Swanton 1946:354; Ulmer and B 33:46, $2; Wright 1958:160), Ethnographic references to “sofkee pots" Suggest that com soup was typically stored in jars. T aetcenth-century Creek “sofkee pots” from Oklahoma illustrated by Schmitt (1950:7) arc glob. ‘swith constricted necks, Swanton (1946:55 1) observed that a lage cylindrical vessel illustra Le Moyne (Lorant 1965:93) resembled Creek “sofke pots.” Speck (1909:26, Plate 3) descri d illustrates the type of vessel in which his Yuchi informants served sofkee. It is a cylindric: aped vessel with flat bottom and wide erilice. Capacity varied with family size. but was at le According te Speck, such vessels “were allowed to stand about houses and camps with fooe om ready to be eaten cold or warm as any time. 10. Oil, derived from heating animal Nesh and boiling nuts and sunflawer seeds, was an import voring ingredient in many foodsiuils (Cuming 1958:27; Swanton 1946:277, 366, 367, 372) s added to vegetables such as beans and hominy while they cooked (Swanton 1942133, 19 7, 370, 371 it was eaten with uncooked greens (Swanton 1942/1397; and it was used as a 88 which food—especially corm bread— might be dipped at the time it was eaten (Cuming 195%;19, Individual eating vessels were apparently seldom used. Rather, most fouds seem to have b rved in large vessels from which people ate in turn using their fingers or large spoons (Camp vanton 19/5918; Swanton 1943:17B, 1946:556), sre stored 20. Serving vessels were made from a variety of materials, including pottery, wood, gourd. 0}. Bear ofll. Water was drunk from gourd cups (Bennett 1975:64; Swanton 1946-275; Williams 1948: JE, Breagack drink was drunk from conch shell cups, gourd cups, and gourd bottles (Milfort 1972: cn, sunflow'tnton 1946:550, 765). Large wooden platters were apparently used as serving vessels dui oiling wiltt® (Shea 1861-127: Swamtan 1946:556). Bowls were manufactured from pottery, wood. and go bed imach’ Were used 10 serve liquid foods such as soups and stews (Butler 1934:35; Speck 1541-89). 12. Nuts SP&Ck (1909:Plates 3, 26) illustrates rounded and carinated bowls with flat bases and inci 10 bushels SOMAtion. which were “ordinarily used for food dishes and receptacles for boiled beans and cor gm aromnsTOné at least some Southeastern Indian groups. a bow! of corn soup was placed near the doo (7), Nut re house for guests to eat front upon entering (Campbell 1959:18; Speck 1907:109}. Hickory- ggi3ea_ zea! Mas Served in small wooden dishes (Swanton 1946:363). Food and water were provided © deceased in small pottery vessels placed on the grave or in the ternple (Butler 1934:29: Hi fen WIUIOY 5-48: Shea 186: Tannic cis 39). Rignic 80121, Some foods, particularly carn meal bread, were dipped imo sauces as they were eaten, D kw caanented sauces include bear oil, hickory oil, and salt solution (Swanton 1946:365, 371). ‘22. Foodstuffs were prepared for storage by parboiling, parching. drying, smoking. and clarify 13. Black gue 1904:2:96; Swanton 1946:359, 365, 371, 373, 378; Williams 19302438). osumple!23. Foodstuils were stored in granaries, baskets, gourds, animal skins, and pottery vessels. Pot Cand thensseis were used to store water, bear il, hickory nut oil, and dried shellfish (Swanton 1942:1 WA SCCORST, 19.46:366, 372, 378. 549, 550). |1-792: Withere are few direct ethnographic and ethnahistoric references to non-food uses of pottery in ae oe Southeast. Several non-food uses, however, can be inferred from desenptions of spe erature (ivities. scribed 29) Drums were made by stretching dressed deer skins across the mouths of pottery vessels (Sw fed caldroy, 1946-625, 626) '53:Plate 62, At least two steps in the tanning of animal skins required soaking in water: the first, to loo filfort 197ir, the second, with the addition of deer brains, to soften the skin (Swanton 1946:443, 4: 14. Somewwson (Swamton 1946-444) describes the latter step as taking place in a “bowl,” presumably m: nds of ani pouery. ish” (Swang, Split cane, used in the manufacture of mats and baskets, was made pliable by soaking in wé ‘sh (Boyd ivanton 1946:605, 607). Presumably, some soaking occurred in pottery vessels, ‘imal. 4. Several native dyes were manufactured by soaking or boiling plant parts in water (Swan 13, Food 46:605, 606). Articles to be dyed were soaked in cold of boiling dye solution (Swanton 19: ‘ans, and esumably pottery vessels were used in both steps. rther or coS. Pattery vessels were sometimes used 10 hold or carry fire. A town in which De Soto's ar 16. Manypt was set firc by Indians carrying fire in “litthe pots" (Bourne 180d:vol, 2:23). In a green incipal airemony witnessed by Adair (Williams 1930-111), the newly kindled sacred fire was earried 10 »miny (Swaicred altar” in an “old earthen vessel.” In a Caddo temple, Espinasa (Swanton 1942:158) repat sre soakedzing “earthen vessels which are evidently incense burners in which they bum fat and tobace (9, 378; U} Moyne illustrates a curing ceremony involving fire contained in what is evidently a flat botten ags. were ritery bow! (Lorant 1965-75). Finally, sacred fire was carried in a pottery vessel by Cherokee | cust pods ties (Corkran 1969:44, 46; Gilbert 1993:353). 17. LargeSeveral general observations concerning vesscl usage can be drawn from these ethnographic: ae foodstcumented culinary and non-culinary practices clean wail. Most foodstuffs were processed in several steps requiring different vessels and possibly differ Early Euresel shapes or sizes. These steps might include: soaking, rinsing, frying, parching or boiling: rinsi oring waterXing; and final heating. boiling or baking there is 2. The size of cooking vesscls would vary with the quantity of foodstuffs being prepared. So feast (BenPdstuffs were prepared in large quantities either because they were staple foods eaten in la 18, Peoph tutler 1934:53; Lawson 1967:216; Speck 19045) # houscholds to always have some prepared food, in Conlormuly Wilh his practice, it was us! jer warm or cold.antities (hominy), because they were consumed. in large quantities at public gatherings (ble nik), because they were important ingredients in a variety of dishes (hominy, bear oil) or becat °y were available in large quantities and could be stored relatively easily in the processed st ‘ar ail. parched corn, corn soup). Other foodstuffs (meat, beans. squash) were prepared in smal antities either because they were less available. less important in the dict, or not easily stored processed state. 3. The size and shape of serving vessels would vary with the nature of the food itself. the size household or group to be fed and the context in which consumption teok place. Prepared fo ples tended to be liquid in consistency (soups, stews, and spoonmeat), were consumed ove! fiod of time and were eaten with large spoons or ladies from a communal vessel. Solid foo: thas fruit, hickory meal, roasted nuts, animal flesh, and com bread, were probably served fre aller vessels. including wooden platters. and were eaten with the fingers 1. Poltery vessels were used to store only a limited number and variety of foodstulls, The culls were primarily liquids and were stored in large quantities. THE STUDY COLLECTION AND ITS ANALYSIS The study collection is derived from two sites, Little Egypt and King, located in northwest Georg © Little Egypt site (Mu102) is a platform mound and village site located on the Ceosawat! ver in Murrey County (Figure 1). The King site (9 F15) ts a palisaded village located approximai: km southwest of Little Egypt on the Coosa River in Floyd County. The major compane: th sites is identified as the Barnett phase of Lamar culture and dates to the period A.D. 145 00. Excavations conducted by the author at the two sites bermcen 1969 and 1974 facused on t vestigation of Bamett phase domestic structures (Hally 1975, 1979, 1980). Pottery from the twa sites has been combined for the present study in order to increase 1 elihood that all Barnett phase vessel forms are represented in the study collection and in orc increase the size of the pottery sample for statistical purposes. The study collection consists whole and partial vessels (henceforth, referred 10 as the vessel sample) and 4,300 sherds. T ter were denved from the floors of three domestic structures at Little Egypt, These sherds ¢ liewed to represent houschold refuse that accumulated in situ during structure occupancy (Ha 83). Forty-seven whale and partial vessels are derived from the floors of the three Little Ezs mestic structures and from the floor of one King site domestic structure. These vessels apparen re being used or stored for future use at the time the structures were abandoned (Hally 1983 e remaining 35 whole and partial vessels are derived from burials at the two sites. The analysis of Barnett phase vessel form has been described elsewhere (Hally 19836) and » ly be summarized here. Comparison of the profiles of whole and partial vessels resulted int mntification of eight distinct vessel shapes (Figure 2). These have been designated pinched rim j ississippian jar, carinated jar, carinated bow!, rounded bowl, flaring rim bowl, boule, and ~gra at” bowl, With the possible exception of ane or two very rare Forms, these classes comprise t tire range of Barnett phase vessel shapes. Comparison of measurements taken on whole and partial vessels demonsirates that orifice teter is strongly correlated with Vessel height or maximum. vessel diameter in the five most comm ssel shapes: pinched rim jar. Mississippian jar, carinated bowl, rounded bowl. and flaring © wi (Hally 19836). Because of this relation, orifice diameter can be used ax an accurate meast vessel size for these classes. A similar relation probably holds for the carinated jar and “gra at” bowl, but cannot be statistically verified duc to small sample sizes. Orifice diameter apparen es not correlate with vessel size in the bottle form. Of the 4,500 sherds recovered from the Little Egypt site domestic structures, 432 arc rims. wse, 131 (henceforth referred 10 as the rim-sherd sample} can be classified by vessel shape a Signed to distinct vessels with some degree of comfidence and are suificiently large to allow tr nably accurate measurement of orifice diameter with a sherd board. Orifice diamcter measureme: rived from these sherds and from whole and partial vessels in the collection were plotted by vex ape class in frequency histograms (Figure 3). The histograms reveal that flaring rim bowl orifrrr TENNESSEE | MORTH ps CARQLIN, Cartersville GEORGIA = @ ATLANTA Figure 1, Map of northwestern Georgia showing lacutions of the Little Eeypt and King sites, imeters are unimodatly distributed: rounded bowl, carinated bowl, and Mississippian jar or imeters tend to be bimedally distributed: and pinched rim jar rims tend to be trimodally buted. 1 is believed that this tendency for measurements te concentrate within one or atively narrow size ranges reflects the existence of culturally standardized size classes within « Sse] shape class, Available whole vessels indicate that the bottle, carinated jar, and “gravy boat” bowl were « mufactured in ane size class, Toether these data indicate that there are at least 13 shape- nbinations or morphalogical vesscl types in the Bamett phase vessel assemblage (Figur ble 1) It is probable that Bamett phase houscholds manufactured most, if not all, of the pottery 1 ‘sumed. Ethnographic studies reveal that vessel assemblages in presemt-day communities wifons. = — cainets se ne arene onllaafttellintn to non onl 1 Carinated Be Rounoee Bow eon. —————— Fiering rim 0 | a py yp Orifice Size distribation of oritice dlameters by vessel-shape class. fm) Figure Jilar mode of pottery production have wo important characteristics in common with the Bart se assemblage (Hally 1984b). Morphological variability is accomplished by manufacturin all number of vessel shapes in multiple sizes. and full vessel assemblages typically consist ween eight and twenty morphological vessel (ypes, cammate MORPHOLOGICAL AND PHYSICAL PROPERTIES OF THE VESSEL TYPES “wenty-one variables have been considered in the analysis of Barnett phase vessel functi ‘enicen of these are properties that affect the mechanical performance of vessels: maximum ves meter, maximum vessel height, ratio of height to diameter, shape of base. ratio of basal diame Jessel diameter, orifice diameter. orifice constriction. angle of orifice constriction, ratio of ori! 1 fo vessel capacity, rim orientation, rim profile, handles, height of shoulder (point of maxim: sci diarncicr) above bave, vessel wall curvature, center af gravity. temper material. and surf ‘sh. The relation between these properties and mechanical performance is considered in owing section. “wo variables, soot deposits and surface pitting, are by-products of vessel usage. Exterior s ‘osits indicate that vessels were used Over an open fire; interior deposits indicate that vess y have been used in an inverted position over an open fire or that they actually contained f ‘criteria used 10 identify these deposits have been described in detail elsewhere (Hally 1983 jtior surface pitting represents the breakdown of the surface as a result of physical abrasion fmical action associated with vesscl usage (Hally 19832). urface decoration is related 10 the context in which vessels were used, but probably has ti cton their mechanical performance as containers, Surface decoration may serve to communis ‘gure 2. Profiles of morphological vessel types constituting the Barnett phase veesel assemblage. Maxim {Src is tndicnted by the hartvontal Une newancntsanghe af elice comsictian, by the sloping thee semen‘Table 2. Measurable Morphological and Physical Properties of Barnett Phase Vessel Types, Missi Car Cari Tlaring “Gre Pioched —sippian nated nated Rounded Rim’ boat Rim ‘Jar Jar Bowl Bow! 1 Bote Bow ‘fice diameter in small 12-18 8-18 LL A2eES SEG 1G2F TLE cm by size class medium 21-37 Tage 40250 20033 Wea 19634 sximum diameter in small 14-23 (1-25 WDD 13D GET Z3Z 15425 LSE mm by size class edi 37-47 large S164 27-45 ssn 20-38 ssf eight in small I-IR 7-18 NBT SD ID em by size class medium 20-36 Tiege 3948 18-20 15-22 916 ‘fice consiriction 2028 SOS 7. 68 RTS vee dlumeten/maximum diameter ratio - = 4 eats ‘ihce areaeffective capacity ratio or oe wos + Observations based on two specimens. * Observations based on one specimen. Vessel height measured to rim not flange. ‘inched Rim Jar ‘ormation-Tnis form is characterized by 2 globular body, rounded base. constricted neck, and outflaris* id in sitdim, Paste is grit-tempered. Exterior vessel surfaces are roughened. Rims are thickened and pinch” Vessels of this shape were manufactured in three distinct sizes. el 78.231: V * rage vessSissippian Jar The final This form is characterized by a globular body, rounded base, constricted meck. and vertical? Terent vessloping rim, Handles, either two or four in number. extend from the rim 10 the vessel body abo’ factors sif Shoulder, Vessels are usually shell-tempered, although some are grit-tempered, Eaterior surfada the relat® !Movth, and incised decoration frequently accurs on the neck. The form was manufaciured Free casa least two distinct sizes wneck atyrinated Jar t sscan cl Sc Pe This wessol form is represented in the swudy collection by only one sim sherd and ane why; sel. Numerous specimens are represented in the late Lamar pottery collection from the T! AUC 10 Me (Williams and Branch 1983) in northeast Georgia, and these have been used in developing ssc] diartiowing description. Vessel shape js essentially that of a barrel, with flat bottom and expand 1unt of des. The shoulder may be marked by a distinct break in vessel profile where the inward slop!? erior vesoper wall meets the rounded lower wall. The upper wall has incised deroration, while the low ficient acill 's either smooth or roughened. Carinated jars were apparently manufactured im only one siff sscl pro‘ ct ee Ol rinated Bove! § ‘ers to sheThis form is characterized by a fat base, straight sloping walls, and an insloping rim. The shoula. pending «Mequently marked by a sharp break in vessel profile. Paste is usually gri-tempered. althouks eeomc eye vessels are tempered with both grit and shell, The lower vessel wall is usually smoo ations S'casionally roughened, while incised decoration occurs on the upper wall. Wessels of this sity ~weral Plge manufactured in at least two distinct sic, lized in the present study because the Wenied! ANALySes RECESSAry 10 accurately Cnaracreriee th ve not been performed. These properties, vessel wall thickness. porosity. and density and tem cle size and frequency, have their primary impact Ga the mechanical strength, thermal she astance, and thermal conductivity of vessel wails. Figure 2 illustrates profiles of the eight vessel shapes and 13 morphological vessel types that lieved to constitute the Barnett phase vessel assemblage. The morphological and physical pe: ies of these classes are summarized below and in Tables 1 and 2,nunded Bow! This vessel class is difficult to characterize. It is represented in the study callection by a sm mber of whole and partial specimens. and these manifest considerable morphological and mater fiability. The class may have to be subdivided as more information becomes available. Bases : sally flat, but may be rounded. Sides are rounded, and rims are vertical or occasionally inslopi: ssels are usually grit-tempered. although some are shell-tempered. Surfaces are usually smoo rasionally roughened. and are usually plain except for the addition of filleted strips or model imal and human effigy parts attached to the tit or the vessel body belaw the rim. Vessels of t! ape were manufactured in at Icast two distinct sizes. aring Rim Bow! This is a small vessel with a flat bottom, rounded sides. and outflaring rim. Paste is usually gr mpered, although some vessels are tempered with both shell and grit. Exterior surfaces are smoc 4 plain except for the rim, which may be scalloped and frequently bears incised decoration upper surface. These vessels appear to have been manufactured in one size. tte This vessel form is represented by only three specimens in the study collection. The form aracterized by a globular body, flat base, small orifice and short neck with vertical ar inslopi a, Paste may be either grit or shell-tempered. Exterior surfaces are smooth and orcasiona tudged. The two whole specimens have identical orifice diameters, but differ markedly in over ¢, the capacity of one being 51, the other. I 1 {1 is possible that bottles were manufactured in st two sizes, but in the absence of stronger evidence, only one size class will be recognized. trary Boat" Bowl This vessel is represented by only 1wo specimens in the study collection; both are complete vesse ¢ vessel form is that of a small, slightly oval bow! with flat base. rounded sides. and sligh doping rim. A large flange extends upward several centimeters from the rim at each end of t sel and has a loop handle attached io its exterior surface. Paste is grit-tempered. Exterior surfax + smooth of roughened and are plain except for applique nodes that cover the upper portion 2 vessel wall Dimensions of “gravy boat” bowls recovered from other sites in the region (Ball 1976; Kneberg 1952; Little and Curren 1981; Moore 1915; Webb 1939, Webb and DeJarne 42) are similar te those of the to Barnett phase specimens and indicate that the vessel form » inufuctured in only one size. MECHANICAL PERFORMANCE CHARACTERISTICS OF POTTERY VESSELS Twelve dimensions of mechanical performance have been considered in the analysis of Barn ase vessel function. In this section, these dimensions and the manner in which they are determin ‘the morphological and physical propertics of pottery vessels are described. With one exceptic uid pouring, there has been no attempt to experimentally determine the effect of vessel propert performance. In some cascs, the effects are self-evident. In others, effects can be postulated fre UW established engincering principles. Only in the case of thermal shock resistance, where t ations among properties and performance are quite compiles, is there a need for direct measui tnt of performance. These relations have, however, been investigated experimentally Black and white on red A Inca, T Late vile Fini ts Gifiddle Tea II tradesherds) om lack, while and red geometric 1 Taree color geometric 3 Epigonal "25 Coastal ‘Tiahuanaco {© Tiabuanacous ar Micdie ‘Smati} Early Gime (Nazca and carly D Early Lima Tr Early ‘Small Chimw influences) 1 Pachacamac Interlocking } Pachscamac Negative Interlocking ) Chaneay White-on- red (traces) 7 White-on-red (traces) IV “Shell-mounds” Al cuadro anterior debemos hacer una objecién, toméndola del misma Mbro, Dan ine autores en la figura 20 un diagram de su trinchera prinetpal donde se ve a Ins stroy its lustrous Bl cormens of “gravy Liaras que siempre sobre el suelo virgen hay primero una zona que contiene tinica- Interior surface Pittinente “plain ware", es decir cerdmiea sin decorar. Encima de este horizonte de ached im J8f8 POSSpiain ware” vienen los siguientes de Pachacamac Interlocking y Pachacamac Ne- irface breakdown is yative. uly alomg its mare” fs cierto, que en Ia pagina 49 los autores explican los motives que han tenido unded bowl. Two Ipara no tomar en cansideracién el “plain ware” a pesar de que constituye el 80% ise. Throughout thitte] total de testes encontradas, pero no es admisible suprimirlo también en su wlti- vother by as much Sno cuadro sinéptica, porque de esta manera el lector se Neva Ia impresién de que la cerdmica hublera empeaado en Pachacamsc con los estilos 7. 8 y 9. cosa que no ss clerta, toda vez que con anteriorided a ellos siempre ha habldo ya cerdmten sin Aesorar. —— __Consideramos tguaimente un iujo de meticulosidad editorial publicar integra- mente en casi 30 péginas el reparto de tiestos segiin su cantidad y estilos en los 221 lotes en que eubdividieron su trinchera principal. Por la maturalem misma de esta vestadistica, muchas pAginas quedan pricticamente por completo en blanco. jOjal& we ningn otro arqueslogo tmite semejante proceder, porque de lo contrarle, pronto Magi ples libros de arqueciogia parecerian més bien tablas logaritmicas! CKnip. Claro ést& que €] investigadar en el gablnete tendré que contar los tlestos y for- Lange 8A €on ellog sus tablas, pero slo el resultado de las tablas, no Ins tablas mismas, Stanll Noecesitan ser reproducidas, Que los autores saben presenter estos resultados en Cannatforma grifica inteligente, se cemprucba ene] ya mencionade dlagrama de Ja figura Lame <39, donde con una sola ojeada el lector se pereata debidamente de la estratigratia Sel ged Tagan, SAU mm Is tereera parte “Excavations in the Chancay Valley” Gordon R. Willey Faring estudia con mayor precision la relacién de los estilos “Interlocking” y “"White-on-rea” Bottle Gravy + Only 71 specimens are sufficiently complete to be analyzedBOLETIN BIBLIOGRAPICO DE ANTROPOLOGIA AMERICANA base de otras exeaVaciones. Finalmente en la altima parte, “A Supplement to the ottery Sequence at Ancon" por ¢1 mismo Gerdon R. Willey, se complementa un studio que ya qued6 imicindo en Ia primera parte del propio libro. ‘A pesar de las critieas que hemos hecho antes, no Podemos menos de cansiderar | libro comentado come de gran ulilidad para cualquier estudioso en la prehisteria el Pert, Heinrich Bertin ‘AILLANT, George C.—“La civilizacién azteca”, Versién espafiola de Samuel Vas- concelos. México, Fonde de Cultura Econémica, 1944. 428 pp, En 1941 se publicé en inglés esta obra del malograde y eminente arquedloge ieorge Vaillant, con el Litula de The axtees of Mexico, El libro tuvo un gran éxite es bien conocida su msqnifica sintesis de las distintns etapas de Ia historia y Is tqueclogia precortesianas de México, asi como de las instituciones de su vida social, condmica ¥ religiosa. ‘Ym entonces se publicaron recensiones en las que se hize vsaltar el mérite y el interés de ta obra y el Dr, Alfonso Caso en “Cuadernos Ame- anos” Dublicé atinadas observaciones acerca de las conclusiones de Vaillant sobre | organizaciin de los aztecas Al consignar Ia publicacién de Ia obra en castellano, lo que constituye un acterto #1 Fondo de Cultura Eeondmica, en el que sc nutre la srceién antropolégica con tm Intersvantes titulos, es precieo hacer notar que ha sida léstima que no se hu- lese pedido a Vaillant que modificase 0 completase por medio de un apéndice, «| wpltulo referente a Ia cultura de Teotihuacdn, pucs en el momento de salir a luz a obra acababa de tener lugar Ia Mesa redonda de Tula en Méxieo! y s¢ compren- lan las excavaciones de Tula Hidalgo, modific&ndose la opinién que ha sido cldsica aI arqueologia mexicana de que la cultura teotihuacana pertenecia a los toltecas, ara considerarla una cultura independiente que mo puede ser Hamada por ahora ho “teotihuacana”, asl como se renunciaba definitivamente a la identificactén de eotihuaeén con lo Tula historica que era Ia del estado de Hidalgo como han con- rmado las exeavaciones que, tnicindas entonces, han dado tan importantes resul- idos. Por lo que el Ubro de Vaillant habrd de servir como manual para los Jovenes rquedioges y para el pablico en general es sensible que no se hayan incorporado a estas modifieaciones que han venldo a variar una ides muy arraigada y repetida 2 1a bibliografia, incluso en la escolar. Los especialistas conocen ya aquellos resul- \dos de la conferencia de Mesa redonda de Tule y sabran utilizar €1 Mbro de Vail- wnt sdecuadamente; pero serin muchos los que por no ser especlalistas y haberies ssado por alte el recumen de la historia mexicana de W. Jiménez Moreno “Cro- slogia de ta historia precolombina de Méxieo” ("Esta semana en México”, 26 de yosto, 1" de septiembre, 1944), stguirin atribuyendo a los toltecas Ia cultura de eotlhuacin y mus construcciones, P. Bosch-Gimpera + Ver Ins comunicaciones ¥ resultados de la Mesn Redonda de Tula en Ja “Revis sana de Estudios Antropolégicos", tema V, N° 2-3, mayadiciembre, 1941. Y en “Bo- tin Bibliogrifico de Antropologia Americana”, tomo VI, pp. 1-14-1942, 213