Analisi funzionale del repertorio vascolare nuragico. Forme per la preparazione di cibi e bevande

The use of many shapes of the Bronze and Iron age nuragic vessels repertory has been defined
relating to morphological and technological characters. Our ability in distinguishing every vessel form function,
strictly depends on the possibility of having more data in addition to form observation.
Definitions have been, up to now, just based on style and shape, but in this work we present an attempt to integrate
typological, formal and archaeometric analysis with experimental archaeology techniques, in order to
establish definition standards for food making and cooking vessels.
Special attention will be given to the shapes related to bread making, to drink and to distilled and fermented
drinks.
It’s interesting to notice that some types of vases as pans (teglie, tegami) had a long life (since Middle Bronze
Age), constant morphological and technological characters, due to a low-skilled home production. On the contrary,
the later introduction (Final Bronze and Iron Age) of new and innovative forms indicates the development
of production activities related to fermentation, distillation, probably due to the ritual use of drinks inside a
stratified society.