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2008

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Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/33903

Chemical characterization of majolica from 14th-18th century production centers on the Iberian Peninsula: a preliminary neutron activation study

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Recurs relacionat

http://dx.doi.org/10.1016/j.jas.2007.04.007

Resum

Majolica pottery is one of the most characteristic tableware produced during the Medieval and Renaissance periods. Majolica technology was introduced to the Iberian Peninsula by Islamic artisans during Medieval times, and its production and popularity rapidly spread throughout Spain and eventually to other locations in Europe and the Americas. The prestige and importance of Spanish majolica was very high. Consequently, this ware was imported profusely to the Americas during the Spanish Colonial period. Nowadays, Majolica pottery serves as an important horizon marker at Spanish colonial sites. A preliminary study of Spanish-produced majolica was conducted on a set of 246 samples from the 12 primary majolica production centers on the Iberian Peninsula. The samples were analyzed by neutron activation analysis (NAA), and the resulting data were interpreted using an array of multivariate statistical procedures. Our results show a clear discrimination between different production centers. In some cases, our data allow one to distinguish amongst shards coming from the same production location suggesting different workshops or group of workshops were responsible for production of this pre-industrial pottery.

Matèries

Arqueologia, Arqueometria, Ceràmica, Península Ibèrica

Matèries (anglès)

Archaeology, Archaeometry, Pottery, Iberian Peninsula

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Col·leccions

Articles publicats en revistes (Història i Arqueologia)

Citació

GARCIA IÑAÑEZ, Javier, et al. Chemical characterization of majolica from 14th-18th century production centers on the Iberian Peninsula: a preliminary neutron activation study. Journal of Archaeological Science. 2008. Vol. 35, num. 2, pags. 425-440. ISSN 0305-4403. [consulted: 3 of August of 2026]. Available at: https://hdl.handle.net/2445/33903

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