This replica bowl has been made in the style of Abingdon ware and is named after the causewayed enclosure on the Thames gravels, where this type of pottery was found during excavations. Abingdon ware is characterised by its bipartite forms that often have simple lugs or handles.
Dating from the middle of the Neolithic (c. 3900-3200 BCE) this style of pottery is a clear development of the earlier carinated style, and like carinated bowls, these pots would have been used to cook and store food.
Smoke fired Terracotta
Approx. 190 mm tall 250 mm diameter
Completely hand-built, from clays similar in character to those used by the original potters, this vessel has been fired in a wood fire to emulate the surface colouration of the original. It has been given a finish of beeswax, a material also identified in residue analysis of the originals. Where hand tools are used I create my own using stone, wood, shell, bone and antler based on original finds or information gained from marks on original artefacts.
It has been fired to emulate the ancient firing conditions. The original pot would have been fired in an open wood fire, in close contact with the fuel, a process that leaves its mark on the clay as variations in the surface colour. However, the very low temperatures achieved in open firings also results in pots that are relatively weak, so this pot has been fired to a somewhat higher temperature to strengthen it, in a special firing process that allows me to achieve an authentic appearance to the pot.
Health and Safety
This is a Museum Quality Replica made using the tools and techniques that would have been used during the Neolithic era. As this is an unglazed pot with a porous surface it will absorb some of the flavours during the cooking process, which does add to the flavour of future dishes. However, it does also mean that this pot does not meet modern Health and Safety standards and therefore we do not advise that it is used for cooking with. When Neolithic cooks cooked in these pots they would rely on applying sufficient heat to the pot and contents to ensure that all bacteria were killed. Heating to over 70°C for at least 10 minutes would have killed most disease-causing bacteria and temperatures of 100°C would do even more.
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