Samara Journal of ScienceSamara Journal of ScienceСамарский научный вестник2309-43702782-3016Samara State University of Social Sciences and Education2230610.17816/snv20153212ArticlesСтатьиResearch ArticleEXPERIMENTAL STUDIES ON ERTEBØLLE POTTERY: FOOD PREPARATION AND RADIOCARBON DATINGЭкспериментальные исследования керамики эртебёлле: приготовление пищи и радиоуглеродное датированиеPhilippsenBenteФилиппсенБенте

Ph.D.

доктор, Орхусский центр АМС, Факультет физики и астрономии

bphilipp@phys.au.dkAarhus AMS Centre, Department of Physics and AstronomyОрхусский университет0109201543NO3 (2015)№3 (2015)12813210032020Copyright ©; 2015, Bente P.Copyright ©; 2015, Бенте Ф.2015Bente P.Бенте Ф.https://creativecommons.org/licenses/by/4.0https://snv63.ru/2309-4370/article/view/22306

This article summarizes my experimental and archaeological research about the earliest pottery in Northern Germany and Denmark, belonging to the Ertebølle culture, a Late Mesolithic hunter-gatherer-fisher culture. I will present firing and cooking experiments with copies of Ertebølle pottery and how a reference collection of experimental food crusts can be used to understand issues of radiocarbon reservoir effects and stable isotope measurements in food crusts. It will be shown that cooking food resources with a reservoir age, such as marine or freshwater fish, leads to the same reservoir age in the pottery. The results from the experiments will be compared to the archaeological record. I will discuss the implications of the experimental studies for radiocarbon dating of archaeological pottery, and for studies of style and function of ceramics.

В статье подводятся итоги археологического экспериментального исследования о наиболее раннем типе керамики на территории Северной Германии и Дании, которая принадлежит культуре рыболовов-собирателей позднего мезолита - Эртебёлле. В работе описаны эксперименты приготовления пищи и обжига сосудов, представляющих собой копии посуды Эртебёлле. Автор объясняет, как сбор данных с экспериментов по нагару может помочь при поиске ответов на вопросы, возникающие при радиоуглеродном резервуарном эффекте и измерение стабильных изотопов по нагару. В статье анализируется, как приготовление морской или пресноводной рыбы для употребления в качестве пищи приводит к появлению резервуарного периода в керамике. Результаты экспериментов будут сравнивать с другими материалами из культурного слоя. В работе объясняется значение данных экспериментальных исследований для радиоуглеродного датирования сосудов, а также для изучения назначения керамики и ее характеристик.

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