FILTER RESULTS × Close
Skip to Content ☰ Open Filter >>

Object Results

Showing 29 of 29


Image of Kitchen Ware Base Sherd

Bookmark and Share

Bookmark: http://triarte.brynmawr.edu/objects-1/info/177816





Kitchen Ware Base Sherd

Iron Age
2000 BCE - 1200 BCE
Clay

2 11/16 x 4 11/16 x 3 in. (6.8 x 12 x 7.6 cm)

Bryn Mawr College
Accession Number: 2009.14.1270
Geography: Asia, Turkey, Tarsus
Classification: Unclassifiable Artifacts; Artifact Remnants; Sherds
Culture/Nationality: Prehistoric Anatolian
Collection: Tarsus Excavation
Findspot: Find Spot: Gözlükule, Tarsus, Turkey; Date: Meters: 14.00

Keywords Click a term to view the records with the same keyword
This object has the following keywords:
  • Assyrian - Refers to the period roughly from the beginning of the 2nd millennium BCE, when Assyrian rulers first appeared in northern Mesopotamia and continuing until the fall of their empire in 612 BCE.
  • bases - Elements at the bottoms of structures or objects upon which the upper parts rest or are supported; for large objects, bases are often relatively massive. For terminal elements upon which objects rest and that are small in relation to the body of the object, use "feet."
  • kitchenware - Equipment, containers, utensils, dishes, cookware, cutlery, and other items for kitchen use, excluding appliances.
  • Late Iron Age - Refers to a phase of Iron Age culture noted for particular technological and social developments, including the tempering of iron implements.

Additional Images Click an image to view a larger version
Additional Image 2009.14.1270_BMC_i_2.jpg
2009.14.1270_BMC_i_2.jpg

If you would like to cite this object in a Wikipedia article please use the following template:

<ref name=BMC>cite web |url=http://triarte.brynmawr.edu/objects-1/info/177816 |title=Kitchen Ware Base Sherd |author=Bryn Mawr College Library Special Collections |accessdate=5/31/2023 |publisher=Bryn Mawr College</ref>

Showing 29 of 29


Your current search criteria is: Keyword is "BATTY".

View current selection of records as: