Fondi Cossar: scavi di Aquileia II 3,2 La ceramica da cucina : produzioni italiche e orientali
Gespeichert in:
| Beteilige Person: | |
|---|---|
| Weitere beteiligte Personen: | , |
| Format: | Buch |
| Sprache: | Italienisch |
| Veröffentlicht: |
Roma
Edizioni Quasar
2020
|
| Schriftenreihe: | Scavi di Aquileia
2 |
| Links: | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=033081441&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| Umfang: | 295 Seiten Illustrationen, Karten, Diagramme 30 cm |
| ISBN: | 9788854910775 |
Internformat
MARC
| LEADER | 00000nam a2200000 cc4500 | ||
|---|---|---|---|
| 001 | BV047697471 | ||
| 003 | DE-604 | ||
| 005 | 20220517 | ||
| 007 | t| | ||
| 008 | 220120s2020 it a||| |||| 00||| ita d | ||
| 020 | |a 9788854910775 |9 978-88-5491-077-5 | ||
| 035 | |a (OCoLC)1294811272 | ||
| 035 | |a (DE-599)BVBBV047697471 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a ita | |
| 044 | |a it |c IT | ||
| 049 | |a DE-12 |a DE-355 |a DE-11 |a DE-19 | ||
| 100 | 1 | |a Riccato, Anna |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Fondi Cossar |b scavi di Aquileia II |n 3,2 |p La ceramica da cucina : produzioni italiche e orientali |c MIBACT - Fondazione Aquileia - Università degli Studi di Padova |
| 264 | 1 | |a Roma |b Edizioni Quasar |c 2020 | |
| 300 | |a 295 Seiten |b Illustrationen, Karten, Diagramme |c 30 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a Scavi di Aquileia |v 2 | |
| 700 | 1 | |a Bonetto, Jacopo |d 1968- |0 (DE-588)138603820 |4 edt | |
| 700 | 1 | |a Capelli, Claudio |d 1963- |0 (DE-588)1096844834 |4 wst | |
| 700 | 1 | |a Centola, Vanessa |d 1983- |0 (DE-588)115636051X |4 edt | |
| 700 | 1 | |a Piazza, Michele |4 wst | |
| 700 | 1 | |a Cabella, Roberto |4 wst | |
| 773 | 0 | 8 | |w (DE-604)BV044897269 |g 3,2 |
| 830 | 0 | |a Scavi di Aquileia |v 2 |w (DE-604)BV005464232 |9 2 | |
| 856 | 4 | 2 | |m Digitalisierung UB Regensburg - ADAM Catalogue Enrichment |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=033081441&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-033081441 | |
Datensatz im Suchindex
| _version_ | 1819310560584400896 |
|---|---|
| adam_text | Indice Introduzione 1.1 1.2 1.3 1.4 2.1 2.2 2.3 3.1 3.2 3.3 3.4 3.5 4.1 4.2 4.3 4.4 4.5 9 1. Ceramica comune grezza............................................................................................................................ La ceramica comune grezza dai fondi Cossar: caratteristiche tecniche.............................................................. La ceramica comune grezza dai fondi Cossar: analisi tipo-cronologica.............................................................. 1.2.1 Olle................................................................................................................................................................. 1.2.2 Pentole ........................................................................................................................................................... 1.2.3 Bottiglie e brocche ........................................................................................................................................ 1.2.4 Tegami ........................................................................................................................................................... 1.2.5 Ciotole ........................................................................................................................................................... 1.2.6 Clibani ........................................................................................................................................................... 1.2.7 Recipienti di grandi
dimensioni................................................................................................................... 1.2.8 Coppe carenate.............................................................................................................................................. 1.2.9 Coperchi ....................................................................................................................................................... Osservazioni........................................................................................................................................................... Appendice. Analisi in sezione sottile di ceramiche comuni grezze ad Aquileia, fondi ex Cossar (Ć. Capelli, Μ. Piazza, R. Cabella)........................................................................................................................ » » » » » » » » » » » » » 15 17 23 23 58 59 60 65 71 72 75 76 81 » 86 2. Ceramiche comuni tirreniche .............. Produzioni dell’Etruria meridionale e del Lazio.................................................................................................. 2.1.1 Origine e centri di produzione..................................................................................................................... 2.1.2 La ceramica da cucina etrusco-laziale dai fondi Cossar: caratteristiche tecniche..................................... 2.1.3 La ceramica da cucina etrusco-laziale dai fondi Cossar:analisi tipo-cronologica.................................... 2.1.3.1
Olle..................................................................................................................................................... 2.1.3.2 Pentole................................................................................................................................................ 2.1.3.3 Tegami................................................................................................................................................ 2.1.3.4 Clibani................................................................................................................................................ 2.1.3.5 Coperchi ............................................................................................................................................ 2.1.4 Diffusione ..................................................................................................................................................... Produzioni campano-vesuviane............................................................................................................................. 2.2.1 Origine e centri di produzione..................................................................................................................... 2.2.2 La ceramica da cucina campano-vesuviana daifondi Cossar:caratteristiche tecniche........................... 2.2.3 La ceramica da cucina campano-vesuviana daifondi Cossar:analisi tipo-cronologica .......................... 2.2.3.
lOlle..................................................................................................................................................... 2.2.3.2 Tegami................................................................................................................................................ 2.2.3.3 Coperchi ............................................................................................................................................ 2.2.4 Diffusione ..................................................................................................................................................... Osservazioni........................................................................................................................................................... » » » » » » » » » » » » » » » » » » » 91 91 91 92 93 93 95 96 97 97 98 99 100 102 103 103 104 109 112 114 3. Ceramica a vernice rossa interna ......................................................................................................... Origine e centri di produzione.............................................................................................................................. La ceramica a vernice rossa interna dai fondi Cossar: caratteristiche tecniche ................................................ La ceramica a vernice rossa interna dai fondi Cossar: analisi tipo-cronologica................................................ 3.3.1 Tegami
........................................................................................................................................................... 3.3.2 Coperchi ....................................................................................................................................................... Diffusione ............................................................................................................................................................... Osservazioni........................................................................................................................................................... » » » » » » » » 119 119 122 124 125 131 132 135 4. Illyrian Cooking Ware........................................................................................................................... Origine e centri di produzione............................................................................................................................... Clllyrian Cooking Ware dai fondi Cossar: caratteristiche tecniche..................................................................... Ľlllyrian Cooking Ware dai fondi Cossar: analisi tipo-cronologica..................................................................... 4.3.1 Pentole............................................................................................................................................................. 4.3.2
Casseruole........................................................................................................................................................ Diffusione................................................................................................................................................................. Osservazioni........................................................................................................................................................... » » » » » » » » 139 140 140 141 141 142 143 143 7
Indice 5.1 5.2 5.3 5.4 5. Ceramiche comuni orientali...................................................................................................................... Produzioni di area egea e micro-asiatica .......................................................................................... 5.1.1 La ceramica di Focea e le produzioni egee di età romana............................................................................ 5.1.1.1 Origine e centri di produzione........................................................................................................... 5.1.1.2 La Aegean Cooking Ware dai fondi Cossar: caratteristiche tecniche............................................... 5.1.1.3 La Aegean Cooking Ware dai fondi Cossar: analisitipo-cronologica................................................ 5.1.1.3.1 Brocche......................................................................................................................................... 5.1.1.3.2 Mini-pots........................................................................................................................................ 5.1.1.3.3 Pentole........................................................................................................................................... 5.1.1.3.4 Casseruole...................................................................................................................................... 5.1.1.3.5
Tegami........................................................................................................................................... 5.1.1.3.6 Coperchi........................................................................................................................................ 5.1.1.3.7 Frammenti di dubbia attribuzione............................................................................................... 5.1.1.4 Imitazioni............................................................................................................................................. 5.1.1.5 La diffusione della Aegean Cooking Ware e delle sue imitazioni..................................................... 5.1.2 Late Roman micaceous Aegean Cooking Ware............................................................................................... 5.1.2.1 Definizione, caratteristiche tecniche e origine della classe.............................................................. 5.1.2.2 La Late Roman micaceous Aegean Cooking Ware dai fondi Cossar: analisi tipo-cronologica .... 5.1.2.3 Diffusione............................................................................................................................................. 5.1.3 Ephesos Grey Coarse Ware.............................................................................................................................. 5.1.3.1 Definizione, caratteristiche tecniche e origine della classe.............................................................. 5.1.3.2 La Ephesos Grey Coarse Ware dai fondi Cossar:
analisi tipo-cronologica....................................... 5.1.3.2.1 Pentole............................................................................................................................................ 5.1.3.2.2 Casseruole...................................................................................................................................... 5.1.3.3 Diffusione.............................................................................................................................................. 5.1.4 Altri frammenti di probabile produzione egea tarda.................................................................................... 5.1.4.1 Brocche................................................................................................................................................. 5.1.4.2 Olle о pentole........................................................................................................................................ Produzioni della Licia.............................................................................................................................................. 5.2.1 Origine, cronologia e repertorio morfologico della classe............................................................................ 5.2.2 La ceramica da cucina di produzione licia dai fondi Cossar: caratteristiche tecniche e analisi tipo-cronologica................................................................................................. 5.2.3
Diffusione......................................................................................................................................................... Produzioni levantine............................................................................................................................................... 5.3.1 Origine, caratteristiche tecniche, repertorio morfologico e cronologia della classe................................. 5.3.2 La Levantine Cooking Ware dai fondi Cossar: caratteristiche tecniche e analisi tipo-cronologica............ 5.3.2.1 Pentole................................................................................................................................................. 5.3.2.2 Balsamari............................................................................................................................................. 5.3.3 Diffusione......................................................................................................................................................... Osservazioni............................................................................................................................................................ * » » » » » » » » » » » » » » » » » » » » » » » » » » » » 1Դ/ 147 147 147 148 149 149 151 152 153 154 156 157 158 160 163 163 163 165 168 168 168 168 169 170 170 170 172 172 172 » » » » » » » » » 173 173 174 174 176 177 177 178 180 6. Alcune considerazioni conclusive.......................................................................................................... »
187 Tavole tipologiche............................................................................................................................................. » 193 Catalogo degli impasti..................................................................................................................................... » 263 Bibliografia........................................................................................................................................................ » 209
|
| any_adam_object | 1 |
| author | Riccato, Anna |
| author2 | Bonetto, Jacopo 1968- Centola, Vanessa 1983- |
| author2_role | edt edt |
| author2_variant | j b jb v c vc |
| author_GND | (DE-588)138603820 (DE-588)1096844834 (DE-588)115636051X |
| author_facet | Riccato, Anna Bonetto, Jacopo 1968- Centola, Vanessa 1983- |
| author_role | aut |
| author_sort | Riccato, Anna |
| author_variant | a r ar |
| building | Verbundindex |
| bvnumber | BV047697471 |
| ctrlnum | (OCoLC)1294811272 (DE-599)BVBBV047697471 |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01585nam a2200373 cc4500</leader><controlfield tag="001">BV047697471</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20220517 </controlfield><controlfield tag="007">t|</controlfield><controlfield tag="008">220120s2020 it a||| |||| 00||| ita d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9788854910775</subfield><subfield code="9">978-88-5491-077-5</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)1294811272</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV047697471</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">ita</subfield></datafield><datafield tag="044" ind1=" " ind2=" "><subfield code="a">it</subfield><subfield code="c">IT</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-12</subfield><subfield code="a">DE-355</subfield><subfield code="a">DE-11</subfield><subfield code="a">DE-19</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Riccato, Anna</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Fondi Cossar</subfield><subfield code="b">scavi di Aquileia II</subfield><subfield code="n">3,2</subfield><subfield code="p">La ceramica da cucina : produzioni italiche e orientali</subfield><subfield code="c">MIBACT - Fondazione Aquileia - Università degli Studi di Padova</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Roma</subfield><subfield code="b">Edizioni Quasar</subfield><subfield code="c">2020</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">295 Seiten</subfield><subfield code="b">Illustrationen, Karten, Diagramme</subfield><subfield code="c">30 cm</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">Scavi di Aquileia</subfield><subfield code="v">2</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Bonetto, Jacopo</subfield><subfield code="d">1968-</subfield><subfield code="0">(DE-588)138603820</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Capelli, Claudio</subfield><subfield code="d">1963-</subfield><subfield code="0">(DE-588)1096844834</subfield><subfield code="4">wst</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Centola, Vanessa</subfield><subfield code="d">1983-</subfield><subfield code="0">(DE-588)115636051X</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Piazza, Michele</subfield><subfield code="4">wst</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Cabella, Roberto</subfield><subfield code="4">wst</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="w">(DE-604)BV044897269</subfield><subfield code="g">3,2</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">Scavi di Aquileia</subfield><subfield code="v">2</subfield><subfield code="w">(DE-604)BV005464232</subfield><subfield code="9">2</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">Digitalisierung UB Regensburg - ADAM Catalogue Enrichment</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=033081441&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="943" ind1="1" ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-033081441</subfield></datafield></record></collection> |
| id | DE-604.BV047697471 |
| illustrated | Illustrated |
| indexdate | 2024-12-20T19:26:25Z |
| institution | BVB |
| isbn | 9788854910775 |
| language | Italian |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-033081441 |
| oclc_num | 1294811272 |
| open_access_boolean | |
| owner | DE-12 DE-355 DE-BY-UBR DE-11 DE-19 DE-BY-UBM |
| owner_facet | DE-12 DE-355 DE-BY-UBR DE-11 DE-19 DE-BY-UBM |
| physical | 295 Seiten Illustrationen, Karten, Diagramme 30 cm |
| publishDate | 2020 |
| publishDateSearch | 2020 |
| publishDateSort | 2020 |
| publisher | Edizioni Quasar |
| record_format | marc |
| series | Scavi di Aquileia |
| series2 | Scavi di Aquileia |
| spellingShingle | Riccato, Anna Fondi Cossar scavi di Aquileia II Scavi di Aquileia |
| title | Fondi Cossar scavi di Aquileia II |
| title_auth | Fondi Cossar scavi di Aquileia II |
| title_exact_search | Fondi Cossar scavi di Aquileia II |
| title_full | Fondi Cossar scavi di Aquileia II 3,2 La ceramica da cucina : produzioni italiche e orientali MIBACT - Fondazione Aquileia - Università degli Studi di Padova |
| title_fullStr | Fondi Cossar scavi di Aquileia II 3,2 La ceramica da cucina : produzioni italiche e orientali MIBACT - Fondazione Aquileia - Università degli Studi di Padova |
| title_full_unstemmed | Fondi Cossar scavi di Aquileia II 3,2 La ceramica da cucina : produzioni italiche e orientali MIBACT - Fondazione Aquileia - Università degli Studi di Padova |
| title_short | Fondi Cossar |
| title_sort | fondi cossar scavi di aquileia ii la ceramica da cucina produzioni italiche e orientali |
| title_sub | scavi di Aquileia II |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=033081441&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV044897269 (DE-604)BV005464232 |
| work_keys_str_mv | AT riccatoanna fondicossarscavidiaquileiaii32 AT bonettojacopo fondicossarscavidiaquileiaii32 AT capelliclaudio fondicossarscavidiaquileiaii32 AT centolavanessa fondicossarscavidiaquileiaii32 AT piazzamichele fondicossarscavidiaquileiaii32 AT cabellaroberto fondicossarscavidiaquileiaii32 |