🆔 Identification

ID#142
SiteSaint-Bézar
PeriodRoman Period
ContextCraft
Archaeological ContextBoulangerie, niveau occupation cuisine. US 7199 - Bakery, kitchen level. US 7199
InterpretationACO (Amorphous Charred Object)
Researcher IDMAUNE Stéphane
PublishedYes

📍 Location

SiteSaint-Bézar
GPS Coordinates Lat: 43.587559, Long: 3.453037
CountryFrance
RegionOccitanie
DepartmentHérault
CityAspiran

🔍 Excavation

Excavation nameSaint-Bézar
SupervisorNot specified
Start date2005
End date2006
Sampling methodWet sieving
Mesh size0.5 mm
Context integrityIn Situ

⏳ Dating

Dating typeNot specified
Dating methodNot specified
Dating (text)60 AD - beginning of 4th c. AD
Standardized dates (BP) 1890 – 1625

📏 Physical Characteristics

TypologyAmorphous
ShapeAmorphous
Number of fragments4
Dimensions
Max (L×W×H) Not specified
Min (L×W×H) Not specified
Real (L×W×T) Not specified

🛡️ Conservation & Surface

Conservation stateFragmented
Preservation conditionCharred
PorosityNot specified
TextureNot specified
OrnamentationNot specified
Upper surfaceNot specified
Lower surfaceNot specified

📝 Additional Descriptions

Comments
20 litres sampled. Density 0.10/l.
Reference
MAUNE, S., CARRATO C., ROVIRA N., LE FUR J., LONGEPIERRE S., LEGER C. (2013) - “La Boulangerie de Saint-Bézard à Aspiran (Hérault), Du Ier s. Au IVe s. Apr. J.-C.: Un Exemple d’espace Culinaire Domanial En Narbonnaise Centrale.” Gallia 70, no. 1: 165–90. DOI 10.4000/gallia.1866

🔬 Microscopic Observations

Primary Particles

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Secondary Particles

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Matrix

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Nb measurements
Average pore size
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