🆔 Identification

ID#567
SiteMontmirail
PeriodNeolithic
ContextDomestic
InterpretationBread
Researcher IDSCHWAB Hanni
PublishedYes

📍 Location

SiteMontmirail
GPS Coordinates Lat: 47.001231, Long: 7.010753
CountrySwitzerland
CityNeuchâtel

🔍 Excavation

Excavation nameMontmirail
SupervisorNot specified
Start date1967
End date1967
Sampling methodNot specified

⏳ Dating

Dating typeDendrochronology
Dating methodAbsolute
Dating (text)3719 - 3699 BC
Standardized dates (BP) 5669 – 5649

📏 Physical Characteristics

TypologyWith shape
ShapeCircular
Weight20.2 g
Number of fragments4
Dimensions
Max (L×W×H) 85 × — × 16 cm
Min (L×W×H) 82 × — × 10 cm
Real (L×W×T) 170 × — × — cm

🛡️ Conservation & Surface

Conservation stateWhole
Preservation conditionCharred
PorosityHomogeneous
TextureNot specified
OrnamentationNot specified
Upper surfaceConvex
Lower surfaceNot specified

📝 Additional Descriptions

Comments
On the cooking surface, there is an elliptical area measuring approximately 37×57×2 mm, slightly indented toward the top and covered with irregular, scale-like cracks.
Reference
WÄHREN, M., 1997. Das jungsteinzeitliche Brot von Montmirail, Helvetia Archaeologica 28 (Zürich). ISSN: 3042-5271

🔬 Microscopic Observations

Primary Particles

Total number
ClassPlant
Organization
Plant types
Taxonomy
Identified taxa
Triticum aestivum
Taphonomy
Size measurements (µm)
Min / Max / Avg — / — / — µm
Relative frequency

Secondary Particles

Total number
Category
Types
Taxonomy
Taphonomy
Size measurements (µm)
Min / Max / Avg — / — / — µm
Relative frequency

Matrix

Microstructure class
Structure type
Matrix type
Matrix attribute
Nb measurements
Average pore size
Matrix measurements (µm)
Min / Max — / — µm
Relative frequency
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