The peoples of Antiquity used amphorae to store goods due to their conical shape facilitating transport and storage, their watertightness preserving food, and their robustness ensuring optimal preservation.
Amphorae were super practical for ancient peoples: easy to stack, store, and especially transport. Their pointed shape allowed them to be wedged in the holds of ships or in the sand, making them very stable, with no unnecessary breakage! Additionally, with their two handles, they could be easily carried by hand or with ropes attached to them. They were also made of terracotta, a rather inexpensive material that was widely available at the time, making them very practical from an economic standpoint. Lastly, their standard size made it easy to measure quantities, which was useful for trade and exchanges.
Ancient amphorae were generally made of terracotta, as this porous material helped keep food and drinks cool by allowing for slight evaporation. Their elongated shape and often pointed bottom made them easy to store by burying them in sand or efficiently stacking them in the holds of ships. The narrowness of the neck reduced the amount of air entering the amphora, thereby limiting oxidation or the deterioration of the contents. Inside, a coating made of resin or wax would seal the surface, preventing liquids from leaking and better preserving aromas and flavors. Finally, their relative robustness allowed for easy transport without excessive breakage despite long journeys by sea or land.
In ancient times, amphorae were primarily used to transport liquid foods such as wine and olive oil. They were also used to store food products like honey, olives, spices, or even famous sauces like garum, a type of fermented fish sauce that was extremely popular among the Romans. Sometimes, cereals, dried fruits, or canned vegetables were even placed inside to avoid insect attacks and prolong their shelf life. Certain specific amphorae were intended for carrying perfumes or precious substances, but this was much rarer than basic everyday foodstuffs.
Amphorae were the ideal packaging for transporting goods and commodities over long distances. They were mainly filled with precious products such as olive oil, wine, fermented sauces, spices, or grains. Thanks to their standardized size and practical shape, they could be easily stacked and efficiently secured in the holds of ships. Some archaeologists even trace ancient trade routes just by analyzing the amphorae found. In short, these containers were like the ancient shipping crates, greatly facilitating exchanges between Mediterranean peoples.
In ancient times, amphorae could sometimes be reused for other domestic purposes, such as temporary storage of grains or even as funerary urns!
Due to their design in porous clay, some amphorae were ideal for preserving liquids such as wine or olive oil, allowing for a slight micro-oxygenation that was beneficial to their aging.
The term amphora comes from the ancient Greek 'amphoreus', literally meaning 'to carry on both sides', referring to the two handles that provide a secure grip during transport.
Some ancient amphorae bore specific inscriptions and symbols that allowed for the identification of their geographical origin and even the precise type of contents, thereby facilitating trade exchanges.
Yes, many ancient amphorae are found during terrestrial and underwater archaeological excavations, some intact or nearly so. This allows researchers to study their origin, use, and trade routes of antiquity.
Most ancient amphorae were made of fired clay. This material was abundant, inexpensive, and had excellent thermal and insulating properties, allowing for better preservation of liquid or dry food.
Yes, amphorae were often reused if they were not broken. They were carefully washed and reused for transportation and storage, although in some cases, their reuse could lead to contamination of the new goods with the previous contents.
The amphorae had a distinctive shape with two handles, which facilitated their handling and stacking. In ancient ships, they were frequently stacked vertically or leaned against each other to take up minimal space and prevent damage during transport.
The shelf life varied depending on the nature of the goods and the storage conditions. Wine or oil could be kept for several months, even years, if stored under optimal conditions, while perishable foods like fermented fish could last a few weeks to a few months.
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