Strength, Toughness and Thermal Shock Resistance of Ancient Ceramics, and Their Influence On Technological Choice

The basic underlying theory for the strength, toughness and thermal shock resistance of brittle multiphase clay ceramics, together with the measurement procedures to determine these parameters, are first outlined. Published experimental data obtained for test bars containing different types of temper and fired to a range of temperatures are then compared both with theoretical predictions and between themselves. The results confirm that to produce pottery with high strength requires high firing temperatures and low temper concentrations. Conversely, to produce pottery with high toughness and thermal shock resistance requires low firing temperatures and high temper concentrations, with platy or fibrous temper being most effective. There is no convincing published evidence that strength and toughness requirements were a significant factor in determining the technological choices (clay type, temper type and concentration, and firing temperature) in the production of pottery used as containers for transport and storage. In contrast, the routine use of high temper concentrations and low firing temperatures in the production of cooking pots suggests that the requirement for high thermal shock resistance was a factor that at least influenced technological choice in this case. In addition, there is some evidence that limestone and shell were, on occasions, deliberately chosen as temper in cooking pots. The need to take into account the crucial role that the full range of environmental, technological, economic, social, political and ideological factors have in influencing technological choice is also emphasized. This review highlights the fact that our current understanding of the factors determining strength, toughness and thermal shock resistance of clay ceramics is still far from complete. Further systematic measurements of these parameters, together with the establishment of a systematic database of the range of technological choices associated with the production of cooking pots, are therefore to be encouraged.