Abstract
This paper examines the interplay between manufacturing parameters and material properties in archaeological ceramic cooking ware. While previous studies on material properties have focused on the response of ceramic vessels to mechanical and thermal loads, emphasis is placed here on thermal properties and their influence on the suitability of a vessel to be used for different cooking methods. We illustrate how the material properties of a ceramic cooking vessel are influenced by its manufacture and how these material properties in turn may influence the performance and ultimately selection of certain vessels to be used for specific cooking practices for the example of late Bronze Age (LCIA) cooking vessels from Akrotiri, Greece.
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