There were two categories of ancient Roman pottery: Fine Wares used by the upper class for formal occasions and to serve food elegantly at the table and Course Wares used by the poor for cooking, storing and carrying liquids and eating. Coarse wares were crudely made with thick walls to withstand rough use. They were simple often with a beige or white slip to make them less porous and with no ornamentation, although some had a horizontal ribbed designs on the body. Roman North Africa local artisans produced a wide range of daily use utilitarian wares including bowls, plates, cups, jugs, beakers, amphorae and other common vessels for storing wine and olive oil. Small juglets were used to hold more precious liquids such as perfumes and cosmetics.
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Wine jugs from in the Judean Holy Land at the time of the first Jewish Temple were used for religious ceremonies and wine blessing as an important Jewish prayer. This carinated piece was made using the coil construction method and the paddle and anvil technique.
This Roman ceramic flagon is a uniquely shaped vessel used to store and pour potable liquids. A crème slip carinated jug with a high profile and a trefoil pouring spout, it has a strap handle attached from the carinated edge to just below the rim for easy handling. Roman coarse wars like this were use for liquids and to make offerings to household deities.
The shape of this elegant carinated ancient earthenware pouring vessel used to hold and dispense potable liquids: water, wine and other drinks. They were used to hydrate everyone including laborers, field workers, ship-rowers, army personnel and people in their homes and were placed wherever they were needed.
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