Adatok a szádvári vár kora újkori kályhacsempeleleteihez
In my thesis I studied the stove tiles from the early modern ages discovered in the cellar of the inner castle of Szádvár. I was able to classify the materials I examined into four different types. In addition to stratigraphic data I used parallels collected from literature to date the objects. Cert...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
SZTE BTK Régészeti Tanszék
Szeged
2023
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| Sorozat: | Acta iuvenum : Sectio archaeologica
6 |
| Kulcsszavak: | Régészet - leletek - Magyarország - regionális, Szádvár |
| Online Access: | http://acta.bibl.u-szeged.hu/78953 |
| Tartalmi kivonat: | In my thesis I studied the stove tiles from the early modern ages discovered in the cellar of the inner castle of Szádvár. I was able to classify the materials I examined into four different types. In addition to stratigraphic data I used parallels collected from literature to date the objects. Certain parts of the artefactual material had unique characteristics, in addition to the methods mentioned above, I have also taken historical data into account for dating. The green-glazed stove tiles with floral ornaments came to light from the 17th century rubble layer of the cellar. The textile-patterned pieces that cover almost the entire stove can be considered the main product of the haban stove-makers, who entered the territory of the Kingdom of Hungary in several waves in the first half of the 17th century, bringing the style of the textile-pattern with them. On account of the design and the decoration of the tiles, as well as the stratigraphic data, I consider the material excavated in Szádvár to be 17th century haban work. At the current state of the research, it’s not possible to state with certainty which workshop the elements were manufactured in. The potters of Csejte, Sárospatak and Alvinc may come into question, although the local workshop shouldn’t be ignored. The currently ongoing archaeometric analysis will also aid in answering this question. |
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| Terjedelem/Fizikai jellemzők: | 97-128 |
| ISSN: | 2064-1222 |