EXARC Journal - Latest Articles

#EAC12 World Tour 2021
***This article presents data from an international experimental study on the reconstruction of the “compound” bow of Sintashta culture of bronze age South Ural, Russia. The project is carried out by a collective of researchers from Greece and Russia as part of the grant program of EXARC - “Twinning program”...

There have been several recent experiments on using warp-weighted looms in Demark, Italy and Greece, some in Roman houses (Andersson Strand, 2015; Dimova, 2016). The experiments, in particular those in Denmark and Netherlands, took place in the typical rectangular longhouses used in their respective prehistories, unlike 'Britain's predominant roundhouses...

Interpreting the cultural influences of Cyprus in antiquity has posed an issue, depending on one’s point of view or the different conclusions reached. Until the 1970s, in large part due to the extensive excavations along the northern coast of Cyprus, it seemed reasonable to recognise a plethora of Aegean traits in the island culture. Every element of the Cypriot Bronze Age was analysed and interpreted in...

The transport of food products in amphorae was a basic pillar for the maritime-oriented economies and sustenance supplies of the Phoenician and Punic communities of first millennium BC southern Iberia. Over the last few decades, numerous investigations have been carried out aimed at identifying the manufacturing sites of these amphorae, at defining both their typological and chronological aspects...

Bronze cauldrons from the late Middle Ages, and the 16th and 17th century are hardly ever discovered during archaeological excavations but are usually unearthed by detectorists having discovered the find of their life. Many of these vessels happen to be damaged. Sometimes one or two legs are lost, or a piece of the rim is missing, more often they exhibit one or more dents. We know that in prehistory the ritual...

The transformation of grain into malt, malt sugars and ale is a three step process. First, the controlled germination (malting), then ‘mashing in’ and collecting a sweet liquid known as wort and finally, the fermentation by pitching the yeast which converts the sugary wort into an alcoholic beverage. Each step requires different conditions for the process to work. They cannot be combined...