The Type-Variety Concept as a Basis for the Analysis of Maya Pottery

TLDR

The type‑variety concept is presented as an effective analytical approach for classifying Maya ceramics, treating types and varieties as the best archaeological approximations of prehistoric ceramic abstractions, with the variety being the smallest meaningful classification unit. The study aims to apply the type‑variety concept systematically to create comparable ceramic units across Maya territory, enabling detailed chronological and areal analyses, especially outside ceremonial centers, and to use ceramics for cultural interpretation. The method involves sorting, naming, and tabulating varieties first, then recognizing and describing types, using place names for primary terms and descriptive terms for secondary parts of the type name. The authors illustrate the preferred nomenclature with Aguacate Orange [type]: Holha Variety and emphasize keeping variety names flexible and unbiased.

Abstract

Abstract The method being used to analyze pottery from Uaxactún and Barton Ramie by the application of the type-variety concept is offered as an analytical approach well suited to the classification of Maya ceramics. Types and varieties are seen as the best archaeological approximation of the ceramic abstractions which existed in the prehistoric cultural configuration. The systematic application of the type-variety concept will make it possible to establish analytical ceramic units which will be comparable throughout the Maya territory, to undertake detailed chronological and areal studies, especially in areas away from the ceremonial centers, and to use ceramics as a step toward cultural interpretation. Considerable attention is given to the procedure of analysis and to the problem of naming the resulting analytical ceramic units. The most desirable nomenclature is illustrated by Aguacate Orange [type]: Holha Variety. Place names have been used for the primary type term and for the variety name, but a descriptive term is used for the second part of the type name. The desirability of keeping the variety flexible and free of bias or prejudice stemming from the nomenclature is stressed. The variety is the smallest meaningful unit of classification in the type-variety method. Sorting, naming, and tabulating begin with varieties which, in turn, lead to the recognition, naming and description of types.