Physical, biological and cultural factors influencing the formation, stabilisation and protection of archaeological deposits in U.K. coastal waters
Abstract
A considerable corpus of information regarding the formation of
terrestrial archaeological deposits exists which is not matched by
studies of deposit formation in coastal waters. Similarly, there is a
disjunction between strident calls for minimal disturbance
investigation, with conservation in situ, and knowledge of how this
might actually be achieved in the marine environment.
The manner in which the investigation of deposit formation can
complement the study of in situ conservation is considered An
approach is proposed which combines selected elements of Schiffer's
Transformation Theory with a method of studying changes to
deposits outlined by Wildesen. It is suggested that, although
sufficient regularities can be detected in the influence of formation
processes to allow their influence to be recognised and inference
refined accordingly, there are case specific limitations on the extent
to which the precise influence of each process can be described and
evaluated.
A case study is presented which investigates casual depredation as a
formation process. Commercial fishing activity and marine
burrowing activity are the subject of detailed consideration. New
insights into these processes result from this study and specific
recommendations concerning in situ conservation of deposits subject
to their influence are made. The need to consider fishing practice as
well as the mechanical properties of fishing gear in the study of
deposit formation and protection is emphasised. The excavation of a
16th century wreck in Studland Bay, Dorset, is used to demonstrate
the pervasive influence of burrowing activity and the problems
associated with mitigation of this process. Recommendations are
made regarding future study of formation processes and the
development of policy related to the management of the submerged
archaeological resource.
Type
Thesis, PhD Doctor of Philosophy
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