amphorae, or amphoras, were used during roman times to transport food on long and short distances. the content was generally liquid, olive oil or wine in most cases, but also ", the popular fish sauce, and fruit sauce. as a container, an amphora was supposed to be strong, not too heavy, shaped in a way suitable for easy storage in the ship, and, at the same time, convenient for handling once arrived to its final destination. usually, amphorae are two-handled terracotta containers with a globular/cylindrical body, a rim of various shapes, and a spiked or, less commonly, flat base. the spike was suited for a stable storage arrangement in the ship and it worked as a third handle in the process of emptying the container.