Découvertes de résidus de préparations alimentaires dans des sites gaulois du Centre

Abstract : The detection of four caramels in the context of La Tene sites in the Center of France has led to further investigations in view to specify food residues identifi ed among the archaeological fi nds. Various methods of culinary preparation have been listed. Diff erent use of dry plant aliment and the type of preparation obtained are detailed. Th rough careful observation of archaeological residues and by reference to previously established criteria, assumptions are made about the types of preparations that have been developed during the Iron Age.
Complete list of metadatas

Cited literature [13 references]  Display  Hide  Download

https://hal.archives-ouvertes.fr/hal-01765002
Contributor : Bénédicte Pradat <>
Submitted on : Thursday, April 12, 2018 - 2:56:32 PM
Last modification on : Wednesday, April 10, 2019 - 8:20:07 AM

File

PRADAT 2014 Prépa alimentaire...
Publisher files allowed on an open archive

Identifiers

  • HAL Id : hal-01765002, version 1

Collections

Citation

Bénédicte Pradat. Découvertes de résidus de préparations alimentaires dans des sites gaulois du Centre. Archeosciences, revue d'Archéométrie, Published by G.M.P.C.A./Presses universitaires de Rennes, 2014, 38, pp.97-108. ⟨hal-01765002⟩

Share

Metrics

Record views

57

Files downloads

78