Roman archaeological breads: a methodological approach
Four charred, bread-like objects were discovered in both domestic and funerary contexts at several sites: Saint-Vulbas (Ain, 01), L’Hospitalet-du-Larzac - La Vayssière (Aveyron, 12), Les Martres d’Artière - Les Quaires (Puy-de-Dôme, 63), and Onnaing – Toyota (Nord, 59), al...
שמור ב:
| Auteurs principaux: | , , , , , , , |
|---|---|
| פורמט: | Article ou chapitre numérique |
| שפה: | Français |
| יצא לאור: |
2026
|
| נושאים: | |
| גישה מקוונת: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |
| סיכום: | Four charred, bread-like objects were discovered in
both domestic and funerary contexts at several sites: Saint-Vulbas
(Ain, 01), L’Hospitalet-du-Larzac - La Vayssière (Aveyron, 12), Les
Martres d’Artière - Les Quaires (Puy-de-Dôme, 63), and Onnaing – Toyota (Nord, 59), all dating back to the Gallo-Roman era. These
objects were analyzed using scanning electron microscopy (SEM) to
characterize and identify their components, such as pericarp, awn
remains, glumes, and fibers. Additionally, micro-CT techniques were
employed to examine the three-dimensional structure of the bread,
allowing for a detailed investigation of local porosity. This study
aims to improve our understanding and classification of these
fermented substances and to propose a standardized data acquisition
form.
|
|---|