Cooking, Class, and Colonial Transformations in Roman Mediterranean France

This article investigates the changes in foodways and cooking practices—especially in regard to the ceramic cooking assemblages—among the Celtic-speaking peoples of ancient Mediterranean France following the Roman conquest at the end of the second century B.C.E. I specifically examine the region of...

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Veröffentlicht in:	American journal of archaeology 2014-01, Vol.118 (1), p.33-60
1. Verfasser:	Luley, Benjamin Peter
Format:	Artikel
Sprache:	eng
Schlagworte:	Boiling Cooking Cooking pots Cuisine Dining Food Food economics Food history Foodways Iron age
Online-Zugang:	Volltext
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