Les sauces de poisson produites sur la côte atlantique des Gaules : sources archéologiques et productions diversifiées des ateliers de salaison
The productions of the salting workshops of the Atlantic coast in the Roman provinces of Lugdunensis and Aquitania are still relatively unknown. Since the mid-20th c., Ichthyofauna layers, typical of the manufacture of fish sauces and attested in only a few tanks, constituted the only clue to make t...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
CNRS Éditions
2017-12-01
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| Series: | Gallia |
| Online Access: | http://journals.openedition.org/gallia/2182 |