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6 avril 2020
- doi: 10.4000/books.pccj.1738
- isbn: 9782877725798
- eisbn: 9782491788063
https://www.openedition.org/12554 , info:eu-repo/semantics/openAccess
Mots-clés
historiographie ichtyologie salaison des poissons navire sel amphore transport sur eau artisanat alimentaire analyse des matériaux commerce coquillage cuve (structure) amphora analysis of materials food craft trade shell vat (structure) historiography ichtyology ship salting of fish Business Archaeology HIS002000 HBLACiter ce document
Tatiana Theodoropoulou, « Salting the East: evidence for salted fish and fish products from the Aegean sea in Roman times », Publications du Centre Camille Jullian, ID : 10.4000/books.pccj.1738
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Introduction Fish was a staple in the Roman diet. According to Curtis trade in preserved fish, particularly salted, was «a brisk business for many inhabitants of the Mediterranean provinces». Modern research is revealing a growing body of evidence for large-scale fish-salting activities in the western parts of the Roman Empire. On the other hand, very little is known about relevant practices in the eastern provinces of the Mediterranean. Curtis states that «salting installations in the Greek ...