Cheese in Gaul. Origins, production and consumption in the ancient world.
Gallia| N° d'inventaire | 25524 |
| Format | 10.5 x 18 |
| Détails | 320 p., numerous black and white illustrations, 24 color plates outside the text, paperback. |
| Publication | Paris, 2022 |
| Etat | Nine |
| ISBN | 9782271138705 |
"Biblis" collection.
Dairy products, and cheese in particular, are part of our diet and culture. Yet this cheese-making past remains largely unknown. Today, France, which considers itself the "country of cheese," knows little or nothing about its cheese-making antiquity, neglecting the shards of faisselle found in large numbers in Gallo-Roman villas and towns.
Alain Ferdière here undertakes a brief and accessible synthesis centered on the Gallic provinces and covering Antiquity in the broad sense, from the Neolithic to the 8th century AD, around the Mediterranean. Drawing on archaeological discoveries and ancient sources, he takes stock of our knowledge of the cows, sheep, and goats that provided the necessary milk, but also of the methods, equipment, and tools.
The picture outlined here represents a first milestone in a field of research which, thanks to scientific advances in biochemistry and paleogenetics, will probably be revolutionized in the years to come.
Foreword by Martial Monteil, director of Gallia.
"Biblis" collection.
Dairy products, and cheese in particular, are part of our diet and culture. Yet this cheese-making past remains largely unknown. Today, France, which considers itself the "country of cheese," knows little or nothing about its cheese-making antiquity, neglecting the shards of faisselle found in large numbers in Gallo-Roman villas and towns.
Alain Ferdière here undertakes a brief and accessible synthesis centered on the Gallic provinces and covering Antiquity in the broad sense, from the Neolithic to the 8th century AD, around the Mediterranean. Drawing on archaeological discoveries and ancient sources, he takes stock of our knowledge of the cows, sheep, and goats that provided the necessary milk, but also of the methods, equipment, and tools.
The picture outlined here represents a first milestone in a field of research which, thanks to scientific advances in biochemistry and paleogenetics, will probably be revolutionized in the years to come.
Foreword by Martial Monteil, director of Gallia.