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La céramique domestique : approches fonctionnelles et pratiques alimentaires à l’Âge du Fer dans l’Ouest de la Gaule d’après les données archéologiques et archéométriques.

Abstract : This Ph.D. focuses on the cuisine as a social and cultural indicator, based on the study of Iron Age pottery. Hence 1072 potteries, from 64 archaeological sites located in the current regions of Normandy and Brittany, compose this study corpus. An original methodology enables to sort vessels between various culinary uses (i.e. from pantry to table). The results show that each area has its own functional typology, unchanged throughout the period. Moreover, this permanence of cooking items can be considered as an evidence for intergenerational transmission of cooking habits and gestures. Confronting cookware to other food-related data, such as food resources, non-ceramic artifacts, storage or combustion structures, helped design a food model specific to each studied area. Some common points were identified between the Armoricaine communities and those of the Plaine de Caen, for instance using individual sets of dishes during the meal. Nonetheless cooking methods appear to be different. Boiled technique seems specific to the Armoricaine area, whereas slow-cooked dishes as stews appear to be the most common cooking method in the Plaine de Caen area. The Breton ware allows to think that a dish exhibition is thought as soon as the cooking preparation phase begins. In contrast, the use of cooking pots as serving dishes is typical of Western Paris basin crockery. Consequently, vessels are multifunctional, demonstrating the fact that ill-defined boundaries exist between the different culinary functions: storage, preparation, cooking, presentation and consumption
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https://tel.archives-ouvertes.fr/tel-02400495
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Submitted on : Monday, February 3, 2020 - 11:48:36 AM
Last modification on : Wednesday, October 14, 2020 - 4:17:01 AM
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  • HAL Id : tel-02400495, version 2

Citation

Charlotte Choisy Guillou. La céramique domestique : approches fonctionnelles et pratiques alimentaires à l’Âge du Fer dans l’Ouest de la Gaule d’après les données archéologiques et archéométriques.. Sociologie. Université de Bretagne Sud, 2018. Français. ⟨NNT : 2018LORIL508⟩. ⟨tel-02400495v2⟩

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