Alimentation depuis le néolithique

Lipid residue results from the pottery, mainly jars, identified the importance of ruminant carcass products and leafy vegetables, likely used to prepare the stews or potages known to be the mainstay of the medieval diet, and confirmed by the dominance of sheep and cattle in the faunal assemblage. Around one quarter of the vessels were used to process solely dairy products and some evidence of porcine product processing was found, although this may be under-represented at the site. In brief, this project provided a unique opportunity to address questions of diet and animal husbandry by medieval peasants and helped illustrate agricultural production and consumption in the middle ages.

–

Faut-il « démythifier » le porc familial d’Ancien Régime?
Jean-Jacques Hémardinquer
Annales. Histoire, sciences sociales, 1970
https://www.jstor.org/stable/27577809?seq=1

–