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Salaisons de la mer Noire : commerce et gastronomie antiques

Abstract : This article is about Black Sea salted fish in Antiquity, from its making to its commmercialisation, and about its reputation in Roman gastonomy. The first part is about fishing and transformation of fishing products in Black Sea during Antiquity, with a study of literary and archeological sources concerning the principles production centres. The second part is about Black Sea salted fish reputation and trade, with a study of transport amphoras, salted fish price and finally promotion of the fishing resources in the Black Sea cities images.
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Submitted on : Thursday, June 24, 2021 - 2:35:03 PM
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  • HAL Id : hal-03269972, version 1



Claire Barat. Salaisons de la mer Noire : commerce et gastronomie antiques. Christine Hoët-Van Cauwenberghe; Armelle Masse; Gilles Prilaux. Sel et société : Volume 1, Techniques, usages, langage, Presses universitaires du Septentrion, pp.163-184, 2017, Histoire et civilisations, 9782757418031. ⟨hal-03269972⟩



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