1.0ISEMhttps://isem-evolution.fr/en/Fadela Tamoune#rich600338<blockquote class="wp-embedded-content" data-secret="LNKQtMLo8b"><a href="https://isem-evolution.fr/en/membre/vivier/">Vivier</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://isem-evolution.fr/en/membre/vivier/embed/#?secret=LNKQtMLo8b" width="600" height="338" title="“Vivier” — ISEM" data-secret="LNKQtMLo8b" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://isem-evolution.fr/wp-includes/js/wp-embed.min.js </script> https://isem-evolution.fr/wp-content/uploads/2024/11/VIVIER_Pierre-Antoine_ID.jpg690885For my thesis, I'm studying bakery products during the ancient period in Gaul, Greece and Italy, using carpological, archaeometric and textual sources. This thesis contributes to the history of bread in the ancient Mediterranean area, through a multidisciplinary study of carbonized food preparations. The shapes and compositions of the loaves, as well as their modes of consumption or deposition (domestic, ritual, funerary) are the subject of an archaeometric protocol, and linked to a carpological synthesis. The long-term study opens the discussion of cultural and environmental criteria in the constitution of food identities and the consumption of cereal-based products in these regions, before and during the Roman period.