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L’élevage du porc: un savoir-faire gaulois? Apport croisé des études isotopique et ostéométrique des os de cochon

Duval, C., Fremondeau, D., Lepetz, S. and Horard-Herbin, M.-P. (2016) L’élevage du porc: un savoir-faire gaulois? Apport croisé des études isotopique et ostéométrique des os de cochon. Revue Archeologique de Picardie, 30. pp. 583-596. ISSN 1272-6117

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Abstract/Summary

By means of a sequential isotopic analysis of the dental remains of pigs from the La Tène village of Levroux Les Arènes, and of a morphometric analysis of the bones of Gallic and Italian pigs, this paper aims to reconsider the role of Gallic societies in the development of pig farming between the Late Iron Age and the Roman period. This study shows that from very early times there exist in Gaul the will and the technical means for developing a specialized production of pig’s meat, as well as for the development and distribution of livestock of a larger size. In this field, the evolution observed tends to differentiate Gaul from Italy, and, moreover, shows that the different regions of the area concerned practise their own particular breeding methods.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Science > School of Archaeology, Geography and Environmental Science > Scientific Archaeology
Faculty of Science > School of Archaeology, Geography and Environmental Science > Department of Archaeology
ID Code:69141

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