Pratiques et stratégies alimentaires dans l'Antiquité tardive

This volume assembles nine studies on the alimentary and culinary practices and traditions in the Greek, Roman and Judeo-Christian worlds in Late Antiquite. Resulting from an international collective research project conducted under the auspices of the Université de la Grande Région, this volume combines the methods from history, papyrology, epigraphy, archeology, and philology in order to shed new light on ancient food history.