Ancient Flavors

Thanks to bioarchaeology, bones speak and seeds tell the flavors of the past. But biomolecular chemistry also allows for the analysis of residue from ceramics directly linked to culinary preparations. The CALIMEDA project on Cuisine and Food in the Ancient Mediterranean Context sheds new light on the daily life and consumption practices of the inhabitants of the archaeological site of Lattara (Lattes, Hérault).
Discover the reconstruction of a Gallic house and its decorated hearth, in collaboration with the Montpellier School of Architecture, second-year interns from the Laboratory of Archaeology of Mediterranean Societies, and the Henri Prades Museum in Lattes.

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