New looks on meat food in Medieval Provence : the joint contribution of archival and archaeological data

International audienceStudies on animal consumption (products/by-products) are central to tackle issues of taste and culinary practices in a given context, but also topics as diverse as economics, social differences and agro-pastoral practices. We propose to broach these different points to discuss the existence of a possible Provencal consumption model in the Middle Ages, based on the comparison of archival and zooarchaeological data.In this perspective, the acquisition and management of animal resources will be addressed through the study of animal sizes, herd composition and mobility. Then, we will base on the raw material (product/by-product) to consider the types of production, trade, consumption and management of culinary waste. The objective is to identify similarities and particularities that will be the driving force behind a reflection on the social identity of consumers