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Les traces liées à la boucherie, à la cuisson et à la consommation d’oisseaux. Aport de l’expérimentation

Author(s): V Laroulandie

Editor(s): Marie-Chantal Frère-Sautot ; Laurence Bourguignon ; Illuminada Ortega

Year: 2001

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This resource is a citation record only, the Center for Digital Antiquity does not have a copy of this document. The information in this record has been migrated into tDAR from the EXARC Bibliography, originally compiled by Roeland Paardekooper, and updated. Most of these records consist of a document citation and other metadata but do not have the documents themselves uploaded.

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Cite this Record

Les traces liées à la boucherie, à la cuisson et à la consommation d’oisseaux. Aport de l’expérimentation. V Laroulandie, Marie-Chantal Frère-Sautot, Laurence Bourguignon, Illuminada Ortega. In Préhistoire et approche expérimentale. Pp. 97-108. Montagnac: éditions Monique Mergoil. 2001 ( tDAR id: 416815)


Antler Bird Bone Butchery horn Ivory

Individual & Institutional Roles

Contact(s): EXARC Experimental Archaeology Collection Manager

Record Identifiers

ExArc Id(s): 3071


Rights & Attribution: The information in this record was originally compiled by Dr. Roeland Paardekooper, EXARC Director.

Arizona State University The Andrew W. Mellon Foundation National Science Foundation National Endowment for the Humanities Society for American Archaeology Archaeological Institute of America