Le fromage en Gaule à l’âge du Fer et à l’époque romaine : état des lieux pour sa production et analyse de sa place dans le monde antique by Alain Ferdière, Jean-Marc Séguier

“…AD, the documentation being mainly based on texts (including epigraphic) and some iconographic data.How was this work carried out and how did it deal with the different aspects of the vast question of cheese-making in Gaul and in the ancient world? …”
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Lattes/Lattara (Hérault), comptoir étrusque du littoral languedocien by Éric Gailledrat, Ariane Vacheret

“…This combined with the presence of new epigraphic documents (property marks on ceramics) makes it possible to assume that Etruscans were physically present in Lattara. …”
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La datation des aqueducs lyonnais : un état des lieux by Aldo Borlenghi, Catherine Coquidé

“…In recent decades, preventive archaeology operations as well as data from archaeometry (radiocarbon dating, archaeomagnetism and dendrochronology) have enabled progress to be made in understanding the chronology of these works. Epigraphic discoveries as well as reflection on the relationship between the aqueducts and the urban development of the colony have also contributed new elements to this field. …”
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Contribution à l’histoire de la boulangerie romaine : étude de « pains/galettes » découverts en Gaule by Andreas G. Heiss, Véronique Matterne, Nicolas Monteix, Margaux Tillier, Camille Noûs

“…In historical archaeology, the research into consumption practices is more often than not based solely on textual and epigraphic sources, which often do not reveal the phases of food preparation, or do not necessarily apply to a particular region. …”
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Quais et ouvrages portuaires romains de Rouen/Rotomagus (Seine-Maritime) by Marie-Clotilde Lequoy

“…Without a doubt, the latter played an important role throughout the Roman period. Several epigraphic inscriptions from the second half of the 2nd c. or the beginning of the 3rd c. …”
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