<transcript><audio_46> se sont acculturés et en tout cas ont y compris dans la cuisine et la cuisine c'est quand même très parlant assimilé un certain nombre de traditionnels</transcript><transcript><audio_47> même si les échanges préexistaient très largement la conquête de la Gaule, mais c'est vrai que le mortier qui permet d'assaisonner ses plats avec des</transcript><video><caption><image_48>The image shows a table with two objects on it. On the left side of the table, there is a large, round object that appears to be made of concrete or stone. It has a rough, uneven surface with cracks and crevices. The object on the right side is a smaller, round, spherical object with a hole in the center. It is placed on a white surface with a few other objects scattered around it. The background is blurred, but it seems to be an indoor space with a concrete floor.</caption><caption><image_49>The image shows a display case with various artifacts on it. On the left side of the display case, there is a large, round object with a handle on top. The object appears to be made of stone or a similar material, with a rough, uneven surface. Next to the object, there are two smaller objects, one of which is a small bowl with a lid and a handle. The bowl is empty and has a small hole in the center, possibly for the contents to be inserted into. The other object is a larger, cylindrical object with an elongated body and a flat base. Both objects are placed on a wooden table with a white background. There are also a few other objects on the table, including a small plaque with a picture of a bird and some text on it, as well as a few small figurines.</caption></video><transcript><audio_50> qui n'étaient pas encore utilisées, les nouvelles espèces qui arrivent. C'est assez éparlant dans notre monde d'aujourd'hui d'essayer de comprendre en effet comment circulaient les hommes, les espèces, les traditions,</transcript><transcript><audio_51> La nourriture en fait partie. On a retrouvé ici non seulement cette vaisselle qui est assez parlante sur les usages dans la cuisine, mais aussi des espèces végétales, qu'on présente, des espèces animales,</transcript><transcript><audio_52> se nourrissaient les Romains. On a mis à contribution des archéozoologues qui ont piloté les études ici et pu par exemple faire des découvertes tout à fait intéressantes sur la transformation du garum, qui était donc la sauce</transcript><caption><image_53>The image shows a woman standing in front of a display case in a museum. She is wearing a white shirt and blue jeans and appears to be speaking or explaining something. The display case is filled with various types of pottery, including bowls, vases, and other decorative items. The woman is looking at the display case with a serious expression on her face. The background of the image shows other exhibits and artifacts on display.</caption><transcript><audio_54> de poisson, un équivalent du New York Man. Ici, à Nantes, quelles espèces étaient utilisées pour fabriquer, comment, etc. Donc, ça donne un panorama qui est assez vaste et qui dépasse le bel objet de musée largement, parce qu'aujourd'hui,</transcript><transcript><audio_55> se base aussi sur des invisibles qu'il faut, c'est à nous d'en rendre compte avec des outils par exemple numériques qui permettent de donner une lecture de cette richesse là.</transcript> territory gradually became cultured and are in all  case we include in the kitchen and the kitchen it is still very telling to assimilate a certain number of two of tradition of Roman way of doing even if it is the exchanges very largely predated the conquest of Gaul but it is true  here is the mortar which allows you to season your dishes with korian codes for example plants which were not yet used the new species which are arriving it is quite telling in our world today to try to understand in fact how men, species, traditions, cultures circulate and here food is part of it so we found here not only 7 b the one which is quite telling on the uses in the kitchen but also plant species that we presents animal species so how did the Romans eat we called on archaeozoologists who led the studies here and were able, for example, to make very interesting discoveries on the transformation of gard men and therefore the sauce  of fish equivalent to a yachtsman here in Nantes what species were used to make how etc so it gives a panorama which is quite vast and which goes far beyond the beautiful museum object because today archaeological research is also based on invisibles that  'it is necessary to ask us to account for it with tools, for example digital, which allows us to give a reading of this richness
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