المصادر والمراجع:
- جابر، فتحية، "مطاعم الوجبات السريعة والحانات الرومانية: من خلال بقاياها الأثرية وتصويرها في الفن"، حولية الاتحاد العام للاثاريين العرب، ٢٠٢٣.
- الشحات، مغازي، حفظ وتصنيع اللحوم، مصر: وزارة التربية والتعليم، قطاع الكتب، ٢٠١٠م.
Reference:
- al-Šaḥāt, Muġāzī, Ḥifẓ wa Taṣnīʿ al-Luḥūm, Wizārat al-Tarbīya al-Taʿlīm, qitaʿ al-qutib, Egypt, 2010.
- Armando, C., »Macellum and Imperium. The Relationship between the Roman State and the Market-Building Construction«, Analysis Archaeologica, Vol. 1, 2015, 69-86.
- Bielfeldt, R., “Das Macellum von Pompeiopolis: Eine neue kleinasiatische Marktanlage mit Oktogonaler Tholos”, In Pompeiopolis I. Eine Zwischenbilanz aus der Metropole Paphlagoniens nach fünf Kampagnen 2006 - 2010, editiert von Summerer, L., Langenweissbach, 2011, 49–62.
- Chioffi, L., c:il Mercato della Carne nell’Occidente Romano. Riflessi Epigrafici ed Iconografici, Roma, 1999.
- Esperandieu, E., Recueil Général des bas-Reliefs, Statues et Bustes de la Gaule Romaine, V, Paris, 1913.
- Faraone, F.S., Greek and Roman Animal Sacrifice, Ancient Victims, Modern Observers, Cambridge, 2012.
- Filippo, C., Il Foro Romano 2. Periodo Reppublicano e Augusteo, Roma, 1985.
- Ǧābir, Fatḥīya, «Matāʿim al-Waǧabāt al-Sarīʿa waʾl-Ḥānāt al-Rūmānīya: min Ḫilāl Baqāyāhā āl-ʾAṯarīya w Taṣwīrahā fī al-Fan», ḥawlīyt al-ʾAṯarīyn al-ʿArab, 2023.
- Garnsey, P. & Saller, R.P., Food and Society in Classical Antiquity, Cambridge University Press, 2012.
- Ghisleni, M., Vaccaro, E., «Excavating the Roman Peasant I: Excavations at Pievina (GR)«, PBSR, 79, 2011, 95-145.
- Grant, A., »Sorne Observations on Butchery in England from the Iron Age to the Medieval Period«, In La découpe et le partage du corps à travers le temps et l'espace. Anthropozoologica, édité par J.D. Vigne, N° spécial 1987.
- Gunnel, E., »Meat in Ancient Greece: Sacrificial, Sacred or Secular? «; European Institute for the History and Culture of Food 5 , №. 1, 2007, 249-272.
- Koch, G., Die Mythologischen Sarkophage. VI Teil, Meleager, Berlin, 1975.
- Krish, S., Multidisciplinary Approach to Romano-British Cattle Butchery, 9th ICAZ Conference, Durhm, 2002.
- Lignereux, Y., Peters, J., «Techniques de Boucherie et Rejets Osseux en Gaule Romaine», Anthropozoologica, Vol. 24, 1996, 45-98.
- Lowe, J.C.B., «Cooks in Plautus», Classical Antiquity 4, №.1, 1985, 72-102.
- Maltby, J.M., »Urban Rural Variations in the Butchering of Cattle in Romano British Hampshire«. ln Diet and crafts in Towns. The evidence of animal remains from the roman to the post-medieval periods, Serjeantson, D. Waldron T., BAR British Series, 199, 1989, 75-106.
- …………., Animal Bones and the Romano-British Economy, ln: C. Grigson et 1. C1utton-Brock dir., Animais and Archaeology: 4. Husbandry in Europe. BAR International Series, 1984, 125-227.
- Manning, W.H., Catalogue of Romano-British Ironwork in the Museum of Antiquities, Newcastle upon Tyne, Newcastle: University of Newcastle upon Tyne, Department of Archaeology, 1976.
- …………., Catalogue of the Romano-British Iron Tools, Fittings and Weapons in the British Museum, London: British Museum, 1985.
- Nicolas, M., «Du Couteau au Boucher: Remarques Préliminaires sur la Préparation et le Commerce de la Viande à Pompéi»,European Institute for the History and Culture of Food, 5, №. 1, 2007, 1-20.
- Pierre, A., Emmanuelle, B., et al., «Saint-Bertrand-de-Comminges. Lugdunum Convenarum», Guide archéologique de France, 33, Paris, 1996, 1-95.
- Sauer, H., «Paludamentum», Realencyclopädie der Classischen Altertumswissenschaft18, №.3, 1949.
- Sheridan, J., & Allen, P., «Guidelines for Slaughter, Meat Cutting and Further Processing, Food and Agriculture Organization», FAO 91, Rome, 1991, 1-60
- Valérie, H., »Le Sacrifice Disparu: les Reliefs de Boucherie«, European Institute for the History and Culture of Food, 5, №. 1, 2007, 1-176.
- Vallet, C., «Les Outils de la Découpe des Viandes à Sierentz», Cahiers de l'Association pour la promotion de la recherche archéologique en Alsace, №. 11, 1995, 73-88.
- Westwood, R., The Roman Commonwealth, London, 1943.
- Wilkins, J.M., & Hill, s., Food in the Ancient, World, Malden, Oxford and Carlton, 2006.
- Zimmer, G., Römische Berufsdar- Stellungen, Berlin, 1982.
المواقع الالكترونية: