Cod salted, an essential commodity of the French sugar colonies in the colonial period : zooarchaeological reality ; Cod salted, an essential commodity of the French sugar colonies in the colonial period : zooarchaeological reality: Session Sal, Bacalhau e Açúcar: Trade, mobility, circular navigation and foodways in the Atlantic World. SYM-157A- 06/Jan/2023

International audience ; Cod salted fish occupy a privileged place in the diet in the French West Indies and Reunion: accras, féroce, "chiquetaille", or "rougail morue" who has not heard of, if not tasted, these traditional dishes of the French Creole gastronomy? Native to the northern waters of the globe, cod cannot be fished near the Caribbean or Reunion coasts and has been exported on a massive scale since the 17th century from the northwestern coasts of the Atlantic to supply the French sugar colonies. However, among the forty colonial sites that have benefited from an archaeozoological study over the last 10 years, only 14 sites spread over the islands of Saint-Barthélemy, Martinique, Guadeloupe and Reunion have yielded cod bones, and only in very small quantities. This presentation attempts to better understand and explain the absence of this essential colonial commodity in the ultramarine archaeological record.