The naming of orphans in France during World War One: A study of a nationwide cohort of pupilles de la Nation

The investigation of a simple behavior, child naming, can provide insights into the varying reactions of families confronted by the extraordinary war losses of the First World War. The current study analyses names given in a large cohort of French orphans born 1914–1916, constructed thanks to the linkage of civil registers with a nationwide database of soldiers who died during the War. It shows that a prenatal loss of father was associated with a strong increase in father's name transmission. The phenomenon was twice as intense in officers' offspring. Regression analysis suggests the precise timing of the father's death controlled this change in naming behavior: father's name transmission was at a maximum when the father died at the very beginning of pregnancy.     

Internal borders and external factors in outermost island regions. The case of the Canary Islands

The defining element of island regions is their isolation, the separation of the islands from the mainland; there is an inherent notion of natural border. This condition has preserved ecosystems and protected against outside threats, stimulating ‘coevolution’ between man and the environment, a fundamental ingredient of sustainability. But insularity also means the evident added costs of access to markets which, together with territorial limits and the scarcity of basic resources, especially on small islands, hinders their socioeconomic development. These costs are even greater in the case of outlying islands, which suffer from a ‘double insularity’ in the form of both external and internal borders. For this reason, it is common for governments to establish various forms of support, from tax exemptions to the creation of permanent aid funds, like those implemented by the European Union for the outermost regions. This article discusses these aspects in the case of the Canary Islands, an example of a European outermost island region. The findings show that the support measures have not always been favourable for all the islands.     

“Neither too much nor too little” France,the USSR and the Helsinki CSCE

In the early 1970s, the Conference on Security and Cooperation in Europe (CSCE) was the cornerstone of French foreign policy regarding East-West relations. It was considered by Paris as the best way to maintain dialogue with Moscow as well as an instrument to reach the Gaullist goal of overcoming the European status quo. This double objective explains why the French adopted an ambiguous attitude during the CSCE: even though their goal was to challenge the Brezhnev doctrine and initiate a process to meet the aspirations of peoples under Soviet domination, they knew that this would be a lengthy process. For them, it was necessary to avoid provoking the Soviets by putting forward expressively liberal proposals. The French leaders of the 1970s saw the CSCE as the multilateral prolongation of the Gaullist policy of ‘détente, entente, cooperation’.     

Looking for Ancient Fish Products Through Invisible Biomolecular Residues in the Roman Production Vats from the Atlantic Coast

As organic materials, fish and its derivative products are perishable and break down rapidly and ultimately disappear. Unless they include bones or scales, the only means of identifying them in the archaeological record is through the identification of the chemical constituents that are left behind after decomposition. Fish flesh mainly consists of proteins and lipids. Since these molecules are unstable they degrade irreversibly after death or discard, losing a significant part of the original chemical elements, consequently hampering or complicating their identification. In this paper, two main types of fish products are considered: raw, salted or cooked fish, and fermented fish-based products. In the first case, the degradation of the native markers results from chemical post-depositional degradation, and eventually thermal degradation during cooking. In the second case, the biochemical processes involve bacteria that cause the rapid decomposition of fish as part of the process of forming fish sauces, such as Roman garum. To detect and identify fish products we combined experimental archaeology and organic analyses. The identification of the degradation products of cholesterol appeared to provide a strong indicator for detecting the presence of fish sauces. Analysis of samples taken from fish-salting vats located along the Atlantic coast (Marsa, Baelo Claudia, Troia, Kerlaz, and Etel) with samples taken from actual experimental garum sauces made from mackerel (Scomber scombrus), sardines (Sardina pilchardus), and/or oysters (Ostreidae), revealed the presence of common markers of fermented fish-based products. The application of the analytical methodology described here to structures involved in ancient fish sauce manufacture and storage has enabled investigation of the production of the sauces by searching directly for the fish markers on the inner sides of the containers. For the first time the addition of molluscs and fruits in the fish product has been identified as part of the process of manufacturing garum.