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 5.4pt;
  height:356.7pt'>
  <p class=3DMsoNormal align=3Dcenter style=3D'text-align:center'><span
  style=3D'font-size:14.0pt'>LE VASE HERM 90.5<o:p></o:p></span></p>
  <p class=3DMsoNormal style=3D'text-align:justify;text-indent:63.0pt'><span
  style=3D'font-size:14.0pt'><o:p>&nbsp;</o:p></span></p>
  <p class=3DMsoNormal style=3D'text-align:justify;text-indent:63.0pt'><span
  style=3D'font-size:14.0pt'>Ce mod&egrave;le &eacute;tait fabriqu&eacute; =
dans
  les ateliers de <st1:PersonName ProductID=3D"La Graufesenque" w:st=3D"on"=
>La
   Graufesenque</st1:PersonName>, &agrave; Millau (Aveyron), aux environs du
  1er si&egrave;cle de notre &egrave;re.<o:p></o:p></span></p>
  <p class=3DMsoNormal style=3D'text-align:justify;text-indent:63.0pt'><span
  style=3D'font-size:14.0pt'><o:p>&nbsp;</o:p></span></p>
  <p class=3DMsoNormal style=3D'text-align:justify;text-indent:63.0pt'><span
  style=3D'font-size:14.0pt'>La reproduction que vous avez sous les yeux es=
t le
  r&eacute;sultat d&#8217;une recherche visant &agrave; reconstituer les ge=
stes
  et techniques <span class=3DGramE>utilis&eacute;s</span> par les potiers
  gallo-romains.<o:p></o:p></span></p>
  <p class=3DMsoNormal style=3D'text-align:justify;text-indent:63.0pt'><span
  style=3D'font-size:14.0pt'><o:p>&nbsp;</o:p></span></p>
  <p class=3DMsoNormal style=3D'text-align:justify;text-indent:63.0pt'><span
  style=3D'font-size:14.0pt'>Elle est fa&ccedil;onn&eacute;e sur le tour, s=
uivant
  une technique qui, pour l&#8217;essentiel n&#8217;a gu&egrave;re
  &eacute;volu&eacute;. Si le tour du potier contemporain est le plus souve=
nt
  &eacute;lectrique, les gestes qui permettent de donner forme &agrave; une
  boule de terre par tournage sont identiques &agrave; ceux de
  l&#8217;Antiquit&eacute;, et encore utilis&eacute;s de nos jours.<o:p></o=
:p></span></p>
  <p class=3DMsoNormal style=3D'text-align:justify;text-indent:63.0pt'><span
  style=3D'font-size:14.0pt'>Le d&eacute;cor est pos&eacute; &agrave;
  l&#8217;aide d&#8217;un <span class=3DSpellE>barolet</span> (petit flacon=
 en
  terre cuite, muni d&#8217;un bec) rempli de barbotine. Celle-ci est
  d&eacute;pos&eacute;e sur la pi&egrave;ce encore humide.<o:p></o:p></span=
></p>
  <p class=3DMsoNormal style=3D'text-align:justify;text-indent:63.0pt'><span
  style=3D'font-size:14.0pt'><o:p>&nbsp;</o:p></span></p>
  <p class=3DMsoNormal style=3D'text-align:justify;text-indent:63.0pt'><span
  style=3D'font-size:14.0pt'>Apr&egrave;s s&eacute;chage, l&#8217;engobe est
  appliqu&eacute; par trempage.<o:p></o:p></span></p>
  <p class=3DMsoNormal style=3D'text-align:justify;text-indent:63.0pt'><span
  style=3D'font-size:14.0pt'><o:p>&nbsp;</o:p></span></p>
  <p class=3DMsoNormal style=3D'text-align:justify;text-indent:63.0pt'><span
  style=3D'font-size:14.0pt'>La cuisson se fait apr&egrave;s s&eacute;chage
  complet, &agrave; 1040&deg;. <o:p></o:p></span></p>
  <p class=3DMsoNormal><o:p>&nbsp;</o:p></p>
  </td>
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<p class=3DMsoNormal><o:p>&nbsp;</o:p></p>

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