Léa Drieu is a CNRS researcher at the CEPAM in Nice.
Her research focuses on food and foodways, and how they structure human societies. Using molecular and isotopic analyses of organic residues preserved in pottery, she studies foodstuffs and their processing in pots, as well as culinary choices, traditions and the exchange of products and practices. She is also interested in the use of organic substances during the ceramic manufacturing chaîne opératoire.
While her primary focus is the Neolithic in the north-western Mediterranean, she also works in other archaeological and ethnographic contexts, including the Metal Ages in Corsica, the Late Antiquity and Early Middle Ages in the Mediterranean, and the contemporary period in West Africa.