Interesting. In French the term for meat that has been hung to age is "faisandée" (pheasanted?).
Ariane Burke, Professeure Agrégée
Dept. d`anthropologie
Université de Montréal
C.P. 6128, succursale Centre-Ville
Montréal, Québec
H3C 3J7
Tél. (514) 343-6574
Fax. (514) 343-2494
-----Message d'origine-----
De : Prof TP O'Connor [mailto:[log in to unmask]]
Envoyé : 20 janvier 2004 11:39
À : [log in to unmask]
Objet : Re: [ZOOARCH] Birds
I doubt that this answers Jude's question, but there is a long tradition
in the UK of hanging 'game' birds, often from the ceiling in the
kitchen, in order to allow decomposition to get underway before cooking
and eating them. This applies to pheasant and grouse in particular. It
is said to improve the flavour. In my limited experience, hanging a
pheasant for a week merely changes the flavour......
Terry O'Connor
-----Original Message-----
From: Analysis of animal remains from archaeological sites
[mailto:[log in to unmask]] On Behalf Of Jude Higgins
Sent: 20 January 2004 16:50
To: [log in to unmask]
Subject: [ZOOARCH] Birds
I have a question especially for those in the Bird Working Group, but if
anyone else has information please respond.
I'm looking for references--ethnographic and/or archaeological--on
people hanging birds from the ceilings in their dwellings, or other
indoor areas.
It seems as if we have a case here in Utah where Fremont peoples were
hanging birds from the ceiling, and I'm addressing why they might have
done so.
Thanks in advance for any information,
Jude Higgins
Utah Museum of Natural History
University of Utah
Department of Anthropology
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