Fiona: Paul Stokes (a trained chef turned archaeozoologist and historical
re-enactor) reviewed van Mensch's interpretation of A Roman soup kitchen at
Zwammerdam? using his knowledge of post-medieval literature, modern
experimentation and archaeological assemblages.
His conclusions are highly relevant to studies of butchered long bones and
you might be surprised at the range of ways you can eat marrow, quite apart
from all the other uses.
Sue
[N.B. The title refers to a popular film: The cook, the thief, his wife and
her lover]
Stokes, P.R.G. 2000 The butcher, the cook and the archaeologist. in J.P.
Huntley & S. Stallibrass (Eds) Taphonomy and interpretation. Symposia of
the Association for Environmental Archaeology No. 14 pages 65-70 Oxford:
Oxbow Books ISBN 1 84217 004X
--On 07 December 2004 03:54 -0800 fiona beglane <[log in to unmask]>
wrote:
> This follows on from the discussions about marrow extraction by
> perforating bone and blowing/sucking it out rather than splitting the
> bone. Has anyone any references
> (ethnographic/anthropological/archaeological) to how marrow is/was
> used. For example eaten raw or cooked in some way?
>
> Thanks
>
> Fiona Beglane
>
>
>
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Dr. Sue Stallibrass
English Heritage Archaeological Science Adviser for North-West England
Department of Archaeology
Hartley Building
University of Liverpool
LIVERPOOL L69 3GS
direct telephone: +44 (0)151 794 5046
departmental FAX: +44 (0)151 794
5057
e-mail: [log in to unmask]
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