Adam: This may be of relevance:
Brears, P., Black M., Corbishley G., Renfrew J. & Stead J. 1993 'A Taste of
History: 10,000 years of Food in Britain'. English Heritage & British Museum
Press. ISBN 0-7141-1732-3
Contains recipes, some of meat stews that may give you an idea of what remained
of the bones... if you have difficulty to find this book, I can send copies of
the relevant parts,
best wishes
Ruby
Quoting adam heinrich <[log in to unmask]>:
> Hello zooarchaeologists,
> Might anyone know of ethnographic, actualistic, or archaeological resources
> on stewed meats. I am specifically interested in finding out what the bones
> look like afterwards, such as butchery patterns, "potsizing", etc. The most
> I am aware of is the speculation that small bone fragments at American slave
> quarters were the residues of African-style stews.. but this was an
> interpretation ignorant of the taphonomic processes that created the small
> bone fragments. Also, do any historic cookbooks describe how to prepare
> meat for a stew? I am specifically looking for 17th/18th century accounts
> or parallels, but any region or time period would be most helpful.
>
> Thank you for any help. Adam Heinrich
>
--
Dr Ruby Ceron-Carrasco
Archaeology
School of Arts, Culture and the Environment
The University of Edinburgh
12 Infirmary St
Edinburgh EH1 1LT
Scotland
Tel. (0131) 6502503
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