Dear Jacqui!
as for supposed dried/preserved beef in Roman contexts... I had a paper
in Krish's session last year in Mexico ... kind of "generalization" of
shoulder blade hole theory, applied to all scooping marks on cattle
(long) bones as potential indicators of preserved meat ("get the
stubborn meat off the bone"); there was a paper by French colleague
announced also, with similar ideas but he did'nt show up (the abstract
is there). Ideas about Roman salting/smoking, mainly based on shoulder
blade marks and/or accumulaton of mandibles, are imminent in Swiss
(Schibler, Deschler-Erb,..), German (Berke), Dutch
(Lauwerier-dissertation, but also Iron age) and British
(Maltby-including long bones, Dobney-Lincoln) litterature.
all the best
Karl
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