Dear Kevin,
cattle mandible rostral parts with scorching/burning traces:
the earliest mentioning, possibly, is by H.P.Uerpmann (1977) in the
Festschrift for Elisabeth Schmid/journal from Basel (Regio Basilensis
18/1:261-272), concerning SW-german site Dangstetten, not at hand at the
moment, but with pictures:
Schlachterei-Technik und Fleischversorgung ...
Wussow, Teichert, Müller 1999 - Ausgewählte osteologische Befunde an
Tierresten aus der römischen Stadt Lopodunum; Beiträge z. Archäozoologie
und prähistorischen Anthropologie II, 142-149; here also rostral
fragments of premaxilla;
I think there are more examples from German language litterature,
fragments always regarded as remains of "roasted muzzles" (=Flotzmaul)
Dobney, Jacques, Irving - Of butchers and breeds, Lincoln Archaeological
Studies 5,Plate 1b - with more mentions from other British sites;
authors do not interpret those in culinary terms, but suggest oil
production or some specialized craft;
common features in all assemblages are: mandible rostral fragments may
appear as pairs, and traces of burning are limited to ventral/caudal
parts of the fragments, concerning the fracture edges, and mostly have
clearly delimited heat-influenced areas, that is bone areas possibly not
protected by soft tissue in the course of heating; I have some specimens
from Carnuntum/civil town, in two instances even fused rostral mandibles
from elderly animals.
Sometimes rostral fragments appear as regular butchery refuse type
without (obvious) burning traces (e.g. Deschler-Erb, Lachiche,
Food&History 5/1, 2008)
all the best
Karl
Kevin Rielly schrieb:
> Dear Karl,
>
> Could you possibly give a more detailed description of these roasted cattle
> muzzles, especially concerning the area of burning on the mandibles. Do you
> know of any publications which mention these and would they have
> illustrations?
>
> All the best
>
> Kevin
>
> -----Original Message-----
> From: Analysis of animal remains from archaeological sites
> [mailto:[log in to unmask]] On Behalf Of Günther Karl Kunst
> Sent: 15 December 2009 11:42
> To: [log in to unmask]
> Subject: Re: [ZOOARCH] bones and recipes: a X-mas question
>
> Dear Anton!
> A case in point would be the roasted cattle muzzles/rostral mouth areas
> ("Flotzmaul") present throughout the Roman empire (Britain, Switzerland,
> Germany, Austria,...) testified by rostral mandible fragments with heat
> influence on their caudal ends, although they are sometimes not
> necessarily interpreted as food remains; another story was recently
> developed by colleagues from the Natural History Museum Vienna,
> concerning Bronze age salt miners's food from Hallstatt, based upon bone
> finds and koprolithes, see (with recipes)
> http://www.nhm-wien.ac.at/Content.Node/wissenswertes/nathistor/Das_Naturhist
> orische_35.pdf
> or contact Erich Pucher <[log in to unmask]>
> all the best
> Karl
>
> ERVYNCK, Anton schrieb:
>
>> Dear colleagues,
>>
>> as a didactical exercise, I'm trying to find out when and how, in
>> zooarchaeology, we can reach the level of a recipe (a 'meal') in our
>> interpretations. Of course not a full reconstruction with sauce,
>> pommes dauphinois, etc., but a rather detailed view of how the meat or
>> fish arrived on the consumer's dish (assuming he or she used one).
>>
>> For the moment, I think this is possible to some extent when following
>> conditions are met:
>>
>> - clear processing (chopping, cutting) traces, e.g., sheep skulls with
>> burning marks, split in two, as the result of eating the cooked brains
>> from the skull
>> - when you have material exclusively belonging to the taphonomic
>> category of table leftovers (a cesspit in a sleeping room with a
>> complete postcranial herring skeleton)
>> - even better: when you have the tabel leftovers representing a single
>> event (e.g., the ritual deposit of waste from a single Roman banquet)
>> - when you have the remains of a preparation that went wrong (a
>> cooking pot filled with carbonised peas and some 'marrow' bones)
>>
>> Of course, intraskeletal distributions (absence of peculiar
>> frequencies of certain skeletal elements), and certain processing
>> traces can also reveal whether a product arrived fresh, or was treated
>> in some way (Roman salted hams, stockfish, gutted herring).
>>
>> My question would be whether some of you have examples from your own
>> work or the literature that would fit into this framework. Theoretical
>> thoughts are also welcomed. Your reward will be being mentioned in a
>> tasty publication!
>>
>> all the best, and thanks beforehand,
>>
>> Anton
>>
>>
>> *Anton Ervynck*
>> /onderzoeker natuurwetenschappen/
>> [log in to unmask] <mailto:[log in to unmask]>
>> +32 2 553 1830
>>
>> *Vlaams Instituut voor het Onroerend Erfgoed*
>> /Flemish Heritage Institute/
>> Koning Albert II-laan 19 bus 5
>> 1210 Brussel
>> Belgium
>>
>> http://www.vioe.be <http://www.vioe.be/>
>>
>> P Save a tree...please don't print this e-mail/ unless you really need to/
>>
>>
>
>
>
>
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