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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