Dear Alice, I remember this paper (about urban pigs). Best regards, Olvier.

Bocherens et al. 1991 : BOCHERENS (H.), FIZET (M.), MARIOTTI (A.), OLIVE (C.), BELLON (G.) et BILLIOU (D). Application de la biogéochimie isotopique (¹³C, ¹⁵N) à la détermination du régime alimentaire des populations humaines et animales durant les périodes antique et médiévale. Arch. Sc. Genève, 44/3, 1991, p. 329-340.

De : Analysis of animal remains from archaeological sites [[log in to unmask]] de la part de Alice Choyke [[log in to unmask]]
Date d'envoi : vendredi 17 mai 2019 10:31
À : [log in to unmask]
Objet : [ZOOARCH] Cooking for pigs

Dear colleagues,

First I generally would like to thank everyone who sent me information and PDFs concerning porpoise/dolphin remains in medieval Europe.

I have a question about the cooking for pigs issues. It is self evident why one would cook potatoes for pigs but before 1492 potatoes were not on the menu. Is there any textual or visual evidence for cooking slop for pigs in Roman or medieval texts? Pigs and acorns are a well known visual trope but how were more 'urban' pigs fed before they were slaughtered?

Best,

Alice

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