The subject is one that interests me right know, since I´m compiling an
application for research studies in osteology. But I do not know were they
are defined, if ever. However, I got the feel that Binford, for example,
might have done this in his work.
To use the term butchery waste for waste coming from the table is very
misleading, but I wonder if there can be a clear definition between butchery
waste and kitchen waste.
For exemple, in Sweden, pigs were slaughtered in the kitchen at wintertime
(before Christmas) and everything was prepared in one go.
Chickens and smal game animals, such as hares or birds, is brought in to the
kitchen with none or little preparatory butchering. Hares are gutted but
nothing more.
If anyone has any referenses I to would be very interested.
Mattias A. Niord M.A
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