Since molluscs seem to be the topic of today, it reminded me of a
subject that I have been meaning to explore: dried mollusc meat.
Has anyone come across sources of dried shellfish meat in archaeological
sites or ethnographic accounts? I realize this protein source probably
would not preserve well in most places, but I thought it worth a shot.
I'm particularly interested in South America, however, other regions
would be of great benefit as well, especially methods of processing
molluscs for drying and documented trade of dried meat.
Regards,
Randi R. Gladwell
Undergraduate, University of New Mexico
209 Columbia Drive SE #19
Albuquerque, NM 87106
(505) 268-0155
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