Something for the weekend.
Concrete examples of methods of meat presevation - please! (partic for Europe later prehist)!
Drying, smoking, salting (excluding maltbys paper).
Filletting marks, holes in scapulas - any other ideas? Once butchered how do we know what happens
to flesh?
Would anyone like to offer a paper to the AEA day meeting 'Unconsidered Trifles: Environmental
Archaeology at a small scale' on daily/monthly/annual activities?
Hoping to get some cooking, cleaning, storage, consumption, living in a house(s) papers? do you
have any good evidence for meals? parties? cakes, soups, stews or roasts?
full details to follow
Jacqui
Jacqui Mulville,
Zooarch Listowner,
Senior Lecturer in Bioarchaeology,
Examinations Officer
School of History and Archaeology
Cardiff University
Humanities Building
Colum Drive
Cardiff
CF10 3EU
http://www.cardiff.ac.uk/hisar/people/archaeology/jm1/
Tel: + 44 (0) 29 2087 4247
Fax: + 44 (0) 29 2087 4929
|