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Subject:

Re: puffin butchery and consumption

From:

"Serjeantson D." <[log in to unmask]>

Reply-To:

Serjeantson D.

Date:

Mon, 25 Feb 2008 20:47:25 -0000

Content-Type:

text/plain

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		Hi Jacqui and all,

		Your puffins sound very tasty. 

		This is a fascinating book on seabird fowling, with plenty of references to puffin but no recipes as far as I remember: 

		Randall, J. (ed.) 2005. Traditions of Seabird Fowling in the North Atlantic Region, Stornaway: The Islands Book Trust.

		Some or all of these also include references to catching and eating puffins in Iceland and the Faroes: 

		Church, M. J., S. V. Arge, S. Brewington, T. McGovern, J. M. Woollett, S. Perdikaris, I. T. Lawson, G. T. Cook, C. Amunsden, R. Harrison, Y. Krivogorskaya & E. Dunbar, 2005. Puffins, pigs, cod and barley: palaeoeconomy at Undir Junkarinsflotti, Sandoy, Faroe Islands. Environmental Archaeology, 10, 179-97.

 
McGovern, T., 1992. Bones, buildings and boundaries: palaeoeconomic approaches to Norse Greenland, in Norse and Later Settlement and Subsistence in the North Atlantic, eds. C. D. Morris & D. J. Rackham. Glasgow: University of Glasgow Department of Archaeology
McGovern, T., S. Perdikaris, Á. Einarsson & J. Sidell, 2006. Coastal connections, local fishing, and sustainable egg harvesting: patterns of Viking Age inland wild resource use in Mývatn District, Northern Iceland. Environmental Archaeology, 11(1), 187-206.
 
Re the dominance of wing elements, you could also look at: Cruz, I., 2005. La representación de partes esqueléticas de aves. Patrones naturales e interpretación arqueológica. Archaeofauna, 14, 69-81.
 
Cheers
Dale
 
 
Dale Serjeantson
Visiting Research Fellow
Archaeology
School of Humanities
University of Southampton
Southampton SO17 1BJ, UK
 
[log in to unmask]
 
http://www.arch.soton.ac.uk/people/dale	

________________________________

From: Analysis of animal remains from archaeological sites on behalf of GREGORY CAMPBELL
Sent: Mon 25/02/2008 15:12
To: [log in to unmask]
Subject: Re: [ZOOARCH] puffin butchery and consumption


Alan Davidson's Oxford Companion to Food, the first book you should turn to if you have any food-related questions, lists puffin as one of the national dishes for the Faroe Islands, where it is served roasted with potatoes, gravy and jam, and (unimaginably) as soup with raisin dumplings or stuffed with sponge cake.
 
Greg Campbell
 
Hello Zooarchers, 

Does anyone have any good references (or recipies) for puffin?  We have a puffin-dominated Iron Age
assemblaged dominated by wing elements - does anyone know of comparible sites?  I have a student
working on the material and we have drawn a blank on any accounts of puffin preparation/butchery.

I hope you can help.

Jacqui

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