Hi Elizabeth,
You need the dissertation of Teagan Schweitzer, Ph.D. 2010 here at
Penn in the Zooarchaeology lab. She dealt specifically and
exhaustively with this topic, and her figures are great.
Schweitzer, Teagan (2010) Philadelphia foodways ca. 1750-1850: An
historical archaeology of cuisine
It is available as a free download from Penn:
http://repository.upenn.edu/do/search/?q=Schweitzer%20&start=0&context=882521
good luck with your work,
Kate Moore
Quoting "Moore, Elizabeth (VMNH)" <[log in to unmask]>:
> I have an assemblage from an 18th century tavern in Virginia and it has
> a large number of butchered pig and cow bones. (Not really surprised.)
> I am looking for references that have photographs or drawings of bones
> from various cuts of meat that I can use to help me identify butchered
> bone fragments. I have had limited success with Google. I have a
> number of long bones that have been sawn into many pieces that are
> complete in cross-section (chops, steaks, etc) so am particularly
> interested in those types of bones. Does anyone have any references to
> recommend? Electronically accessed sources would be great because our
> library is limited and has no paid access to journals but if need be I
> can just start making interlibrary loan requests. Thanks.
> Elizabeth
>
> Elizabeth A. Moore, PhD
> Curator of Archaeology
> Virginia Museum of Natural History
> 21 Starling Avenue
> Martinsville, VA 24112
> [log in to unmask]
> 276 634-4176
>
> The past does not repeat itself, but it rhymes.
> -Mark Twain
>
>
>
>
>
>
Zooarchaeology Laboratory
University of Pennsylvania Museum of Archaeology and Anthropology
3260 South Street
Philadelphia, PA 19104 USA
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