Late Nineteenth Century butchering to interpret social level;
Penman, John
1978 Archaeology of a Late Nineteenth Century Shoemaker's Shop, Mineral
Point, Wisconsin. Wisconsin Archeologist 59: 310-349 (September).
On Fri, Jun 10, 2016 at 12:00 AM, HISTARCH automatic digest system <
[log in to unmask]> wrote:
> There are 4 messages totaling 115 lines in this issue.
>
> Topics of the day:
>
> 1. Butchering (4)
>
> ----------------------------------------------------------------------
>
> Date: Thu, 9 Jun 2016 11:36:49 -0700
> From: Kayla Marciniszyn <[log in to unmask]>
> Subject: Butchering
>
> Does anyone have any recommendations for books or articles on evidence of
> animal butchering within the archaeological context? Thank you!
>
> -Kayla
>
> ------------------------------
>
> Date: Thu, 9 Jun 2016 12:33:10 -0700
> From: Ryan Kennedy <[log in to unmask]>
> Subject: Re: Butchering
>
> Hi Kayla,
> There is a tremendous amount of material on animal butchery floating
> around. If you just want a basic introduction, Reitz and Wing's
> Zooarchaeology is a good go-to source for illustrations of different kinds
> of marks as well as a number of other zooarchaeological topics. See also
> Diana Crader's "Slave Diet at Monticello" (American Antiquity 55:4, 1990)
> for a good discussion of the kinds of butchery marks common to historic
> sites. For something more in-depth and with great illustrations, you could
> look at Krish Seetah's "The importance of cut placement and implement
> signatures to butchery interpretation." You can find Seetah's paper at the
> following link:
> http://alexandriaarchive.org/bonecommons/items/show/452
>
> That should at least get you started. If you want something more specific
> feel free to let me know and I can see what I can come up with.
>
> Take care,
> Ryan Kennedy
> Laboratory Manager
> William R. Adams Zooarchaeology Laboratory
> Indiana University
>
> ------------------------------
>
> Date: Thu, 9 Jun 2016 20:04:44 +0000
> From: Robert Keeler <[log in to unmask]>
> Subject: Re: Butchering
>
> David Brauner's work at Champoeg in Oregon's Willamette Valley has good
> analysis using butchering patterns to identify French Canadian households
> in the 1820s-1840s era.
>
> -----Original Message-----
> From: HISTORICAL ARCHAEOLOGY [mailto:[log in to unmask]] On Behalf Of Ryan
> Kennedy
> Sent: Thursday, June 09, 2016 12:33 PM
> To: [log in to unmask]
> Subject: Re: Butchering
>
> Hi Kayla,
> There is a tremendous amount of material on animal butchery floating
> around. If you just want a basic introduction, Reitz and Wing's
> Zooarchaeology is a good go-to source for illustrations of different kinds
> of marks as well as a number of other zooarchaeological topics. See also
> Diana Crader's "Slave Diet at Monticello" (American Antiquity 55:4, 1990)
> for a good discussion of the kinds of butchery marks common to historic
> sites. For something more in-depth and with great illustrations, you could
> look at Krish Seetah's "The importance of cut placement and implement
> signatures to butchery interpretation." You can find Seetah's paper at the
> following link:
> http://alexandriaarchive.org/bonecommons/items/show/452
>
> That should at least get you started. If you want something more specific
> feel free to let me know and I can see what I can come up with.
>
> Take care,
> Ryan Kennedy
> Laboratory Manager
> William R. Adams Zooarchaeology Laboratory Indiana University
>
> ------------------------------
>
> Date: Thu, 9 Jun 2016 13:06:43 -0700
> From: Kayla Marciniszyn <[log in to unmask]>
> Subject: Re: Butchering
>
> Hi Ryan,
>
> That's a perfect start, thank you!! Seetah's book sounds like something
> that would help; I want to look at cut placement so that sounds perfect. I
> appreciate the suggestions!
>
> Best,
> Kayla Marciniszyn
> Archaeology Collections Assistant
> Santa Clara University
>
> On Thu, Jun 9, 2016 at 12:33 PM, Ryan Kennedy <[log in to unmask]>
> wrote:
>
> > Hi Kayla,
> > There is a tremendous amount of material on animal butchery floating
> > around. If you just want a basic introduction, Reitz and Wing's
> > Zooarchaeology is a good go-to source for illustrations of different
> kinds
> > of marks as well as a number of other zooarchaeological topics. See also
> > Diana Crader's "Slave Diet at Monticello" (American Antiquity 55:4, 1990)
> > for a good discussion of the kinds of butchery marks common to historic
> > sites. For something more in-depth and with great illustrations, you
> could
> > look at Krish Seetah's "The importance of cut placement and implement
> > signatures to butchery interpretation." You can find Seetah's paper at
> the
> > following link:
> > http://alexandriaarchive.org/bonecommons/items/show/452
> >
> > That should at least get you started. If you want something more specific
> > feel free to let me know and I can see what I can come up with.
> >
> > Take care,
> > Ryan Kennedy
> > Laboratory Manager
> > William R. Adams Zooarchaeology Laboratory
> > Indiana University
> >
>
>
>
> --
> Kayla Marciniszyn
> Archaeology Collections Assistant
> Cultural Resources Management
> Santa Clara University
> W: 408-554-2122
>
> ------------------------------
>
> End of HISTARCH Digest - 8 Jun 2016 to 9 Jun 2016 (#2016-103)
> *************************************************************
>
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