Subject: | |
From: | |
Reply To: | |
Date: | Wed, 6 Aug 1997 20:17:45 -0700 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
Two questions for the historical zooarchaeologists out there:
[1] has there been any notable change in how Anglo-American butchers cut
up a beef carcass between the 19th century and now? i.e. how "accurate"
would the contemporary cuts-of-beef diagram one can find in cookbooks,
butcher shops, etc. be in predicting the cuts produced by later historic
butcher shops?
[2] is there a comparable cuts-of-beef diagram for Spanish-Mexican butchery
today? How would I get hold of one? And, in the experience of people who
have worked with historic, butcher-supplied hispanic North American towns
(rather than farms or three compadres cut up a buey on the ranch), how
would the same question posed in [1] play out in such situations?
thanks in advance -- the historically ignorant zooarchaeologist,
Diane Gifford-Gonzalez
----------------------------------------------------------------------------
Diane Gifford-Gonzalez [log in to unmask]
Professor, Anthropology 408-459-5900 fax
Curator, Archaeology Archives 408-459-3366 message
Department of Anthropology
Social Sciences I, Rm 317
University of California
Santa Cruz CA 95064 USA
Visit our Laboratory Web Site: http://zzyx.ucsc.edu/~jjosh/lab.html
Visit my Zooarchaeology Course Web Site: http://wwwcatsic.ucsc.edu/~anth179
----------------------------------------------------------------------------
|
|
|