>   We are seeking references and are particularly interested in research
>which addresses the following:
>1)  Is there an "ethnic" signature to French foodways (in the Midwest)?
 
See: "Who Ate What?  Archaeological Food Remains and Cutural Diversity" by
Elizabeth M. Scott in Case Studies in Environmental Archaeology edited by
Lizabeth J. Reitz, Lee A. Newsom and Sylvia J. Scudder, Plenum Press, 1996.
 
 
 
>2)  How can faunal remains (i.e. butchered bone) recovered from within
>a structure be used to identify that structure's function?
 
See:  "Meat Consumption and Bone Use in a Mississippian Village" by Melinda
A. Zeder and Susan R. Arter from the same volume as above.
 
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"...there are several reasons for retouching a tool:...to blunt an edge so
that hominid meat is not mixed with the jerky..." George Odell in Stone
Tools: Theoretical Insights into Human Prehistory (p.60)
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T. Alan Pitezel
 
Master's Student
Department of Anthropology
The University of Tulsa
Tulsa, OK
 
email:  [log in to unmask]
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