[Sca-cooks] Tools for butchering Puga

Tue May 24 14:46:02 PDT 2016

Cristoherv 
Enviado desde mi iPhone

> El 24-05-2016, a las 16:06, sca-cooks-request at lists.ansteorra.org escribió:
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>   1. Looking for butcherinBEGIN:VCARD
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> g sources (Chris Canatsey)
>   2. Re: Looking for butchering sources (Johnna Holloway)
>   3. Re: Looking for butchering sources (JIMCHEVAL at aol.com)
> 
> 
> ----------------------------------------------------------------------
> 
> Message: 1
> Date: Mon, 23 May 2016 21:05:26 -0400
> From: Chris Canatsey <canatsey86 at gmail.com>
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] Looking for butchering sources
> Message-ID: <DD5D3E4C-A3D6-47E5-80F9-996944D2FADA at gmail.com>
> Content-Type: text/plain;    charset=utf-8
> 
> Hey gang,
> 
> Looking for documentation on 14th century butchery. Hoping for anything French related, or pig related in particular, but struggling to find resources. 
> 
> I'm wanting to document the tools used and/or methods used in butchering pigs for Art/Sci. Any books or sources with that info would be appreciated!
> 
> - HL Christopher K?ch
> 
> With great cupcakes come great responsibility
> 
> ------------------------------
> 
> Message: 2
> Date: Mon, 23 May 2016 22:13:43 -0400
> From: Johnna Holloway <johnnae at mac.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Looking for butchering sources
> Message-ID: <7E75E7D5-A9AF-4CCA-B296-3163E5C5AF17 at mac.com>
> Content-Type: text/plain; charset=utf-8
> 
> There are some books in English on the Worshipful Company of Butchers. Otherwise, there are numerous books on the history of the Pig and pork products. I presume you've read Toussaint-Samat.
> 
> Johnnae
> 
> Sent from my iPad
> 
>> On May 23, 2016, at 9:05 PM, Chris Canatsey <canatsey86 at gmail.com> wrote:
>> Hey gang,
>> Looking for documentation on 14th century butchery. Hoping for anything French related, or pig related in particular, but struggling to find resources. 
>> I'm wanting to document the tools used and/or methods used in butchering pigs for Art/Sci. Any books or sources with that info would be appreciated!
>> - HL Christopher K?ch
>> 
>> With great cupcakes come great responsibility
>> _______________________________________________
> 
> 
> ------------------------------
> 
> Message: 3
> Date: Mon, 23 May 2016 23:18:59 -0400
> From: JIMCHEVAL at aol.com
> To: sca-cooks at lists.ansteorra.org
> Subject: Re: [Sca-cooks] Looking for butchering sources
> Message-ID: <51a21d.14c6235f.44752223 at aol.com>
> Content-Type: text/plain; charset="ISO-8859-1"
> 
> Well, of course, you won't find manuals that far back. But there a number  
> of archeological studies of bones from around that period that might give 
> you  some idea how the butchering was done:
> 
> 
> D?chets de  boucherie et alimentation au XlVe si?cle ? l'h?pital du pas ? 
> Rodez  (Aveyron)    
> [Article]
> _J. Catalo_ (http://www.persee.fr/author/persee_220198)  _I. Rodet-Belarbi_ 
> (http://www.persee.fr/author/persee_227730)  _Yves Lignereux_ 
> (http://www.persee.fr/author/persee_202827) 
> _Arch?ologie du Midi  m?di?val_ (http://www.persee.fr/collection/amime)   
> Year 1995  Volume 13  _Issue  1_ 
> (http://www.persee.fr/issue/amime_0758-7708_1995_num_13_1?sectionId=amime_0758-7708_1995_num_13_1_1278)   pp. 187-195
> 
> http://www.persee.fr/doc/amime_0758-7708_1995_num_13_1_1278?q=boucherie
> 
> 
> 
> Les restes alimentaires    
> [Article]
> _Alain Vadet_ (http://www.persee.fr/author/persee_280163) 
> _Revue arch?ologique  de Picardie_ (http://www.persee.fr/collection/pica)   
> Year 1986  Volume 1  _Issue  1_ 
> (http://www.persee.fr/issue/pica_0752-5656_1986_num_1_1?sectionId=pica_0752-5656_1986_num_1_1_2950)   pp. 136-152
> 
> 
> 
> http://www.persee.fr/doc/pica_0752-5656_1986_num_1_1_2950?q=boucherie
> 
> 
> Restauration du  poids initial des ossements arch?ologiques de bovins par 
> une ?tude m?trique des  m?tatarsiens [Application ? l'?valuation du poids des 
> bovins du site m?di?val  d'Andone (950-1028) ]    
> [Article]
> Application ? l'?valuation du poids des bovins du site  m?di?val d'Andone 
> (950-1028)
> 
> 
> 
> http://www.persee.fr/doc/arsci_0399-1237_1988_num_12_1_1247?q=boucherie
> 
> 
> There are also some charters, etc for butchers which might give some idea  
> of what they actually did, though that is rarely the focus of these  
> documents.
> 
> La charte des boucheries d'Orthez (2 novembre  1270)    
> [Article]
> _Pierre Tucoo-Chala_ (http://www.persee.fr/author/persee_178093) 
> _Annales du Midi :  revue arch?ologique, historique et philologique de la 
> France  m?ridionale_ (http://www.persee.fr/collection/anami)   Year 1957 
> Volume 69  _Issue  40_ 
> (http://www.persee.fr/issue/anami_0003-4398_1957_num_69_40?sectionId=anami_0003-4398_1957_num_69_40_6176)   pp. 323-332
> 
> 
> http://www.persee.fr/doc/anami_0003-4398_1957_num_69_40_6176?q=boucherie
> 
> 
> 
> 
> Les bouchers de  Toulouse du XIIe au XVe si?cle    
> [Article]
> _Philippe Wolff_ (http://www.persee.fr/author/persee_213119) 
> _Annales du Midi :  revue arch?ologique, historique et philologique de la 
> France  m?ridionale_ (http://www.persee.fr/collection/anami)   Year 1953 
> Volume 65  _Issue  23_ 
> (http://www.persee.fr/issue/anami_0003-4398_1953_num_65_23?sectionId=anami_0003-4398_1953_num_65_23_5927)   pp. 375-393
> Part  of a thematic issue : _Hommage ? la  m?moire de Joseph Calmette_ 
> (http://www.persee.fr/issue/anami_0003-4398_1953_num_65_23) 
> 
> 
> http://www.persee.fr/doc/anami_0003-4398_1953_num_65_23_5927?q=boucherie
> 
> 
> 
>    *   Histoire de la boucherie, par  J. Bataillard,
> 
> 1869
> 
> http://gallica.bnf.fr/ark:/12148/bpt6k165026z/f22.image.r=histoire%20de%20la
> %20boucherie
> 
> 
> For what it's worth, tripe was a common tavern food around this time, so  
> offal was more important than it later would be.
> 
> 
> 
> Jim  Chevallier
> _www.chezjim.com_ (http://www.chezjim.com/) 
> 
> FRENCH BREAD HISTORY:  Seventeenth century bread
> http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-century
> .html
> 
> 
> 
> 
> 
> In a message dated 5/23/2016 6:05:32 P.M. Pacific Daylight Time,  
> canatsey86 at gmail.com writes:
> 
> Looking  for documentation on 14th century butchery. Hoping for anything 
> French  related, or pig related in particular, but struggling to find 
> resources.  
> 
> 
> 
> ------------------------------
> 
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