The History of Meat Trading

Couverture
Nottingham University Press, 2000 - 407 pages

Written for social historians and individuals involved in the meat and associated industries, this well-researched account traces the history of man in respect to the utilization and consumption of meat within social, commercial, and economic contexts.

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Table des matières

Introduction
1
The Palaeolithic Origins of Butchery
25
From HunterGatherers to Farmers
35
Droits d'auteur

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À propos de l'auteur (2000)

Derrick Rixson, following a career as a family butcher, joined the staff of Smithfield College, London, where he taught for 25 years. Latterly he was involved in zooarchaeology--processing bones from archaeological sites. Sadly, Derrick passed away in 2002.

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