The History of Meat TradingNottingham 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. |
Table des matières
Introduction | 1 |
The Palaeolithic Origins of Butchery | 25 |
From HunterGatherers to Farmers | 35 |
Droits d'auteur | |
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Expressions et termes fréquents
19th century ancient Egypt Anglo-Saxon apprentices archaeological areas aurochs bacon beast became beef bone breed brine Britain butchers carcase meat carcases Çatal Hüyük centre City civilisations cold store Company cooking cows craft guilds craftsmen CRUZ The University curing disease domestic drove drovers early England established evidence Experienced Butcher export fairs farmers farming fattened flesh frozen meat graziers hides horn Ibid important included increase industry inspectors killed lamb large numbers Leadenhall Market Leighton & Douglas Lipson livestock London major meat markets meat trade medieval period merchants Metropolitan Cattle Market muscle mutton Neolithic offals ordinances oxen Palaeolithic Perren pigs population pork ports recipe refrigeration resulted roast Roman salt saltpetre sausages Scotland Scottish sell sheep ship shops skins slaughter slaughterhouses Smithfield Market sold stalls stone tools supply tallow towns unfit meat veal weight wool Youatt Zealand