@article{unsain_zooarchaeology_2020,
	title = {Zooarchaeology, medieval economy and culinary practices: {The} case of {Petra} {Castellana} castrum ({South} of {France})},
	volume = {30},
	issn = {2352-409X},
	shorttitle = {Zooarchaeology, medieval economy and culinary practices},
	url = {http://www.sciencedirect.com/science/article/pii/S2352409X19304031},
	doi = {10.1016/j.jasrep.2019.102170},
	abstract = {Through the work of historians and zooarchaeologists, French medieval butchery, its regulations, skills, prices and products offered for sale are well known, especially from the 13th and 14th centuries. Nevertheless, the consumer of the high Middle Ages as well as his culinary practices are relatively unknown. This zooarchaeological study of Petra Castellana castrum (11th−12th centuries AD), in particular bone density and animal utility indices, has shed light on the supply systems and culinary practices of an area of the site. The contribution of textual sources has also been decisive in contextualizing and interpreting the results. This paper puts forward the preparation of two different types of meat cuts: (1) a preliminary cut favouring equally sized pieces of meat, followed by (2) a cooking cut which, on the contrary, was adapted to the different kinds of meat.},
	language = {en},
	urldate = {2020-05-26},
	journal = {Journal of Archaeological Science: Reports},
	author = {Unsain, Dianne and Buccio, Vincent and Magniez, Pierre},
	month = apr,
	year = {2020},
	keywords = {Animal economy, Archaeozoology, Butchery, Middle Ages, Taphonomy},
	pages = {102170},
}

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