Meat processing in a medieval and early modern city from the perspective of archeozoology
| Autor: | SLOVÁK, Martin |
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| Jazyk: | čeština |
| Rok vydání: | 2022 |
| Předmět: | |
| Popis: | This paper aims to approach butchery techniques in the urban environment medieval and early modern period. The theoretical part deals with the guild and the craft environment of the butcher's guild organization, which was the basis for the processing and distribution of meat. Furthermore, the research emphasizes the archeozoological view of the butchery. The practical part consists of an analysis of butcher's marks on animal bone material excavated in the Wenceslas Square (trench 6). |
| Databáze: | OpenAIRE |
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