The role of stored fish in England 900-1750AD; the evidence from historical and archaeological data
This thesis examines the historical and archaeological data for the consumption of herring and the gadid fishes (primarily cod, haddock, whiting, ling and hake) as stored fish cured by salting, drying and smoking. The thesis is divided into three parts, in the first part the historical evidence for developing fisheries, storage methods, marketing and consumption is discussed with an evaluation of the nutritional changes to the fish as a result of storage. In part two factors affecting fish bone preservation and recovery are presented and the authors own recording criteria. A new methodology is introduced using the documented data for portions and rations from monasteries and the forces, showing herring and the gadids by volume offish eaten compared with the number of bones counted. Distribution of body parts as evidence for stored and fresh fish in the large gadids, hitherto only used to show processing is adapted for application to the data sample which largely represents consumption. In part three the 20 sites comprising the data sample are described. Portion and body part methods are applied to the herring and gadid bones from these assemblages. In the majority of sites herring predominate by number of
Locker, Alison Mary
CC Archaeology
The role of stored fish in England 900-1750AD; the evidence from historical and archaeological data. This thesis examines the historical and archaeological data for the consumption of herring and the gadid fishes (primarily cod, haddock, whiting, ling and hake) as stored fish cured by salting, drying and smoking. The thesis is divided into three parts, in the first part the historical evidence for developing fisheries, storage methods, marketing and consumption is discussed with an evaluation of the nutritional changes to the fish as a result of storage. In part two factors affecting fish bone preservation and recovery are presented and the authors own recording criteria. A new methodology is introduced using the documented data for portions and rations from monasteries and the forces, showing herring and the gadids by volume offish eaten compared with the number of bones counted. Distribution of body parts as evidence for stored and fresh fish in the large gadids, hitherto only used to show processing is adapted for application to the data sample which largely represents consumption. In part three the 20 sites comprising the data sample are described. Portion and body part methods are applied to the herring and gadid bones from these assemblages. In the majority of sites herring predominate by number of
role store fish england evidence historical_archaeological data examines historical_archaeological data consumption fish primarily cod white store fish cure dry divide_three_part first_part historical_evidence develop fishery storage method marketing consumption discuss evaluation nutritional change fish storage part_two factor_affect fish bone preservation recovery present author record criterion new introduce use document data portion ration monastery force show volume compare number bone count distribution body_part evidence store fresh fish large hitherto use show processing adapt application data sample largely represent consumption part sit comprise data sample described portion body_part method_apply bone_assemblage majority sit predominate number