Identificación y análisis de marcas de carnicería: el estudio zooarqueológico del procesado de las carcasas y la preparación culinaria

The workshop will present a line of zooarchaeological analysis, combining a double theoretical-practical perspective. After presenting in general terms the discipline of the zooarchaeological study, the focus will be on the people and agents involved in the reduction and preparation of meat products, the concepts and terminology of processing, the lines of zooarchaeological analysis for the recognition of the mechanisms of culinary supply and preparation, and the methods of identification, registration, quantification, analysis and interpretation in historical terms of butchery brands.

Registration: labarqueologia@um.es

Organizers

Dr. Marcos García García (Universidad de Granada)