ethnicity and tradition in the old town san diego diet trine b. johansen (uc davis) and benjamin d....
TRANSCRIPT
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Ethnicity and Tradition in the Old Town San Diego Diet
Trine B. Johansen (UC Davis)
and Benjamin D. O. Hanowell
(CSU Sacramento)
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The McCoy-Silvas Site, Old Town San Diego, P1116
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A Few Details About The Features
• Site first occupied during the 1830s
• Artifacts associated with Feature 39 date to the 1840s
• Artifacts from Feature 141 are possibly associated with the earlier (1830s) adobe structure
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Faunal Remains From The McCoy-Silvas Site in Old Town San Diego
Taxon NISP %NISP
Cow 2711 64.5%
Canids 8 0.2%
Horse 4 0.1%
Pig 102 2.4%
Rabbit 2 0.0%
Rodents 1 0.0%
Sheep 161 3.8%
Unidentified Artiodactyls 125 3.0%
Unidentified Mammals 27 0.6%
Bird 22 0.5%
Fish 17 0.4%
Snake 1 0.0%
Unidentified 1021 24.3%
TOTAL 4202 100.0%
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0
20
40
60
80
100
%NISP
%MNI
McCoy-Silvas House faunal remains
Relative Frequency of Number of Identified Specimens, and Minimum Number of Individuals (Grayson 1984)
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Cow Bone Density
Rs = -0.16, P = 0.33
0
20
40
60
80
100
0 0.2 0.4 0.6 0.8 1
Cow %MAU
Bo
ne
Den
sity
No correlation between recovered cow bone elements and density (Kreutzer 1992)
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Rs = 0.36, P = 0.06
0
20
40
60
80
100
0 20 40 60 80 100
%MAU
Mea
t U
tili
ty I
nd
ex
Cow Meat Utility
weak, but positivecorrelation betweenrecovered cow boneelements and meat utility (Emerson 1990)
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Fragmentation
%Whole elements
NISP:MNE ratio
Cow (n=2222)
41.65 3.43
Sheep (n=166)
42.00 1.81
Cow elements arenearly twice as fragmented assheep elements (Lyman 1994)
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Relative Frequency of Skeletal Parts
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McCoy-Silvas Cow Faunal Remains Compared with Ontiveros Adobe and Rose-Robinson Sites
0
5
10
15
20
25
30
35
40
45
Cervic
al
Crani
um
Femur
Humer
us
Lum
bar
Man
dible
Pelvis
Radiu
s-Uln
aRib
Scapu
la
Thorac
icTib
ia
Major Bone Elements
%N
ISP McCoy-Silvas
Ontiveros Adobe
Rose-Robinson
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What Type of Waste?
MATANZA WASTE (following Gust 1982)
• Large number of carcasses
• Deposited on ground surface
• Located away from living areas
• No other trash
• Presence of partially or wholly articulated carcasses
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The Matanza
“When the rancheros had a matanza, which means the killing of a lot of cattle once a year…he would have lots of cattle brought up and placed in corrals near the house some where, and then those in the best condition to kill were selected from the band and slaughtered…” (Belden 1878:22)
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What Type of Waste?
KITCHEN AND BUTCHERING WASTE
• Variable number of carcasses
• Concentrated in pits
• Located near living areas
• Presence of domestic artifacts
• Evidence of intensive butchering
• Presence of other animal species
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Kitchen and Butchery Waste
“Small slaughters seem to have been conducted very near home. A beef for family use was reportedly brought “in to the side or rear of the house, about 100 feet distant, and convenient to the kitchen…and killed…” (Davis 1889:47-48)
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Hispanic vs. Euro American Butchering Traditions
• Hispanic– Butchering and
consumption on site.– Bones are highly
fragmented. – Use of knives and
axes in dismembering.– Lack of sagitally split
vertebrae.– Smashing of long
bones for marrow?
• Euro American– Specified butchering
sites.– Less fragmented
bones.– Use of saws.– Suspension of carcass
resulting in sagitally split vertebrae.
– Sawing the bone into multiple sections.
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Butchering Techniques
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Relative Frequency of Chopping Marks
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A Few Examples of Chopping
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The Experiment
• Employed a variety of tool types – axes, hatchets cleavers, knives, saws
• Recorded the modification effects of each tool
• Applied this method to several bone elements
• Hatchets get the job done• No marrow extraction?
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Conclusion
• Cows Rule
• Butchery and Kitchen Waste
• Follows expected pattern for the time period within the cultural context
• No strong emphasis on particular meat cuts
• Use of hatchets and axes in primary butchering
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Acknowledgements
• Larry Felton, Department of Parks and Recreation, SACRF.
• Christyann M. Darwent, Department of Anthropology, University of California, Davis.
• Glenn Farris, Department of Parks and Recreation, SACRF.