Ethnicity and Tradition in the Old Town San Diego Diet. Trine B. Johansen (UC Davis) and Benjamin D. O. Hanowell (CSU Sacramento). The McCoy-Silvas Site, Old Town San Diego, P1116. A Few Details About The Features. Site first occupied during the 1830s
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Trine B. Johansen
Benjamin D. O. Hanowell
Relative Frequency of Number of Identified Specimens,
and Minimum Number of Individuals (Grayson 1984)
cow bone elements
and density(Kreutzer 1992)
weak, but positive
recovered cow bone
elements and meat
Cow elements are
nearly twice as
MATANZA WASTE (following Gust 1982)
“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)
KITCHEN AND BUTCHERING 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)
Hispanic Adobe and Rose-Robinson Sites
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?
Specified butchering sites.
Less fragmented bones.
Use of saws.
Suspension of carcass resulting in sagitally split vertebrae.
Sawing the bone into multiple sections.Hispanic vs. Euro American Butchering Traditions