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Military Diet on the Border: Butchery Analysis at Fort Brown (41CF96) Cameron County, TX

Author(s): Crystal A Dozier

Year: 2017

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Archaeological investigations at Fort Brown (41CF96) have provided a wealth of information about military life in south Texas. This re-analysis of the faunal material recovered by the Archaeological Research Laboratory’s survey efforts in 1988 investigates butchery patterns found at the site. The butchering patterns for cattle are decidedly unlike modern practice; while some evidence for typical modern cuts, like steaks exist, beef ox coxae and sacrum were sliced similarly to more meat-bearing regions. The assemblage reflects cuts of meat that would have been fairly inexpensive and the process of slices carcasses in such ways would have allowed for easy cooking within stews or soups. The butchery patterns seen at Fort Brown are compared and contrasted to early 20th century military standards. Local, and particularly Mexican, influences on foodways are evidenced through the faunal record at Fort Brown.

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Military Diet on the Border: Butchery Analysis at Fort Brown (41CF96) Cameron County, TX. Crystal A Dozier. Presented at Society for Historical Archaeology, Fort Worth, TX. 2017 ( tDAR id: 435272)


Spatial Coverage

min long: -129.199; min lat: 24.495 ; max long: -66.973; max lat: 49.359 ;

Record Identifiers

PaperId(s): 148

Arizona State University The Andrew W. Mellon Foundation National Science Foundation National Endowment for the Humanities Society for American Archaeology Archaeological Institute of America