Journal of Texas Archeology and History
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 butchering patterns found at the site. While evidence for modern European American cuts are present, processing of beef os coxae and sacrum are inconsistent with current European American butchery practices. The assemblage is dominated by inexpensive cuts of meat that would have allowed for easy cooking within stews or soups. The butchery patterns seen at Fort Brown are compared to early twentieth century military standards as well as local, and particularly Mexican, influences on Fort Brown foodways.
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Cite this Record
Dozier, Crystal A.
"Military Diet on the Border: Butchery Analysis at Fort Brown (41DF96) Cameron County, Texas,"
Index of Texas Archaeology: Open Access Gray Literature from the Lone Star State: Vol. 2017,
Article 67. https://doi.org/10.21112/ita.2017.1.67
Available at: https://scholarworks.sfasu.edu/ita/vol2017/iss1/67
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