meat/flesh
‘We now have clear proof of cannibalism in this site.’ Signs of butchery were everywhere – not just on the odd bone. Almost two thirds of bones from post-cranial parts of the skeleton (any bone other than the skull and mandible) bore cut-marks. And in many places, the cuts were grouped, in parallel, at key sites of muscle and ligament attachment.
... See moreAlice Roberts • Ancestors
American Food Journal vol 10 no 1 p 37
https://onlinebooks.library.upenn.edu/webbin/serial?id=amfoodj
Diet in sickness and in health (Alice Marion Hart, pub 1896) p115
p. xii, Food and the principles of dietetics;
by Robert Hutchison, with plates and diagrams.
New York, W. Wood & Co., 1922.
A Dictionary of Diet; Being a Practical Treatise on All Pabulary and Nutritive Substances, Solid and Fluid, With Their Compounds Used As Food
by J. S. Forsyth, 1833
A Dictionary of Diet; Being a Practical Treatise on All Pabulary and Nutritive Substances, Solid and Fluid, With Their Compounds Used As Food
by J. S. Forsyth, 1833
A Dictionary of Diet; Being a Practical Treatise on All Pabulary and Nutritive Substances, Solid and Fluid, With Their Compounds Used As Food
by J. S. Forsyth, 1833
Index - Handbook of Public Health (1901)
Linkp.65-68 of Hand-book of public health laboratory work and food inspection, by O.W. Andrews, 1901
American Food Journal vol 4 no 6 p 27-28, 1909