The zooarchaeological evidence from the Athenian Agora presents a rich record of ancient activity relating to animals, their carcasses, and their extant remains. Previous analyses of the material from the Athenian Agora have focused on...
moreThe zooarchaeological evidence from the Athenian Agora presents a rich record of ancient activity relating to animals, their carcasses, and their extant remains. Previous analyses of the material from the Athenian Agora have focused on questions of animal husbandry and sacrificial ritual. However, 1,000+ zooarchaeologi-cal remains contain cut marks, which provide evidence for diachronic changes in the craft of butchery. Conclusions are drawn from a detailed analysis of cut marks: spatial analysis (precise anatomical location of cut marks, recorded in GIS), tool-type analysis (small knife, heavy knife, saw, or cleaver), and cut mark types (skinning , dismembering, filleting, marrow extraction, or bone working). Butchered animal remains provide evidence for increasing standardization in urban Athe-nian butchery techniques beginning in the Late Archaic period, which produced standard cuts of meat for both festival and commercial contexts. It is possible to identify a switch from smaller knives to larger cleavers in Athe-nian butchery activities, with the exception of animal skinning and bone working. The use of cleavers led to an increasing efficiency in butchery practice. An analysis of the chaîne-opératoire of animal butchery, evident from cut mark location and directionality of chops, indicates that most carcasses were suspended during butchery activities. After skinning and removal of the head, the carcass was subsequently split longitudinally, after which the limbs were dismembered and processed into smaller portions. A detailed anatomical plot of cleaver butchery marks suggests a standard operation for all steps within. Redundant chop marks indicate redundant actions were used to dismember the fore and hind legs from a hanging carcass or to remove the kneecap from a hanging joint. Oftentimes, these cleaver marks are redundant regardless of context (evident in both consumption refuse and bone-working waste) or species (standard chop marks are evident on cattle and dogs). The growing standardization in Athenian cleaver butchery, in contrast to earlier Late Bronze Age and Geometric-period remains, suggests a transition from ad hoc domestic butchery activity to professional butchery, likely associated with both public feasts and commercial meat distribution. This change in butchery practice signifies important changes in the distribution of urban foodstuffs and changes in cuts of meat. New cuts of meat would have had an important effect on both Athenian food preparation and diet in public and private meals. These changes also relate to other contemporary social changes: the increasing scale of Athenian public feasts in the Agora, the growth of the commercial Agora, and changing foodways affecting the diet and lifestyle of the urban population.