Du couteau au boucher : remarques préliminaires sur la préparation et le commerce de la viande à Pompéi

Abstract : Butchery is attested in Pompeii only through the presence of the macellum, the public building in which meat was most likely carved and sold. More information is given by inscriptions and frescoes which allow us to gain a more specific idea of the meat consumed. The excavations started in 1748 have revealed the presence of numerous knifes. Some of these have been destroyed during the allied bombing of the city in 1943 or data recording their recovery and original contexts have been lost before they were put away in repositories. As a result only a few are currently studied in this article. By comparing some of these knives with those depicted on funerary monuments, we managed to come with a classification of the tools used in butchery : two kinds of cleaver, long knife and small triangular blade knife. The contextualization of these knives allows us to suggest a new image of the meat market in Pompeii, in which several actors depended on the butcher's craft.
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Nicolas Monteix. Du couteau au boucher : remarques préliminaires sur la préparation et le commerce de la viande à Pompéi. Food and History, Turnhout : Brepols, 2007, 5 (1), pp.169-195. ⟨halshs-00618971⟩

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