Dear Nayeli,

While I’m afraid I don’t know anything about salted fish in the New World, another reference from the Old World is a chapter by Steven Ellis on salted fish at Pompeii; it is called “The rise and reorganization of the Pompeian salted fish industry” and can be found in _The Making of Pompeii: Studies in the history and urban development of an ancient town_ (Edited by Steven J.R. Ellis, JRA suppl. 85, 2011) 59-88. Also, I believe he has posted it to academia.edu.

Best,

Julie

Julie Hruby

Assistant Professor of Classics

Dartmouth College

HB 6086

Hanover, NH 03755

(603) 646-2910

From: "Cooking technologies of ancient Mediterranean cultures." <[log in to unmask]> on behalf of Nayeli Jimenez <[log in to unmask]>
Reply-To: Nayeli Jimenez <[log in to unmask]>
Date: Tuesday, November 15, 2016 at 4:43 PM
To: "[log in to unmask]" <[log in to unmask]>
Subject: [ANCIENT-FOOD-TECH] Fwd: [ANCIENT-FOOD-TECH] Salted fishes in the Caribean

---------- Forwarded message ----------
From: Nayeli Jimenez <[log in to unmask]>
Date: 2016-11-15 22:42 GMT+01:00
Subject: Re: [ANCIENT-FOOD-TECH] Salted fishes in the Caribean
To: Ralph Hancock <[log in to unmask]>

Hi Ralph,

Thanks for the suggestion, Kurlansky mentions codfish which is a beheaded and salted cod. I'm interesting in the way they processed fishes (beheaded or not). They are historic references about salted and smoked fishes in Yucatan but I'm having difficulties finding references that could indicate which species or what butchering methods are implied so I can compare them with my zooarchaeological data and the few modern examples in the region.

Thanks and all the best,

Nayeli Jiménez Cano

Laboratorio de Arqueozoología

Universidad Autónoma de Madrid

2016-11-14 15:45 GMT+01:00 Ralph Hancock <[log in to unmask]>:

I wonder whether there is anything useful here in one of Mark Kurlansky's books, _Salt_ and (I think) _Cod_ – the latter is about the dried and salted fish trade. Kurlansky is a bit of a monomaniac who attributes most historical events to the trade in these commodities, and to the Basques, the subject of another of his books. But he certainly covers the subject.

RH

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