Académique Documents
Professionnel Documents
Culture Documents
An introduction to taphonomy
The study of the transition of animal remains from the
A set of ideas and arguments linking the data and the analysis to the conclusions
These assumptions are mainly to do with such issues as: Method Theory Sampling strategy etc
How do we know that what we bring to the lab is really suitable that it is able to be analysed and form the basis for some stories about the past?
Cultural or natural Primary or secondary deposition Has it been subjected to transforms
C-transforms N-transforms
Before we analyse material from a site, we need to understand as much as we can about the representativeness of the sample what factors have influenced its structure and composition
The study of all processes that take place from the time something dies until it is recovered as part of an archaeological site
Cultural processes Natural processes
This can be conceived of in terms of a series of transformations each transformation involving a reduction in the amount of information available
Living organisms
C1
Death assemblage
Archaeological sample
C5
Analytical sample
C2
C4
Discard assemblage
Archaeological Assemblage
C6
N1
C3
Burial assemblage
N2
Fossil assemblage
Interpretation
Living organisms
C1
Death assemblage
Archaeological sample
C5
Analytical sample
C2
C4
Discard assemblage
Archaeological Assemblage
C6
N1
C3
Burial assemblage
N2
Fossil assemblage
Interpretation
Lewis Binford (American New Archaeology) The study of the linkages between human behaviour and the artefacts (or other materials) that result
You can study ongoing processes in order to understand processes in the past N-transforms
Natural processes (weathering, erosion, soil deposition
and development)
C-transforms
Humans behave today roughly the same as how they did in
the past
Role of analogy
Butchery Deliberate reduction and modification of an animal carcass into consumable parts
Stages
Primary Slaughter, evisceration, carcass dressing Secondary Division of carcass into major units Tertiary Final division before/during use
Slaughter and primary butchery Dressed carcasses Further carcass reduction Joints of meat Secondary Butchery waste Marginal parts Long bone epiphyses Some long bone shafts Primary Butchery waste Marginal parts
Domestic food processing Portions Consumption Table waste Tertiary Butchery waste Long bone parts Fragments Tertiary Butchery waste Long bone parts Fragments
Otago Coast
Hawkesburn
Surface marks
Marks left on the surface of bone by butchery
Reductions
Subdivision of skeletal elements during the
process of butchery
Narrow linear grooves Cross-section usually v-shaped Sometimes fine striations along cuts Often in clusters More prominent on ridges
v-shaped
Often cleanly cut on one
Parallel/near-parallel
striations
Cross-sections variable
shape
Often irregular lines
between striae
Irregular depressions Minute fragmentation around rim Often with associated flake scars
Sawing Chopping Clean cut through element Usually no marks on reduction surface Breaking Snap through mechanical force Wide range of breakage shapes Difficult to distinguish from natural breaks
Breaks
Wide range of forms Difficult to distinguish from cultural
Weathering
Aerial - while on the surface Sub-aerial - while under ground
10
11
12
Dogs
Punctures Crenulations Pitting Furrows
Rats
Grooves
13
14
Taphonomy
Process Influences all assemblages Must always take it into account Sometimes prevents other interpretation Provides opportunities for greater understanding
15