Mobile Pastoralism and Meat Consumption: an Archaeozoological Perspective

Mobile Pastoralism and Meat Consumption: an Archaeozoological Perspective

Laszl6 Bartosiewicz

It should be considered ironic that, while the majority of animal remains brought to light during the course of excavations represent food refuse, many archaeozoologists have traditionally tried to reconstruct everything from the environment around the site to the form of animal keeping that is the direct evidence of meat consumption. It is a welcome development, therefore, that more recently the primary interpretation of such nds as food remains has become increasingly explicit.

Because „the masculine element is su iciently emphasized by the impo ance of hunting“1 androcentric bias has o en been characteristic, especially of the ethnoarchaeological evaluation of faunal remains om hunter-gatherer sites.2 Archaeological research has been dominated by the overrepresentation of traditional male roles while food preparation was relatively less intensively studied. In the spirit of this centuries long tradition, archaeozoology has also focused more on hunting and herding (preferably by „horsepersons“), although the signs of butchering, food processing and cooking can be observed quite accurately on excavated animal remains. More recently, faunal analysts have, at least indirectly, addressed gastronomic questions.3

The theme of this volume, as weil as the attempts to reconstruct food characteristics of the Period of the Hungarian Conquest (see appendix),

1 Cl k 1954: 10.
2 Gi ord-Gonzalez 1993: 187.
3 E. g. Coy 1972; Bartosiewicz 1985: 1 1 6, 1995; Vörös 1986; Schibier and Furger 1988; V Wijngaarden-Bakker 1 990; Takäcs 1990-1991.

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mark a welcome crossroads in research. They equally represent an upswing in the study of archaeological food remains and the interest focused on ancient Hungarians and their culture at the time of the 1996 millecentennary celebrations in Hungary. It is especially fortunate, that such investigations are not only limited to conquering, 9 century Hungarians, but also are also concemed with pastoral nomads from related material cultures. Thus, certain general characteristics of meat consumption by nomads can be discussed on a broader basis, using archaeological evidence from several time periods.

The archaeological evaluation of this question is also important because written sources relevant to this topic invariably discuss eating habits in high society, at the feasts of sovereigns or chie ains, usually om the perspective of westem ambassadors or missionaries who visited various

„nomadic“ empires in Asia. Household re se from archaeological excavations, on the other band, provides evidence for mundane meat consumption, o en at small, rural settlements that has never been previously documented. This information helps to distance us from the romantic research attitude especially rampant in emotionally loaded historical topics such as the Hungarian Conquest.

Theoretical amework

Archaeozoology is a discipline devoted to the identi cation, analysis and scienti c as weil as economic/cultural interpretation of animal remains from archaeological sites. In a paradox way, ancient human activity that by de nition hinders the proper zoological analysis of archaeofaunal assemblages is one of the most important topics in archaeozoology. This type of „noise“ in the zoological record can be culturally idiosyncratic and is therefore of utmost interest to the archaeologist. Food preparation itself is a typical human in uence shaping archaeozoological assemblages which can be reconstructed from the animal remains brought to light at excavations.

Taphonomy, that is the study of all post-mortem modi cations in animal bones, is a concept that entered archaeozoology om paleontology. Its special signi cance to arcbaeology is, that while post mortem e cts are natural in paleontological deposits, archaeological assemblages went tbrougb taphonomic modi cations under strong human influence. During tbe long process between the killing of an animal and the archaeological recovery of its remains, one should reckon with a nu ber of natural and

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food remains enterred as grave goods with sometimes high-ranking personalities. Rare and wild fowl (including gathered eggs) must have been easily available even for common people. Evidence for shing is negligible from archaeological sites of the Migration Period, although this may also be due to the Iack of appropriate techniques of recovery: small animal bones can only be found when water sieving is systematically used.5 Another animal product rarely considered is honey, that could also be acquired by gathering in most environments.

Although ethnographic analogies always have to be treated prudently, the question inevitably arises, how much meat pastoral people may have eaten at the time of the Hungarian Conquest? On the one hand, although a number of animals must have been kept, their great individual value must have made slaughtering relatively rare. Even the culling of smaller, more proliferant domestic animals (sheep,6goat and pig}, also known as the „small change“ of pastoral communities, must have been subject to serious consideration. Ethnographie analogies from the recent past in Anatolia show that some pastoral communities consume meat only 3-4 times annually. In addition, the evidence from excavated materials sbows that many pastoral groups in the Migration Period of the Carpathian Basin also practiced some form of plant, especially cereal, cultivation, although, according to Ferenc Gyulai their characteristic cultigen was millet, a plant with a very short growing cycle, quite typical of mobile communities.

In addition to cultigens, dairy products must have played a very impo ant role in the nutrition of early pastoral groups in the Carpathian Basin as well, although archaeological evidence for this type of product is signi cantly more li ited than for meat. Most nomadic peoples regularly milk dams in their herds. This not only provides a continuous supply of a n i m a l p r o t e i n o n a d a i l y b a s i s , b u t d u e t o t h e d i e r e n t ( a n d t h u s complementary) Iactation cycles ofvarious animal species, guaranteed milk provision for the greater pa of the year. Therefore it must be hypothesized

tbat perishable dairy products, not really very detectable in the archaeological record, were essential in the diet of conquering Hungarians.

5 Ba osiewicz 1983.
6 D l and Hjort 1976. the Near E t, even today, sheep and goat are not kept so much for meat but rather for secondary products and to be used a ading currency. Akkermans 1990.

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2. The relative roles of various animals in meat provisioning

The overwhelming majority of animal remains from Migration Period and early medieval sites in Hungary originales om cattle and sheep or goat, although the contribution of pig bones to food refuse tends to increase through time. Meanwhile, the frequency of horse bones which display evidence of meat consumption declines. lt is for this reason that the propo ion of horse and pig bones among the food refuse is a characteristic feature of archaeozoological assemblages from the broader time period under discussion here. The proportion of these animal remains from 22 sedentary and 34 pastoral Settlements are summarized by cultures in Figure 1 . Pastoral „nomadic“ animal keeping in this graph is represented by Saltovo Majack and Balkan Danubian (east of the Prut River) cultures and bone assemblages from the Period of the Arpad Dynasty that followed the Hungarian conquest in the Carpathian Basin. These three cultures fall into the upper right comer of the graph. Their similarity stems om a high relative contribution of horse and sheep within the number of identi able bone specimens (NISP). Avar materials represent a special, transitional case with a high ratio of sheep NISP, but few bones indicative of horse esh consumption. This neatly illustrates the observation by Peter Tomka that heterogeneaus populations of the Carpathian Basin during the three centuries of Avar occupation tumed increasingly to sedentism.7 Sedentary cultures in this graph were selected from coeval eastem Europe.8

The possibility ofpig keeping by ancient Hungarians has been ercely debated since the beginning of this century. According to Bela Tormay, it was incomprehensible that pigs could have been herded into the Carpathian Basin at the time of the conquest. Meanwhile, Ott6 Herman saw no contradiction between the nomadic lifeways pursued by Hungarians and the possibility of pig keeping. Undoubtedly, pigs are not as easily herded over long distances as sheep, goat or !arge stock. In addition, pig is a species that prefers humid environments. Considering, however, that unimproved breeds of pig are quite agile, one should not rule out the possibility that ancient Hungarians migrated with their pig stocks. At the of this century, pigs stolen beyond the Drava river were sometimes herded as far as 130 to the southem coast of Lake Balaton. In Mexico, pigs are driven to the market over similar distances in hilly terrain.9 It should also be noted that pig is the

7 Tomka, in this vo1ume.
8 For detai1s on these cultures see Bartosiewicz 1993: 125-126. 9 Diener and Robkin 1978.

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most proliferate of all domestic animals, that is, it may have spread very rapidly among newly arrived Hungarians who settled in the Carpathian Basin, even ifthe rapid pace oftheir „migration“ during the conquest did not favor long distance pig herding.

The underlaying assumption behind this century old debate may have been ideological, since in a schematic, uniformitarian interpretation pigs represent a sedentary way of life, culturally „superior“ to nomadism. In fact, keeping sheep and goat can be a key to a di erent form of development in a centralized management system. In addition to meat, these animals also provide a surplus of secondary products (milk, wool) and they are easily controlled (with very little Iabor investment) in flocks much )arger than those of pig. 10 In fact, the rise of mighty mobile pastoral empires has attested to the fact that sophisticated social and cultural systems could emerge on the economic basis of caprine keeping. It remains a mystery, however, whether pigs carefully depicted in the Thuroczy chronicle in 148611, in fact belong to the heroic invaders of the newly acquired ho eland or to captured local sedentary agriculturalists who are being herded away on the le side of the picture (Figure 2).

In spite ofthe presence ofpigs in archaeozoological assemblages om the relevant period in the Carpathian Basin, the most important meat purpose animal in local pastoral communities must have been sheep (and goat, whose bones are not easily distinguished from those of sheep). Although slaughtering an ox or horse must have yielded ten times as much meat as killing a sheep12, these valuable, large animals were probably mostly killed on special occasions. The ratio between the body mass of small and large ungulates is sometimes reflected in the frequency by which these animals are killed: Slaughtering a horse is often preceded by the killing of ten sheep.

The horse, an animal which declined in importance in the diet of pastoral peoples in the Carpathian Basin, has always been a deeply appreciated animal with highly valued meat in nomadic communities. In the middle ofthe 8th century, Pope Gregory lli banned the consumption ofhorse flesh in the Christian world, possibly in order to protect horse stocks for the military that was supposed to keep lslamic expansion at bay. As is usual

10 e nnans 1990: 245-249.
1 1 Published half a millennium a er the Hungarian conquest of the Carpathian Basin. Beware of the icono aphic bias and the fact that Huns and Hungarians have been consistently mistaken for each other in many historical sources.
12 Matolcsi 1982.

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witb meat taboos, bowever, tbe ideology of tbis ruling was rooted in a decree by tbe missionary Win ied Bonifatius om 715 wbich denounced tbe consumption of horse flesb on bygienic grounds.13 Tbe taboo against eating horse flesh was observed to varying degrees in various European countries.14 A gap in borse meat consumption is clearly illustrated by tbe absence of a specific term for it in Englisb. As Normanization reacbed tbe mundane Britisb kitcben, the loan-words beef, pork, mutton, venison (13 1 century) and poultry (14 1 century) were adopted. „Cbeval“ or any of its derivations, however, failed to enter the English gastronomic dictionary.

Especially in the young Hungarian Kingdom, banning horse flesh meant direct confrontation with pagan, pastoral tradition. According to the Vienna Illustrated Chronicle, part of Vata’s uprising against the king in

1046, as a quasi-political gesture, the de ant rebels „devoted themselves to the devil, ate borse flesh and committed all sorts of terrible crime“. 1 5 This ancient custom, apparently, survived for centuries in Hungary in spite ofthe strong drive against non-Christian rituals. Easte pastoral groups such as tbe Cumans and lasians continuously in ltrated into tbe Carpathian Basin between tbe I Ith and l3th centuries. The evidence ofhorse remains om 15 centu features at tbe rural Settlement of Szentkinily suggests that the meat ofthese animals was possibly eaten by Cumanians even at that late time.16

lt is noteworthy tbat horse as a supplier of meat regained some, at least regional importance following tbe Frencb Revolution. Today consumers in Belgium will pay for prime cuts of borse 90-98% of the price cbarged for tbe same parts of beef (Figure 3). Tbe similarity in these values reflects tbe comparably high relative production costs of meat om large bodied, slow growing, unipara animals. The sligbt difference may be related to tbe still wider cultural acceptance of (higher market demand for) beef in mode society.

In terms of quantity, beef must always have been an important source of animal protein. Cattle remains, however, regularly occur at settlements from all periods in Hungary, not only om the Migration Period and Early Middle Ages. Their presence, therefore, is not as diagnostic as those of sbeep, pig and especially horse. Goat remains are relatively rare. The consumption of dog meat, widely practiced in mode day Asia, was

13 Becker 1994: 3 1 .
1 4 Langdon 1986: 261.
15 Matolcsi 1982: 252. Note that in this quote, horse eating is men oned before the other sinful things.
16Takäcs1988-1989: I03.

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u own. There must have been a taboo against eating these animals, although they seem sometimes to have been sacrificed for ritual purposes . 1 7

3. Partial carcass representation and e spatial distribution of bones

This topic, to some extent, is again related to the question of hunting.

On the basis of ethnographic analogies, it may be presumed that part of the meat procured by hunting was shared or even consumed on the spot of prima butchering. If, similarly to several mode day nomads , 1 8 this practice was followed by ancient Hungarians, it is understandable why wild animal bones, attributable to opportunistic hunting, made it to the refuse pits of Settlements so infrequently. Some useless carcass parts, including several of the bones themselves, may have been left behind to reduce transportation efforts. Sometimes pieces of the skull or bones from the distal extremity segment (toe bones), may have been taken home with the hide oftarge game animals skinned off-site (Figure 4).

At the early medieval site of ÖrmenykUt 54, masses of cattle bone were concentrated in an area that barely measured two square meters.19 This butchering site, located on the settlement’s periphery was discovered almost by accident. It shows that primary butchering (and probably slaughtering) of domestic animals took place in a special area, and only a part ofthe bones were carried around with pieces of meat to other quarters within the settlement. Notably, the skeletal parts found in the aforementioned pile of bones represented carcass segments which are very poor in edible parts (Figure 5). This spatial distribution is a small-scale parallel to the phenomenon described i n connection with hunted animals. A different pattem was observed at the early medieval rural Settlement of Menföcsanak – Szeles dated to the Period of the Arpad Dynasty, where articulated extremity bones ofhorses were scattered between the dwellings.

Horse heads and feet (meta- and autopodia) are frequently placed in the graves of various pastoral peoples in the steppe (Figure 6), and this tradition survived in the Carpathian Basin as weil (Sarmatian, Early Avar and Hungarian burials20). Identical skeletal elements om sheep (skulls and

17 Vörös 1991.
1 8 See Vekony in is volume. 19 B osiewicz 1988.
20 e. g. B osiewicz 1996a.

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metapodia) are also equently found in similar positions.21 Although these bones are widely interpreted as the remains of the sacri cial animals whose meat was eaten during the burial feast along with their skin (with appendicular bones cf. Figure 4) buried with the deceased, another mode parallel to this tradition is worth hypothesizing. At several marketplaces in Anatolia I saw cooked heads22 and feet23 ofsheep sold as a special delicacy (like „com on the cob“) in ont of butcher’s shops. Although they were offered for sale not by individual animal but kept in separated stacks, these heads and feet had nothing to do with the animals‘ skin anymore. This distant but thought-provoking analogy is a waming that anatomically similar bone finds om different animals at archaeological sites cannot be interpreted following a rigid scheme: Sometimes similar sheep remains in Avar graves may be primary food afferings rather than bones le in the hides.

4. Carcass partitioning and cooking

Once an animal is slaughtered, its body may be cut up following more than one method. Evidently, specialized butchers developed more or less optimal ways of carcass partitioning (with regard to the anatomy of each species) by the Middle Ages. The actual methods of butchering, however, always depended on the tools available for this work and the ways people intended to use resulting cuts. These di erences can also be observed on animal bones from archaeological sites.

As as the best cuts of horse are concemed, another look at a contemporary parallel is worth considering. As opposed to cattle, low quality parts and intestines of horse are not sold in contemporary Belgian supermarkets. The parts (analyzed in Figure 3) largely coincide with uca which in northem Kirghiz pastoral communities is considered the most precious cut of horse.24 It corresponds to the hip region between the horse’s eighth vertebra and tail. Although the cross-cultural appreciation of various carcass parts tends to show significant variability even in mode Central and Weste Europe/5 this anatomical region objectively represents high

21 Bartosiewicz 1996b.
Including the tongue and the rst and sometimes second cervical vertebrae. 23 Comp1ete distal ex emity se ent.
24 c. f. the study by Gäbor Vekony in this volume.
25 Bartosiewicz 1 997.

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culina value (i. e. pure, tender meat) that is not easily masked by geographical, temporal or cultural distances.

It is easy to understand that barbecuing a complete ox or sheep would result in more intact bones than the preparation of stew in a kettle with a diameter of 20-30 cm. Even today, bones are o en cracked up to release marrow into the stew’s juice. lt is more likely, on the other hand, that in the rst case exposure to open re would cause more charring on the surfaces ofbones that are not covered by meat.

In comparison to bones om later periods, butchering re se le behind by pastoral peoples in the Carpathian Basin seems to be less consistently cut up. lt may be hypothesized that this work was not always carried out by specialized personnel, and even the meta! tools used were not as sharp and power l as the axes and knives of Roman or late medieval butchers.

The kitchen refuse of pastoral peoples comparable to conque ng Hungarians is characterized by a high degree of butchering that may be o en interpreted as pot-sizing. Sometimes more robust cattle and horse bones show signs of vigorous hacking, although these marks never as systematic as in the case of the aforementioned Roman and medieval finds. They may also indicate major pieces of meat which may have been consumed on special occasions.

Assuming that meat was not preserved means that any beast that was slaughtered would have had to be eaten in a relatively short time. Especially in the case of !arge domesticates such as cattle or horse, a certain number of people would have been required to participate in sharing the esh meat. This is why killing animals for major feasts such as weddings or erals seems to have been more reasonable than for everyday purposes. Horse skulls and foot bones are most characteristically found in graves from the Period of the Hungarian Conquest.26 They are widely presumed to have come from the animals‘ hide, but they may also represent remains of individuals whose meat was eaten by tbe perhaps numerous people who gathered for the funeral. Unfortunately, no such food remains have yet b n found to allow the direct testing oftbis otherwise realistic hypothesis.

Preserving meat, however, must have been a priority in many cases. I regard the much debated quote by Amianus Marcellinus from the 4 century as indirect evidence for this: „the Huns… eat meat om all sorts of animals, which they place on their horse’s back under their thighs thereby making

26 e.g. Matolcsi 1982: 234-235, Figs. 75-76. 166

them tender and warm.“27 Confusing Huns and Hungarians with each other is a common mistake even today. Regardless of this inaccuracy, it seems quite possible that horsemen took some sort of meat (perhaps dried and salted) with them on long rides. Such supplies could have been kept somewhere near or under the saddle.28

Fou eenth century records from Hungary reveal how beef was rst cooked in !arge kettles, then lleted, salted and dried in ovens. Once the meat had thus been prepared, it was pulverized for the purposes of storage?9 Obviously, this medieval plebeian recipe did not require particularly high quality meat or special attention paid to carcass partitioning. Nevertheless, its roots may reach back many centuries.

5. Eating and garbage disposal

Everyday meals from· the period of Hungarian Conquest are not only illustrated by animal bones but also by potsherds and, most recently, plant remains. The hypothesis that most fresh meat was consumed by common people probably on special occasions may explain the relatively small nu ber of bones recovered om Migration Period and early medieval sites. Only a proportionally small part of animal remains originates from well­ preserved burials, especially those from the Avar Period. Since, however, such grave goods also represent special occasions, i. e. food sacri ces, one should not presume that they precisely re ect everyday dietary pattems.

Anima! bones found at the Settlements of pastoral peoples were not always deposited in clearly defined, tidy refuse pits. One result of nomadic life was that, in contrast to, for example, prehistoric features that are lled by bones accumulated over long periods of time, the peoples under discussion here (including conquering Hungarians) probably spent shorter periods of time at smaller sites which did not favor the spectacular buildup of well-preserved animal remains commonly observed, e. g., in the cess­ pools at medieval urban sites. Anima! bones thus le lying all over a settlement’s surface, were exposed to more trampling, re-deposition and destructive gnawing by dogs. This multi-faceted taphonomic loss may

27 S nt6 1986: 6.
28 According to alt ative int pretation, pieces of raw meat were plac on the saddle to eure the horses‘ sore back on long rides.This assumption, however, is even more di cult to prove.
29 Miskulin 1905: 72.

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further reduce the nurober of bones found at habitation sites of early

pastoralists.

Epilogue

Food habits form an integral part of our culture and follow its dynamic changes. Even today, our meals carry an inseparable symbolic content, which is not simply determined by our economic position. Beyond the variability related to individual taste, generat trends may be observed such as the mode day spread of vegetarianism or the weil known low Ievel of sh consumption in mode day Hungary. An excellent example of this complex phenomenon was the dinner, whose celebratory timing, scientifically selected raw materials, creative forms and preparation not only said something about our past and present but, perhaps more importantly, about the relation between the two.

Appendix

Menu composed and prepared on the occasion of the symposium by Denes Sändor (College of Co erce, Catering and Tourism), Csaba Nyers (Society of the Friends of Ancient Hungarian Culture) and Peter M6zes (Fortuna Restaurant). Animal products in bold face print, notes by the author:

Eggs30 filled with dill- avored sheep cheese and Ientil salad Barley soup seasoned with lovage
Tarragon lamb in a thick sauce
Brown bare in sa on dip
Fowe‘ barbecue with ginge� flavoring
Venison baked in wheat bread with forest mushrooms

Foods:

Larded roast horse2 Cereal dumplings

In addition to domestic h , sorts of wild fowl must also have played a roJe nutrition.
31 Seefootnote28.
32 This substance may have been acquir through Iong-distance ade.

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Chick pea kasha with buckwheat Baked apples filled with nuts and honey Millet pancakes with ashberries Curd avored with uits and honey Dried and fresh its Wheatbran biscuits

Pear Spirit (unknown in the 91h-1o•h century) Ku iss 33

Beverages:

Soml6 „Sheep’s tail“ wine Beer

Fruit juices

Spring water

Tea34

The special feature of this Iist is that particular attention was paid to the authenticity o f ingredients (better known om direct archaeological evidence), while the modes ofpreparation were admittedly suited to mode equipment and contemporary tastes. This soundly explicit approach should be particularly welcome, since dilettante reconstructions of ancient lifeways o en obliterate the delicate line between fact and fiction, thereby da aging their own research credibility.

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Vekony, G. Feasting and hospitality among eastem nomadic p ples (in this volume).

Vörös,I. 1986.Egy15.szäzadihäzcsontleleteVäcott(Anima!bones oma15 century house in Väc) Archeologiai Ertesito 1 1 3/2: 255-256.

Vörös I. 1991. Kutya äldozatok es kutyatemetkezesek a közepkori Magyarorszägon (Dog sacri ces and dog burials in Medieval Hungary) . Folia Archaeologica XLII: 179-196.

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Fig. 2: The 1486 depiction ofthe Hungarian conquest in the Bmo (Brünn) edition ofthe Thur6c Chronicle

Fig. 6: T ical arrangement ofhorse bones in a Bulgarian burial (a erMatolcsi 1982)

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Tender Meat under the Saddle

Customs of Eating, i ing d Hospitality among Conqu ing Hung ians d Nomadic P pl

MEDIUM AEVUM QUOTIDIANUM

HERAUSGEGEBEN VON GERHARD JARITZ

SONDERBAND VII

=

STAMRA

(Studia archaeologica mediae recentisque aevorum Universitatis Scientiarum de Rolando Eötvös nominatae)

ED ITED BY JOZSEF LASZLOVSZKY

VOLUME II

Tender Meat under the Saddle

Customs of Eating, Dri ing and Hospitality among Conquering Hungarians and Nomadic Peoples

In Memo of G laUszl6 (1910- 1998)

Edited by J6zsef Laszlovsz

ems 1998

The articles have been part of a conference organized by the College of Commerce, Catering and Tourism, the Society of Old-Hungarian Culture, and the Department of Medieval and Postmedieval Archa logy, Eötvös

Lorand University, Budapest (October 1 0- l l , 1 996). Translated om Hungarian

by Alice M. Choyke and Läszl6 Ba osiewicz
Cover illustration: The seven chiefs of the Hungarians (detail),

J. Thur6czi, Chronica Hungarorum, Brünn 1486.

Alle Rechte vorbehalten – ISBN3-901094105

Herausgeber: Medium Ae m Quotidianum. Gesellscha zur Erforschung der materiellen Kultur des Mittelalters, Kö ermarkt 13, A – 3500 Krems, Österreich. – Druck: KOPITU Ges. m. b. H., Wiedner Hauptstraße 8 – I0, A -1050 Wien.

Table ofContents

Preface …………………………………………………………………………………………….. 7

Istvän Fodor, The Culture ofConquering Hungarians ……………………………. 9

J6zsefLaszlovszky, Research Possibilities into the History

and Material Culture ofEating, Drinking and Hospitality

during the Period of Hungarian Conquest …………………………………. Gabor Vekony, Feasting and Hospitality

among Eastem Nomadic Peoples ……………………………………………… Peter Tomka, Customs of Eating and Hospitality

among Nomadic Peoples of the Migration Period …………………….. Mik16s Takacs, How Did Conquering Hungarians Prepare and Serve

their Food? …………………………………………………………………………….. Ferenc Gyulai, Archaeobotanical Sources in Investigating the Diet

44

6 1

75

98

ofConqueringHungarians . . . …….. ….. ………………………………………. 120 Laszl6 Bartosiewicz, Mobile Pastoralism and Meat Consumption:

an Archa zoological Perspective ………………….. ……………………… 1 57

5

Preface

1996 was the year of millecentennial celebrations of the Hungarian conquest. Many scholarly conferences and popular progr e s were organised for this occasion. The theme of this volume was the topic of a programme organised by the College of Commerce, Catering and Tourism, The Society for Old-Hungarian Culture and by the Department of Medieval and Postmedieval Archaeology, Eötvös Loränd University, Budapest. The rst part of the programme was the conference on the archaeological, historical and natural scientific researches on the customs of food consumption of the Hungarian conquest period. These papers are representing a new approach as weil an upswing in the study of eve day life and material culture. Thus, the study of archa logical food remains and the research on the culture of conquest period Hungarians were relevant contributions for the organisers to the 1996 millecentenary celebrations in Hunga . The conference was not only li ted to the 9 – 1 0 century conquering Hungarians, but also was concemed with the pastoral nomads om the Migration period and the Middle Ages.1

The scholarly progra e of the conference was followed by an exhibition on the archaeological food remains and nds, on the objects of nomadic peoples from early mode period and on mode art objects inspired by these ancient cultures.

The most exotic part of the programme was the dinner organis by the college. This was an attempt to help this institution to create standards for historical tourism and experimental pro ammes. The special feature of this dinner was the cooperation between scholars of historical studies and specialists of catering and tourism. Particular attention was paid to the authenticity of ingredients nown from historical sources and

1 The rst version of some of the papers presented at this conference w published in Hunga an. „Nyereg alatt puhi uk“. Vendeglat i es et zesi szo sok a honfog/a/6 ma aro al es a rokon kultUraju lovasnepeknel. Szerk. szlovszky, J. 6magyar Ku1tUra 10 (1997) különsz . = Tudomänyos Közlemenyek II. Keresk e , Vendeglät6ipari ldegenforgalmi Föiskola, Budapest 1997.

7

archaeological evidence), while the modes of preparation and se ing were obviously suited to mode equipment, conditions and contemporary tastes. We regarded this experiment an important step in the cooparation between scholars and specialists of historical tourism, since dilettant reconstructions of conquest period every day life were also present in the programmes of 1996.

The title of this volume refers to that strange ancient, but o en present day, understanding of the customs of „barbars“ or nomadic peoples which has also influenced scholarly studies for a long time. Ammianus Marcellinus om the 4 century wrote: „the Huns . . . eat meat om all so s of animals, which they place on their horse’s back under their thighs thereby making it tender and warm.“ A part of this observation is interesting for the ancient history of food consumption or animal husbandry, either reflecting the practice that horsemen took some sort of dried meat with them on long rides, or recording another practice to eure the horses‘ back with pieces of raw meat. The other part of this sentence is just an example for the topoi of „civilised people“ as they misinterpreted some customs of the „barbars“.

We dedicate this volume to the memory of Gyula Laszl6, professor of archaeology, who was the most important gure in Hungarian archaeology to introduce a new approach: to see the people and their life in the archaeological nds and objects. His pioneer work The Life of the Conquering Hungarian People is regarded by the authors of this volume as a Standard for those who want to reconstruct the past.

8

J6zsef Laszlovszky