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Subsistence, Butchery, and Commercialization in Knox County, Tennessee

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Subsistence, Butchery, and Commercialization in Knox County, Tennessee University of Tennessee, Knoxville TRACE: Tennessee Research and Creative Exchange Masters Theses Graduate School 12-2003 Subsistence, Butchery, and Commercialization in Knox County, Tennessee Rachel Jeannine Windham University of Tennessee - Knoxville Follow this and additional works at: https://trace.tennessee.edu/utk_gradthes Part of the Anthropology Commons Recommended Citation Windham, Rachel Jeannine, "Subsistence, Butchery, and Commercialization in Knox County, Tennessee. " Master's Thesis, University of Tennessee, 2003. https://trace.tennessee.edu/utk_gradthes/2334 This Thesis is brought to you for free and open access by the Graduate School at TRACE: Tennessee Research and Creative Exchange. It has been accepted for inclusion in Masters Theses by an authorized administrator of TRACE: Tennessee Research and Creative Exchange. For more information, please contact [email protected]. To the Graduate Council: I am submitting herewith a thesis written by Rachel Jeannine Windham entitled "Subsistence, Butchery, and Commercialization in Knox County, Tennessee." I have examined the final electronic copy of this thesis for form and content and recommend that it be accepted in partial fulfillment of the equirr ements for the degree of Master of Arts, with a major in Anthropology. Walter E. Klippel, Major Professor We have read this thesis and recommend its acceptance: Charles Faulkner, Benita Howell Accepted for the Council: Carolyn R. Hodges Vice Provost and Dean of the Graduate School (Original signatures are on file with official studentecor r ds.) To the Graduate Council: I am submitting herewith a thesis written by Rachel Jeannine Windham entitled “Subsistence, Butchery, and Commercialization in Knox County, Tennessee.” I have examined the final electronic copy of this thesis for form and content and recommend that it be accepted in partial fulfillment of the requirements for the degree of Master of Arts, with a major in Anthropology. Walter E. Klippel Major Professor We have read this thesis and recommend its acceptance: Charles Faulkner Benita Howell Acceptance for the Council: Anne Mayhew Vice Provost and Dean of Graduate Studies (Original signatures are on file with official student records.) Subsistence, Butchery, and Commercialization in Knox County, Tennessee A Thesis Presented for the Master of Arts Degree The University of Tennessee, Knoxville Rachel Jeannine Windham December 2003 Acknowledgments This thesis came through hard work, several anxiety attacks, and a few tears and would not have been accomplished without the patient support of several individuals. I would first like to thank my committee members, Dr. Walter E. Klippel, Charles H. Faulkner, and Benita J. Howell, who always listened and offered advice and direction to my endless questions. Dr. Klippel patiently dealt with my quirky nature and offered assistance with analysis of aggravatingly small cuts of bone. Dr. Faulkner proved an bottomless source of encouragement and advice on the numerous historic sites investigated in this study and Knoxville’s documented (and less documented) history. Special thanks for all those long, early morning discussions. Dr. Howell was also of tremendous assistance by encouraging this project in the early stages, and teaching me the ins and outs of archival research. Special and multiple thanks are extended to Jodi A. Jacobson who is a friend and constant source of encouraging smiles. Without her I am not sure I would have survived graduate school in one piece. I also owe endless thanks to my family that has supported me through my studies despite their relatively obscure nature. Finally, I want to express my endless gratitude to my husband, Kevin Harrelson, who as an archaeologist and my best friend truly helped me through this process; and to our soon-to-be-born son, Kiran, who already gives us joy while providing ample amounts of motivation to meet personal deadlines. ii Abstract A multifaceted approach to zooarchaeology is used to attain a broader diachronic view of Upland South subsistence and market activities as commercialization increased nationwide. Greater beef consumption is evidenced through faunal remains as availability and affordability increase with technological advancements. Paralleling this trend is an increased acceptance and purchase of Georgian cuts (individual hams and beef steaks) gaining popularity over time. In order to investigate this pattern, a sample of six historic archaeological sites in Knox County, Tennessee, differing in proximity to urban markets, socioeconomic status, ethnicity, and temporal context was chosen. General time ranges from the late eighteenth through the mid-twentieth century are used for descriptive purposes, and incorporate relevant historical, subsistence, and butchery data to demonstrate archaeological trends of a developing meat market. Additionally, the author proposes the identification of butchery saw and cut width measurements in historic zooarchaeology to glean greater information on individual site activities and market involvement. iii Table of Contents Chapter ............................................................................................................ Page Chapter I: Introduction.........................................................................................1 Chapter II: Historic Zooarchaeology in the Upland South ...............................5 Chapter III: Historical Overview of Knoxville, Tennessee: Urban Development and Transportation ........................................................................9 Frontier Period (circa 1780-1814) ...........................................................................9 Antebellum Period (1815-1859) ............................................................................12 Bellum or Civil War Period (1860-1866) .............................................................15 Postbellum (1867-1899).........................................................................................16 Early-Mid 20th Century (1900-1950).....................................................................19 Chapter IV: The Meat Market, Livestock, Southern Foodways, and Sanitation ......................................................................................................22 Frontier Period (circa 1780-1814) .........................................................................22 Antebellum Period (1815-1859) ............................................................................26 Bellum or Civil War Period (1860-1866) ..............................................................29 Postbellum (1867-1899).........................................................................................29 Early-Mid 20th Century (1900-1950).....................................................................32 Chapter V: History and Identification of Butchery Saws................................35 Chapter VI: Materials, Methods, and Goals.....................................................55 Materials ................................................................................................................55 Methods..................................................................................................................55 Goals ......................................................................................................................57 Chapter VII: The Ramsey Site (40KN120)........................................................59 History and Archaeological Excavations..............................................................59 Subsistence.............................................................................................................63 Butchery.................................................................................................................65 Tool Use and Cut Width ........................................................................................66 Site Summary.........................................................................................................72 Chapter VIII: The Bell Site (40KN202).............................................................77 History and Archaeological Excavations...............................................................77 Subsistence.............................................................................................................79 Butchery.................................................................................................................80 Tool Use and Cut Width ........................................................................................80 Site Summary.........................................................................................................83 iv Chapter ............................................................................................................ Page Chapter IX: The Gibbs Site (40KN124).............................................................84 History and Archaeological Excavations...............................................................84 Subsistence.............................................................................................................87 Butchery.................................................................................................................88 Tool Use and Cut Width ........................................................................................89 Site Summary.........................................................................................................89
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