Meat Production

There is evidence that point at the Hypostyle Hall being one for the cleaning, salting, and drying fish (p 44).  The location of benches and troughs have many fish bone remains such as Tilapia and schal.  Surprisingly similar practices of preparation have survived to the present day.  Of course the practice is not as widely used considering the high salt content, and generally only practiced within Upper Egypt and the Delta (p 46). Besides the benches and troughs where fish salting may have occurred there is a parallel wall structure.  Through much debating and exploration of multiple sites, excavators have reason to believe that the area was used for slaughtering domesticated and wild animals (p 46).  The slaughtering of these animals would have lead to the salting, drying, and smoking of the foods for general consumption.  This leads to the idea that the Hypostyle Hall mall have been a communal dining hall (p 46).  Along with thoroughly investigation of the hall structure, there were multiple bowl sets and covered with lids that suggest an ongoing process of food consumption (p 46).  I always find it especially interesting when things are found as if people had to leave in a hurry, but then again what is the use in storing it away if it’s never going to be seen again.

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