Lesser Beasts: A Snout-to-Tail History of the Humble Pig (24 page)

92
“The pig is a filthy beast”
:
Barber,
Bestiary
, 84–86.

92
In addition to filth, the pig stood
:
Albertus Magnus,
Questions Concerning Aristotle’s “On Animals,”
ed. Irven Resnick (Washington, DC: Catholic University of America Press, 2008), 239.

93
During sex the boar’s penis
:
Wilson G. Pond and Harry J. Mersmann,
Biology of the Domestic Pig
(Ithaca, NY: Cornell University Press, 2001).

93
An early agricultural writer described pigs
:
Gervase Markham,
Cheape and Good Husbandry
(London: Thomas Snodham, 1614), 100.

93
Peter protests that he has “never eaten”
:
Acts 10:10–15, KJV.

93
At one of the councils of Antioch
:
Claudine Fabre-Vassas,
The Singular Beast
(New York: Columbia University Press, 1997), 6, 325–326.

94
Even the Acts of the Apostles hedged its bets
:
Acts 15:29, KJV; David Freidenreich,
Foreigners and Their Food
(Berkeley: University of California Press, 2011), 94–95, 102, 133.

94
An Irish text warned people not to eat
:
David Grumett, “Mosaic Food Rules in Celtic Spirituality in Ireland,” in
Eating and Believing
, ed. D. Grumett and R. Muers (New York: T & T Clark, 2008), 35.

94
“Swine that taste the flesh or blood of men”
:
John McNeill,
Medieval Handbooks of Penance
(New York: Columbia University Press, 1990), 130–135; R. Meens, “Eating Animals in the Early Middle Ages,” in
The Animal/Human Boundary
, ed. Angela Creager et al. (Rochester, NY: University of Rochester Press, 2002), 15.

94
If swine merely tasted human blood
:
Grumett, “Mosaic,” 34.

95
Medieval armies could be slow to collect their dead
:
Philippe Ariès,
The Hour of Our Death
(New York: Knopf, 1981), 43–44; C. Smith, “A Grumphie in the Sty: An Archaeological View of Pigs in Scotland,”
Proceedings of the Society of Antiquaries of Scotland
130 (2000): 715.

95
In Shakespeare’s
Richard III
: William Shakespeare,
Richard III
, ed. Anthony Hammond (London: Arden Shakespeare, 2006), 306 (V.iii.7–10).

95
“Cows feed only on grass and the leaves of trees”
:
McNeill,
Medieval Handbooks
, 130–135.

95
The process was nudged along
:
Thomas Benjamin,
The Atlantic World
(New York: Cambridge University Press, 2009), 38–39; Edward Barbier,
Scarcity and Frontiers
(Cambridge: Cambridge University Press, 2011), 197.

95
In response, Parisian authorities banned pigs
:
E. P. Evans,
The Criminal Prosecution and Capital Punishment of Animals
(London: Faber, 1987), 158.

95
Similarly, in 1301 the English city of York passed
:
P. J. P. Goldberg, “Pigs and Prostitutes,” in
Young Medieval Women
, ed. Katherine Lewis et al. (New York: St. Martin’s Press, 1999), 172.

96
The wealthier might have pit latrines
:
Alain Corbin,
The Foul and the Fragrant
(Cambridge, MA: Harvard University Press, 1986), 27.

96
A set of German playing cards from 1535
:
Peter Stallybrass,
The Politics and Poetics of Transgression
(Ithaca, NY: Cornell University Press, 1986), 57.

96
The theologian Honorius of Autun
:
Caroline Bynum,
The Resurrection of the Body in Western Christianity
(New York: Columbia University Press, 1995), 148.

96
In an English text, a woman explains
:
Irven Resnick,
Marks of Distinction
(Washington, DC: Catholic University of America Press, 2012), 14.

96
In France in 1494, for example
:
Evans,
Criminal Prosecution
, 155–156.

96
The earliest medieval animal trials date
:
J. Enders, “Homicidal Pigs and the Antisemitic Imagination,”
Exemplaria
14 (2002): 206.

96
“When an ox gores a man or a woman to death”
:
Exodus 21:28, RSV.

97
Pigs accounted for well over half
:
E. Cohen, “Animals in Medieval Perceptions,” in
Animals and Human Society
(New York: Routledge, 1994), 74.

97
In modern-day Papua New Guinea
:
Robert L. Miller, “Hogs and Hygiene,”
Journal of Egyptian Archaeology
76 (1990): 125.

97
One European court explained that a pig
:
Evans,
Criminal Prosecution
, 155.

97
In another case the court noted
:
Evans,
Criminal Prosecution
, 156.

97
“But if another animal or a Jew do it”
:
Enders, “Homicidal Pigs,” 230.

98
English illustrations of the crucifixion
:
Wendelien Van Welie-Vink, “Pig Snouts as Sign of Evil in Manuscripts from the Low Countries,”
Quaerendo
26 (1996): 213–228.

98
Martin Luther, in a religious tract, addressed Jews directly
:
Martin Luther,
Works
(St. Louis, MO: Concordia, 1955), 47:212; Stephen Greenblatt, “Filthy Rites,”
Daedalus
111 (1982): 11–12.

98
“If swine were used for food”
:
Resnick,
Marks of Distinction,
169.

100
According to one authority, no other food
:
Ken Albala,
Eating Right in the Renaissance
(Berkeley: University of California Press, 2002), 69.

100
The twelfth-century text
Anatomia porci: P. Beullens, “Like a Book Written by God’s Finger,” in
A Cultural History of Animals in the Medieval Age
, ed. Brigitte Resl (London: Bloomsbury Academic, 2009), 146.

100
One medical book reported
:
William Mead,
The English Medieval Feast
(New York: Barnes & Noble, 1967), 79.

100
A butcher reportedly passed off human flesh
:
Albala,
Eating Right
, 69.

100
Christians, one authority explained, can transform
:
Irven Resnick, “Dietary Laws in Medieval Christian-Jewish Polemics,”
Studies in Christian-Jewish Relations
6 (2011): 11, 15.

101
An English rhyme told the tale of Hugh of Lincoln
:
Fabre-Vassas,
Singular Beast
, 134.

101
These invented tales had brutally real effects
:
R. Hsia,
The Myth of Ritual Murder
(New Haven, CT: Yale University Press, 1988), 1–4.

101
A London town ordinance of 1419
:
Resnick,
Marks of Distinction,
153.

102
According to the Quran, the word of God
:
Quran 5:3.

102
Environmental and political reasons—the unsuitability of swine
:
P. Diener et al., “Ecology, Evolution, and the Search for Cultural Origins,”
Current
19 (1978): 493–540.

102
One Christian text depicts Jews lamenting
:
Resnick,
Marks of Distinction
, 157.

103
Many converts tried to combat such suspicions
:
B. J. Zadik, “The Iberian Pig in Spain and the Americas at the Time of Columbus” (master’s thesis, University of California, Berkeley, 2005), 11–14.

103
In a work by the great playwright Lope de Vega
:
Rebecca Earle,
The Body of the Conquistador
(New York: Cambridge University Press, 2012), 61.

103
A convert named Gonzolo Perez Jarada
:
Resnick,
Marks of Distinction,
165–166.

103
Then, after cords were twisted tightly around her wrists
:
Cecil Roth,
History of the Marranos
(New York: Schocken Books, 1974), 110–116.

Chapter 8

105
When cooked and served at a “feast among the nobles”
:
Walter Scott,
Ivanhoe
(Edinburgh: A. and C. Black, 1860), 46–47.

106
Thus “swineflesh” became pork
:
Ina Lipkowitz,
Words to Eat By
(New York: St. Martin’s Press, 2011), 179–183.

107
This prompted farmers to clear forests
:
Thomas Benjamin,
The Atlantic World
(New York: Cambridge University Press, 2009), 38–39; Edward Barbier,
Scarcity and Frontiers
(Cambridge: Cambridge University Press, 2011), 197.

107
the human population grew in tandem with the supply of grain
:
Fernand Braudel,
The
Structures of Everyday Life
(New York: Harper and Row, 1981), 104.

107
Nobles continued to eat large amounts
:
Immanuel Wallerstein,
The Modern World-System
(Berkeley: University of California Press, 2011), 1:35–39.

108
In France and Germany the price of grain
:
P. Edwards, “Domesticated Animals in Renaissance Europe,” in
A Cultural History of Animals in the Renaissance
, ed. Bruce Boehrer (Oxford: Berg, 2009), 77.

108
In 1397 the average resident of Berlin
:
Wilhelm Abel,
Agricultural Fluctuations in Europe
(London: Methuen, 1980), 71.

108
On one manor in Norfolk, England
:
Christopher Dyer, “Change in Diet in the Late Middle Ages: The Case of Harvest Workers,”
Agricultural History Review
36 (1988): 21–37.

108
In 1501 the Duke of Buckingham hosted a meal
:
R. M. Thomas, “Food and the Maintenance of Social Boundaries in Medieval England,” in
Archaeology of Food and Identity
, ed. K. C. Twiss (Carbondale, IL: Center for Archaeological Investigations, 2007), 144–146.

109
Woodcut illustrations of peasant weddings from this era
:
Paul Freedman,
Out of the East
(New Haven, CT: Yale University Press, 2008), 41.

109
One Renaissance doctor advised that the sedentary elite
:
Ken Albala,
Eating Right in the Renaissance
(Berkeley: University of California Press, 2002), 69, 192.

109
For reasons of status, health, or both
:
Fernand Braudel,
Capitalism and Material Life, 1400–1800
(New York: Harper and Row, 1973), 128–132.

109
A century later another Frenchman noted
:
Jean-Jacques Hémardinquer, “The Family Pig of the Ancien Régime,” in
Food and Drink in History
, ed. Robert Forster and Orest Ranum (Baltimore: Johns Hopkins University Press, 1979), 60n11.

109
In Scotland, another writer reported
:
C. Smith, “A Grumphie in the Sty: An Archaeological View of Pigs in Scotland,”
Proceedings of the Society of Antiquaries of Scotland
130 (2000): 716.

110
The poor, among their many misfortunes
:
The same was true in ancient Rome. See
J. Toner,
Leisure and Ancient Rome
(Cambridge, MA: Polity Press, 1995), 68.

110
The English sometimes referred to a brothel
:
P. J. P. Goldberg, “Pigs and Prostitutes,” in
Young Medieval Women
, ed. Katherine Lewis et al. (New York: St. Martin’s Press, 1999), 172–173, 186n3.

110
The most common Greek word for sausage
:
Frank Frost, “Sausage and Meat Preservation in Antiquity,”
Greek, Roman, and Byzantine Studies
40 (1999): 246–247.

110
Shakespeare’s Falstaff, a man of large and indelicate appetites
:
William Shakespeare,
Henry IV, Part 2
, in
The Works of William Shakespeare
(London: G. Routledge, 1869), 3:31 (II.iv.232–3).

110
Zeal-of-the-Land Busy, a Puritan intent
:
Peter Stallybrass,
The Politics and Poetics of Transgression
(Ithaca, NY: Cornell University Press, 1986), 63.

111
By 1696, England had about 12 million
:
B. H. Slicher Van Bath, “Agriculture in the Vital Revolution,”
Cambridge Economic History of Europe
5 (1977): 89.

111
Gervase Markham, in a 1614 book
:
Gervase Markham,
Cheape and Good Husbandry
(London: Thomas Snodham, 1614), 99–100.

111
In
The Wealth of Nations
, Adam Smith:
Adam Smith,
An Inquiry into the Nature and Causes of the Wealth of Nations
(Edinburgh: Thomas Nelson, 1843), 95.

111
One writer noted that pigs could be fed
:
Markham,
Cheape and Good,
106.

111
In 1621 a London maker of starch
:
Joan Thirsk,
Economic Policy and Projects
(Oxford: Clarendon Press, 1978), 91.

113
Alcohol production provided an even larger source
:
Peter Mathias,
The Brewing Industry in England
(Cambridge: Cambridge University Press, 1959), 42.

113
Daniel Defoe reported that Wiltshire and Gloucestershire produced
:
Daniel Defoe,
A Tour thro’ the Whole Island of Great Britain
(London: Strahan, 1725), 48.