Butcher
(916 words)

1. Introduction

The profession of butcher (Anglo-French boucher from OF bochier, “butcher,” “executioner”; southern German Metzger; northern German Fleischer) was a primarily urban specialty within the foodstuffs trade that was already largely organized in guilds by the 15th century, and that was responsible for supplying the populace with fresh meat (Meat consumption). The master butcher (Master), generally working with…

Cite this page
Strieter, Claudia, “Butcher”, in: Encyclopedia of Early Modern History Online, Editors of the English edition: Graeme Dunphy, Andrew Gow. Original German Edition: Enzyklopädie der Neuzeit. Im Auftrag des Kulturwissenschaftlichen Instituts (Essen) und in Verbindung mit den Fachherausgebern herausgegeben von Friedrich Jaeger. Copyright © J.B. Metzlersche Verlagsbuchhandlung und Carl Ernst Poeschel Verlag GmbH 2005–2012. Consulted online on 17 July 2018 <http://dx.doi.org/10.1163/2352-0272_emho_COM_024050>
First published online: 2015
First print edition: 20160907



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