Middle and Late Pleistocene Denisovan subsistence at Baishiya Karst Cave.

Genetic and fragmented palaeoanthropological data suggest that Denisovans were once widely distributed across eastern Eurasia1-3. Despite limited archaeological evidence, this indicates that Denisovans were capable of adapting to a highly diverse range of environments. Here we integrate zooarchaeological and proteomic analyses of the late Middle to Late Pleistocene faunal assemblage from Baishiya Karst Cave on the Tibetan Plateau, where a Denisovan mandible and Denisovan sedimentary mitochondrial DNA were found3,4. Using zooarchaeology by mass spectrometry, we identify a new hominin rib specimen that dates to approximately 48-32 thousand years ago (layer 3). Shotgun proteomic analysis taxonomically assigns this specimen to the Denisovan lineage, extending their presence at Baishiya Karst Cave well into the Late Pleistocene. Throughout the stratigraphic sequence, the faunal assemblage is dominated by Caprinae, together with megaherbivores, carnivores, small mammals and birds. The high proportion of anthropogenic modifications on the bone surfaces suggests that Denisovans were the primary agent of faunal accumulation. The chaîne opératoire of carcass processing indicates that animal taxa were exploited for their meat, marrow and hides, while bone was also used as raw material for the production of tools. Our results shed light on the behaviour of Denisovans and their adaptations to the diverse and fluctuating environments of the late Middle and Late Pleistocene of eastern Eurasia.

Neanderthals lived in groups big enough to eat giant elephants.

Meat from the butchered beasts would have fed hundreds.

Early Pleistocene faunivorous hominins were not kleptoparasitic, and this impacted the evolution of human anatomy and socio-ecology.

Humans are unique in their diet, physiology and socio-reproductive behavior compared to other primates. They are also unique in the ubiquitous adaptation to all biomes and habitats. From an evolutionary perspective, these trends seem to have started about two million years ago, coinciding with the emergence of encephalization, the reduction of the dental apparatus, the adoption of a fully terrestrial lifestyle, resulting in the emergence of the modern anatomical bauplan, the focalization of certain activities in the landscape, the use of stone tools, and the exit from Africa. It is in this period that clear taphonomic evidence of a switch in diet with respect to Pliocene hominins occurred, with the adoption of carnivory. Until now, the degree of carnivorism in early humans remained controversial. A persistent hypothesis is that hominins acquired meat irregularly (potentially as fallback food) and opportunistically through klepto-foraging. Here, we test this hypothesis and show, in contrast, that the butchery practices of early Pleistocene hominins (unveiled through systematic study of the patterning and intensity of cut marks on their prey) could not have resulted from having frequent secondary access to carcasses. We provide evidence of hominin primary access to animal resources and emphasize the role that meat played in their diets, their ecology and their anatomical evolution, ultimately resulting in the ecologically unrestricted terrestrial adaptation of our species. This has major implications to the evolution of human physiology and potentially for the evolution of the human brain.

Cell-cultured meat: Lessons from GMO adoption and resistance.

This article discusses the choices and strategies that can hasten or delay the adoption of novel food technologies. We start by examining how genetically-modified food became an object of controversy in the United States and Europe. Then, we present lessons suggested by the history of GMOs for cell-cultured meat adoption. The history of GMOs suggests at least eleven concrete lessons for cultured meat adoption that remain under-discussed in the literature. This paper's findings diverge in several ways from received wisdom on cultured meat adoption. We argue, among other things, that genetic engineering firms understood their work to be humanitarian and environmentally-friendly and so were unprepared for popular backlash, that technology adoption is more readily affected by consumer activism when buyers in a supply chain exert more pressure on sellers than the reverse, and that focusing on the positive aspects of a technology is more successful for encouraging its adoption than responding to negative perceptions.

Multi-isotope analysis reveals that feasts in the Stonehenge environs and across Wessex drew people and animals from throughout Britain.

The great henge complexes of southern Britain are iconic monuments of the third millennium BCE, representing great feats of engineering and labor mobilization that hosted feasting events on a previously unparalleled scale. The scale of movement and the catchments that the complexes served, however, have thus far eluded understanding. Presenting the largest five-isotope system archeological dataset (87Sr/86Sr, δ34S, δ18O, δ13C, and δ15N) yet fully published, we analyze 131 pigs, the prime feasting animals, from four Late Neolithic (approximately 2800 to 2400 BCE) complexes to explore the networks that the feasts served. Because archeological evidence excludes continental contact, sources are considered only in the context of the British Isles. This analysis reveals wide-ranging origins across Britain, with few pigs raised locally. This finding demonstrates great investment of effort in transporting pigs raised elsewhere over vast distances to supply feasts and evidences the very first phase of pan-British connectivity.

Shipping amphorae and shipping sheep? Livestock mobility in the north-east Iberian peninsula during the Iron Age based on strontium isotopic analyses of sheep and goat tooth enamel.

Animal mobility is a common strategy to overcome scarcity of food and the related over-grazing of pastures. It is also essential to reduce the inbreeding rate of animal populations, which is known to have a negative impact on fertility and productivity. The present paper shows the geographic range of sheep provisioning in different phases of occupation at the Iron Age site of Turó de la Font de la Canya (7th to 3rd centuries BC). Strontium isotope ratios from 34 archaeological sheep and goat enamel, two archaeological bones and 14 modern tree leaves are presented. The isotopic results suggest that sheep and goats consumed at the site were reared locally (within a few kilometres radius) during the whole period of occupation. The paper discusses the isotopic results in light of the socio-political structure of this period, as complex, strongly territorial societies developed during the Iron Age in the north-east Iberian Peninsula.

Rabbit meat in need of a hat-trick: from tradition to innovation (and back).

Consumption of rabbit meat traces back to the ancient civilizations that prospered around the Mediterranean. Due to their small size, rabbits have mostly been included in traditional meals for direct consumption, with little historical urgency to develop preservation methods. Therefore, rabbit-based dishes are widespread throughout Europe, but few processed products are found. Despite its longstanding culinary value, an overall decline in the consumption of rabbit meat is discernible. As for all meat, this is related to a complex assemblage of contemporary anxieties about health, animal welfare, and the environment. Also, specific categorial dynamics are at play because rabbits have superimposed roles (e.g., livestock, game, vermin, and pets). For instance, their aspect of cuteness seems to interfere with their acceptability as a food. To counter the declining consumption of this valuable meat, reassuring discourses are required to point out its historical merit in health and culture ("story meat"). Also, its distinctive sensorial traits, nutritional profile, and technological properties should be valorized.

Neanderthal behaviour, diet, and disease inferred from ancient DNA in dental calculus.

Recent genomic data have revealed multiple interactions between Neanderthals and modern humans, but there is currently little genetic evidence regarding Neanderthal behaviour, diet, or disease. Here we describe the shotgun-sequencing of ancient DNA from five specimens of Neanderthal calcified dental plaque (calculus) and the characterization of regional differences in Neanderthal ecology. At Spy cave, Belgium, Neanderthal diet was heavily meat based and included woolly rhinoceros and wild sheep (mouflon), characteristic of a steppe environment. In contrast, no meat was detected in the diet of Neanderthals from El Sidrón cave, Spain, and dietary components of mushrooms, pine nuts, and moss reflected forest gathering. Differences in diet were also linked to an overall shift in the oral bacterial community (microbiota) and suggested that meat consumption contributed to substantial variation within Neanderthal microbiota. Evidence for self-medication was detected in an El Sidrón Neanderthal with a dental abscess and a chronic gastrointestinal pathogen (Enterocytozoon bieneusi). Metagenomic data from this individual also contained a nearly complete genome of the archaeal commensal Methanobrevibacter oralis (10.2× depth of coverage)-the oldest draft microbial genome generated to date, at around 48,000 years old. DNA preserved within dental calculus represents a notable source of information about the behaviour and health of ancient hominin specimens, as well as a unique system that is useful for the study of long-term microbial evolution.

Impact of meat and Lower Palaeolithic food processing techniques on chewing in humans.

The origins of the genus Homo are murky, but by H. erectus, bigger brains and bodies had evolved that, along with larger foraging ranges, would have increased the daily energetic requirements of hominins. Yet H. erectus differs from earlier hominins in having relatively smaller teeth, reduced chewing muscles, weaker maximum bite force capabilities, and a relatively smaller gut. This paradoxical combination of increased energy demands along with decreased masticatory and digestive capacities is hypothesized to have been made possible by adding meat to the diet, by mechanically processing food using stone tools, or by cooking. Cooking, however, was apparently uncommon until 500,000 years ago, and the effects of carnivory and Palaeolithic processing techniques on mastication are unknown. Here we report experiments that tested how Lower Palaeolithic processing technologies affect chewing force production and efficacy in humans consuming meat and underground storage organs (USOs). We find that if meat comprised one-third of the diet, the number of chewing cycles per year would have declined by nearly 2 million (a 13% reduction) and total masticatory force required would have declined by 15%. Furthermore, by simply slicing meat and pounding USOs, hominins would have improved their ability to chew meat into smaller particles by 41%, reduced the number of chews per year by another 5%, and decreased masticatory force requirements by an additional 12%. Although cooking has important benefits, it appears that selection for smaller masticatory features in Homo would have been initially made possible by the combination of using stone tools and eating meat.

[Masculinity and Meat Consumption--Historical Approchaes to a Current Health Issue]. / Männlichkeit und Fleischkonsum--historische Annäherungen an eine gegenw rtige Gesundheitsthematik.

In current health debates meat is often discussed as a health risk. Statistically, men consume more meat than women. Therefore they often appear as an especially vulnerable risk group. Based on current discussions about an increased health risk for men because of an above-average consumption of meat, this paper outlines aspects of the historical development of the relationship between masculinity and meat consumption from the 19th to the 21st century and emphasizes the importance of cultural constructed gender expectations for the eating habits of many men.

Hiromeri: a specialty ham of Cyprus--historical evidence, culinary and cultural perspectives.

Hiromeri is a specialty ham of Cyprus, made of smoked pork leg that is matured in wine. Until now there has been no systematic effort to present historical evidence that will support the Cypriot authenticity of this product. In this article, the historical evidence from sixteenth to twentieth centuries, referring to the production and trade of hiromeri in Cyprus, is presented. The evidence is drawn from archival testimony, travelers' descriptions, old history books, and essays on agricultural production. Moreover, a description of the hiromeri production process as well as past and current culinary uses and customs associated with its production and consumption are presented.

Hippophagy in the UK: a failed dietary revolution.

This study explores the history of horseflesh consumption in modern Britain and France. It examines why horsemeat became relatively popular in France, but not Britain. These reasons include the active role of scientists, philanthropists, journalists and butchers. These figures did not actively promote horsemeat in Britain. These factors are as important as cultural and economic ones in explaining dietary transformation.