Discovering Neanderthal Food Culture: How Local Groups Developed Unique Culinary Traditions

Neanderthals had their own unique ways of preparing food, deeply influenced by their environment. Recent findings from two caves in northern Israel show that these ancient humans butchered the same animals but did it in different styles.

Modern humans, or Homo sapiens, aren’t the only ones with cooking skills. Neanderthals roamed Europe and Asia until about 40,000 years ago, using flint knives to cut up their prey. New research reveals they cooked a variety of animals and even used wild herbs to spice up their meals.

Anaëlle Jallon, a researcher at the Hebrew University of Jerusalem, along with her team, studied the Amud and Kebara caves. These sites, located just 70 kilometers apart, give a fascinating glimpse into Neanderthal life during the same time period. Both caves likely served as winter shelters, and evidence shows they shared some hunting practices.

“The same animals were hunted in similar landscapes,” Jallon explains. Both sites showed that Neanderthals primarily ate gazelles and fallow deer, along with some larger prey like boar.

However, there are intriguing differences. Kebara had more evidence of large animals being hunted and butchered. By examining ancient bones, Jallon and her team noticed that the cut marks made by tools varied between the two sites. For instance, Kebara’s cuts were wider and deeper, while Amud’s were more clustered.

To dig deeper, the team inspected long bones from gazelles found at both sites. They found the same distinct cutting patterns. “It’s like comparing two groups cutting up meat,” says Ceren Kabukcu from the University of Liverpool. “One group removes the meat very close to the bone while the other doesn’t.”

Past research hints that these differences reflect varying butchering techniques rather than skill levels. Jallon believes these variations likely emerged from the distinct cultural practices of each group. For example, Amud Neanderthals might have chosen to dry or hang their meat before cooking, requiring different cutting techniques.

“Butchering isn’t just about efficiency; it also reflects social and cultural behaviors,” Jallon adds. “These practices may have been passed down through generations.” Kabukcu agrees, noting that as researchers explore more Neanderthal sites, they will likely find even greater diversity in their daily practices.

It remains unclear whether groups from Amud and Kebara coexisted or if they interacted. Jallon mentions that the clustering of cut marks at Amud suggests those who returned to the cave might have maintained traditional butchery methods for many years.

This research sheds light on Neanderthal life and their surprisingly sophisticated food culture. Understanding their practices helps to redefine what we know about our ancient relatives.

For a deeper look into Neanderthal research, you can explore findings from the [Hebrew University of Jerusalem](https://archaeology.huji.ac.il/people/ana%C3%AAlle-jaolln).

Source link

Neanderthals,ancient humans