Alimentation des humains modernes (Sapiens, Neandertal)




“Neanderthals, vitamin C, and scurvy”
Jahn D. Speth.
Quaternary International, 2018

As a consequence, common methods of preparing meat for storage and consumption (e.g., drying, roasting, boiling) may lead to significant loss of vitamin C. There are two effective methods of minimizing such loss: (1) eating meat raw (fresh or frozen); and (2) eating the meat after it has been putrefied. Putrefaction has distinct advantages that make it a common, if not essential, way of preparing and preserving meat among northern latitude foragers and, for the same reasons, very likely also among Paleolithic foragers in the colder climes of Pleistocene Eurasia. Putrefaction “pre-digests” the meat (including the organs), making it much less costly to ingest and metabolize than raw meat; and it lowers the pH, greatly increasing the stability of vitamin C. These observations offer insights into critical nutritional constraints that likely had to be addressed by Neanderthals and later hominins in any context where their diet was heavily meat-based for a substantial part of the year.

Sur la consommation de lipides, au néolithique, ici :
The Iceman’s Last Meal Consisted of Fat, Wild Meat, and Cereals

Même avec une « much higer contribution » des plantes, les produits animaux restent à 35%, on mange tout dans l’animal, et il se peut que la contribution des insectes soit sous-estimée.

Current views on hunter‐gatherer nutrition and the evolution of the human diet
Alyssa Crittenden, Stephanie Schnorr
America journal of physical anthropology, 2017

These sources suggest that plants constitute a much higher contribution to the diet, approximately 65%, with animal products making up the remaining 35% (Eaton, Shostak, & Konner, 1988). In addition, a more recent analysis by Frank Marlowe (Marlowe, 2005; and also summarized in relation to the Hadza of Tanzania in his 2010 book, The Hadza) suggests that the median diet of warm‐climate foragers is composed of 53% gathered plant foods, 26% hunted foods, and 21% fished foods.[…]
In addition, meat consumed by foraging populations is not limited to large game muscle tissue and extends to all edible portions of the carcass—inclusive of organs, bone marrow, and sometimes even the contents of the gastrointestinal tract of the animal […] Furthermore, many populations also consume variable quantities of insects, which until quite recently were often discarded or underestimated.

Reconstruction of the Gravettian food-web at Předmostí I using multi-isotopic tracking (13C, 15N, 34S) of bone collagen
Bocherens et al., 2015

Recent elephant-carcass utilization as a basis for interpreting mammoth exploitation
Haynes, 2015

How do you kill 86 mammoths? Taphonomic investigations of mammoth megasites
Pat Shipman, 2014

« The large number of individual mammoths and the scarcity of carnivore toothmarks and gnawing suggest a new ability to retain kill mammoths and control of carcasses. Age profiles of such mammoth-dominated sites with a large minimum number of individuals differ statistically at the p < 0.01 level from age profiles of Loxodonta africana populations that died of either attritional or catastrophic causes. However, age profiles from some mammoth sites exhibit a chain of linked resemblances with each other through time and space, suggesting the transmission of behavioral or technological innovation. I hypothesize that this innovation may have been facilitated by an early attempted domestication of dogs, as indicated by a group of genetically and morphologically distinct large canids which first appear in archaeological sites at about 32 ka B.P. »

Human consumption of tortoises at Level IV of Bolomor Cave (Valencia, Spain)
Ruth Blasco, 2008

Level IV of Bolomor Cave has provided sufficient evidence to show proof of human consumption of tortoises in Later Middle Pleistocene. The use of tortoises for food appears to be quite common among the hominids that occupied the cave at Level IV. Although some exceptions do exist, these human groups follow specific patterns to process the tortoises. These patterns have been observed in the systematic use of fire to consume the nutrients from these animals. Thus, the consumption sequence of these small prey starts with them being cooked. Habitually, the tortoises are placed into the fire upside down and are roasted in its shell.

Stature of early Europeans
When applied to the Palaeolithic-Neolithic transition, the isotopes broadly show
a diet rich in protein at the end of the glacial period, a diversification, with emphasis on fish resources during the Mesolithic, and an impoverishment during the


the amount of meat eaten decreased to about 10-20% of the Upper Palaeolithic optimum.
Plant-animal subsistence ratios and macronutrient energy estimations in worldwide hunter-gatherer diets
Loren Cordain et al., 2000
Our analysis showed that whenever and wherever it was ecologically possible, hunter-gatherers consumed high amounts (45–65% of energy) of animal food. Most (73%) of the worldwide hunter-gatherer societies derived >50% (≥56–65% of energy) of their subsistence from animal foods, whereas only 14% of these societies derived >50% (≥56–65% of energy) of their subsistence from gathered plant foods. This high reliance on animal-based foods coupled with the relatively low carbohydrate content of wild plant foods produces universally characteristic macronutrient consumption ratios in which protein is elevated (19–35% of energy) at the expense of carbohydrates (22–40% of energy).

Dietary lean red meat and human evolution
Neil Mann
European journal of nutrition, 2000

In our own studies, we have shown evidence that diets high in lean red meat can actually lower plasma cholesterol, contribute significantly to tissue omega-3 fatty acid and provide a good source of iron, zinc and vitamin B12. A study of human and pre-human diet history shows that for a period of at least 2 million years the human ancestral line had been consuming increasing quantities of meat. During that time, evolutionary selection was in action, adapting our genetic make up and hence our physiological features to a diet high in lean meat. This meat was wild game meat, low in total and saturated fat and relatively rich in polyunsaturated fatty acids (PUFA).

Compter et mesurer les os animaux. Pour une histoire de l’élevage et de l’alimentation en Europe de l’Antiquité aux Temps Modernes
Frédérique Audouin-Rouzeau
Histoire et mesure, 1995


Traditional diet and food preferences of Australian Aboriginal hunter-gatherers
Kerin O’Dea, 1991


Alimentation carnée au début du moyen-âge
Jean-Hervé Yvinec
Anthropozoologica, 1988


Why hunters gather: optimal foraging and the Aché of eastern Paraguay
Kristen Hawkes, Kim Hill, James F. O’Connel, 1982.

La viande. Ravitaillement et consommation à Carpentras au XVe siècle
Louis Stouff
Annales d’économie, sociétés et civilisation, 1969

L’aménorrhée de famine (XVIIe-XXe siècles)
Emmanuel Le Roy Ladurie
Annales d’économie, sociétés et civilisation, 1969