Alimentation depuis le néolithique

Long-term trends in human body size track regional variation in subsistence transitions and growth acceleration linked to dairying [Texte]
Stock et al. (Ruff)
PNAS, 2023

Our results demonstrate that 1) decreases in stature preceded the origins of agriculture in some regions; 2) the Levant and China, regions of in situ domestication of species and an extended period of mixed foraging and agricultural subsistence, had stable stature and body mass over time; and 3) stature and body mass increases in Central and Northern Europe coincide with the timing of selective sweeps for lactase persistence, providing support for the “Lactase Growth Hypothesis.”

Stock et al. Milk stature evolution 2023

Ancient oral microbiomes support gradual Neolithic dietary shifts towards agriculture [Texte]
Quagliariello et al.
Nature Communications, 2022

A first distinction concerns PA samples, whose microbiomes seem to clearly differ from the subsequent Neolithic ones, from a taxonomic and functional point of view. The microbiomes of the analysed hunter-gatherer individuals are highly similar, despite belonging to a long chronological period that encompasses the last glacial maximum, and possibly a population replacement in the subsequent period36,37. This may be considered to be the reflection of a long-standing similar subsistence strategy based on a substantial degree of consumption of animal protein and fat, along with starchy carbohydrate foods, as suggested by combining the microremains and functional results here reported, with zooarchaeological data from Paglicci Cave38,39.

Reconciling organic residue analysis, faunal, archaeobotanical and historical
records: Diet and the medieval peasant at West Cotton, Raunds,
Northamptonshire [PDF]
Dunne et al.
Journal of archeological science, 2019

Lipid residue results from the pottery, mainly jars, identified the importance of ruminant carcass products and leafy vegetables, likely used to prepare the stews or potages known to be the mainstay of the medieval diet, and confirmed by the dominance of sheep and cattle in the faunal assemblage. Around one quarter of the vessels were used to process solely dairy products and some evidence of porcine product processing was found, although this may be under-represented at the site. In brief, this project provided a unique opportunity to address questions of diet and animal husbandry by medieval peasants and helped illustrate agricultural production and consumption in the middle ages.

The Iceman’s Last Meal Consisted of Fat, Wild Meat, and Cereals [PDF]
Maixner & al.
Current biology, 2018

Consumption of Meat in Western European Cities during the Late Middle Ages: A Contemporary Study [PDF]
Banegas Lopez
Food & History, 2010

Manger gras. Lard, saindoux, beurre et huile dans les traités de cuisine du Moyen Âge au XXe siècle [PDF]
Patrick Rambourg
In Trop gros ?, éditions Autrement, 2005

l’inexorable ascension du beurre, commencée à la Renaissance, s’interrompt dans les dernières décennies du XXe siècle. Il n’est ainsi plus considéré comme la graisse de référence de la cuisine française. C’est désormais un ingrédient que l’on consomme avec modération. On lui préfère dorénavant l’huile d’olive dont l’image est liée à celle d’une cuisine saine et légère, symbole d’un discours diététique et d’une alimentation méditerranéenne prônée par la médecine.

Boucherie et hygiène à Paris au XVIIIe siècle [Texte]
Sydney Watts
Revue d’histoire moderne & contemporaine, 2004

Evolution de la consommation d’aliments carnés aux XIXe et XXe siècles en Europe occidentale [Texte]
Yvan Lepage
Revue belge de philologie et d’histoire, 2002

Lepage consommation historique de viande en Europe
Lepage consommation historique de viande en Europe 2

Beurre de tourbières

Bog Butter: A Two Thousand Year History [Texte]
Caroline Earwood
The journal of irish archaeology, 1997

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

Moyen âge Audouin Rouzeau 1995

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

Dossier « Histoire de la consommation » [Page]
Annales. Economie, sociétés, civilisations, 1975

Pour l’histoire de l’alimentation. Quelques remarques de méthode [Texte]
Maurice Aymard
Annales. Economie, sociétés, civilisations, 1975

Aymard 75 proportion de produits animaux historique

L’ALIMENTATION DU XIV e AU XVIII e SIÈCLE: Essai de mise au point [Texte]
Revue d’histoire économique et sociale, 1973

Faut-il « démythifier » le porc familial d’Ancien Régime? [Texte]
Jean-Jacques Hémardinquer
Annales. Histoire, sciences sociales, 1970

La viande. Ravitaillement et consommation à Carpentras au XVe siècle [Texte]
Louis Stouff
Annales. Economie, sociétés et civilisation, 1969

L’aménorrhée de famine (XVIIe-XXe siècles) [Texte]
Emmanuel Le Roy Ladurie
Annales. Economie, sociétés et civilisation, 1969

Histoire de l’alimentation végétale, de la préhistoire à nos jours (livre) [Recension]
Adam Maurizio
Payot, 1932, réédition Ulmer, 2019

Beefing up Medieval Europeans: Meat Consumption in the 15th Century [Texte]
Rebecca Camisa

How much meat did medieval people eat? [Texte]

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