Neanderthals, our ancient relatives, had their own unique ways of preparing food that varied from group to group. Recent discoveries from two caves in northern Israel shed light on the distinct butchering methods of Neanderthals living in those regions. These findings challenge the notion that modern humans were the first to engage in food preparation and cooking.
Researchers led by Anaëlle Jallon from the Hebrew University of Jerusalem conducted a study at the caves of Amud and Kebara, located just 70 kilometers apart. The evidence unearthed at these sites, including stone tools, food remains, and hearths, indicated that Neanderthals inhabited both caves during the same time period, most likely in the winter months.
Despite similarities in the landscape and available prey, there were noticeable differences in the hunting and butchering practices between the two groups. For instance, more large prey was hunted at Kebara, where a greater number of kills were brought back to the cave for butchering. By examining cut marks on bones using microscopes, the researchers observed distinct patterns in the butchering techniques at each site.
While the tools used were similar, the cuts on the bones differed significantly. At Kebara, the cuts were more variable in width and depth, whereas at Amud, they were concentrated in clusters and overlapped more frequently. This suggests that Neanderthals at each site had their own preferred methods of butchery, possibly influenced by cultural or social factors rather than efficiency alone.
One interesting finding was the difference in how Neanderthals at each site butchered gazelle bones. While both groups were cutting up the same type of animal, the techniques used varied. This indicates a deliberate choice in butchering practices rather than a lack of expertise.
Jallon believes that these differences could be attributed to cultural traditions passed down through generations. The variations in butchering techniques highlight the complexity of Neanderthal behavior and suggest that social or cultural factors played a significant role in food preparation.
It remains unclear whether the caves were occupied simultaneously or if different groups of Neanderthals interacted with each other. The possibility of returning groups maintaining the same butchery traditions for centuries is also considered. Further research is needed to uncover more nuances in Neanderthal behavior and technology use during the Middle Paleolithic period.
In conclusion, the study of Neanderthal food culture offers valuable insights into the diversity and complexity of our ancient relatives. By examining the ways in which different groups prepared and cooked food, we gain a deeper understanding of Neanderthal society and behavior.
