Neanderthals had a wider array of bitter and sour taste perception, larger tolerance for sampling unfamiliar plants of fermented meats.
They kept some food underwater. They stored meat by drying it or by mashing up with fat and marrow.
Storing plant based foods would require similar processes, by drying or put in water, which could only happen at living places rather than while out and about gathering.
A whole range of options exist with fermentation. Storing in low oxigen conditions allows meat to on the path of putrefaction while still being edible.
55
208 reads
CURATED FROM
IDEAS CURATED BY
Reconsider the complexity of Neanderthal life by seeing them as kindred hominins: curious, creative, adaptable and skilled.
“
Read & Learn
20x Faster
without
deepstash
with
deepstash
with
deepstash
Personalized microlearning
—
100+ Learning Journeys
—
Access to 200,000+ ideas
—
Access to the mobile app
—
Unlimited idea saving
—
—
Unlimited history
—
—
Unlimited listening to ideas
—
—
Downloading & offline access
—
—
Supercharge your mind with one idea per day
Enter your email and spend 1 minute every day to learn something new.
I agree to receive email updates