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Impact of meat and Lower Palaeolithic food processing techniques on chewing in humans

Author

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  • Katherine D. Zink

    (Harvard University)

  • Daniel E. Lieberman

    (Harvard University)

Abstract

The genus Homo had considerably smaller cheek teeth, chewing muscles and jaws than earlier hominins; here, the introduction of raw but processed meat, from which energy could more easily be extracted, is shown to have possibly been responsible for this change.

Suggested Citation

  • Katherine D. Zink & Daniel E. Lieberman, 2016. "Impact of meat and Lower Palaeolithic food processing techniques on chewing in humans," Nature, Nature, vol. 531(7595), pages 500-503, March.
    • Handle: RePEc:nat:nature:v:531:y:2016:i:7595:d:10.1038_nature16990
    DOI: 10.1038/nature16990
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    Cited by:

    1. Fatik Baran Mandal, 2022. "Rethinking The Views On The Nature Of Human Culture," Cultural Communication and Socialization Journal (CCSJ), Zibeline International Publishing, vol. 3(1), pages 13-16, February.
    2. Claes Andersson & Claudio Tennie, 2023. "Zooming out the microscope on cumulative cultural evolution: ‘Trajectory B’ from animal to human culture," Palgrave Communications, Palgrave Macmillan, vol. 10(1), pages 1-20, December.
    3. Mauricio González-Forero & Timm Faulwasser & Laurent Lehmann, 2017. "A model for brain life history evolution," PLOS Computational Biology, Public Library of Science, vol. 13(3), pages 1-28, March.
    4. Robert M. Chiles & Amy J. Fitzgerald, 2018. "Why is meat so important in Western history and culture? A genealogical critique of biophysical and political-economic explanations," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 35(1), pages 1-17, March.

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