Mammal bone surface alteration during human consumption: An experimental approach
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- 作者：Antonio J. Romeroa ; b ; antoniojesus.romero@ehu.eus" class="auth_mail" title="E-mail the corresponding author ; J. Carlos Dí ; ezb ; clomana@ubu.es" class="auth_mail" title="E-mail the corresponding author ; Palmira Saladié ; c ; d ; e ; palmira@prehistoria.urv.cat" class="auth_mail" title="E-mail the corresponding author
- 关键词：Experimental archaeology ; Taphonomy ; Human chewing ; Tooth marks ; Mammal bones ; Cooking
- 刊名：Journal of Archaeological Science: Reports
- 出版年：2016
- 出版时间：August 2016
- 年：2016
- 卷：8
- 期：Complete
- 页码：82-89
- 全文大小：999 K
文摘
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Humans without technology generate characteristic marks on bones during consumption.
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These are primary marks on diaphyses and secondary marks on epiphyses and flat bones.
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Cooking (roasting or boiling) influenced the marks generated on bones.
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Controlled experiments provide information about the alterations during consumption.
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However, the use of volunteers can generate an inflated number and size of marks.