A slice of mammoth?

[DD'eDeN aka note/nickname/alas_my_loves]

Choppers(chisels?) were used 2.6ma, handaxes 1ma. All that time very sharp very thin flakes of obsidian, chert, flint, basalt were available for shaving ultra-thin slices of beef/auroch, hippo, elephantids, rats, whale, seal, fish, octopus, yams, etc etc. I think this was done, and salted and/or wind-sun dried. (I think parasites would be removed by sight by experts (the hunters and their partners & mothers.)) UV radiation kills parasitic worms, though I'm not sure if it kills their eggs. I think these shavings/morsels were chewed like chewing gum, uncooked, dehydrated and then rehydrated by salivary enzymes, possibly rolled on wild lettuce or grape leaves or seaweed slices. Maybe with mushrooms.

I'm certainly not saying they were hypercarnivores, but rather that they remained omnivores while partaking in the seasonal harvests, and moving their bands in circuits of plenty, and that prosciutto/prsut/serrano of some sort was normal, while thick steaks and meaty chunks were never consumed until full fire domestication & stewpots evolved.

DD

https://www.haaretz.com/israel-news/israeli-archaeologists-resolve-ages-old-evolutionary-conundrum-1.9835193

https://www.haaretz.com/israel-news/israelis-crack-2-million-year-old-mystery-about-stone-tools-1.9465132

[Mario Petrinovic]

On 29.12.2021. 14:28, DD'eDeN aka note/nickname/alas_my_loves wrote:
>
> Choppers(chisels?) were used 2.6ma, handaxes 1ma. All that time very sharp very thin flakes of obsidian, chert, flint, basalt were available for shaving ultra-thin slices of beef/auroch, hippo, elephantids, rats, whale, seal, fish, octopus, yams, etc etc. I think this was done, and salted and/or wind-sun dried. (I think parasites would be removed by sight by experts (the hunters and their partners & mothers.)) UV radiation kills parasitic worms, though I'm not sure if it kills their eggs. I think these shavings/morsels were chewed like chewing gum, uncooked, dehydrated and then rehydrated by salivary enzymes, possibly rolled on wild lettuce or grape leaves or seaweed slices. Maybe with mushrooms.
>
> I'm certainly not saying they were hypercarnivores, but rather that they remained omnivores while partaking in the seasonal harvests, and moving their bands in circuits of plenty, and that prosciutto/prsut/serrano of some sort was normal, while thick steaks and meaty chunks were never consumed until full fire domestication & stewpots evolved.
>

> https://www.haaretz.com/israel-news/israeli-archaeologists-resolve-ages-old-evolutionary-conundrum-1.9835193
>
> https://www.haaretz.com/israel-news/israelis-crack-2-million-year-old-mystery-about-stone-tools-1.9465132

Bloody idiots. To get to the bone marrow? And what's wrong with meat,
you bloody idiots?

--
https://groups.google.com/g/human-evolution
human-e...@googlegroups.com

[Mario Petrinovic]

I mean, what? They killed (or "scavenged") all those animals just so
that they can leave meat to the dogs, and take some bone marrow?
Shouldn't be the other way around? Are they blind?
For preciutto to slice, you need to have really sharp *metal* knife.

--
https://groups.google.com/g/human-evolution
human-e...@googlegroups.com

[littor...@gmail.com]

> Choppers(chisels?) were used 2.6ma, handaxes 1ma. All that time very sharp very thin flakes of obsidian, chert, flint, basalt were available for shaving ultra-thin slices of beef/auroch, hippo, elephantids, rats, whale, seal, fish, octopus, yams, etc etc.

:-DDD

This is even more idiotic than running after antelopes...

:-DDD

[DD'eDeN aka note/nickname/alas_my_loves]

"Pity the fools" Mr. T

[Primum Sapienti]

The meat wasn't wasted. Bone marrow is very nutritious. It was just more
from the carcass.

See, for example

<https://en.wikipedia.org/wiki/Bone_marrow_(food)>

https://www.journals.uchicago.edu/doi/full/10.1086/701477
Origins of the Human Predatory Pattern: The Transition to Large-Animal
Exploitation
by Early Hominins

Abstract
The habitual consumption of large-animal resources (e.g., similar sized or
larger
than the consumer) separates human and nonhuman primate behavior. Flaked
stone tool use, another important hominin behavior, is often portrayed as
being
functionally related to this by the necessity of a sharp edge for cutting
animal
tissue. However, most research on both issues emphasizes sites that
postdate ca.
2.0 million years ago. This paper critically examines the theoretical
significance of
the earlier origins of these two behaviors, their proposed
interrelationship, and
the nature of the empirical record. We argue that concepts of meat-eating and
tool use are too loosely defined: outside-bone nutrients (e.g., meat) and
inside-bone nutrients (e.g., marrow and brains) have different macronutrient
characteristics (protein vs. fat), mechanical requirements for access
(cutting vs.
percussion), search, handling and competitive costs, encounter rates, and net
returns. Thus, they would have demanded distinct technological and behavioral
solutions. We propose that the regular exploitation of large-animal resources—
the “human predatory pattern”—began with an emphasis on percussion-based
scavenging of inside-bone nutrients, independent of the emergence of flaked
stone tool use. This leads to a series of empirical test implications that
differ from
previous “meat-eating” origins scenarios.

[DD'eDeN aka note/nickname/alas_my_loves]

Chunks of meat were not eaten, but ultrathin slices exposed to sunlight UV, wind were salivated and chewed

[DD'eDeN aka note/nickname/alas_my_loves]

Amazing coincidence? The Semitic people who lived along the low-UV region around the Dead Sea made special rules about food, diet, cooking: kosher/kashrut could not rely on low-UV parasite radiation, so they banned pork.

[DD'eDeN aka note/nickname/alas_my_loves]

While southern Europeans have historic traditions of pork slicing and sun-wind drying in the mountains, the ancient Hebrews had strict prohibition against touching, cooking and eating all pork. They occupied the region around the Dead Sea, which has no UV radiation due to the extreme low elevation and high ozone. Sun-wind drying and salting thin sliced pork thus would NOT kill pathogens within the flesh, so any non-cooked consumption (or hand-processing of pre-cooked meat) would guarantee continued infestation and ill health among populations in the lowlands (the mountain communities do get UV, but goats/sheep are much more common food there in the Levant & Arabia).

I'd guess that the Dead Sea lowland pork prohibition existed long before being written in the Torah scrolls.

DDeden

[DD'eDeN aka note/nickname/alas_my_loves]

> Southern Europeans have historic traditions of pork slicing and sun-wind drying in the mountains, the ancient Hebrews had strict prohibition against touching, cooking and eating all pork. They occupied the region around the Dead Sea, which has no UV radiation due to the extreme low elevation and high ozone. Sun-wind drying and salting thin sliced pork thus would NOT kill pathogens within the flesh, so any non-cooked consumption (or hand-processing of pre-cooked meat) would guarantee continued infestation and ill health among populations in the lowlands (the mountain communities do get UV, but goats/sheep are much more common food there in the Levant & Arabia).

>
> I'd guess that the Dead Sea lowland pork prohibition existed long before being written in the Torah scrolls.
>
> DDeden

Hypothesis nicely confirmed, butchery using tiny flint flakes to cut thin slices of meat at revadim site:

https://www.nature.com/articles/s41598-019-49650-8

But site is a quarry at south coastal plain rather than at Dead Sea where UV is lowest.

[DD'eDeN aka note/nickname/alas_my_loves]

https://www.bbc.com/news/uk-england-wiltshire-59828850
Mammoths & marine handaxe & cake