This dissertation is an ethnoarchaeological analysis of small prey (<25 kg) bones produced by contemporary Bofi and Aka foragers of the Central African Republic. The interpretive benefits of understanding small prey use in prehistory are increasingly recognized, but specific data on processing and taphonomic patterning among small fauna are still relatively limited. This study contributes to the literature by descriptively detailing the taphonomic characteristics of culturally-produced damage (burning, cut marks, chop marks, and fracture patterns) for all prey species identified in the assemblage. It then explores these bone collections in a global context, comparing them to a range of other ethnographic, experimental, and archaeological st...
Small mammals, namely those species larger than microfauna like rats and murids but smaller than med...
During the Middle Paleolithic period, bone marrow extraction was an essential source of fat nutrient...
Improving our knowledge of subsistence strategies and food processing techniques of past societies i...
This paper uses rationale derived from central place foraging models to explore the factors that gui...
Three archaeological assemblages from Okote Member (1.5 Ma) deposits at Koobi Fora, Kenya described...
International audienceIn archaeological sites, large, medium, and small vertebrate remains may have ...
The shift to increased meat consumption is one of the major adaptive changes in hominin dietary evol...
<div><p>Analytic models have been developed to reconstruct early hominin behaviour, especially their...
The habitual consumption of large-animal resources (e.g., similar sized or larger than the consumer)...
Most small terrestrial vertebrate accumulations in archaeological and palaeontological sites result ...
International audienceFrom the Upper Palaeolithic to the beginning of the Holocene, the presence of ...
Analytic models have been developed to reconstruct early hominin behaviour, especially their subsist...
This study compares the landscape-scale taphonomic signal of carnivore modification to the surficial...
The Olduvai Gorge is considered one of the most relevant archaeological complexes with regards to th...
Abstract: Stone Age societies are understood largely in terms of their technology. The way in which ...
Small mammals, namely those species larger than microfauna like rats and murids but smaller than med...
During the Middle Paleolithic period, bone marrow extraction was an essential source of fat nutrient...
Improving our knowledge of subsistence strategies and food processing techniques of past societies i...
This paper uses rationale derived from central place foraging models to explore the factors that gui...
Three archaeological assemblages from Okote Member (1.5 Ma) deposits at Koobi Fora, Kenya described...
International audienceIn archaeological sites, large, medium, and small vertebrate remains may have ...
The shift to increased meat consumption is one of the major adaptive changes in hominin dietary evol...
<div><p>Analytic models have been developed to reconstruct early hominin behaviour, especially their...
The habitual consumption of large-animal resources (e.g., similar sized or larger than the consumer)...
Most small terrestrial vertebrate accumulations in archaeological and palaeontological sites result ...
International audienceFrom the Upper Palaeolithic to the beginning of the Holocene, the presence of ...
Analytic models have been developed to reconstruct early hominin behaviour, especially their subsist...
This study compares the landscape-scale taphonomic signal of carnivore modification to the surficial...
The Olduvai Gorge is considered one of the most relevant archaeological complexes with regards to th...
Abstract: Stone Age societies are understood largely in terms of their technology. The way in which ...
Small mammals, namely those species larger than microfauna like rats and murids but smaller than med...
During the Middle Paleolithic period, bone marrow extraction was an essential source of fat nutrient...
Improving our knowledge of subsistence strategies and food processing techniques of past societies i...