Patterns of Neanderthal cut marks, bone breakage in cooked vs. uncooked birds

Archaeologists are investigating Neanderthal cooking and butchering techniques through hands-on experiments with small birds. A recent study published in Frontiers in Environmental Archaeology reveals that flint flakes were effective for butchering, but roasting significantly damages bones, making them less likely to be preserved in archaeological records. Neanderthals thrived for over 200,000 years, and understanding their dietary practices, including the hunting of smaller game like birds, is crucial for insights into their survival strategies. The researchers used frozen bird specimens from a wildlife reserve in Portugal, including carrion crows and wood pigeons, to simulate Neanderthal cooking methods. They found that butchering with flint required precision and effort, while roasting the birds at high temperatures resulted in brittle bones and burn marks, indicating that cooking methods could affect the archaeological visibility of certain practices. The study emphasizes the need for further research with a broader range of species and cooking techniques to better understand Neanderthal dietary habits. The findings highlight the practical challenges faced by Neanderthals in food processing and provide a tangible connection to their daily lives. The authors call for expanded studies to enhance the understanding of Neanderthal adaptation and survival through their culinary practices.