If you think back to the days of the Neanderthals, you probably don’t think they had much of a culinary palate. But it turns out that one seafood delicacy that is still popular today has been a favorite of Neanderthals for decades: shellfish. Shellfish have been around since prehistoric times and have been a part of human diets for centuries. In this blog post, we will explore why shellfish has become such a popular seafood choice among both ancient and modern cultures alike. We’ll also provide some tips on how to prepare shellfish dishes the right way so you can enjoy them too!
According to a new study, Neanderthals who lived 90,000 years ago in a cave by the sea in what is now Portugal regularly caught crabs, roasted them on coals, and ate the cooked flesh.
A new study has revealed that Neanderthals who lived in a cave by the sea in what is now Portugal regularly caught crabs, roasted them on coals, and ate the cooked flesh. The findings, published in the journal Science, suggest that seafood was an important part of the Neanderthal diet and that they had a sophisticated knowledge of marine resources.
The study was conducted by an international team of archaeologists, anthropologists, and geneticists who analyzed fossils and artifacts from the Cueva de los Aviones Cave in southern Spain. The cave contains one of the richest collections of Neanderthal remains in Europe and has been extensively excavated since the early 20th century.
The team found evidence that Neanderthals were catching crabs regularly and cooking them over fires. They also found shells from other seafood, including mussels and clams, which suggests that Neanderthals were exploiting a wide range of marine resources.
The findings provide new insights into the diet of Neanderthals and their relationship with the sea. They also add to our understanding of the cognitive abilities of these ancient humans.
“Our findings add an additional nail to the coffin of the outdated notion that Neanderthals were primitive cave dwellers who could barely scrape by on the carcasses of big game,”
A new study has found that Neanderthals were not the primitive cave dwellers that they have been traditionally thought to be. The study, which was published in the journal Science, shows that Neanderthals were sophisticated hunter-gatherers who had a varied diet that included seafood.
The study was conducted by an international team of researchers who analyzed the remains of three Neanderthals from different sites in Europe. The team used a technique called isotope analysis to examine the chemical composition of the Neanderthal bones. This allowed them to determine what the Neanderthals had been eating.
The results of the study showed that all three Neanderthals had a diet that included seafood. This is significant because it shows that Neanderthals were not just eating meat from big game animals, but were also consuming a variety of other food sources.
This new research adds to the growing body of evidence that shows that Neanderthals were not primitive cave dwellers, but were actually quite sophisticated hunter-gatherers with a diverse diet.
Shellfish remains had also been discovered by archaeologists working at Gruta da Figueira Brava, which is approximately 32 kilometers (about 20 miles) south of Lisbon.
Shellfish remains had also been discovered by archaeologists working at Gruta da Figueira Brava, which is approximately 32 kilometers (about 20 miles) south of Lisbon. The Neanderthals living in this area were likely consuming these creatures as a part of their diet. This is further evidence that the Neanderthals were not only eating meat, but also incorporating other food sources into their diet. The discovery of shellfish remains at this archaeological site provides valuable insight into the dietary habits of these ancient humans.
The black burn marks that the researchers found on the crabs’ shells suggested that the crabs were cracked open to get at the cooked flesh after being roasted on hot coals to temperatures between 300 and 500 degrees Celsius (572 and 932 degrees Fahrenheit).
The black burn marks that the researchers found on the crabs’ shells suggested that the crabs were cracked open to get at the cooked flesh after being roasted on hot coals to temperatures between 300 and 500 degrees Celsius (572 and 932 degrees Fahrenheit). This type of cooking was likely used because it would have been faster and easier than trying to start a fire from scratch.