Publicação
Experimental protocol for cooking rabbits and its archaeological implications
| datacite.subject.sdg | 02:Erradicar a Fome | |
| datacite.subject.sdg | 12:Produção e Consumo Sustentáveis | |
| datacite.subject.sdg | 15:Proteger a Vida Terrestre | |
| dc.contributor.author | Real, Cristina | |
| dc.contributor.author | Rufà, Anna | |
| dc.contributor.author | Carvalho, Milena | |
| dc.contributor.author | Pérez, Leopoldo | |
| dc.contributor.author | Haws, Jonathan | |
| dc.contributor.author | Sanchis, Alfred | |
| dc.date.accessioned | 2026-03-10T09:46:39Z | |
| dc.date.available | 2026-03-10T09:46:39Z | |
| dc.date.issued | 2025-07-07 | |
| dc.description.abstract | Small prey such as rabbits are present in Middle Paleolithic and are abundant in the diet of Upper Paleolithic human groups in southwestern Europe, especially in the Iberian Peninsula. Several archaeological and experimental studies have attempted to relate anthropogenic modifications, in this case cut marks, to different processing and consumption activities. However, the data do not always give similar results, as the presence and quantity of cut marks is variable across time, geography, and anatomical elements. Therefore, the lack of clear answers forces us to hypothesize if these variations could be indicative of the choice of particular cooking, processing, and consumption patterns, including the aim of preserving the meat by drying or smoking. The first objective is to present an empirical methodology to resolve uncertainties about the processing and consumption patterns adopted by human groups in different temporal and geographical contexts. The second objective is to characterize the cut marks found on the bones and relate them to a cooking method. To achieve these objectives, the paper presents a complete experimental protocol. This protocol included three cooking methods (drying, smoking, roasting) that could have been used by Paleolithic human groups when processing rabbits. The results of these experiments are then analyzed in terms of time, weight loss, and the condition of the meat and marrow. Following this, the first results of the taphonomic study focusing on the cut marks identified on the experimental bones are reported. In addition, we critically review other experimental studies focusing on rabbits and compare their results with our own in order to present a comprehensive framework and discuss their archaeological implications. | eng |
| dc.description.sponsorship | CIGE/2023/5 | |
| dc.identifier.doi | 10.1007/s10816-025-09720-w | |
| dc.identifier.eissn | 1573-7764 | |
| dc.identifier.issn | 1072-5369 | |
| dc.identifier.uri | http://hdl.handle.net/10400.1/28385 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.publisher | Springer | |
| dc.relation.ispartof | Journal of Archaeological Method and Theory | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | Paleolithic | |
| dc.subject | Zooarchaeology | |
| dc.subject | Taphonomy | |
| dc.subject | Leporids | |
| dc.subject | Experimental archaeology | |
| dc.subject | Prehistoric cooking | |
| dc.title | Experimental protocol for cooking rabbits and its archaeological implications | eng |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 4 | |
| oaire.citation.title | Journal of Archaeological Method and Theory | |
| oaire.citation.volume | 32 | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |
| person.familyName | Rufà | |
| person.familyName | Carvalho | |
| person.familyName | Haws | |
| person.givenName | Anna | |
| person.givenName | Milena | |
| person.givenName | Jonathan | |
| person.identifier.ciencia-id | 181D-DDA5-2D9E | |
| person.identifier.ciencia-id | 771F-06E1-CF5B | |
| person.identifier.ciencia-id | C518-ED9C-7902 | |
| person.identifier.orcid | 0000-0003-1278-4220 | |
| person.identifier.orcid | 0000-0001-9642-9239 | |
| person.identifier.orcid | 0000-0002-2047-4524 | |
| person.identifier.scopus-author-id | 8505322400 | |
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