The use of fire marks a critical milestone in human evolution, with its initial purposes debated among scholars. While cooking is often cited as the primary...
Archaeologists from the University of Zurich and elsewhere have analyzed protein residues from ancient cooking cauldrons and found that the people of Caucasus...
Paleoanthropologists have analyzed zinc, strontium, carbon, and oxygen isotope and trace element ratios in a fossilized Neanderthal tooth as well as animal...
A team of scientists from Australia, Italy, Poland and Switzerland has examined the association between meat intake and life expectancy at a population...
Vegetarians appear to have lower levels of disease biomarkers that can lead to cell damage and chronic disease, according to new research from the University...
New research led by the University of Helsinki suggests that dog domestication needs to be understood in terms of competition over resources in the particularly...
Beef samples treated with sous vide — a technique in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment...
An analysis of ceramic lipid residues from rural and urban sites of the Indus Civilization in northwest India provides chemical evidence for milk, meat...
According to a new study published in The BMJ, substituting high quality plant foods such as legumes, nuts, or soy for red meat might reduce the risk of...
In a research article published in the American Journal of Epidemiology, Professor Koh Woon Puay of the Duke-NUS Medical School, Singapore, and colleagues...
