Early human nutrition
From The Art and Popular Culture Encyclopedia
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Early human nutrition was largely determined by the availability and palatability (tastiness) of foods. Humans evolved as omnivorous hunter-gatherers, though our diet has varied significantly depending on location and climate. The diet in the tropics tended to depend more heavily on plant foods, while the diet at higher latitudes tended more towards animal products. Analyses of postcranial and cranial remains of humans and animals from the Neolithic, along with detailed bone-modification studies, have shown that cannibalism also occurred among prehistoric humans.
Agriculture developed at different times in different places, starting about 11,500 years ago, providing some cultures with a more abundant supply of grains (such as wheat, rice and maize) and potatoes; this made possible dough for staples such as bread, pasta, and tortillas. The domestication of animals provided some cultures with milk and dairy products.
In 2020, archeological research discovered a frescoed thermopolium (a fast-food counter) in an exceptional state of preservation from 79 CE/AD in Pompeii, including 2,000-year-old foods available in some of the deep terra cotta jars.
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