Una revisión bibliográfica sobre la evolución de la dieta del género Homo durante el Pleistoceno

Autores/as

  • Diego Martín Díaz Córdova UBA https://orcid.org/0000-0002-1524-3529
  • Sergio Guerrero Instituto de Ciencias de la Salud, Universidad Nacional Arturo Jauretche

Palabras clave:

Alimentación, prehistoria, hominización

Resumen

El objetivo principal de este artículo es realizar una revisión bibliográfica sobre los patrones alimentarios del género Homo durante el Pleistoceno. Nuestra hipótesis indica que la alimentación de este período fue mucho más diversa de lo que se suele pensar, que las opciones culinarias iban más allá de la mera supervivencia y que adquirían un verdadero sentido gourmet y que muchos de los alimentos y técnicas que se supone aparecieron en el Holoceno ya tienen un antecedente importante en esta etapa. La búsqueda de los artículos fue realizada utilizando la plataforma Google Scholar, fundamentalmente porque es la base más completa y actualizada en cuanto a textos científicos. El período seleccionado, el Pleistoceno, inicia hace aproximadamente 2.6 millones de años y finaliza hace aproximadamente 12 mil años. Durante su desarrollo se vio la aparición de todas las especies del género Homo. La diversidad del hecho alimentario no es algo que apareció con la agricultura, sino que se encuentra presente desde mucho tiempo antes. Esa variabilidad no sólo se manifiesta en la heterogeneidad de fuentes de alimentos consumidos, sino en la preparación y por lo tanto, en la cocina.

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Citas

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Publicado

2024-12-13

Cómo citar

Díaz Córdova, D. M., & Guerrero, S. (2024). Una revisión bibliográfica sobre la evolución de la dieta del género Homo durante el Pleistoceno. Atek Na [En La Tierra], 13, 61–89. Recuperado a partir de https://plarci.org/index.php/atekna/article/view/1418

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Sección

Arqueología

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