Gazel prepared “A La Amud,” or “A La Kebara”?

Keba had very wide tastes in nendrathic meat. The butcher’s bones found in the cave were mostly a mixture of small anglets (mass gazel) and medium -sized (red deer, fallow deer, wild goats and boar), just with some large sports animals and it seems that Kebra Neanderrathal uses “from Hunters” because all parts have come from.

On the other hand (or hoof), in Amad, archaeologists found that the butcher’s bones were almost completely long bone shafts, in other words – from Ghazale. Apparently, the Neandarthal hunter in Amad focused more on Gazel than a large prey like red deer or boar, and they preferred meat with feet.

And not too fresh, apparently – bones in Kebara showed low cut marks, and the marks that were stressed. Meanwhile, in Amad, the bones were practically disorganized with a cut scar, which were criscrous on each other and often curved, not straight. According to Jalan and his colleagues, the difference was probably not a skill issue. Instead, it may be a clue that Niendarthal in Amad preferred his flesh dry, boiled, or even slightly rotten.

It is based on comparison that when modern hunters look like bones as well as archaeologists with their sports as well as stones butchers. First, the difference in skills between novice butchers and advanced people does not produce the same pattern of cut marks of Jallone and was seen by his colleagues in Amad. But it has been shown that the bodies are more difficult to decay, resulting in marks of random, dark and sinful cuts, “as Jalan and their colleagues wrote in their recent paper.

So apparently, for unknown reasons for modern archaeologists, Amad had meat on the menu, we will say, slightly less fresh than Kebara. The said menu was also very less diverse. All these meant that if you were an Niandarthal from Amad and stopped for dinner (or vice versa) by Kebara, your food could seem surprisingly foreigner.