Indigenous cultures have historically held a remarkable perspective towards putrefied animal foods, often viewing them as a desirable source of nutrition rather than items of last resort. Many Indigenous groups commonly allowed their food to undergo decomposition, leading to the presence of maggots, sometimes to the extent of the food beginning to liquefy.
This process would produce a powerful odor that early European explorers, fur trappers, and missionaries found unbearable. Interestingly, Indigenous peoples regarded such foods as both edible and even a delicacy. When questioned about their ability to endure the overwhelming stench, their response was succinct: “We don’t eat the smell.”
Similar cultural practices observed among Neanderthals may shed light on the elevated δ¹⁵N values found in their remains. Research indicates that ancient hominins engaged in butchering, preserving, cooking, and cultivating various food items, enriching their diets with forms that non-hominin carnivores typically do not consume. Studies show that δ¹⁵N values tend to be higher for cooked foods, putrid tissues from terrestrial and aquatic species, as well as for larvae feeding on decomposing matter.
The δ¹⁵N values associated with maggots feeding on putrefying animal tissues could elucidate how Neanderthals incorporated a diverse range of nutritious foods into their diet while still exhibiting δ¹⁵N values characteristic of hypercarnivores.
It is likely that the high δ¹⁵N values in Neanderthals are indicative of their routine consumption of fatty animal tissues along with fermented contents from animal stomachs, much of which may have been in a semi-decomposed state, not to mention the addition of both live and dead ¹⁵N-enriched maggots.
Unanswered Questions
Fly larvae, known for being fat-rich and nutrient-dense, emerged as a readily available food source for both Neanderthals and early Homo sapiens, who would have found them beneficial, akin to modern foragers. However, it is not conclusive that maggots alone account for the high δ¹⁵N values evident in Neanderthal remains.
Several important questions persist regarding this ancient dietary practice. For instance, how many maggots would need to be consumed to elevate δ¹⁵N values beyond those expected from meat consumption alone? Additionally, how does the nutritional value of maggots shift as food is stored over time? Further experimental studies examining δ¹⁵N value changes in foods processed, stored, and cooked following Indigenous practices could enhance our understanding of the dietary habits of our prehistoric ancestors.
Melanie Beasley is an assistant professor of anthropology at Purdue University.
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