CARTA - Anthropogeny (Audio)

Globalization is, in part, an economic force to bring about a closer integration of national economies. Food globalization brings about nutritional transitions. The most common transition today is the shift from a diet based on locally-grown, minimally refined vegetable foods supplemented with small amounts of animal food to the ‘modern diet’ of globally sourced highly processed foods, rich in saturated fat, animal products, and sugar, but poor in some nutrients and low in fiber. Barry Bogin (Loughborough Univ) discusses how the Maya people of Mexico and Central America are a poignant case of globalized diets. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Science] [Show ID: 24841]

Alison S. Brooks (George Washington Univ) and Margaret J. Schoeninger (UC San Diego) provide an overview of Neanderthal diets based on the physical evidence, archaeological data, and bone composition data. They conclude that Neanderthal subsistence strategies varied with their local environments and included various combinations of plant and animal foods throughout their range. Like modern humans, Neanderthals selected foods that are relatively high in protein from both plant and animal sources. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Science] [Show ID: 24842]

At least three major transitions can be seen from the archaeological record of meat-eating. Mary Stiner (Univ of Arizona) explains how each of these transitions came with new labor and social arrangements that extended well beyond the mechanics of hunting. The transitions also relate to major changes in environmental carrying capacity and human population densities. These changes are predicated on new ways of capturing energy and insulating the group (especially children) from variation in the supplies of high quality food. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Science] [Show ID: 24843]

Unlike all other free-living animals, human populations need to eat much of their food cooked. We now know that cooking causes starch and meat to provide much extra energy; that cooked food saves so much eating time that it makes dedicated hunting possible; and that honey-eating by African hunter-gatherers offers a remarkable clue that the control of fire is an ancient habit. From an evolutionary perspective, Richard Wrangham (Harvard Univ) contends that the special feature of the human diet is not so much its ingredients, as how we prepare them. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Science] [Show ID: 24839]

Clark Spencer Larsen (Ohio State Univ) explores what anthropologists have learned about the alterations of the lives, lifestyles, and wellbeing from the study of bones and teeth of our recent ancestors during the one of the most dynamic periods of human evolution. Just as the process of domestication was complex and involved regional economic, social, and environmental circumstances, the impact of the foraging-to-farming transition on human biology and evolution was varied. In general, however, the outcome of this fundamental behavioral shift in how humans acquire food was decline in health owing to population crowding, reduced nutritional quality, and related factors. Collectively, this outcome was central to creating the circumstances that transformed the human biological landscape into what it is today. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Science] [Show ID: 24840]

Tracing the evolution of the human diet from our earliest ancestors can lead to a better understanding of human adaptation in the past. It may also offer clues to the origin of many health problems we currently face, such as obesity and chronic disease. This fascinating series of talks focuses on the changing diets of our ancestors and what role these dietary transitions played in the evolution of humans. Here Clark Spencer Larsen (Ohio State Univ) discusses The Impact of Agriculture on Human Evolution, followed by Barry Bogin (Loughborough Univ) on The Impact of Globalization on Children’s Nutrition and Alyssa Crittenden (Univ of Nevada, Las Vegas) on Current Hunter-Gatherer Diets. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Science] [Show ID: 24830]

Tracing the evolution of the human diet from our earliest ancestors can lead to a better understanding of human adaptation in the past. It may also offer clues to the origin of many health problems we currently face, such as obesity and chronic disease. This fascinating series of talks focuses on the changing diets of our ancestors and what role these dietary transitions played in the evolution of humans. Leslie C. Aiello (Wenner-Gren Foundation) begins with An Overview of Diet and Evolution, followed by Richard Wrangham (Harvard Univ) on Fire, Starch, Meat, and Honey Steven Leigh (Univ of Illinois at Urbana-Champaign) on Diets and Microbes in Primates. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Science] [Show ID: 24807]

Christopher Ruff (Johns Hopkins University) interprets the analyses of forelimb and hindlimb bone strength in a number of early hominin taxa. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Science] [Show ID: 23668]

In most individuals, the ability to digest lactose, the sugar present in milk, declines rapidly after weaning because of decreasing levels of the enzyme lactase in the small intestine. However, there are individuals who maintain the ability to digest milk into adulthood due to a genetic adaptation in populations that have a history of pastoralism. Sarah Tishkoff, University of Pennsylvania, presents her latest studies of the genetic basis of lactose tolerance in African pastoralist populations. Her team has identified several mutations that arose independently in East African pastoralist populations. This demonstrates a striking footprint of natural selection in the genomes of individuals with these mutations. It shows that the age of the mutations associated with lactose tolerance in Europeans and Africans is correlated with the archeological evidence for origins of cattle domestication. Thus, the genetic adaption for lactose tolerance is an excellent example of gene-culture co-evolution. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Science] [Show ID: 24111]

The fastest humans sprint slowly and for very limited durations compared to most quadrupedal mammals, but even average humans have superlative long distance running capabilities in terms of speed and distance compared to other mammals, especially in the heat. Dan Lieberman (Harvard University) posits that these abilities raise the question of how to evaluate when and how adaptations for running evolved in hominins, and what effect such selection had on the evolution of the human body. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Science] [Show ID: 23669]