Food Science and Technology

Latitudinal gradient in dairy production with the introduction of farming in Atlantic Europe

M. Cubas, A. Lucquin, et al.

This fascinating study by Miriam Cubas and colleagues explores the culinary habits of early farming communities along the European Atlantic seaboard, uncovering an intriguing absence of aquatic foods and a notable rise in dairy consumption as communities migrated northward. Learn how this research sheds light on our understanding of food adaptation and lactase persistence evolution!

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Abstract

This study investigates the foods prepared by early farming communities of the European Atlantic seaboard using molecular and isotopic analysis of lipids from pottery. Surprisingly, aquatic foods were absent except in the Western Baltic. The frequency of dairy products increased along a northerly latitudinal gradient, suggesting adaptation time before northward expansion and potential influence on lactase persistence evolution.

Publisher

Nature Communications

Published On

Apr 27, 2020

Authors

Miriam Cubas, Alexandre Lucquin, Harry K. Robson, André Carlo Colonese, Pablo Arias, Bruno Aubry, Cyrille Billard, Denis Jan, Mariana Diniz, Ricardo Fernandes, Ramón Fábregas Valcarce, Cécile Germain-Vallée, Laurent Juhel, Arturo de Lombera-Hermida, Cyril Marcigny, Sylvain Mazet, Grégór Marchand, César Neves, Roberto Ontañón-Peredo, Xose Pedro Rodríguez-Álvarez, Teresa Simões, João Zilhão, Oliver E. Craig

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