This humorous account of human evolution, from the beginnings of bipedalism through the Upper Paleolithic, is set in the context of a cookbook, with recipes and cartoons to match the unfolding stories. Each chapter discusses a particular milestone or event in human development, and a dash of prehistory, a sprinkling of recipes, and a generous helping of humor painlessly lighten the professorial instruction.
From leading us to understand the first tool makers to showing us how to prepare a Neanderthal dinner party at the site of the authors' most recent excavations in Pech de l'Aze in France's Dordogne Valley near the town of Sarlat, this book presents archaeology as never before.
Harold L. Dibble is Professor of Anthropology and Deputy Director for Curatorial Affairs at the University of Pennsylvania Museum of Archaeology and Anthropology. Dan Williamson is owner of Chef Dan's Culinary Adventures, which leads gastronomic tours of France. Brad M. Evans is a GIS and Educational Technology Specialist with the Bishop Museum in Honolulu.
Food and Evolution The Earliest Humans The First Tool-Makers Man the Hunter, or Man the Scavenger? World Colonists, or Out of Africa (Part 1) Neanderthals The Middle Paleolithic or Mousterian The Origins of Modern Humans, or Out of Africa (Part 2) The definition of "Modern" Homo sapiens (Part 1) The definition of "Modern" Homo sapiens (Part 2) Upper Paleolithic Industries of France A Prehistory Dinner Party FAQs