History of human nutrition

History of human nutrition

Main article: Food history

Early human nutrition was largely determined by the availability and palatability of foods.^[150] Humans evolved as omnivorous hunter-gatherers, though the diet of humans has varied significantly depending on location and climate. The diet in the tropics tended^[when?] to depend more heavily on plant foods, while the diet at higher latitudes tended more towards animal products. Analyses of postcranial and cranial remains of humans and animals from the Neolithic, along with detailed bone-modification studies, have shown that cannibalism also occurred among prehistoric humans.^[151]

Agriculture developed at different times in different places, starting about 11,500 years ago, providing some cultures with a more abundant supply of grains (such as wheat, rice and maize) and potatoes; and originating staples such as bread, pasta dough,^[152] and tortillas. The domestication of animals provided some cultures with milk and dairy products.

In 2020, archeological research discovered a frescoed thermopolium (a fast-food counter) in an exceptional state of preservation from 79 in Pompeii, including 2,000-year-old foods available in some of the deep terra cotta jars.^[153]

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