Resumen de Carnivore Bone Portion Choice and Surface Modification on Modern Experimental Boiled Bone Assemblages
Jessica C. Thompson, Yolanda Lee-Gorishti
Numerous experiments on modern bone assemblages have demonstrated that carnivores preferentially ravage bone portions that have high fat content such as ribs, vertebrae, pelves, and the spongy ends of long bones. If marrow is present in long bones, carnivores will break them to access it. If humans remove the marrow first, carnivores typically ignore midshaft fragments and focus on spongy portions that contain bone grease. These portions are swallowed and the grease is extracted within the gut. Many modern human groups regularly implement bone boiling technology to extract grease, and this technology is also known to have existed during the Late Pleistocene and Holocene - particularly among high-latitude hunter-gatherer groups. Because most actualistic studies of bone surface modification and carnivore bone portion choice are based on unboiled bones, the results may not be applicable to archaeological assemblages in which bone boiling technology was utilized. An experimental evaluation of the effects that bone boiling has on carnivore bone portion choice and relative proportions of human and carnivore bone surface modification indicates that; 1) The extraction of bone grease from bone ends during boiling, particularly prolonged boiling, causes carnivores to become less selective in bone portion choice; and 2) As a likely result of this decreased selectivity, the relative proportions of tooth- and percussion-marked midshaft fragments in heavily boiled assemblages (those boiled longer than 10 hours) is not likely to remain a reliable indicator of the timing of carnivore and human interaction with an assemblage.
