Did Our Ancestors Boil Their Food In Hot Springs? (Archeology)

A team led by researchers at MIT and the University of Alcalá in Spain has discovered evidence that hot springs may have existed in Olduvai Gorge around that time, near early human archaeological sites. The proximity of these hydrothermal features raises the possibility that early humans could have used hot springs as a cooking resource, for instance to boil fresh kills, long before humans are thought to have used fire as a controlled source for cooking.

The proximity of hot springs to early settlements have led researchers to wonder if early humans used hot springs as a cooking resource long before fire. Credit: Tom Björklund

In 2016, one of the author, named sistiaga joined an archaeological expedition to Olduvai Gorge, where researchers with the Olduvai Paleoanthropology and Paleoecology Project were collecting sediments from a 3-kilometer-long layer of exposed rock that was deposited around 1.7 million years ago. This geologic layer was striking because its sandy composition was markedly different from the dark clay layer just below, which was deposited 1.8 million years ago.

Ainara Sistiaga taking samples at Olduvai Gorge, a rift valley setting in northern Tanzania where anthropologists have discovered fossils of hominids that existed 1.8 million years ago. Credit: Ainara Sistiaga

It’s thought that around 1.7 million years ago, East Africa underwent a gradual aridification, moving from a wetter, tree-populated climate to dryer, grassier terrain. Sistiaga brought back sandy rocks collected from the Olduvai Gorge layer and began to analyze them in Summons lab for signs of certain lipids that can contain residue of leaf waxes, offering clues to the kind of vegetation present at the time.

Within the sediments she brought back, Sistiaga came across lipids that looked completely different from the plant-derived lipids she knew. She took the data to Summons, who realized that they were a close match with lipids produced not by plants, but by specific groups of bacteria that he and his colleagues had reported on, in a completely different context, nearly 20 years ago.

The lipids that Sistiaga extracted from sediments deposited 1.7 million years ago in Tanzania were the same lipids that are produced by a modern bacteria that Summons and his colleagues previously studied in the United States, in the hot springs of Yellowstone National Park.

One specific bacterium, Thermocrinis ruber, is a hyperthermophilic organism that will only thrive in very hot waters (around 80°C), such as those found in the outflow channels of boiling hot springs.

That is, it appears that heat-loving bacteria similar to those Summons had worked on more than 20 years ago in Yellowstone may also have lived in Olduvai Gorge 1.7 million years ago. By extension, the team proposes, high-temperature features such as hot springs and hydrothermal waters could also have been present.

The region where the team collected the sediments is adjacent to sites of early human habitation featuring stone tools, along with animal bones. It is possible, then, that nearby hot springs may have enabled hominins to cook food such as meat and certain tough tubers and roots.

Exactly how early humans may have cooked with hot springs is still an open question. They could have butchered animals and dipped the meat in hot springs to make them more palatable. In a similar way, they could have boiled roots and tubers, much like cooking raw potatoes, to make them more easily digestible. Animals could have also met their demise while falling into the hydrothermal waters, where early humans could have fished them out as a precooked meal.

While there is currently no sure-fire way to establish whether early humans indeed used hot springs to cook, the team plans to look for similar lipids, and signs of hydrothermal reservoirs, in other layers and locations throughout Olduvai Gorge, as well as near other sites in the world where human settlements have been found.

References: Ainara Sistiaga, Fatima Husain, David Uribelarrea, David M. Martín-Perea, Troy Ferland, Katherine H. Freeman, Fernando Diez-Martín, Enrique Baquedano, Audax Mabulla, Manuel Domínguez-Rodrigo, and Roger E. Summons, “Microbial biomarkers reveal a hydrothermally active landscape at Olduvai Gorge at the dawn of the Acheulean, 1.7 Ma”, PNAS, 2020 doi: https://doi.org/10.1073/pnas.2004532117 link: https://www.pnas.org/content/early/2020/09/14/2004532117

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s