Fermented food consumption in wild nonhuman primates and its ecological drivers

Amato, KR; Chaves, OM; Mallott, EK; Eppley, TM; Abreu, F; Baden, AL; Barnett, AA; Bicca-Marques, JC; Boyle, SA; Campbell, CJ; Chapman, CA; De la Fuente, MF; Fan, PF; Fashing, PJ; Felton, A; Fruth, B; Fortes, VB; Grueter, CC; Hohmann, G; Irwin, M; Matthews, JK; Mekonnen, A; Melin, AD; Morgan, DB; Ostner, J; Nguyen, N; Piel, AK; Pinacho-Guendulain, B; Quintino-Aredes, EP; Razanaparany, PT; Schiel, N; Sanz, CM; Schulke, O; Shanee, S; Souto, A; Souza-Alves, JP; Stewart, F; Stewart, KM; Stone, A; Sun, BH; Tecot, S; Valenta, K; Vogel, ER; Wich, S; Zeng, Y

Amato, KR (corresponding author), Northwestern Univ, Dept Anthropol, Evanston, IL 60201 USA.

AMERICAN JOURNAL OF PHYSICAL ANTHROPOLOGY, ; ():

Abstract

Objectives Although fermented food use is ubiquitous in humans, the ecological and evolutionary factors contributing to its emergence are unclear. Her......

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