Composition of tubers used by Hadza foragers of Tanzania
By M. Schoeninger, H. Bunn, S. Murray, J. Marlett. 2001
147 citations recorded by the source corpus.
Subfields: Food Science, Forestry, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/0a9fa59c4fa34a964559609b24bfbfe3a7a36224
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Citations in the corpus
- Gut microbiome of the Hadza hunter-gatherers (2014, background): “The Hadza diet consists of wild foods that fall into five main categories: meat, honey, baobab, berries, and tubers (Table 3) (Murray et al., 2001; Schoeninger et al., 2001; Marlowe and Berbesque, 2009).”
- Diet in early Homo : A review of the evidence and a new model of adaptive versatility (2006, background): “Nutritional considerations also make a USO specialization unlikely (Schoeninger et al. 2001).”
- Prey mortality profiles indicate that Early Pleistocene Homo at Olduvai was an ambush predator (2014, unknown): “Since 1984, Bunn has conducted research on diverse topics with the Hadza, including ethnoarchaeology, behavioral ecology, and archaeology (e.g., Bunn et al., 1988; Bunn, 1993, 2001, 2007; Murray et al., 2001; Schoeninger et al., 2001).”
- Sex Differences in Food Preferences of Hadza Hunter-Gatherers (2009, unknown): “…146-2982, 177-2793 Berries 2.0 1 7.11-15.21 Trace 61.1-72.71 108-1458,318-3421 Baobab* 15.01 19.41 5.51 23.41 328.51 1 (Murray et al., 2001) 2 (Schoeninger et al., 2001) 3 (Vincent, 1985) 4 (Van Zyl and Ferreira, 2004) 5 (Cordain et al., 2002) 6 (Weiner, 1973) 7 (McCullough and Ullrey,…”
- Mechanical Properties of Plant Underground Storage Organs and Implications for Dietary Models of Early Hominins (2008, background): “On average, the Hadza perceived a tuber as optimally edible after just 2 min of roasting (range 75–320 s). The temperature of the fire ranged from 700 to 900� C. Ethnographic accounts characterize such behavior as light roasting (Tomita 1966; Woodburn 1968); larger tubers may be roasted 5–30 min (O’”