A new archaeological review challenges the idea that early humans were mostly meat eaters. Instead, researchers from the Australian National University and the University of Toronto Mississauga report that ancient diets were far more diverse and relied heavily on processed plant foods.
The paper, published in the Journal of Archaeological Research, brings together evidence from sites around the world showing that early humans processed a wide range of plant foods long before farming existed.
“We often discuss plant use as if it only became important with the advent of agriculture,” said co-author Dr. Anna Florin. “However, new archaeological discoveries from around the world are telling us our ancestors were grinding wild seeds, pounding and cooking starchy tubers, and detoxifying bitter nuts many thousands of years before this.”
These findings offer important context for today’s conversations about the “paleo diet,” which often frames early humans as primarily meat-eaters. The archaeological record instead shows that plant processing (grinding, cooking, detoxifying) was a core part of human evolution long before farming.
The authors describe humans as a “broad-spectrum species” that evolved to take advantage of a wide range of plant and animal foods. This flexibility helped early groups thrive in different environments and find reliable sources of carbohydrates, fats and micronutrients even when large game was scarce.
“This ability to process plant foods allowed us to unlock key calories and nutrients, and to move into, and thrive in, a range of environments globally,” said Dr. Monica Ramsey.
She added that “our species evolved as plant-loving, tool-using foodies who could turn almost anything into dinner.”
This work was supported by fellowships from St John’s College and the Leverhulme Trust.