“…Indeed, a lot of different cooking processes not tested here such as cooking in earthenware oven or directly in the fire ashes, roasting with hot pebbles disposed inside animals, or baking on a hot stone surface (e.g., Graff & Rodríguez‐Alegría, ; Mee & Renard, ; Schneider & Everson, ) could induce different isotopic fractionations. In addition, the food used in this investigation does not cover the whole range of past hunter‐gatherer diets, which could contain vertebrates, invertebrates and vegetables (possible example amongst others: deer, snowy owl, pigeon, fox, badger, ground squirrel, mole‐rat, guinea pig, bat, turtle, frog, mollusk, nut ‐ Dupont & Marchand, ; Fiedler, ; Kelly, ; Laroulandie, ; Mallye, Soulier, & Laroulandie, ; Regnell, ; Royer, Laroulandie, Cochard, & Binder, ; Stiner, Munro, & Surovell, ; Val, de la Peña, & Wadley, ). The isotopic changes undergone by such items during cooking may be outside the range defined in our study.…”