Mobility and origin of camels in the Roman Empire through serial stable carbon and oxygen isotope variations in tooth enamel

Habinger, Sophie G.; Cupere, Bea De; Dövener, Franziska; Pucher, Erich; Bocherens, Hervé

doi:10.1016/j.quaint.2020.05.029

Cited by 6 publications

(1 citation statement)

References 37 publications

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“…Without the presence of camels, many places on the planet would be uninhabitable for humans. Although camel is not native to Europe, but its skeletons have been found at several sites in different Roman provinces, dating from the early 1 st to 4 th century AD ( Pigière and Henrotay 2012 ; Sophie et al 2020 ). Obviously closely linked to the conquests, especially those of Islam during its expansion to northern Africa, the dromedary was found in southern Spain and Sicily (Italy) throughout the Middle Ages.…”

Section: Introductionmentioning

confidence: 99%

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

Djenane,

Aider

2024

F1000Res

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The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel (Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.

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Section: Introductionmentioning

confidence: 99%

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

Djenane,

Aider

2024

F1000Res

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Transformation processes in the osteoarchaeological record between the Iron Age and the Roman times with reference to the civitas Treverorum

Teegen

2024

Intl J of Osteoarchaeology

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This paper discusses transformations in human behavior between the Iron Age and the Roman times in the tribal territory of the Treveri, later civitas Treverorum, located between the Rhine and the Ardennes. This aspect has been examined from two perspectives: first, from an anthropological point of view vis‐a‐vis the historical inhabitants, and second, from an archaeozoological perspective regarding domestic animals. Due to small sample sizes and/or difficulty in dating, both regarding humans and domestic animals, transformations in living conditions and animal‐keeping could mostly be outlined only for the La Tène and Roman times. Only the Celtic‐Roman cemetery of Wederath‐Belginum with continued use from middle La Tène to late antiquity offers a more complex insight into human mortality and animal offerings. People lived longer in the Roman times but had more pathologies compared with the previous La Tène period. Body height remained similar in the La Tène and Roman times. However, differences existed within specific human groups (for example, warriors and craftsmen), compared to the normal population. Sex differences in mortality persisted from La Tène to Roman times. The faunal composition in the burials, settlements, and sanctuaries also shows changes. Since the middle La Tène period, chickens have been present. The first oysters can be found in Augustean times, whereas exotic birds such as crested fowls and peacocks are found only in later Roman times and are quite rare. A new direction in animal‐keeping is demonstrated via an increasing logarithmic size index (LSI) in cattle and sheep. The multivariate methods applied in this study offer further insights into the domain and can serve as helpful tools for osteoarchaeological data analysis.

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Assessing Gallo-Roman mobility at the Rue Jacques Brel necropolis site (1st to 3rd c. CE), France

Stark

Emery

Schwarcz

et al. 2022

Journal of Archaeological Science: Reports

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Mobility and origin of camels in the Roman Empire through serial stable carbon and oxygen isotope variations in tooth enamel

Cited by 6 publications

References 37 publications

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

Transformation processes in the osteoarchaeological record between the Iron Age and the Roman times with reference to the civitas Treverorum

Assessing Gallo-Roman mobility at the Rue Jacques Brel necropolis site (1st to 3rd c. CE), France

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