New Light on the Covesea Caves, north-east Scotland

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A Brief Consideration of the Later Prehistoric Appearance and Possible Significance of the Great Auk (Pinguinus impennis) in the Covesea Caves of North-East Scotland

YesThis Short Note describes the distribution and composition of the great auk assemblage found within the Covesea Caves, and discusses its significance.Glasgow Natural History Society Professor Blodwen Lloyd Binns Bequest, the Prehistoric Society, and the Society of Antiquaries of Scotland. Historic Environment Scotland and Aberdeenshire Council

Redefining the timing and circumstances of the chicken's introduction to Europe and north-west Africa

This is the final version. Available on open access from Cambridge University Press via the DOI in this recordLittle is known about the early history of the chicken (Gallus gallus domesticus), including the timing and circumstances of its introduction into new cultural environments. To evaluate its spatio-temporal spread across Eurasia and north-west Africa, the authors radiocarbon dated 23 chicken bones from presumed early contexts. Three-quarters returned dates later than those suggested by stratigraphy, indicating the importance of direct dating. The results indicate that chickens did not arrive in Europe until the first millennium BC. Moreover, a consistent time-lag between the introduction of chickens and their consumption by humans suggests that these animals were initially regarded as exotica and only several centuries later recognised as a source of ‘food’.Arts and Humanities Research Council (AHRC)Natural Environment Research Council (NERC)Chair of Palaeoanatomy, LMU Munic

The Beaker phenomenon and the genomic transformation of northwest Europe

From around 2750 to 2500 bc, Bell Beaker pottery became widespread across western and central Europe, before it disappeared between 2200 and 1800 bc. The forces that propelled its expansion are a matter of long-standing debate, and there is support for both cultural diffusion and migration having a role in this process. Here we present genome-wide data from 400 Neolithic, Copper Age and Bronze Age Europeans, including 226 individuals associated with Beaker-complex artefacts. We detected limited genetic affinity between Beaker-complex-associated individuals from Iberia and central Europe, and thus exclude migration as an important mechanism of spread between these two regions. However, migration had a key role in the further dissemination of the Beaker complex. We document this phenomenon most clearly in Britain, where the spread of the Beaker complex introduced high levels of steppe-related ancestry and was associated with the replacement of approximately 90% of Britain’s gene pool within a few hundred years, continuing the east-to-west expansion that had brought steppe-related ancestry into central and northern Europe over the previous centuries

Rural settlement: relating buildings, landscape, and people in the European Iron Age edited by D. C. Cowley, M. Fernández-Götz, T. Romankiewicz and H. Wendling, Leiden, Sidestone Press, 2019, 286 pp., Illus. 118, €135.00 (Hardback), ISBN 9789088908194, €45.00 (Paperback), ISBN 9789088908187, open access (e-book)

Book review

Redefining the timing and circumstances of the chicken's introduction to Europe and north-west Africa

Little is known about the early history of the chicken (Gallus gallus domesticus), including the timing and circumstances of its introduction into new cultural environments. To evaluate its spatio-temporal spread across Eurasia and north-west Africa, the authors radiocarbon dated 23 chicken bones from presumed early contexts. Three-quarters returned dates later than those suggested by stratigraphy, indicating the importance of direct dating. The results indicate that chickens did not arrive in Europe until the first millennium BC. Moreover, a consistent time-lag between the introduction of chickens and their consumption by humans suggests that these animals were initially regarded as exotica and only several centuries later recognised as a source of ‘food’