Why did the Atakapas practice cannibalism?human meat has less calories than deerhuman meat was more common than deerrituals and ceremonieshuman meat is delicious

If you’re interested in studying rare occurrences, human cannibalism, which research method would you use?

Neanderthals are often treated by researchers as the more primitive cousins of modern humans or Homo sapiens. However, archaeologist Ludovic Slimak has argued that Neanderthal culture had reached a surprising level of sophistication and that it differed from the culture of early humans. Slimak has studied Neanderthals’ deer hunting rituals and noted that they primarily hunted male animals. Slimak has suggested a potential social meaning behind the odd hunting patterns, and further claimed that Neanderthals might have participated in burial rites that held symbolic importance. Overall, Slimak’s findings demonstrate that -------Which choice most logically completes the text?Neanderthals were largely less developed in terms of society and religion than were Homo sapiens.eliminatecontrary to popular belief, Neanderthals had their own sophisticated society, rituals, and customs.eliminateNeanderthals were far more similar to Homo sapiens than was previously believed. eliminateunlike Homo sapiens, Neanderthals had highly developed societies and their own rituals and customs.

In 1979, anthropologist William Arens published an anthropological study on socially sanctioned or cultural cannibalism across different cultures. Many historical texts, like records kept by the Spanish during their conquest of the Aztec Empire, charge different North and South American indigenous populations with cannibalism. Despite these documents, William Arens argues that there is no actual evidence to suggest cannibalism amongst these peoples and criticizes the anthropological community for publishing works that perpetuate such myths.Which finding, if true, would most directly support Arens’ argument?A publisher's account of books from the 16th century demonstrates that accounts of cannibalism in the New World were exceedingly popular and routinely proved to be best-sellers.eliminateRemains of victims who were sacrificed by Aztec priests were uncovered at the site of the Templo Mayor in Mexico. eliminateA famous 1557 account of cannibalism by indigenous Brazilian tribes was found to contain contradictions and is likely an amalgam of popular stories from the time.eliminateCertain tribes indigenous to the United States, including the Mohawk, Attacapa, and Tonkawa, were known by neighboring tribes as "man-eaters."

Three different meat floss materials (i.e., beef, chicken, and pork)were used and processed separately in this study. The materials(meats) were purchased at a traditional market in Sleman,Yogyakarta, Indonesia. All breeds of meats were obtained fromthe local Indonesian animal species that were ready to beconsumed by humans. The meats were taken from local chickens,cows, and pigs that had ages of 45–75 days, 2–4 years, and4–6 months, respectively. The selected parts were pure meats(only meat cuts without muscles), where neither fat nor bone wasadded into the composition. For chicken, the pure meats wereoriginally from two body parts (breast and thigh), which weredivided into five pieces. For beef and pork, the pure meats wereloin cuts, which were divided into four pieces.The meat cuts were processed to form meat flosses in thelaboratory located at the Faculty of Animal Science, UniversitasGadjah Mada (UGM), Yogyakarta. Meat flosses were carefullyprepared. Each type of meat (beef, chicken, or pork) with a weightof 500 g was boiled and shredded to form fibers. The shreddedmeat was fried to dry, in which afterward a spinner was used toremove the water in the obtained meat floss. This process resultedin fried meat floss containing either pure beef, chicken, or pork.Thus, there was no floss product comprising mixed meats inthis case.After their production processes, the meat flosses wereprepared as the samples for three different tests (i.e., e-nose,FTIR, and GC-MS). First, for e-nose assessment, we employed atotal number of 300 meat floss samples (i.e., 100 samples of beefmeat floss, 100 samples of chicken meat floss, and 100 samples ofpork meat floss), where each sample has a weight of 2.0 gmeasured by a TL Series digital scale (a professional digital miniscale with a capacity of 50 g). We characterized 100 samples foreach meat floss variant (total weight of 200 g) to provide sufficientdata for learning-based classification and to ensure the reliabilityof the analyzed data. The e-nose measurements of meat flosssamples were carried out at room temperature. Second, for FTIRpreparation, we used KBr pellets at room temperature usingspectrophotometer FTIR Shimadzu Prestige 21. Here, for eachmeat floss type, we prepared samples with a total weight of 150 gfor FTIR measurement. Third, to enable the GC-MS measurementfor identifying the volatile compounds in meat flosses, thesamples were extracted with methanol. For the GC-MS test, weprepared 150 g of sample for each meat floss type.

Aside from meat, what else did Neanderthals eat? How do scientists know?