Stone Age Cuisine.

"Recognizing that eating rotten meat is possible, even without fire, highlights how easy it would have been to incorporate scavenged food into the diet long before our ancestors learned to hunt or process [meat] with stone tools", says paleoanthro-pologist Jessica Thompson of Yale University. Putrefaction predigests meat and fish, softening the flesh and chemically breaking down proteins and fats so they are more easily absorbed and converted to energy by the body. Speth has suspected for several decades that consumption of fermented and putrid meat, fish, fat and internal organs has a long and probably ancient history among northern Indigenous groups. Meat from wild, hoofed animals and smaller creatures such as rabbits contains almost no fat, or marbling, unlike meat from modern domestic animals, he says. [Extracted from the article]