发酵水果：偷苹果、分享与盛宴的起源。
Fermented fruits: scrumping, sharing, and the origin of feasting.
作者信息
Dominy Nathaniel J, Fannin Luke D, Vogel Erin R, Robbins Martha M, Hobaiter Catherine
机构信息
Department of Anthropology, Department of Biological Sciences, Dartmouth College, Hanover, New Hampshire, United States.
Department of Anthropology, Graduate Program in Ecology, Evolution, Environment, Society, Dartmouth College, Hanover, New Hampshire, United States.
出版信息
Bioscience. 2025 Jul 31;75(9):774-778. doi: 10.1093/biosci/biaf102. eCollection 2025 Sep.
Mounting evidence points to the importance of fermented fruits in the diets of tropical frugivores, especially African apes. But how has this fundamental aspect of ape ecology escaped scientific attention over the past six decades? Here we draw inspiration from the Middle Ages to fill an essential void in scientific discourse.
越来越多的证据表明，发酵水果在热带食果动物（尤其是非洲猿类）的饮食中具有重要性。但在过去的六十年里，猿类生态学的这一基本方面是如何逃过科学关注的呢？在这里，我们从中世纪汲取灵感，以填补科学论述中的一个重要空白。
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