After Darwin at AMNH: David Hurst Thomas
Thursday, January 28 4:29 pm
Curator David Hurst Thomas Tests Darwin in Archaeological Sites
Scientists at the American Museum of Natural History continue to celebrate the 200th anniversary of Charles Darwin’s birth and the 1859 publication of On the Origin of Species with a collection of vignettes describing expeditions and ideas with links to Darwin’s seminal work.

Part of the St. Catherines archaeology team shucking oysters to determine the amount of energy (in calories) that people can retrieve in relation to the amount of energy spent collecting and processing. Credit: Lorann S.A. Pendleton.
Deer, clams, oysters, alligators: if you walked the length of St. Catherines Island off of Georgia, what would you pop into your mouth? David Hurst Thomas, curator in the Division of Anthropology at the Museum, uses optimal foraging theory to interpret the remains of thousands of meals left behind in archaeological sites across the island.
Optimal foraging theory puts an evolutionary spin on what people chose to eat. The assumption that individuals decide what to consume in a way that maximizes the total energy return and minimizes the energy they must spend to search for, collect, and prepare food items in their environment. This approach is known as the “diet breadth model,” a series of testable hypotheses about what an efficient forager will pick (and not pick) from the array of available food.
“Darwinian evolutionary ecology allows us to frame some concrete expectations about what a forager should choose to gather,” says Thomas. “Suppose someone dropped a pot of coins. Some would be selective, picking up only silver dollars, and others would rush to pick up everything. The diet breadth model allows us to distinguish between these strategies in archaeological sites.”
Thomas and his team have spent more than 30 years excavating different archaeological sites throughout the island’s 14,000-plus acres. Recently, the team conducted a series of foraging experiments that, as Thomas puts it, “hook theory to dirt archaeology” by mapping the most efficient strategies for harvesting the available foodstuffs. They harvested oysters, dug up clams, butchered diamondback terrapins, and drank periwinkle soup. For each food type, the archaeologists recorded the length of time and amount of energy expended for collecting and processing. These data were then compared to the amount of available energy gained from food to answer a key question: if I invest one hour in foraging, what is the energetic return on that investment? The result, expressed as kilocalories per hour, allows researchers to compare different food types. Read more »


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