发酵水果：聚食、分享与盛宴的起源。

IF 7.6 1区生物学 Q1 BIOLOGY

BioScience Pub Date : 2025-07-31 eCollection Date: 2025-09-01 DOI:10.1093/biosci/biaf102

Nathaniel J Dominy, Luke D Fannin, Erin R Vogel, Martha M Robbins, Catherine Hobaiter

引用次数: 0

摘要

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意义。但是，在过去的60年里，猿类生态学的这个基本方面是如何逃过科学的关注的呢？在这里，我们从中世纪汲取灵感，以填补科学话语中的一个重要空白。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Fermented fruits: scrumping, sharing, and the origin of feasting.

查看原文本刊更多论文

Fermented fruits: scrumping, sharing, and the origin of feasting.

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.

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来源期刊

BioScience 生物-生物学

CiteScore

14.10

自引率

2.00%

发文量

109

审稿时长

3 months

期刊介绍： BioScience is a monthly journal that has been in publication since 1964. It provides readers with authoritative and current overviews of biological research. The journal is peer-reviewed and heavily cited, making it a reliable source for researchers, educators, and students. In addition to research articles, BioScience also covers topics such as biology education, public policy, history, and the fundamental principles of the biological sciences. This makes the content accessible to a wide range of readers. The journal includes professionally written feature articles that explore the latest advancements in biology. It also features discussions on professional issues, book reviews, news about the American Institute of Biological Sciences (AIBS), and columns on policy (Washington Watch) and education (Eye on Education).