Roberto Sáezさんのイラストまとめ

"The inferred feeding biomechanics of H. floresiensis closely resemble modern humans, suggesting that this pattern may have been present in the last common ancestor of Homo sapiens and H floresiensis" https://t.co/1SozXFlcoT

Jinniushan 1 cranium (peach color) and two different mandibles (gray color). (a) Tabun 2. (b) Mauer 1.
A computerized facial approximation method for archaic humans based on dense facial soft tissue thickness depths.
https://t.co/jX7ALNZ6i1

#FossilFriday Some hominins from the Middle Pleistocene in China, from L to R: Hualongdong 6 , Zhoukoudian 12, Hexian, Dali.

Morphological description and evolutionary significance of 300 ka hominin facial bones from Hualongdong, China https://t.co/whVuFPv3lj

Revisiting an old profile: an updated geoarchaeological study at Nasera Rockshelter (Tanzania) https://t.co/tz5BChV9pX By @dmartinperea et al.

Figurita de pájaro de 19 mm tallada hace 13.500 años empleando fuego y varias técnicas, de Lingjing (China). La talla más antigua en la que se observan determinadas técnicas de fabricación que perduraron durante milenios. https://t.co/V5s8BZGR30

Already a classic... A complete skull from Dmanisi, Georgia, and the evolutionary biology of early Homo https://t.co/TBZb1r4mJT

A pesar de rasgos plesiomórficos de los elementos masticatorios de Homo floresiensis (premolares y mandíbula), sus molares y el esqueleto mediofacial son modernos. Su biomecánica craneal confirma que el rendimiento de la masticación era ~HMs https://t.co/1SozXFlcoT

#FossilFriday Hexian 1, a Homo erectus skull dated to c. 412 ka - has two healed lesions with resorption and new bone formation on the back of the head, likely the result of trauma or burning (with damage to the scalp and superficial neurocranium). Source: https://t.co/3xLhcSCzFN

"The inferred feeding biomechanics of H. floresiensis closely resemble modern humans, suggesting that this pattern may have been present in the last common ancestor of Homo sapiens and H. floresiensis" https://t.co/1SozXFlcoT By @rbwcook