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

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

doi:10.1093/biosci/biaf102

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

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

^*Corresponding author for this work

Research output: Contribution to journal › Review article › peer-review

Abstract

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.

Original language	English
Article number	biaf102
Pages (from-to)	774–778
Journal	Bioscience
Volume	75
Issue number	9
Early online date	31 Jul 2025
DOIs	https://doi.org/10.1093/biosci/biaf102
Publication status	Published - Sept 2025

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10.1093/biosci/biaf102Licence: CC BY

Dominy_2025_Bio_Fermented-fruits_CC
Copyright © The Author(s) 2025. Published by Oxford University Press on behalf of the American Institute of Biological Sciences. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited.
Final published version, 993 KBLicence: CC BY

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@article{5b27be511f544afbbf7315e1725ea0ab,

title = "Fermented fruits: scrumping, sharing, and the origin of feasting",

abstract = "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.",

author = "Dominy, \{Nathaniel J\} and Fannin, \{Luke D\} and Vogel, \{Erin R\} and Robbins, \{Martha M\} and Catherine Hobaiter",

year = "2025",

month = sep,

doi = "10.1093/biosci/biaf102",

language = "English",

volume = "75",

pages = "774–778",

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TY - JOUR

T1 - Fermented fruits

T2 - scrumping, sharing, and the origin of feasting

AU - Dominy, Nathaniel J

AU - Fannin, Luke D

AU - Vogel, Erin R

AU - Robbins, Martha M

AU - Hobaiter, Catherine

PY - 2025/9

Y1 - 2025/9

N2 - 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.

AB - 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.

UR - https://www.scopus.com/pages/publications/105015314438

U2 - 10.1093/biosci/biaf102

DO - 10.1093/biosci/biaf102

M3 - Review article

SN - 0006-3568

VL - 75

SP - 774

EP - 778

JO - Bioscience

JF - Bioscience

IS - 9

M1 - biaf102

ER -

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

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