Monthly Archives: July 2013

Books Science

Pterosaurs – forget practically everything you were ever told

tail

A shorter version was first published on Blogcritics

I last really looked at Pterosaurs some 30 years ago, when as a fossil-obsessed young teen, I haunted the paleontology section of the Australian Museum in Sydney. After reading Mark P. Witton’s new Pterosaurs: Natural History, Evolution, Anatomy I now know that practically everything the displays told me about pterosaurs, that they were incredibly light, fragile, clumsy creatures, walking on two legs, primitive in their evolutionary conception, were, while the “wisdom” of the time, entirely wrong.

Pterosaurs is an unusual format – a coffee table-style book in its format, yet seriously academic, uncompromisingly serious in its content, except for an occasional whimsical light note, most commonly in the captions. To the right is, in Witton’s terms, is “one of the coolest-looking pterosaurs known”, Caviramus filisurensis. He also notes that “diddly-squat has been said in print about the biomechanics and functional biology of boreopterids“.

It’s unusual, but it works. I doubt too many non-academic readers will absorb every word about the anatomical morphology of ptesoaur types, or the long-running and often unresolved academic debates about the relative evolutionary relationships between different groups, but all the detail is there if you should want to dive in

giraffe

For those looking for the lighter version, there’s wonderful illustrations, also by Witton, of both reconstructions of pterosaurs in their environment, so far as we can know it, as well as a couple that help to put them in context, as with azhdarchid transposed with a human and a Masai giraffe right.

And the middle ground, in which I belong as a reader, to a whole exploration of the evolution, physique, physiology and ecology of this diverse, long-lived family that finally disappeared with the dinosaurs.

A lot of conventional wisdom is dispelled. Among the biggest surprises, that on the ground they were effective, often fast, movers, fully quadrupedal, that their bodies were primarily covered with a pelt of what are called pycnofibres, not scales or feathers, and that they aren’t dinosaurs, but belong to their own branch of the evolutionary tree, although whether that branches off before the Crurotarsi or after the Scleromochlus, or off earlier branches, is clearly a subject of much debate.

More, they were much heavier than had been predicted in studies of most of the last century, and not gliders or clumsy fliers, but every but as effective as the birds who eventually replaced in them in the skies. And they probably didn’t evolve from gliders, but from small, high energy little creatures (there’s a strong argument for the pterosaurs being warm-blooded – helping explain the pelt), running around trees or craggy cliffs.  Further, the headcrests that are a prominent feature of some species are not, at least generally, either aerodynamic features, or temperature regulators, but competitive mating features, generally only found on the males, which suggests, with other evidence, that many were lek breeders, with males competing for the control of harems of females.

So there goes pretty well everything you thought you knew about pterosaurs, if you picked the knowledge up a couple of decades ago. That’s not surprising, for Witton begins with short survey of pterosaurology, which records that, for reasons not really explicable, from the 1930s to the 1970s, studies virtually stopped, so that he world’s first popular pterosaur books, Dragons of the Air, published in 1901,  remained effectively the current state of knowledge.
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Books History

Medieval dining – an unusual perspective on history

A shorter version was originally published on Blogcritics.

Food in Medieval England: Diet and Nutrition is a collection of academic monographs, arising from a diet research group that came to recognise that to maximise understanding of this fascinating topic, it is necessary to be truly cross-disciplinary, to draw on historical, archaeological and scientific expertise. Inevitably in any such collection, some articles are more accessible and interesting to the general reader such as myself than others, the overall picture is fascinating, and given there’s much lost ecological knowledge here, potential valuable. It fits rather neatly with another recent read of mine, also from the London Library, on medieval manure.

But above all there’s a detailed vision of medieval life, viewed from an unusual perspective. And that perspective, if we’re thinking of the diet most people for most of the time in question, is pottage – a thick soup based on grain but into which pretty well anything handy could be thrown, although as time goes on and wealth grows, bread becomes more important. In 1394, one Lincolnshire ploughman was given 15 loaves of bread a week, seven of them made from wheat (the most expensive kind – the poorest could be made from pea flour). Beer and ale consumption also rises over time, with the quality, so that 1365 the ordinances governing a chantry in Chesterfield were amended. so that “Where the ordinances say that the chaplain shall totally abstain from visiting taverns, this is to be understood as meaning that he shall not visit them habitually.” (p. 23)

There’s considerable insight into the medieval landscape through understanding of food and farming.

“Medieval cereals would have been much more genetically diverse, so that a single field -even of a single crop – would show (for example) variations in height, time of flowering, resistance to disease, and colour. Despite this internal diversity, there would still have been different races with characteristics in common that farmers would recognize; these are known today as landraces. Landraces offer a diversity of characterctics within a single crop, which reduces the risk of serious crop failure in unfavourable conditions. Under optimum conditions, this is generally at the expense of maximising yields; but for farmers in traditional agricultural societies, the trade-off is well worthwhile, as some harvest is considerably better than none. …fields can also be seen to have supported a considerable diversity of arable weeds… Some… may have been tolerated by farmers as a minor food source in their own right, especially for ‘green’. The various species of fat hen and goosefoot (Chenopodium spp) for example, have edible leaves, and recent experimental work suggests the collection or cultivation of fat hen in the late prehistoric period.” (p. 47)

Included here is much agricultural skills and knowledge we’ve lost, but might have to regain – even lost words, like ‘maslin’, a mix of rye and wheat, and spring-sown ‘dredge’, a mix of barley and oats. (p. 13) This could make a valuable read for those trying to restore sustainable agriculture to Britain.
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