The processing of jackrabbits at Antelope Cave was extensive and intensive, with nearly every part of the animal used to get as much nutritional value as possible. Certainly, the furs were also used to make clothing and blankets as well.

It is interesting to look at all the steps of processing in light of the lack of fuel and water resources in the area, as well as the fact that hunting was concentrated on jackrabbit, and to a much lesser degree, cottontail rabbits. The paucity of large animals, such as deer and mountain sheep, at the site suggests that the people at Antelope Cave may not have had the option of hunting animals that provide more calories (especially in the form of fat). As such, they processed jackrabbits intensively, but did so in ways that minimize fuel costs. They quartered rabbits to reduce roasting time and made stews that were cooked very briefly.

Looking at culinary processing from a scientific point of view (e.g., using economic theory to form hypotheses to test) helps us predict how animals would be treated according to environmental conditions. My research at Antelope Cave would be strengthened significantly by looking at sites located closer to food, water, and other plant and animal resources. I expect that at such cases, culinary processing would be much more limited.

It may be that the processing is related to cultural practices unrelated to economics. Today, we identify ourselves largely by our diet--this is the way we cook, and that’s the way they cook, and we may be able to see this archaeologically. However, by using the scientific method, we can at least identify whether processing is a predictable behavior and not part of idiosyncratic cultural practices.