Researchers Offer New Theory on 'Venus' Figurines

A woman looks at the Venus of Willendorf sculpture on October
5, 2005, at the State Museum of Prehistory in Dresden, Germany, Photo:
Norbert Milauer/AFP/Getty Images.
A woman looks at the Venus of Willendorf sculpture on October 5, 2005, at the State Museum of Prehistory in Dresden, Germany, Photo: Norbert Milauer/AFP/Getty Images.
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Researchers Offer New Theory on 'Venus' Figurines

A woman looks at the Venus of Willendorf sculpture on October
5, 2005, at the State Museum of Prehistory in Dresden, Germany, Photo:
Norbert Milauer/AFP/Getty Images.
A woman looks at the Venus of Willendorf sculpture on October 5, 2005, at the State Museum of Prehistory in Dresden, Germany, Photo: Norbert Milauer/AFP/Getty Images.

One of world's earliest examples of art, the "fat sculptures" carved some 30,000 years ago, have intrigued and puzzled scientists for nearly two centuries.

Now a researcher from the University of Colorado Medical Campus believes he's gathered enough evidence to solve the mystery behind these curious totems.

These sculptures, which appear in most art history books, were long seen as symbols of fertility or beauty. But according to Richard Johnson, lead author of the study published in the journal Obesity, the key to understanding the statues lays in climate change and diet.

"Some of the earliest art in the world are these mysterious figurines of overweight women from the time of hunter gatherers in Ice Age Europe where you would not expect to see obesity at all. We show that these figurines correlate to times of extreme nutritional stress," said Johnson in a report published on the university's website.

Early modern humans entered Europe during a warming period about 48,000 years ago. They hunted reindeer, horses and mammoths with bone-tipped spears. In summer they dined on berries, fish, nuts and plants. But then, as now, the climate did not remain static.

"As temperatures dropped, ice sheets advanced and disaster set in," he said explaining the meaning of nutritional stress.

During the coldest months, temperatures plunged to 10-15 degrees Celsius.

"Some bands of hunter gatherers died out, others moved south, some sought refuge in forests," he explained.

It was during these desperate times that the obese figurines appeared. They ranged between 6 and 16 centimeters in length and were made of stone, ivory, horn or occasionally clay. Some were threaded and worn as amulets. Researchers believe the figurines represented an idealized body type for these difficult living conditions.

"Obesity became a desired condition. An obese female in times of scarcity could carry a child through pregnancy better than one who suffers malnutrition. So the figurines may have been imbued with a spiritual meaning that could protect a woman through pregnancy, birth and nursing," noted Johnson, who in addition to being a physician has an undergraduate degree in anthropology.

"Increased fat would provide a source of energy during gestation and times of climatic challenges. Therefore, the figurines emerged as an ideological tool to help improve fertility and survival of the mother and newborns," he concluded.



Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
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Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.