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What was on the menu for Stone Age cooks? The results are surprising
Ancient European hunter-gatherers were far more advanced in their cooking methods than previously thought, a new study has found, combining ingredients in “remarkably selective” ways, with cuisines even varying by region.
TL;DR
- Ancient European hunter-gatherers used sophisticated cooking methods, combining ingredients selectively.
- Analysis of food remains on pottery sherds from 5,000 to 8,000 years ago provides insights into their diets.
- Researchers identified plant fragments in foodcrusts and recreated some ancient recipes.
- Contrary to previous beliefs, Stone Age cooks had a deep knowledge of available plants and made conscious choices about which to cook.
- Regional cuisines existed, with distinct food preparations found in different geographical areas.
- Some ingredients, like viburnum berries, were popular across regions and are still consumed today.
- The study suggests that the reliance on hunting as the primary food source for Stone Age people is inaccurate.