By analyze the depicted object of an ancient pot , archaeologists have shown that that neolithic chefs prepared their food with a second of spice — and a luscious one at that .
According to a newstudy published in PLoS , it ’s the first unmediated evidence for the spicing of solid food in prehistorical European culinary art . And the spice of selection ?
Garlic table mustard .
Prior to this novel discovery , the best evidence we had for ancient spice practices were poppy seeds and dill reclaim from a 5,000 twelvemonth - old site . For archeologist , prehistoric industrial plant tissue is hard to find . And even if it is found , it ’s problematical to prove that it was consume by prehistoric humankind and not just brought there by animals .
But in this case , the grounds is pretty demonstrable .
research worker at the University of York analyzed combust food remains go forth at the bottom of the Great Compromiser cookery pots found in German and Danish Neolithic dwellings . The spices were discover along with traces of meat fats , probable from cervid , and bits of fish . Oyster shells and Pisces bones were also obtain near the site .
sound like a feast !
Read the entire study at PLoS : “ Phytoliths in Pottery Reveal the Use of Spice in European Prehistoric Cuisine . ”
anthropologyArchaeologyCookingScience
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