"Prehistoric humans thousands of years ago mastered the art of cooking using tools such as pots or pans chosen according to the type of food to be cooked. Recent research reveals that Neolithic societies had a unique sense of taste and greatly appreciated delicious flavors."
The Latest Developments in Prehistoric Cuisine in East Holstein.
The research team from the Collaborative Research Center (CRC) 1266 at the University of Kiel, Germany, successfully demonstrated this through pioneering archaeobotanical research focusing on food crust residues on the surfaces of ceramic pots or clay. This research revealed the diversity of cooking methods used by prehistoric humans in East Holstein around 5,000 years ago. These valuable findings come from the Neolithic settlement of Oldenburg LA77 in Ostholstein, one of the oldest villages in Schleswig-Holstein.
"By using electron microscopy scanning and chemical analysis, researchers successfully identified plant-based food preparation techniques. The researchers found that cereals and wild plants played a significant role in prehistoric human cuisine during that period."
"The Important Role of Cereals and Advances in Prehistoric Cuisine."
The latest findings reveal that cereals play a crucial role in the diet, while wild plants add variety to the food spectrum for early farmers in the northern region. Barley, like barley, is harvested when ripe and prepared using methods similar to traditional green barley in Baden-Württemberg. The processing of emmer in the form of sprouts adds a sweet touch to the porridge.
"Thus, the food in the Neolithic Era was not monotonous, but rather rich in variation. People at that time had different tastes and placed a high priority on delicious flavors."
The chemical examination of the clay pot revealed that the container held dairy products. From the charred residue on the surface of the pot, it can be concluded that cereals and dairy products were likely processed together to make porridge, forming the basis of a balanced diet.
“Although animal fat is absorbed into the clay pot and leaves a signal there, plant food components can only be detected on the crust of burnt food,”
said Dr. Lucy Kubiak-Martens, a partner of BIAX Consult (Netherlands) and the first author of this research.
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