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.
Researchers analyzed the burnt remains of food stuck to the side of pots, called “foodcrusts,” and found that Stone Age cooks used a range of plant and animal products to create meals.
The team’s findings, published Wednesday in the journal PLOS ONE, provide new insights into the diets of Europeans who lived between 5,000 and 8,000 years ago.
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