Scientists analyzed residues on prehistoric Eastern European ceramic cooking pots and found evidence that early hunter-gatherer-fishers had a diverse diet including foraged plants and hunted animals, often combined in regional recipes. This research highlights the growing use of chemical residue analysis to uncover ancient culinary practices, offering new insights into the diets of past populations. For content creators, this study underscores the value of interdisciplinary approaches and experimental archaeology in recreating historical cuisines accurately.
Read the full article at Ars Technica
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