A recent study has revealed that ancient European hunter-gatherers exhibited a remarkable level of sophistication in their cooking techniques, challenging previous assumptions about their culinary practices. Researchers examined the charred remnants of food, known as “foodcrusts,” attached to pottery dating back between 5,000 and 8,000 years ago. The findings, published in the journal PLOS ONE, highlight the diverse ingredients and regional variations in the diets of these early Europeans.
The research team analyzed 85 pottery sherds from 13 archaeological sites, stretching from modern-day Denmark to the Ivanovo oblast in eastern Russia. Of these, 58 sherds contained identifiable plant fragments. Using advanced microscopy, the researchers identified various plants based on their cellular structure. This method allowed them to gain insights into the ingredients used by Stone Age cooks, prompting them to recreate some of these ancient recipes.
Oliver Craig, a co-author of the study and a professor of archaeological science at the University of Leeds, noted that the initial research provided evidence of specific plants utilized in these ancient dishes. The team prepared combinations of ingredients, such as carp and viburnum berries, and oak-leaved goosefoot and beet, using replica clay pots over an open flame. This experimentation led to new samples that could be compared with the ancient foodcrusts.
Traditionally, the narrative surrounding hunter-gatherers painted them as simple cooks, merely placing ingredients over fire. Craig emphasized that much of the previous analysis focused on fatty residues and animal bones, leaving a significant gap in understanding the gathering aspect of their diets. He credited lead author Lara González Carretero for exploring previously overlooked areas of study.
The study indicates that these early Europeans had a refined understanding of the roots, tubers, fruits, and berries available to them. Yet, the analysis of the foodcrusts revealed a selective range of ingredients. “We’re only finding a few things that are being picked out, perhaps because they taste nice or they go well with other foods,” Craig explained.
Regional Cuisines and Modern Connections
Interestingly, the study uncovered distinct culinary preferences across various regions. For instance, a combination of freshwater fish and wild grass was particularly favored near the border of Ukraine and Russia. In central Russia, amaranth plants were commonly paired with fish, while Danish hunter-gatherers showed a preference for amaranth flowers.
Craig noted that some of these culinary trends persist into modern times. Viburnum berries, identified in multiple samples, continue to be consumed in present-day Poland, Ukraine, and Russia. Mark Robinson, an associate professor of archaeology at the University of Exeter, who did not participate in the study, stated that the notion of Stone Age people relying solely on hunting is “fundamentally wrong.” He highlighted the researchers’ findings as evidence of a sophisticated approach to plant utilization.
Despite recognizing the continuity of some ingredients, Robinson pointed out that researchers still have limited knowledge regarding how these foods were combined into meals or how culinary traditions evolved over time. The study ultimately offers a deeper understanding of the dietary practices of ancient Europeans, revealing a complex relationship with their environment and the ingredients they chose to incorporate into their cooking.
The insights gained from this research not only reshape our understanding of Stone Age diets but also underscore the advanced culinary practices that existed in ancient Europe, highlighting the ingenuity of early human societies.
