Prehistoric Europeans spiced their cookingtags: Europe, food, food history, prehistory
Researchers found evidence for garlic mustard in the residues left on ancient pottery shards discovered in what is now Denmark and Germany.
The spice was found alongside fat residues from meat and fish.
Writing in the journal Plos One, the scientists make the case that garlic mustard contains little nutritional value and therefore must have been used to flavour the foods....
comments powered by Disqus
- David Rosand, an Art History Scholar Whose Heart Was in Venice, Dies at 75
- NYT interviews Rick Perlstein about his book
- OAH issues a statement in support of the AP standards
- Daniel Pipes says in interview that the absence of anti-Israel protests in Muslim countries is highly significant
- A historian who studies China has discovered an overlooked angle in the debate about the Middle East. Could he have figured out a key reason for Iraq’s failure to defeat ISIS?