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
- Dr. Saad Eskander's forced departure from Iraq's National Library and Archives deplored
- Nancy Cott selected as the next President-Elect of the Organization of American Historians
- Scholar calls ISIS destruction of antiquities an example of ethnic cleansing
- Historian Qingjia Edward Wang never thought he would one day write a book about chopsticks.
- Bernard Bailyn’s influence on the profession is hailed in the WSJ