A team of researchers from the National Museum of Denmark conducted a study on culinary habits in the Bronze Age, analyzing archaeological materials found in Hama, Syria. The team examined animal bones, plant remains and fat residues collected from the inner walls of clay pots.
The analysis results revealed a surprising diversity of ingredients and culinary techniques, suggesting that gastronomy at that time already went far beyond the simple need for survival. The researchers identified traces of multiple foods combined in the same pots, indicating the use of seasonings and elaborate preparation methods.
The archaeological site of Hama, located in Syria, is known for being one of the oldest areas of the Fertile Crescent, a region that played a fundamental role in the development of agriculture and livestock farming. This strategic location allowed the researchers to obtain valuable data on the evolution of culinary practices in one of the first regions to experience the domestication of plants and animals.
The authors of the study concluded that, already in the Bronze Age, cuisine was a true art, with sophisticated techniques and a variety of preparations that demonstrate advanced knowledge of gastronomy. This discovery challenges the perception that culinary complexity is a recent phenomenon in human history.
