An archaeological study discovered evidence that cooking was already a true art about 4,500 years ago. The discoveries were made in Syria, at an archaeological site that revealed surprisingly sophisticated gastronomic practices for the time.
The meals prepared in that region included a diverse variety of ingredients. The inhabitants consumed goat meat, various types of cereals, and gazelle meat, demonstrating a broad knowledge of food sources.
In addition to the main ingredients, ancient cooks used resinous wood to flavor certain dishes. This practice reveals an advanced understanding of culinary techniques and flavor combinations that went beyond simple nourishment.
The study suggests that concern with the flavor and presentation of meals was already present in Antiquity, indicating that gastronomy as an artistic discipline has much deeper roots than previously imagined.
