A Danish study revealed that cooking was already a true art 4,500 years ago, during the Bronze Age, in the region that today corresponds to Syria. The research showed that the cuisine of this period was particularly sophisticated, with elaborate recipes and advanced culinary techniques.
The researchers discovered that the inhabitants of that region slowly cooked goat meat, cereals and gazelle in clay containers specially selected according to the recipe to be prepared. The choice of utensil varied according to the type of food to be prepared, revealing a developed culinary knowledge.
According to the study, this gastronomic sophistication does not surprise the specialists, since the Bronze Age was a period marked by established kingdoms, well-organized cities and stratified societies. The complexity in food would therefore be a reflection of this advanced social organization.
What most impressed the researchers was the possibility of presenting concrete evidence of this sophisticated ancient gastronomy. Through the analysis of archaeological remains and the containers used, it was possible to document tangible evidence of the elaborate culinary practices of that era.
