Danish scientists analyzed vessels found in Hama, Syria, and concluded that 4,500 years ago, during the Bronze Age, the inhabitants of that region already practiced sophisticated cooking, preparing elaborate dishes with goat and gazelle meat cooked slowly over low heat.
The researchers found that these peoples selected different types of containers depending on the dish they intended to prepare, using vessels that allowed them to reach various temperatures during food preparation.
In contrast, the peoples of Bronze Age Europe were mainly content with simple stews and bread, revealing a significant difference between the culinary practices of the two regions at that time.
The evidence found also suggests that the inhabitants of Hama imported ingredients, demonstrating a level of gastronomic sophistication that was far ahead of what was practiced in other parts of the European continent during the same period.
