Researchers Reveal Mysteries of Caveman Cuisine

[Judi Lynn]

Researchers Reveal Mysteries of Caveman Cuisine
Steve Baragona
August 22, 2013


Thank God for bad Stone Age chefs, says archaeologist Hayley Saul at the University of York.

“We like dirty pots. People who can’t cook very well," she said. "They burn food onto their pots, that’s what we’re after.”

It’s from those charred remnants of prehistoric dinners that she and her colleagues isolated the first evidence of a spice used in cooking.

They found microscopic traces of garlic mustard in crusts on 6,000-year-old pots found in Germany and Denmark.

Garlic mustard grows wild today throughout Europe and western Asia. And it’s an invasive species in North America.

“The leaves smell like garlic, but the seeds taste like mustard,” Saul explained. “Hence the name garlic mustard.”

More:
http://www.voanews.com/content/researchers-reveal-mysteries-of-caveman-cuisine/1735028.html

[theHandpuppet]

1. Well, now my partner won't have to have her DNA tested

I know exactly who her ancestors were!