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Hunter-gatherers' taste for spice revealed

Date:
August 22, 2013
Source:
University of York
Summary:
Our early ancestors had a taste for spicy food, new research has revealed. Archeologists have found evidence of the use of spices in cuisine at the transition to agriculture. The researchers discovered traces of garlic mustard on the charred remains of pottery dating back nearly 7,000 years.
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Early contexts from which spices have been recovered, with photomicrographs of globular sinuate phytoliths recovered from the pottery styles illustrated.
Credit: Saul H, Madella M, Fischer A, Glykou A, Hartz S, et al. (2013) Phytoliths in Pottery Reveal the Use of Spice in European Prehistoric Cuisine. PLoS ONE 8(8): e70583. doi:10.1371/journal.pone.0070583

Our early ancestors had a taste for spicy food, new research led by the University of York has revealed.

Archaeologists at York, working with colleagues in Denmark, Germany and Spain, have found evidence of the use of spices in cuisine at the transition to agriculture. The researchers discovered traces of garlic mustard on the charred remains of pottery dating back nearly 7,000 years.

The silicate remains of garlic mustard (Alliaria petiolata) along with animal and fish residues were discovered through microfossil analysis of carbonised food deposits from pots found at sites in Denmark and Germany. The pottery dated from the Mesolithic-Neolithic transition from hunter-gathering to agriculture.

Previously scientists have analysed starches which survive well in carbonised and non-carbonised residues to test for the use of spices in prehistoric cooking. But the new research, which is reported in PLOS ONE, suggests that the recovery of phytoliths -- silicate deposits from plants -- offers the additional possibility to identify leafy or woody seed material used as spices, not detectable using starch analysis. Phytoliths charred by cooking are more resilient to destruction.

Lead researcher Dr Hayley Saul, of the BioArCH research centre at at the University of York, said: "The traditional view is that early Neolithic and pre-Neolithic uses of plants, and the reasons for their cultivation, were primarily driven by energy requirements rather than flavour. As garlic mustard has a strong flavour but little nutritional value, and the phytoliths are found in pots with terrestrial and marine animal residues, our findings are the first direct evidence for the spicing of food in European prehistoric cuisine.

"Our evidence suggests a much greater antiquity to the spicing of foods in this region than is evident from the macrofossil record, and challenges the view that plants were exploited by hunter-gatherers and early agriculturalists solely for energy requirements, rather than taste."

The research also involved scientists at the Institució Catalana de Recerca i Estudis Avançats, Institución Milá i Fontanals, Spanish National Research Council, Barcelona, Spain; the Danish Agency for Culture, Copenhagen, Denmark; the Institute of Prehistoric and Protohistoric Archaeology, University of Kiel, Kiel, Germany. And Stiftung Schleswig-Holsteinische Landesmuseen, Schloβ Gottorf, Schleswig, Germany.

The research was funded by the UK Arts and Humanities Research Council.


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The above post is reprinted from materials provided by University of York. Note: Materials may be edited for content and length.


Journal Reference:

  1. Hayley Saul, Marco Madella, Anders Fischer, Aikaterini Glykou, Sönke Hartz, Oliver E. Craig. Phytoliths in Pottery Reveal the Use of Spice in European Prehistoric Cuisine. PLoS ONE, 2013; 8 (8): e70583 DOI: 10.1371/journal.pone.0070583

Cite This Page:

University of York. "Hunter-gatherers' taste for spice revealed." ScienceDaily. ScienceDaily, 22 August 2013. <www.sciencedaily.com/releases/2013/08/130822090324.htm>.
University of York. (2013, August 22). Hunter-gatherers' taste for spice revealed. ScienceDaily. Retrieved July 28, 2015 from www.sciencedaily.com/releases/2013/08/130822090324.htm
University of York. "Hunter-gatherers' taste for spice revealed." ScienceDaily. www.sciencedaily.com/releases/2013/08/130822090324.htm (accessed July 28, 2015).

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