Culinary talents revealed: Researchers discovered what humanity ate 5,000 years ago.

A recent study has allowed scientists and historians to uncover new details about the diet of farmers from the Bell Beaker culture—a group of early agrarians who thrived between 4000 and 2800 BC in Southern Scandinavia and Northern Germany. These farmers were the first in the region to adopt agriculture and animal husbandry; however, their dietary habits, which extended beyond staple grains, have remained largely unknown, as reported by Knowridge.

The recent research conducted by the Collaborative Research Center (CRC) 1266 in Kiel shed light on their surprisingly diverse menu, revealing a combination of cultivated and forage plants. The scientific paper, published in the Journal of Archaeological Science: Reports, focused on plant remains extracted from grinding stones in Oldenburg LA 77, a settlement from the Middle Neolithic period in northern Germany.

This site, located on a sandy island in a Baltic marsh, dates back to a period between 3270 and 2920 BC. Excavations uncovered dwellings, tools, pottery fragments, and grinding stones, which researchers analyzed to find traces of ancient food preparation. The lead author of the study, Dr. Jinping An, referred to the grinding stones as "time capsules," preserving microscopic plant residues such as starch grains and phytoliths that offer a glimpse into the past.

The analysis revealed to scientists that the farmers of the Bell Beaker culture consumed more than just wheat and barley. Their diet included fruits of wild herbs, knotty algae, acorns, starchy tubers, and seeds of wild legumes. According to Professor Wibke Kirleis, one of the study's leaders, this confirms that wild plants were actively processed for food rather than just being randomly present.

These findings align with results from an earlier study conducted in Danish Frydenlund, where wild plants were found on grinding stones, suggesting that these ingredients were a key part of their diet. The research also uncovered evidence of how grains were prepared in Oldenburg LA 77. The grinding stones, pottery fragments, and food remains indicate that grains were processed into flour for flatbreads or coarsely ground for baking.

One pottery fragment, referred to as a "baking slab," provides specific evidence of grain-based food preparation. This contrasts with Frydenlund, where grains were likely used for making porridge, indicating differences in culinary practices among these Neolithic communities. These discoveries not only broaden historians' and scientists' understanding of the diet of agricultural cultures but also demonstrate their ingenuity in combining cultivated and wild plants for food security.

According to Dr. An, the study showcases the complexity of early culinary practices and the adaptability of communities in utilizing available resources. It is a testament to how these ancient societies thrived by experimenting with ingredients and methods long before the advent of modern culinary innovations, thereby enhancing their chances of survival.

The Bell Beaker culture is known for its distinctive pottery and megalithic tombs, which provide additional insights into their way of life. Their culinary practices, revealed through this research, suggest a fairly advanced relationship with the environment, balancing agriculture with the use of wild plants. Such adaptability may have played a crucial role in sustaining this society amid changing environmental conditions.