For a long time, our understanding of the diet of ancient humans remained incomplete due to the limitations of archaeological methods. However, a new study has helped clarify the diet of Paleolithic hunter-gatherers, revealing its diversity and some unusual cooking techniques.

Features of Studying Ancient Diets

Previously, information about the nutrition of ancient people was based mainly on the analysis of animal and fish bones, which are well preserved in the ground, as well as on isotope studies that primarily reflect protein consumption. This created the impression that meat and fish formed the basis of the diet, while plant foods were overlooked, since berries and mushrooms rarely survive and their preparation methods remained unknown.

A New Approach to Research

An international team of researchers examined the culinary traditions of the populations of Northern and Eastern Europe from the 6th to the 3rd millennia BCE. Their analysis focused on the charred residue found on the surfaces of ancient pottery, which preserved traces of the last cooked meals. The study used lipid analysis and microscopy, allowing the detection of tiny plant fragments.

Main Findings

In total, 85 samples from 13 archaeological sites, ranging from the upper Don River to the Baltic, were analyzed. Plant structures were identified in 58 samples. The research showed that ancient people deliberately selected plants for cooking, demonstrating consistent taste preferences.

Special attention was given to the use of viburnum berries. Raw, these berries are bitter and slightly toxic, but thermal processing makes them safe to eat. Microscopic analysis revealed that viburnum remains often appeared alongside fragments of bones and freshwater fish scales, mainly from carp species. This allowed researchers to reconstruct dishes resembling thick stews or fish soups with added berries. Prolonged boiling neutralized the bitterness of the viburnum, while the fish provided nutritional value.

Charred residues also contained remains of wild grasses, legumes, and plants from the amaranth family—such as goosefoot and wild beet. Not only seeds but also leaves, stems, and roots were used in food. Geography influenced culinary preferences: in the territories of modern Lithuania and Poland, fish dishes with viburnum or wild herbs were more common, while in the Don basin, fish was often combined with grains and legumes.

Culinary Technologies and Traditions

Ceramic vessels were just one of the methods used for cooking. Archaeological layers contain many remains of nuts and tubers, which were roasted on coals or baked in pits without the use of pottery. Pots were used to create more complex dishes that required mixing ingredients and slow simmering. Statistical analysis revealed a link between the type of food and the technology used to make the vessels, indicating a close relationship between culinary traditions and pottery making.

Limitations of the Study

Charred residue forms only under certain conditions, for example, when food burns onto the walls of a vessel, which is not typical for all cooking techniques. Additionally, the preservation of organic remains depends on burial conditions. Therefore, the data obtained mainly reflect those dishes and cooking methods that promote the formation of durable residue, and cannot fully characterize the entire diversity of ancient diets.

Conclusions

The study confirms that the culinary traditions of ancient people were much more complex and varied than previously thought. Ancient hunter-gatherers used a wide range of plant and animal products, combining them in sophisticated dishes and employing various cooking technologies.