A fascinating study recently conducted by researchers from the Autonomous University of Barcelona (UAB) and the University La Sapienza in Rome has shed new light on the culinary traditions of the Late Neolithic period. The research uncovers a complex and nuanced cooking culture that emerged between 7000 and 5000 BCE in the Fertile Crescent of the Near East—a region that is often referred to as the cradle of civilization. This groundbreaking study, published in the Scientific Reports journal, reveals that fully agricultural communities during this period not only cultivated cereals but also baked large loaves of bread and flavor-infused focaccias, using specialized tools known as husking trays. These trays, it turns out, were much more than simple cooking instruments; they were key to understanding the food culture of ancient societies.
The research was a collaborative effort that involved scientists from several prestigious institutions, including the Milà i Fontanals Institution (IMF-CSIC), the University of Lyon (France), and the University of Istanbul, in addition to the UAB and La Sapienza. Together, they uncovered compelling evidence suggesting that the inhabitants of the Near East had developed an advanced and communal baking culture long before the rise of modern civilizations.
What are Husking Trays?
At the heart of this discovery are the husking trays—large, oval, low-walled containers made of coarse clay that differ significantly from everyday kitchen trays. These ancient artifacts have been found at numerous archaeological sites in the Near East, particularly around modern-day Syria and Turkey, including sites like Mezraa Teleilat, Akarçay Tepe, and Tell Sabi Abyad. What makes these husking trays so intriguing is their unique design. The internal surface of the trays is marked with rough impressions or incisions arranged in regular, repetitive patterns. These patterns were not merely decorative but played an essential role in the cooking process.
The primary function of these husking trays, as determined by the research team, was to bake large loaves of bread and flavored focaccias. The researchers had previously hypothesized their use based on experiments with replicas of the trays and cooking structures resembling those found at archaeological sites. These experiments suggested that the large loaves, made from a dough of water and flour, were placed in domed ovens and baked for about two hours at an initial temperature of 420°C. The grooves on the trays’ surfaces allowed for the easy removal of the baked goods, and the size of the loaves—about 3 kilograms—indicated that they were likely prepared for communal consumption, further cementing the idea of a shared, collective food culture.
Analyzing the Evidence: A Closer Look at the Materials and Methods
The research team conducted an exhaustive analysis of ceramic fragments from husking trays dating back to 6400–5900 BCE. These fragments were meticulously studied to understand their use and the types of foods processed in them. The results were remarkable, offering a detailed picture of how ancient communities in the Near East prepared and consumed food.
One of the most significant findings came from the analysis of phytoliths—tiny silica residues from plants—that were preserved in the ceramic fragments. These residues provided vital evidence of the grains used in the baking process. The researchers identified traces of wheat (Triticum sp.) and barley (Hordeum sp.), two of the primary cereals cultivated in the Fertile Crescent during the Neolithic period. The presence of these grains in the husking trays suggests that these cereals were ground into flour and processed on-site, indicating that the communities were not only skilled at farming but also at transforming their agricultural produce into complex and flavorful food items.
Further investigation into the organic residues on the husking trays revealed a fascinating insight into the ways these ancient people seasoned their breads and focaccias. Some trays showed evidence of being used to cook foods that contained animal-derived ingredients, such as animal fat, while others contained plant-based seasonings. This suggests that Neolithic bakers were not only concerned with the basic task of baking bread but were also experimenting with flavors and ingredients to enhance their dishes. The incorporation of animal fat or oils could have given the bread a richer, more indulgent taste, while plant-based seasonings may have introduced herbs or spices to further diversify the flavors.
The Role of Domed Ovens and Baking Techniques
As part of the study, the team conducted experimental reconstructions of ancient baking techniques, mimicking the conditions of domed ovens found in Neolithic archaeological sites. These reconstructions showed that the husking trays were placed in these ovens at high temperatures, similar to those verified experimentally. The traces of organic residues on the trays, which had been degraded by the heat, indicated that the temperatures reached during baking were consistent with those required for making large loaves of bread.
The size of the loaves—approximately 3 kg—was another important detail that the study uncovered. The large loaves point to a communal way of life, where food was prepared in bulk to be shared among groups of people. This communal aspect of baking and sharing food underscores the social and cultural significance of food preparation in Neolithic societies. It also reveals the extent to which food played a central role in fostering connections within early agricultural communities.
Bread and Focaccia: A Taste of the Past
The study’s findings suggest that the people of the Late Neolithic were far more sophisticated in their culinary practices than previously thought. The evidence of baked bread and focaccia not only illuminates their agricultural prowess but also highlights their ability to experiment with flavors and cooking techniques. This research adds a rich layer to our understanding of early human societies, showing that food was not just sustenance but an important part of social life, identity, and cultural expression.
Focaccia, an ancient form of flatbread, appears to have been a staple of Neolithic cuisine, enriched with various ingredients, possibly including animal fat and plant-based seasonings. This discovery suggests that these early communities were already developing complex culinary traditions, with a focus on communal eating and the sharing of food. The focus on flavor-enhanced breads and focaccias indicates a culinary culture that was rich in diversity, experimentation, and innovation.
Long-Lasting Impact: A Culinary Tradition That Spanned Centuries
One of the most striking aspects of this research is the realization that the complex culinary tradition of baking large loaves of bread and flavored focaccias may have persisted for up to six centuries. The study suggests that this tradition was not a fleeting or localized phenomenon but rather a widespread practice that spread across a large area of the Near East. This finding provides a deeper understanding of the cultural continuity and development of food practices over time in the Fertile Crescent, a region that played a pivotal role in the development of agriculture, urbanization, and civilization itself.
The research team’s analysis also suggests that the tradition of communal baking and food sharing may have played a significant role in the social and cultural cohesion of Neolithic communities. The shared preparation and consumption of bread and focaccia would have reinforced bonds between individuals and groups, providing a sense of collective identity and belonging.
Conclusion: A Glimpse into the Culinary Heart of the Neolithic World
The findings of this study offer a captivating glimpse into the daily lives of ancient peoples living in the Fertile Crescent during the Late Neolithic. The evidence of specialized husking trays used for baking bread and focaccia provides a powerful testament to the ingenuity and creativity of early agricultural societies. The use of grains like wheat and barley, the incorporation of animal and plant-based seasonings, and the communal aspect of food preparation all point to a society that was deeply connected to its agricultural roots, while also pushing the boundaries of culinary innovation.
This research not only deepens our understanding of ancient food practices but also highlights the cultural and social significance of food in the development of early human societies. As we look back on the lives of these early Neolithic communities, we can appreciate the remarkable ways in which food shaped their world—a world where bread and focaccia were not just simple sustenance, but an integral part of social life, culture, and identity. The study reminds us that, even in the distant past, food was far more than just fuel for the body; it was a central element in the creation and maintenance of community, tradition, and culture.
Reference: Sergio Taranto et al, Unveiling the culinary tradition of ‘focaccia’ in Late Neolithic Mesopotamia by way of the integration of use-wear, phytolith & organic-residue analyses, Scientific Reports (2024). DOI: 10.1038/s41598-024-78019-9