#tubers — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #tubers, aggregated by home.social.
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Planting these #PotatoSlips today 👩🌾🥔💚
I don't know what kind they are.
All of our potatoes(and yams) are grown in containers for easier harvesting.#FoodSecurity #SeedPotatoes #potatoes #FoodEquity #FoodSystems #GrowFood #Tubers #AnarchoSocialist #GrowTubers #GrowPotatoes #GrowItEatIt #AntiCapitalist #BeTheChange #SeedsOfTheRevolution #GardeningIsRevolutionary #ResistanceGardeners #GrowFromSeed #DisabledGardeners #FoodGardening #FoodSeeds #Saanich #VictoriaBC #VancouverIsland #PNW #Zone8 #YYJ #Cascadia #PacificNorthwest #VanIsle
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Planting these #PotatoSlips today 👩🌾🥔💚
I don't know what kind they are.
All of our potatoes(and yams) are grown in containers for easier harvesting.#FoodSecurity #SeedPotatoes #potatoes #FoodEquity #FoodSystems #GrowFood #Tubers #AnarchoSocialist #GrowTubers #GrowPotatoes #GrowItEatIt #AntiCapitalist #BeTheChange #SeedsOfTheRevolution #GardeningIsRevolutionary #ResistanceGardeners #GrowFromSeed #DisabledGardeners #FoodGardening #FoodSeeds #Saanich #VictoriaBC #VancouverIsland #PNW #Zone8 #YYJ #Cascadia #PacificNorthwest #VanIsle
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Planting these #PotatoSlips today 👩🌾🥔💚
I don't know what kind they are.
All of our potatoes(and yams) are grown in containers for easier harvesting.#FoodSecurity #SeedPotatoes #potatoes #FoodEquity #FoodSystems #GrowFood #Tubers #AnarchoSocialist #GrowTubers #GrowPotatoes #GrowItEatIt #AntiCapitalist #BeTheChange #SeedsOfTheRevolution #GardeningIsRevolutionary #ResistanceGardeners #GrowFromSeed #DisabledGardeners #FoodGardening #FoodSeeds #Saanich #VictoriaBC #VancouverIsland #PNW #Zone8 #YYJ #Cascadia #PacificNorthwest #VanIsle
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Planting these #PotatoSlips today 👩🌾🥔💚
I don't know what kind they are.
All of our potatoes(and yams) are grown in containers for easier harvesting.#FoodSecurity #SeedPotatoes #potatoes #FoodEquity #FoodSystems #GrowFood #Tubers #AnarchoSocialist #GrowTubers #GrowPotatoes #GrowItEatIt #AntiCapitalist #BeTheChange #SeedsOfTheRevolution #GardeningIsRevolutionary #ResistanceGardeners #GrowFromSeed #DisabledGardeners #FoodGardening #FoodSeeds #Saanich #VictoriaBC #VancouverIsland #PNW #Zone8 #YYJ #Cascadia #PacificNorthwest #VanIsle
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Planting these #PotatoSlips today 👩🌾🥔💚
I don't know what kind they are.
All of our potatoes(and yams) are grown in containers for easier harvesting.#FoodSecurity #SeedPotatoes #potatoes #FoodEquity #FoodSystems #GrowFood #Tubers #AnarchoSocialist #GrowTubers #GrowPotatoes #GrowItEatIt #AntiCapitalist #BeTheChange #SeedsOfTheRevolution #GardeningIsRevolutionary #ResistanceGardeners #GrowFromSeed #DisabledGardeners #FoodGardening #FoodSeeds #Saanich #VictoriaBC #VancouverIsland #PNW #Zone8 #YYJ #Cascadia #PacificNorthwest #VanIsle
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#Australia - Native '#superfood' #grasses used to create flour, beer growing in popularity
By Fiona Broom, August 27, 2024
"Just three years ago, Chris Harris was using an old metal bed frame to shake out the tiny seeds that hide in native #KangarooGrass.
"The #AncientGrains can be roasted, brewed or ground into high-protein flour for baking.
" 'I spent a lot of time on my country — #Ngiyampaa country — with my pop, my dad, my mum and aunties and uncles,' Mr Harris said.
"Mr Harris has made flour out of #WattleSeed, as well as #MitchellGrass, #ButtonGrass and #KangarooGrass.
"He has sent native flours and seeds to kitchens across the country for the past two-and-a-half years but said he was looking at ways to expand his operations.
From builder to bush foods"Mr Harris is the farm manager at #BlackDuckFoods, an #Aboriginal social enterprise at #Mallacoota on Victoria's far eastern border with New South Wales.
"The farm, named #Yumburra — the Yuin word for the black duck native to the Mallacoota region — was set up by award-winning author Bruce Pascoe, whose book Dark Emu shone a spotlight on the lost history of #AboriginalFood systems.
"Mr Harris was a plasterer with an Aboriginal construction company when first visited the property about four years ago.
"But he said after discussing bush foods with Mr Pascoe, he realised his future would be as a farmer and native foods educator.
" 'I'd been talking a lot to him about the lilies, the murnong, and the grains and he'd seen a real interest that I had in the native food space,' Mr Harris said.
"In the past few years, the small team has grown its knowledge of the ancient grains at their former beef farm on the banks of the Wallagaraugh River.
"They have encouraged the return of the #NativeGrasses, wattles and #tubers that produce the nutritious ingredients that foodies across the country are learning to love."
#IndigenousFood #NativeAustralians #BushTucker #TraditionalFoods
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#Australia - Native '#superfood' #grasses used to create flour, beer growing in popularity
By Fiona Broom, August 27, 2024
"Just three years ago, Chris Harris was using an old metal bed frame to shake out the tiny seeds that hide in native #KangarooGrass.
"The #AncientGrains can be roasted, brewed or ground into high-protein flour for baking.
" 'I spent a lot of time on my country — #Ngiyampaa country — with my pop, my dad, my mum and aunties and uncles,' Mr Harris said.
"Mr Harris has made flour out of #WattleSeed, as well as #MitchellGrass, #ButtonGrass and #KangarooGrass.
"He has sent native flours and seeds to kitchens across the country for the past two-and-a-half years but said he was looking at ways to expand his operations.
From builder to bush foods"Mr Harris is the farm manager at #BlackDuckFoods, an #Aboriginal social enterprise at #Mallacoota on Victoria's far eastern border with New South Wales.
"The farm, named #Yumburra — the Yuin word for the black duck native to the Mallacoota region — was set up by award-winning author Bruce Pascoe, whose book Dark Emu shone a spotlight on the lost history of #AboriginalFood systems.
"Mr Harris was a plasterer with an Aboriginal construction company when first visited the property about four years ago.
"But he said after discussing bush foods with Mr Pascoe, he realised his future would be as a farmer and native foods educator.
" 'I'd been talking a lot to him about the lilies, the murnong, and the grains and he'd seen a real interest that I had in the native food space,' Mr Harris said.
"In the past few years, the small team has grown its knowledge of the ancient grains at their former beef farm on the banks of the Wallagaraugh River.
"They have encouraged the return of the #NativeGrasses, wattles and #tubers that produce the nutritious ingredients that foodies across the country are learning to love."
#IndigenousFood #NativeAustralians #BushTucker #TraditionalFoods
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#Australia - Native '#superfood' #grasses used to create flour, beer growing in popularity
By Fiona Broom, August 27, 2024
"Just three years ago, Chris Harris was using an old metal bed frame to shake out the tiny seeds that hide in native #KangarooGrass.
"The #AncientGrains can be roasted, brewed or ground into high-protein flour for baking.
" 'I spent a lot of time on my country — #Ngiyampaa country — with my pop, my dad, my mum and aunties and uncles,' Mr Harris said.
"Mr Harris has made flour out of #WattleSeed, as well as #MitchellGrass, #ButtonGrass and #KangarooGrass.
"He has sent native flours and seeds to kitchens across the country for the past two-and-a-half years but said he was looking at ways to expand his operations.
From builder to bush foods"Mr Harris is the farm manager at #BlackDuckFoods, an #Aboriginal social enterprise at #Mallacoota on Victoria's far eastern border with New South Wales.
"The farm, named #Yumburra — the Yuin word for the black duck native to the Mallacoota region — was set up by award-winning author Bruce Pascoe, whose book Dark Emu shone a spotlight on the lost history of #AboriginalFood systems.
"Mr Harris was a plasterer with an Aboriginal construction company when first visited the property about four years ago.
"But he said after discussing bush foods with Mr Pascoe, he realised his future would be as a farmer and native foods educator.
" 'I'd been talking a lot to him about the lilies, the murnong, and the grains and he'd seen a real interest that I had in the native food space,' Mr Harris said.
"In the past few years, the small team has grown its knowledge of the ancient grains at their former beef farm on the banks of the Wallagaraugh River.
"They have encouraged the return of the #NativeGrasses, wattles and #tubers that produce the nutritious ingredients that foodies across the country are learning to love."
#IndigenousFood #NativeAustralians #BushTucker #TraditionalFoods
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#Australia - Native '#superfood' #grasses used to create flour, beer growing in popularity
By Fiona Broom, August 27, 2024
"Just three years ago, Chris Harris was using an old metal bed frame to shake out the tiny seeds that hide in native #KangarooGrass.
"The #AncientGrains can be roasted, brewed or ground into high-protein flour for baking.
" 'I spent a lot of time on my country — #Ngiyampaa country — with my pop, my dad, my mum and aunties and uncles,' Mr Harris said.
"Mr Harris has made flour out of #WattleSeed, as well as #MitchellGrass, #ButtonGrass and #KangarooGrass.
"He has sent native flours and seeds to kitchens across the country for the past two-and-a-half years but said he was looking at ways to expand his operations.
From builder to bush foods"Mr Harris is the farm manager at #BlackDuckFoods, an #Aboriginal social enterprise at #Mallacoota on Victoria's far eastern border with New South Wales.
"The farm, named #Yumburra — the Yuin word for the black duck native to the Mallacoota region — was set up by award-winning author Bruce Pascoe, whose book Dark Emu shone a spotlight on the lost history of #AboriginalFood systems.
"Mr Harris was a plasterer with an Aboriginal construction company when first visited the property about four years ago.
"But he said after discussing bush foods with Mr Pascoe, he realised his future would be as a farmer and native foods educator.
" 'I'd been talking a lot to him about the lilies, the murnong, and the grains and he'd seen a real interest that I had in the native food space,' Mr Harris said.
"In the past few years, the small team has grown its knowledge of the ancient grains at their former beef farm on the banks of the Wallagaraugh River.
"They have encouraged the return of the #NativeGrasses, wattles and #tubers that produce the nutritious ingredients that foodies across the country are learning to love."
#IndigenousFood #NativeAustralians #BushTucker #TraditionalFoods
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#Australia - Native '#superfood' #grasses used to create flour, beer growing in popularity
By Fiona Broom, August 27, 2024
"Just three years ago, Chris Harris was using an old metal bed frame to shake out the tiny seeds that hide in native #KangarooGrass.
"The #AncientGrains can be roasted, brewed or ground into high-protein flour for baking.
" 'I spent a lot of time on my country — #Ngiyampaa country — with my pop, my dad, my mum and aunties and uncles,' Mr Harris said.
"Mr Harris has made flour out of #WattleSeed, as well as #MitchellGrass, #ButtonGrass and #KangarooGrass.
"He has sent native flours and seeds to kitchens across the country for the past two-and-a-half years but said he was looking at ways to expand his operations.
From builder to bush foods"Mr Harris is the farm manager at #BlackDuckFoods, an #Aboriginal social enterprise at #Mallacoota on Victoria's far eastern border with New South Wales.
"The farm, named #Yumburra — the Yuin word for the black duck native to the Mallacoota region — was set up by award-winning author Bruce Pascoe, whose book Dark Emu shone a spotlight on the lost history of #AboriginalFood systems.
"Mr Harris was a plasterer with an Aboriginal construction company when first visited the property about four years ago.
"But he said after discussing bush foods with Mr Pascoe, he realised his future would be as a farmer and native foods educator.
" 'I'd been talking a lot to him about the lilies, the murnong, and the grains and he'd seen a real interest that I had in the native food space,' Mr Harris said.
"In the past few years, the small team has grown its knowledge of the ancient grains at their former beef farm on the banks of the Wallagaraugh River.
"They have encouraged the return of the #NativeGrasses, wattles and #tubers that produce the nutritious ingredients that foodies across the country are learning to love."
#IndigenousFood #NativeAustralians #BushTucker #TraditionalFoods
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I’ve started 4 new #tubers in bags of #potting mix with drainage holes on the underside & a large diamond shaped opening on top for the plant to be watered & grow through.
Two of the plants that were in the tub have been replanted into bags of their own as well, but with square holes on top.
No reason for the hole shape change. 🤪
Photos later as my back is currently complaining about me carrying potting mix bags around & doing some bending.
Sigh. #gardening.
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They’re here!
My #JerusalemArtichoke #tubers have arrived.
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I got some Asian food goodies from my friend's rural backyard. She grows all of these on her 1.5 acres property that backs onto a forested park.
Japanese chestnuts - these were boil cooked.
Taro & Ube (purple yam - these were steam cooked.I also picked up some taro cake - Swiss roll style - with coconut cream filling.
#AsianMastodon #AsianFood #EthnicEats #CulturalFood #Snacks #FoodCulture #nuts #chestnuts #food #cake #AsianComfortFood #yams #taro #ube #RootVegetables #tubers #Treats #POCfoods #HealthyFoods
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Some other commonly #edible #dahlia varieties include 'Bishop of Llandaff,' 'Firepot,' 'Lilac Time,' & 'Mystic Dreamer.' These varieties are often grown for their #tubers, which are the part of the #plant that can be consumed. Flowers are edible too.
Dahlia tubers can be prepared like potatoes & can be baked, boiled, mashed, roasted or sautéed. Some folks enjoy incorporating mashed dahlias into soups or stews for added flavor & texture.
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Roots & #tubers are staple crops for many people, with additional applications in #nutrition, industry & #bioenergy. Complexities in conventional crop improvement curb their potential. Now with #geneediting there is progress: https://doi.org/10.3389/fgeed.2023.1242510 #CRISPR #roots
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I need some fuckin place where I can grow shit good so I can try to cultivate dope foods like blue camas, wapato, and the AMERICAN GROUNDNUT, don't sleep on it https://en.wikipedia.org/wiki/Apios_americana
#apiosamericana #groundnut #nut #intheground #groundnuts #tubers #food
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I need some fuckin place where I can grow shit good so I can try to cultivate dope foods like blue camas, wapato, and the AMERICAN GROUNDNUT, don't sleep on it https://en.wikipedia.org/wiki/Apios_americana
#apiosamericana #groundnut #nut #intheground #groundnuts #tubers #food
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I need some fuckin place where I can grow shit good so I can try to cultivate dope foods like blue camas, wapato, and the AMERICAN GROUNDNUT, don't sleep on it https://en.wikipedia.org/wiki/Apios_americana
#apiosamericana #groundnut #nut #intheground #groundnuts #tubers #food
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The great #MasanobuFukuoka, who was the holy fool of 20th century farming, pointed out that we don't actually grow plants cos they grow themselves. That's true of this oca (Oxalis tuberosa) who shows up and grows herself with zero interference from me. She's excellent ground cover for the kale so now I've got a whole bed that just gives me a bunch of food for zero effort.
#oca #oxalisTuberosa #tubers #allotment #gardening #freeFood #lazyAgriculture #masanobuFukuoka #fukuoka #oneTuberRevolution
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The great #MasanobuFukuoka, who was the holy fool of 20th century farming, pointed out that we don't actually grow plants cos they grow themselves. That's true of this oca (Oxalis tuberosa) who shows up and grows herself with zero interference from me. She's excellent ground cover for the kale so now I've got a whole bed that just gives me a bunch of food for zero effort.
#oca #oxalisTuberosa #tubers #allotment #gardening #freeFood #lazyAgriculture #masanobuFukuoka #fukuoka #oneTuberRevolution
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The great #MasanobuFukuoka, who was the holy fool of 20th century farming, pointed out that we don't actually grow plants cos they grow themselves. That's true of this oca (Oxalis tuberosa) who shows up and grows herself with zero interference from me. She's excellent ground cover for the kale so now I've got a whole bed that just gives me a bunch of food for zero effort.
#oca #oxalisTuberosa #tubers #allotment #gardening #freeFood #lazyAgriculture #masanobuFukuoka #fukuoka #oneTuberRevolution
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Spatry is back!
The legendary Linux tuber was totally absent for 2 years but is now again serving his great laughter and informative stuff on the ether.
---> https://www.youtube.com/watch?v=dG9mZFmF-M0
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#Spatry #Linux #CupOfLinux #SteamPlay #Proton #tubers -
The real #Paleo diet: New #archaeological evidence changes what we thought about how ancient humans prepared food
by Ceren Kabukcu, The Conversation, November 26, 2022
"We found carbonised food fragments in Franchthi Cave (Aegean, Greece) dating to about 13,000-11,500 years ago. At Franchthi Cave we found one fragment from a finely-ground food which might be #bread, batter or a type of #porridge in addition to #pulse #seed-rich, coarse-ground foods.
"In Shanidar Cave (Zagros, Iraqi Kurdistan), associated with early modern humans around 40,000 years ago and Neanderthals around 70,000 years ago, we also found ancient food fragments. This included wild #mustard and terebinth (wild #pistachio) mixed into foods. We discovered wild #grass seeds mixed with pulses in the charred remains from the Neanderthal layers. Previous studies at Shanidar found traces of grass seeds in the tartar on Neanderthal teeth.
"At both sites, we often found ground or pounded pulse seeds such as bitter #vetch (Vicia ervilia), grass #pea (Lathyrus spp) and wild pea (Pisum spp). The people who lived in these caves added the seeds to a mixture that was heated up with water during grinding, pounding or mashing of soaked seeds.
"The majority of wild pulse mixes were characterised by bitter tasting mixtures. In modern cooking, these pulses are often soaked, heated and de-hulled (removal of the seed coat) to reduce their bitterness and toxins. The ancient remains we found suggest humans have been doing this for tens of thousands of years. But the fact seed coats weren't completely removed hints that these people wanted to retain a little of the bitter flavour.
"The presence of wild mustard, with its distinctive sharp taste, is a seasoning well documented in the Aceramic period (the beginning of village life in the south-west Asia, 8500BC) and later Neolithic sites in the region. Plants such as wild almonds (bitter), terebinth (tannin-rich and oily) and wild #fruits (sharp, sometimes sour, sometimes tannin-rich) are pervasive in plant remains from south-west Asia and Europe during the later Paleolithic period (40,000-10,000 years ago). Their inclusion in dishes based on grasses, #tubers, meat, fish, would have lent a special flavour to the finished meal. So these plants were eaten for tens of thousands of years across areas thousands of miles apart. These dishes may be the origins of human culinary practices.
"Based on the evidence from plants found during this time span, there is no doubt both #Neanderthals and early modern humans diets included a variety of plants. Previous studies found food residues trapped in tartar on the teeth of Neanderthals from Europe and south-west Asia which show they cooked and ate grasses and tubers such as wild #barley, and medicinal plants. The remains of carbonised plants remains show they gathered pulses and pine nuts."
https://phys.org/news/2022-11-real-paleo-diet-archaeological-evidence.html
#Paleolithic #Archaeobotany #FoodArchaeology #FoodHistory #History #Histodon #CulinaryArchaeology
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roasting #vegetables, mainly #tubers
Canada is very hybrid related to units we use pounds but kilometres we use litres but Fahrenheit
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#Gardening #Tubers #Bulbs #Winter
Reminder: Today is a good day to check on all the bulbs and tubers you stowed away last fall. Check for rot, mold, etc., and if they seem dry, a brief spritz with water will help.
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The real #Paleo diet: New #archaeological evidence changes what we thought about how ancient humans prepared food
by Ceren Kabukcu, The Conversation, November 26, 2022
"We found carbonised food fragments in Franchthi Cave (Aegean, Greece) dating to about 13,000-11,500 years ago. At Franchthi Cave we found one fragment from a finely-ground food which might be #bread, batter or a type of #porridge in addition to #pulse #seed-rich, coarse-ground foods.
"In Shanidar Cave (Zagros, Iraqi Kurdistan), associated with early modern humans around 40,000 years ago and Neanderthals around 70,000 years ago, we also found ancient food fragments. This included wild #mustard and terebinth (wild #pistachio) mixed into foods. We discovered wild #grass seeds mixed with pulses in the charred remains from the Neanderthal layers. Previous studies at Shanidar found traces of grass seeds in the tartar on Neanderthal teeth.
"At both sites, we often found ground or pounded pulse seeds such as bitter #vetch (Vicia ervilia), grass #pea (Lathyrus spp) and wild pea (Pisum spp). The people who lived in these caves added the seeds to a mixture that was heated up with water during grinding, pounding or mashing of soaked seeds.
"The majority of wild pulse mixes were characterised by bitter tasting mixtures. In modern cooking, these pulses are often soaked, heated and de-hulled (removal of the seed coat) to reduce their bitterness and toxins. The ancient remains we found suggest humans have been doing this for tens of thousands of years. But the fact seed coats weren't completely removed hints that these people wanted to retain a little of the bitter flavour.
"The presence of wild mustard, with its distinctive sharp taste, is a seasoning well documented in the Aceramic period (the beginning of village life in the south-west Asia, 8500BC) and later Neolithic sites in the region. Plants such as wild almonds (bitter), terebinth (tannin-rich and oily) and wild #fruits (sharp, sometimes sour, sometimes tannin-rich) are pervasive in plant remains from south-west Asia and Europe during the later Paleolithic period (40,000-10,000 years ago). Their inclusion in dishes based on grasses, #tubers, meat, fish, would have lent a special flavour to the finished meal. So these plants were eaten for tens of thousands of years across areas thousands of miles apart. These dishes may be the origins of human culinary practices.
"Based on the evidence from plants found during this time span, there is no doubt both #Neanderthals and early modern humans diets included a variety of plants. Previous studies found food residues trapped in tartar on the teeth of Neanderthals from Europe and south-west Asia which show they cooked and ate grasses and tubers such as wild #barley, and medicinal plants. The remains of carbonised plants remains show they gathered pulses and pine nuts."
https://phys.org/news/2022-11-real-paleo-diet-archaeological-evidence.html
#Paleolithic #Archaeobotany #FoodArchaeology #FoodHistory #History #Histodon #CulinaryArchaeology
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The real #Paleo diet: New #archaeological evidence changes what we thought about how ancient humans prepared food
by Ceren Kabukcu, The Conversation, November 26, 2022
"We found carbonised food fragments in Franchthi Cave (Aegean, Greece) dating to about 13,000-11,500 years ago. At Franchthi Cave we found one fragment from a finely-ground food which might be #bread, batter or a type of #porridge in addition to #pulse #seed-rich, coarse-ground foods.
"In Shanidar Cave (Zagros, Iraqi Kurdistan), associated with early modern humans around 40,000 years ago and Neanderthals around 70,000 years ago, we also found ancient food fragments. This included wild #mustard and terebinth (wild #pistachio) mixed into foods. We discovered wild #grass seeds mixed with pulses in the charred remains from the Neanderthal layers. Previous studies at Shanidar found traces of grass seeds in the tartar on Neanderthal teeth.
"At both sites, we often found ground or pounded pulse seeds such as bitter #vetch (Vicia ervilia), grass #pea (Lathyrus spp) and wild pea (Pisum spp). The people who lived in these caves added the seeds to a mixture that was heated up with water during grinding, pounding or mashing of soaked seeds.
"The majority of wild pulse mixes were characterised by bitter tasting mixtures. In modern cooking, these pulses are often soaked, heated and de-hulled (removal of the seed coat) to reduce their bitterness and toxins. The ancient remains we found suggest humans have been doing this for tens of thousands of years. But the fact seed coats weren't completely removed hints that these people wanted to retain a little of the bitter flavour.
"The presence of wild mustard, with its distinctive sharp taste, is a seasoning well documented in the Aceramic period (the beginning of village life in the south-west Asia, 8500BC) and later Neolithic sites in the region. Plants such as wild almonds (bitter), terebinth (tannin-rich and oily) and wild #fruits (sharp, sometimes sour, sometimes tannin-rich) are pervasive in plant remains from south-west Asia and Europe during the later Paleolithic period (40,000-10,000 years ago). Their inclusion in dishes based on grasses, #tubers, meat, fish, would have lent a special flavour to the finished meal. So these plants were eaten for tens of thousands of years across areas thousands of miles apart. These dishes may be the origins of human culinary practices.
"Based on the evidence from plants found during this time span, there is no doubt both #Neanderthals and early modern humans diets included a variety of plants. Previous studies found food residues trapped in tartar on the teeth of Neanderthals from Europe and south-west Asia which show they cooked and ate grasses and tubers such as wild #barley, and medicinal plants. The remains of carbonised plants remains show they gathered pulses and pine nuts."
https://phys.org/news/2022-11-real-paleo-diet-archaeological-evidence.html
#Paleolithic #Archaeobotany #FoodArchaeology #FoodHistory #History #Histodon #CulinaryArchaeology
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The real #Paleo diet: New #archaeological evidence changes what we thought about how ancient humans prepared food
by Ceren Kabukcu, The Conversation, November 26, 2022
"We found carbonised food fragments in Franchthi Cave (Aegean, Greece) dating to about 13,000-11,500 years ago. At Franchthi Cave we found one fragment from a finely-ground food which might be #bread, batter or a type of #porridge in addition to #pulse #seed-rich, coarse-ground foods.
"In Shanidar Cave (Zagros, Iraqi Kurdistan), associated with early modern humans around 40,000 years ago and Neanderthals around 70,000 years ago, we also found ancient food fragments. This included wild #mustard and terebinth (wild #pistachio) mixed into foods. We discovered wild #grass seeds mixed with pulses in the charred remains from the Neanderthal layers. Previous studies at Shanidar found traces of grass seeds in the tartar on Neanderthal teeth.
"At both sites, we often found ground or pounded pulse seeds such as bitter #vetch (Vicia ervilia), grass #pea (Lathyrus spp) and wild pea (Pisum spp). The people who lived in these caves added the seeds to a mixture that was heated up with water during grinding, pounding or mashing of soaked seeds.
"The majority of wild pulse mixes were characterised by bitter tasting mixtures. In modern cooking, these pulses are often soaked, heated and de-hulled (removal of the seed coat) to reduce their bitterness and toxins. The ancient remains we found suggest humans have been doing this for tens of thousands of years. But the fact seed coats weren't completely removed hints that these people wanted to retain a little of the bitter flavour.
"The presence of wild mustard, with its distinctive sharp taste, is a seasoning well documented in the Aceramic period (the beginning of village life in the south-west Asia, 8500BC) and later Neolithic sites in the region. Plants such as wild almonds (bitter), terebinth (tannin-rich and oily) and wild #fruits (sharp, sometimes sour, sometimes tannin-rich) are pervasive in plant remains from south-west Asia and Europe during the later Paleolithic period (40,000-10,000 years ago). Their inclusion in dishes based on grasses, #tubers, meat, fish, would have lent a special flavour to the finished meal. So these plants were eaten for tens of thousands of years across areas thousands of miles apart. These dishes may be the origins of human culinary practices.
"Based on the evidence from plants found during this time span, there is no doubt both #Neanderthals and early modern humans diets included a variety of plants. Previous studies found food residues trapped in tartar on the teeth of Neanderthals from Europe and south-west Asia which show they cooked and ate grasses and tubers such as wild #barley, and medicinal plants. The remains of carbonised plants remains show they gathered pulses and pine nuts."
https://phys.org/news/2022-11-real-paleo-diet-archaeological-evidence.html
#Paleolithic #Archaeobotany #FoodArchaeology #FoodHistory #History #Histodon #CulinaryArchaeology
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The real #Paleo diet: New #archaeological evidence changes what we thought about how ancient humans prepared food
by Ceren Kabukcu, The Conversation, November 26, 2022
"We found carbonised food fragments in Franchthi Cave (Aegean, Greece) dating to about 13,000-11,500 years ago. At Franchthi Cave we found one fragment from a finely-ground food which might be #bread, batter or a type of #porridge in addition to #pulse #seed-rich, coarse-ground foods.
"In Shanidar Cave (Zagros, Iraqi Kurdistan), associated with early modern humans around 40,000 years ago and Neanderthals around 70,000 years ago, we also found ancient food fragments. This included wild #mustard and terebinth (wild #pistachio) mixed into foods. We discovered wild #grass seeds mixed with pulses in the charred remains from the Neanderthal layers. Previous studies at Shanidar found traces of grass seeds in the tartar on Neanderthal teeth.
"At both sites, we often found ground or pounded pulse seeds such as bitter #vetch (Vicia ervilia), grass #pea (Lathyrus spp) and wild pea (Pisum spp). The people who lived in these caves added the seeds to a mixture that was heated up with water during grinding, pounding or mashing of soaked seeds.
"The majority of wild pulse mixes were characterised by bitter tasting mixtures. In modern cooking, these pulses are often soaked, heated and de-hulled (removal of the seed coat) to reduce their bitterness and toxins. The ancient remains we found suggest humans have been doing this for tens of thousands of years. But the fact seed coats weren't completely removed hints that these people wanted to retain a little of the bitter flavour.
"The presence of wild mustard, with its distinctive sharp taste, is a seasoning well documented in the Aceramic period (the beginning of village life in the south-west Asia, 8500BC) and later Neolithic sites in the region. Plants such as wild almonds (bitter), terebinth (tannin-rich and oily) and wild #fruits (sharp, sometimes sour, sometimes tannin-rich) are pervasive in plant remains from south-west Asia and Europe during the later Paleolithic period (40,000-10,000 years ago). Their inclusion in dishes based on grasses, #tubers, meat, fish, would have lent a special flavour to the finished meal. So these plants were eaten for tens of thousands of years across areas thousands of miles apart. These dishes may be the origins of human culinary practices.
"Based on the evidence from plants found during this time span, there is no doubt both #Neanderthals and early modern humans diets included a variety of plants. Previous studies found food residues trapped in tartar on the teeth of Neanderthals from Europe and south-west Asia which show they cooked and ate grasses and tubers such as wild #barley, and medicinal plants. The remains of carbonised plants remains show they gathered pulses and pine nuts."
https://phys.org/news/2022-11-real-paleo-diet-archaeological-evidence.html
#Paleolithic #Archaeobotany #FoodArchaeology #FoodHistory #History #Histodon #CulinaryArchaeology