A groundbreaking study led by researchers from the University Autònoma de Barcelona (UAB) and the University La Sapienza in Rome has revealed fascinating insights into the culinary practices of Late Neolithic communities in the Fertile Crescent, which thrived between 7000 and 5000 BCE. The research, published in the journal Scientific Reports, offers evidence of an advanced and varied food culture, including the baking of large loaves of bread and seasoned “focaccias” on specialized cooking trays known as husking trays.
Husking trays, used by Neolithic societies to prepare and bake foods, have long intrigued archaeologists due to their distinct features. These trays have a large oval base and low walls, crafted from coarse clay. Unlike typical trays, the internal surface of husking trays is marked by regular and repetitive impressions or incisions. These unique markings have long suggested a specialized function, and recent experiments with replicas of these trays, combined with research on cooking structures similar to those found at Neolithic archaeological sites, have confirmed their role in baking bread and other foods.
The study was a collaborative effort, involving researchers from the Milà i Fontanals Institution (IMF-CSIC), the University of Lyon (France), and the University of Istanbul, with fieldwork focused on several key archaeological sites in the region between Syria and Turkey, including Mezraa Teleilat, Akarçay Tepe, and Tell Sabi Abyad. These sites yielded ceramic fragments from husking trays dating from approximately 6400 to 5900 BCE, offering a glimpse into the food practices of ancient agricultural societies.
The research team hypothesized that these trays were used to bake large loaves of bread, each weighing about 3 kilograms, and made from water and flour. The experimental baking process suggested that these loaves were placed in domed ovens, where they were cooked for about two hours at an initial temperature of 420°C. The grooves on the trays’ surfaces were likely intended to make it easier to remove the loaves once they were baked, and the large size of the loaves points to a communal nature, suggesting that food was prepared for group consumption.
In addition to the evidence of bread baking, the researchers also explored whether these ancient communities enriched their breads with animal fat or plant-based oils, an early form of seasoning. The analysis of phytoliths, microscopic silica residues from plants, confirmed that cereals like wheat (Triticum sp.) and barley (Hordeum sp.) were processed into flour and baked on the husking trays. Further analysis of organic residues found on the trays revealed traces of animal fat and plant-based seasonings, supporting the idea that the breads and focaccias were not only simple but also flavored and enhanced with additional ingredients.
The study also provided compelling evidence of the trays’ functional use in food preparation. In some cases, the residues on the trays were found to have been subjected to temperatures consistent with those used in experimental bread-baking. Additionally, wear patterns on the ceramic surfaces of the trays revealed specific use-related alterations, such as residues of bread and seasoned focaccia, further confirming the diverse range of foods prepared in these trays.
The findings shed light on the complex food culture of Late Neolithic societies in the Fertile Crescent. These communities were not only skilled at cultivating cereals but also developed sophisticated culinary techniques, enriching their basic breads with various flavors. This practice of baking large loaves and focaccias suggests a social structure centered around communal meals, possibly indicating the presence of ritualistic or celebratory gatherings.
Sergio Taranto, the lead author of the study, emphasizes the significance of these findings, stating, “Our study offers a vivid picture of communities using the cereals they cultivated to prepare breads and ‘focaccias’ enriched with various ingredients and consumed in groups.” The research suggests that this culinary tradition, which spanned approximately six centuries, was widespread across the Near East, highlighting the region’s early advancements in food preparation and its role in fostering social cohesion.
This discovery not only enriches our understanding of Neolithic food culture but also provides important insights into the development of early agricultural societies, where the cultivation of cereals and the art of baking were integral to both daily life and social practices. The study also opens the door to further exploration of the technological and cultural innovations that shaped the culinary landscapes of the ancient world.