A new study suggests that prehistoric communities across Europe had far more sophisticated cooking practices than previously believed. Researchers analyzing organic residues from ancient pottery discovered that early inhabitants used a wide range of plant and animal ingredients in their meals. The findings, published in the scientific journal PLOS One, shed new light on the dietary habits of early European hunter-gatherer societies.

The research was led by scientists from the University of York in the United Kingdom. By combining multiple analytical techniques, including microscopic examination and chemical analysis, the team was able to identify traces of plants that were consumed thousands of years ago. These methods allowed researchers to detect food remnants that traditional archaeological approaches might have overlooked.

In total, scientists examined organic remains found in 58 fragments of ceramic vessels from 13 archaeological sites across northern and eastern Europe, including locations in Russia, Poland, Lithuania, Estonia and Denmark. The pottery dates from between the 6th and 3rd millennia BCE. The analysis revealed evidence of various plant materials such as wild grasses, legumes, fleshy fruits, roots, leaves, and stems. In many cases, plant remains were found alongside animal products, particularly fish and other aquatic foods.

Researchers also discovered that the specific combinations of ingredients varied widely from region to region. This diversity likely reflects both the natural resources available locally and the unique cultural traditions of different communities. The study highlights the important role of plants and aquatic foods in early European diets and confirms that prehistoric populations regularly used ceramic technology for cooking. It also suggests that these communities developed distinct and complex culinary traditions long before the emergence of agriculture in many areas.