Tag: Ancient food

Biblical scholars and historians observe that the diet of people in first-century Galilee and Judea was heavily plant-based and local. This historical context informs the modern understanding of what does the apostle diet consist of, focusing on simplicity, gratitude, and eating whole foods from the land.

Archaeological evidence from human skeletal remains shows a noticeable decline in overall health and stature following the transition to farming. The fundamental dietary shift that happened during the agricultural era involved a move away from the highly varied, protein-rich diet of hunter-gatherers toward a more monotonous, carbohydrate-heavy diet dominated by cereal grains. This change had profound, long-term consequences for human health and society.

For millennia, ancient cultures have valued bone marrow for its flavor and potent nutritional properties. It is a dense, nutrient-rich food containing essential vitamins, minerals, healthy fats, and proteins that can contribute to overall wellness, making it a valuable addition to a modern diet.

Contrary to the popular single 'caveman diet' idea, evidence shows that early human diets were incredibly diverse and varied significantly by geography, climate, and season. The question of what was the original diet leads to a complex tapestry of plant and animal foods consumed over millions of years.

Archaeological evidence from ancient pottery suggests that humans began consuming milk from domesticated animals as far back as the Neolithic period, approximately 9,000 years ago. This practice emerged as part of the agricultural revolution, fundamentally altering human diets and leading to a significant evolutionary adaptation: the ability for some adults to digest milk.

Recent archaeological findings at the site of Gesher Benot Ya’akov suggest early humans were processing and consuming a wide variety of starchy plants as far back as 780,000 years ago. This discovery fundamentally challenges the long-held assumption that prehistoric diets consisted almost exclusively of meat. Far from a meat-only regimen, early hominids developed sophisticated methods for processing and enjoying plant-based foods, fundamentally altering our understanding of human nutrition and evolution.

Archaeological evidence suggests humans have consumed eggs for millions of years, long before our species became recognizably modern. The decision to eat eggs was likely not a single event but a gradual, natural progression driven by observation, nutritional need, and convenience, making eggs a staple of the human diet for millennia.

Archaeological finds reveal that Vikings did not eat modern processed foods but relied on a diet rich in whole, natural foods sourced from farming, hunting, and foraging. Here we explore what foods did Vikings eat to make them strong and how their nutrient-dense diet fueled their powerful physiques and demanding lifestyle.

The earliest evidence for hominin meat consumption using tools dates back 3.4 million years ago, indicating an important dietary transition. But before this, what were the first foods eaten by humans and their hominid predecessors, and how did these choices shape our evolution?

Dating back over 10,000 years, fava beans are one of the world's oldest cultivated plants, with charred remains found at Neolithic sites in Israel's Lower Galilee. This makes the fava bean a foundational part of human agriculture and a global staple, particularly prized in Mediterranean and Middle Eastern cuisines for its versatility and nourishing qualities.