Evidence of advanced Bronze Age cuisine found in Syria’s Hama
In the Syrian city of Hama, researchers have found evidence that about 4,500 years ago local residents prepared dishes from goat meat, gazelle and cereals, and used vessels with different heating properties. Asharq Al-Awsat reports, citing Danish specialists and AFP.
Analysis of vessels and food remains
A team led by archaeobotanist Mette Marie Hald of the National Museum of Copenhagen studied animal bones, plant remains and fats found inside cooking vessels from Hama. Based on these data, the scientists concluded that the city’s inhabitants had an advanced culinary culture.
According to Hald, cooks chose pots with different thermal properties depending on the dish they planned to prepare. She compared this approach to the modern choice between a cast-iron frying pan and a non-stick frying pan.
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Local and imported vessels
Some of the vessels were made locally from clay and calcite. Other pots were made from clay with basalt additives and, according to the researchers, were brought from distant areas, including China.
The gazelle used to prepare the dishes also came from considerably more eastern regions. Hald noted that the conclusions about advanced cooking in Hama are consistent with recipes recorded in later historical periods.
Danish archaeologists began excavations in Hama in the first half of the 20th century, but little attention had previously been paid to the food culture of its inhabitants. The researcher noted that kingdoms, organized cities and societies with pronounced social stratification existed at the time, so complex food preparation is not surprising. At the same time, she said, archaeological data made it possible to confirm this.
