Unearthing Palaeolithic Cuisines: The Role of Bitter Plants with Dr. Ceren Kabukcu

In this enlightening episode, Dr. Ceren Kabukcu takes us back to the Paleolithic era as she shares her groundbreaking research on hunter-gatherer diets. While the predominant narrative has focused on the consumption of animals, Dr. Kabukcu sheds light on the significant role plants, particularly those with bitter and astringent tastes, played in ancient cuisine.

Her team conducted an in-depth analysis of carbonised macro-remains of processed plants from Franchthi Cave in the Aegean Basin and Shanidar Cave in the north-west Zagros Mountains. Through microscopic examination of these charred food remains, they discovered the use of pounded pulses as a common ingredient in cooked plant foods.

In our discussion, we explore the implications of these findings in the broader context of regional archaeobotanical literature. Dr. Kabukcu argues that despite their unappealing flavors to the modern palate, bitter and astringent plants were key ingredients of Palaeolithic cuisines in South-west Asia and the Eastern Mediterranean.

Join us for this fascinating exploration of our dietary past, a journey that reveals how our ancestors turned nature's pantry into diverse and nourishing meals.

Key Words: Palaeolithic Diet, Hunter-Gatherer, Plant Foods, Archaeobotany, Franchthi Cave, Shanidar Cave, Pounded Pulses, Bitter and Astringent Plants, South-west Asia, Eastern Mediterranean.

Kabukcu, C. (2022). Cooking in caves: Palaeolithic carbonised plant food remains from Franchthi and Shanidar. Antiquity, 1-17. doi:10.15184/aqy.2022.143