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Focaccia: A Neolithic culinary tradition dating back 9,000 years agoIn particular, the analysis of phytoliths (silica residues from plants) suggests that cereals such as wheat (Triticum sp.) or barley (Hordeum sp.), reduced to flour, were processed in these trays.
A recent study published in the journal Scientific Reports reveals that Neolithic communities between 7000 and 5000 BCE developed a sophisticated culinary tradition, including the baking of large ...
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