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The Prehistory of Bread

Amaia and Lara will share the story of the discovery of the oldest bread and what we do and don’t know about its recipe, how it was baked and more.

Published onOct 29, 2020
The Prehistory of Bread

The origins of bread have long been associated with the development of farming communities that first cultivated and domesticated cereals in the Fertile Crescent 10,000 years ago. However, most recent discoveries show that bread was not a product of farming, but perhaps something which fuelled it. Amaia and Lara will share the story of the discovery of the oldest bread and what we do and don’t know about its recipe, how it was baked and more. They will also talk about the cereal-based foodstuffs that prehistoric communities consumed in southwest Asia and how they changed with the development of new technologies such as pottery. 

Amaia Arranz Otaegui is Assistant Professor at the University of Copenhagen. She is an archaeobotanist and investigates the use and consumption of plants by prehistoric hunter-gatherers and early farming communities in southwest Asia. Lara Gonzalez Carretero is an archaeobotanist at the Museum of London Archaeology (MOLA) and a researcher at the Scientific Department of the British Museum. She is an expert on the study of archaeological food remains, with especial interest in cereal meals such as bread, porridge, etc.

Image attribution: Amaia Arranz-Otaegui, Lara Gonzalez Carretero, Monica N. Ramsey, Dorian Q. Fuller, and Tobias Richter, via https://doi.org/10.1073/pnas.1801071115

The Prehistory of Bread | Fermentology mini-seminars
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