Recent archaeological research has unearthed evidence of advanced culinary practices from the Late Neolithic period, shedding light on a remarkable 600-year-old breadmaking tradition in the Fertile Crescent.
A team of researchers, led by the Universitat Autònoma de Barcelona (UAB) and the University La Sapienza in Rome, has revealed that early agricultural communities produced large, seasoned breads, including “focaccias,” using specialised grooved husking trays.
A Window Into Neolithic Kitchens
The study, published in Scientific Reports, draws upon findings from multiple archaeological sites in present-day Syria and Turkey, including Mezraa Teleilat, Akarçay Tepe, and Tell Sabi Abyad. These locations, dating from 7000 to 5000 BCE, provide compelling evidence of fully agricultural societies with sophisticated culinary techniques.
Central to the discovery are ceramic husking trays—oval-shaped containers with low walls, constructed from coarse clay. Their unique internal grooves and incisions, previously thought to be related to cereal processing, were revealed to serve a different purpose: breadmaking. Experimental archaeology, involving replicas of these trays and domed ovens, demonstrated their efficacy in baking large loaves.
The research indicates that the trays were used to prepare breads weighing up to 3 kg, baked for two hours at initial temperatures of around 420°C. These substantial loaves were likely made for communal consumption, hinting at the social and cultural importance of shared meals in Neolithic communities.
A Culinary Tradition Enriched With Flavour
The researchers conducted integrated analyses, including phytolith (silica residue) examination and organic residue studies, to uncover the specific uses of the husking trays. Traces of wheat (Triticumspp.) and barley (Hordeum spp.) flour were identified, confirming their role in cereal-based dough preparation. Moreover, organic residue analysis provided evidence of seasoning with both animal fats and plant-based oils.
The findings point to a culinary tradition that went beyond basic sustenance. Some trays bore signs of having cooked doughs seasoned with animal-derived ingredients, while others suggested the inclusion of plant-based seasonings. The grooves in the trays facilitated easy removal of the baked bread, underscoring the ingenuity of these early bakers.
Experimental baking in replica husking trays supported these conclusions. Researchers replicated the process by preparing focaccias enriched with animal fat and baking them in a domed oven. The results mirrored the wear patterns and residue traces found on the original artefacts.
A Tradition Spanning Centuries
Lead researcher Sergio Taranto, whose doctoral work bridges UAB and La Sapienza, describes the findings as a vivid portrayal of early agricultural societies’ culinary sophistication. “These communities used the cereals they cultivated to prepare breads and focaccias enriched with various ingredients, consumed in groups,” Taranto explains. He emphasises the six-century longevity of this tradition, which extended across much of the Near East.
The study represents a collaborative effort, with contributions from researchers at institutions such as the Milà i Fontanals Institution (IMF-CSIC) in Spain and the University of Lyon in France. Further laboratory analyses were conducted in Istanbul and at Koç University in Turkey.
Broader Implications for Archaeology
This research highlights the interplay between agricultural innovation and cultural practices in the Neolithic period. The ability to process and season cereal-based foods reflects not only technological advancements but also the social and ritualistic dimensions of food preparation. Bread, a staple for millennia, emerges here as a symbol of communal life and shared tradition.
The study demonstrates the importance of interdisciplinary approaches in archaeology, combining experimental reconstructions, residue analysis, and wear-pattern studies to reveal the hidden stories of everyday life in ancient societies.
