Burned crusts on ancient pottery reveal that Stone Age people cooked fish together with berries, seeds, and other plants.

A Budapest pizzeria has created an ancient Rome-inspired pizza with no tomatoes or mozzarella — featuring fermented fish sauce, olive paste and duck leg instead.

Something fascinating is happening in kitchens around the world. While everyone was busy perfecting their sourdough starters during quarantine, a much bigger food revolution was quietly brewing.

6,000-year-old pottery reveals prehistoric humans cooked gourmet food with plants and fish, offering new insight into ancient ...

What if you could taste food from thousands of years ago? Archaeologists keep uncovering perfectly preserved foods, some of which are still edible today. These remarkable discoveries show how our ...

Further south, in the Don River basin, the menu changed. There, the “chefs” were obsessed with seeds. The foodcrusts were packed with wild grasses and wild legumes, like clover, all cooked together ...

Learn how microscopic food traces in ancient pottery reveal the varied ingredients of prehistoric European cuisine.

To cook on stone is to accept that food has its own rhythm. The stone must be heated fully, respected carefully, cooled patiently. Burns happen if you rush; rewards arrive if you wait. It is primal, ...

Organic residues on pots from Northern and Eastern Europe show plants were an important part of the local diet several thousand years ago ...

Ancient practices state that you become what you eat and how you eat. The key to a disease-free body is to eat right at the ...