A flatbread cooked by Neanderthals 70,000 years ago. Plus, flu causes huge spike in child hospitalizations in Canada and ankylosaurs might have wooed mates with their enormous tail clubs
by archaeobotanist Ceren Kabukcu, Hunt and their colleagues at Shanidar Cave in the north-west Zagros Mountains. “Following this recipe, you get something quite earthy tasting from the lentils and quite toasty, too, from the ‘grass’ seeds,” says Hunt.Two parts grass seeds — Hunt recommends wheat berries or pot barleyOne part lentils — try brown or Puy lentils2. Grind in a pestle and mortar, or use a stick blender if you must.
3. Keep going until you have a mush with most components “in the 1-2 millimetre or smaller range” — add a little water as you go if needed.5. Scoop some mixture onto a flat griddle or frying pan. 6. Cook gently, browning on each side. “Better for 15–20 minutes on a low heat rather than getting things really smoking!” advises Hunt, who sounds like he speaks from experience here.
Fast-forward 30,000 years and there is evidence from Shanidar that food was more diverse, including fruit from the terebinth , a wild precursor of the fava bean and mustard seeds, as well as wild grasses and wild lentils. And there is separate evidence that Neanderthals ate almonds. Add modern versions of these to your mix, and you’ll find the taste “significantly more interesting”, says Chris. Combining it with grilled goat or fish would also be “quite legitimate”, he adds.
Mark your calendars: next week the Briefing will start a short two-week break for the holidays. So don’t worry if you don’t see a daily Briefing during that period — although there will be two special editions packed with holiday treats.
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