“There are five elements: earth, water, air, fire and garlic,” an old sign hanging in London’s famous Borough Market once said, quoting French chef Louis Diat. Perhaps ancient European hunter-gatherers would have agreed.
Archaeologists recently dug up evidence of spices in fossilised pots from up to 6,100 years ago. Traces of garlic mustard seeds lined the insides of pots at three sites in what are now Denmark and Germany.
Continue reading “Sunday Papers: Accounting for Taste”