C. T. Suddeth

Neanderthal Cuisine

Recent finds at caves in Greece and Iraq shed light on Neanderthal cooking. They ate well but everything gathered was wild.

Pulses (legumes used as flour) such as beans and lentils were pounded until the hulls were removed. Peas, nuts, grasses, mustard seed were combined to make soups and bread. (Previous studies have shown the use of barley and wheat) [Photo: cave, cooking hearth, bread]