The menus of millennia past can be tough to crack, especially when it comes to fruits and vegetables. For archaeologists studying a prehistoric site in Sudan, dental plaque provided a hint.
"When you eat, you get this kind of film of dental plaque over your teeth," says Karen Hardy, an archaeologist with the Catalan Institute for Research and Advanced Studies at the Universitat Autonoma de Barcelona.
Originally published on Wed July 16, 2014 12:43 pm
By Konstantin Kakaes
I ate the best meat I've ever eaten through a straw.
When the Singaporean food stall proprietor who'd just served me a plate of bones first offered the straw, I refused. I didn't want to take any shortcuts as I worked the tastiest bits of marrow out from the skeletal hollows.
More craft breweries are using exotic ingredients in their creations these days. There are ales made with all kinds of fruit, beers infused with coriander and other spices, stouts brewed with oysters — even beer made from yeast scraped off 35 million-year-old whale bones. But what about a beer made with seaweed?