The history of the Caribbean's original islanders comes into sharper focus in a new Nature study that combines decades of archaeological work with advancements in genetic technology.
Thursday, December 24, 2020
Monday, December 21, 2020
People in the Levant were already eating spices, fruits and oils from Asia in the Bronze and Early Iron Ages
The results of the study have been published in the journal PNAS. The work is part of Stockhammer's project "FoodTransforms--Transformations of Food in the Eastern Mediterranean Late Bronze Age," which is funded by the European Research Council. The international team that produced the study encompasses scientists from LMU Munich, Harvard University and the Max Planck Institute for the Science of Human History in Jena. The fundamental question behind his project - and thus the starting point for the current study - was to clarify whether the early globalization of trade networks in the Bronze Age also concerned food. "In fact, we can now grasp the impact of globalization during the 2nd millennium BCE on East Mediterranean cuisine," says Stockhammer. "Mediterranean cuisine was characterized by intercultural exchange from an early stage."