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A team of international scientists, led by the University of Bristol, has uncovered the earliest direct evidence of humans processing plants for food found anywhere in the world.

Researchers at the Organic Geochemistry Unit in the University of Bristol's School of Chemistry, working with colleagues at Sapienza, University of Rome and the Universities of Modena and Milan, studied unglazed pottery dating from more than 10,000 years ago, from two sites in the Libyan Sahara.

The invention of cooking has long been recognised as a critical step in human development.

Ancient cooking would have initially involved the use of fires or pits and the invention of ceramic cooking vessels led to an expansion of food preparation techniques.

Cooking would have allowed the consumption of previously unpalatable or even toxic foodstuffs and would also have increased the availability of new energy sources.

Remarkably, until now, evidence of cooking plants in early prehistoric cooking vessels has been lacking.
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"These findings also emphasise the sophistication of these early hunter-gatherers in their utilisation of a broad range of plant types, and the ability to boil them for long periods of time in newly invented ceramic vessels would have significantly increased the range of plants prehistoric people could eat."

Co-author Professor Richard Evershed, also from Bristol's School of Chemistry, added: "The finding of extensive plant wax and oil residues in early prehistoric pottery provides us with an entirely different picture of the way early pottery was used in the Sahara compared to other regions in the ancient world.

"Our new evidence fits beautifully with the theories proposing very different patterns of plant and animal domestication in Africa and Europe/Eurasia."

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