- Noodles, cakes, porridge and meat bones dating back 2,500 years were recently found in a Chinese cemetery.
- Chemical analysis reveals the starches were millet and that the cakes were baked.
- The Chinese in this region were the first noodle makers and may have been among the world's first bakers.
Noodles, cakes, porridge, and meat bones dating to around 2,500 years ago were recently unearthed at a Chinese cemetery, according to a paper that will appear in the Journal of Archaeological Science.
Since the cakes were cooked in an oven-like hearth, the findings suggest that the Chinese may have been among the world's first bakers. Prior research determined the ancient Egyptians were also baking bread at around the same time, but this latest discovery indicates that individuals in northern China were skillful bakers who likely learned baking and other more complex cooking techniques much earlier.
"With the use of fire and grindstones, large amounts of cereals were consumed and transformed into staple foods," lead author Yiwen Gong and his team wrote in the paper.
Gong, a researcher at the Graduate University of Chinese Academy of Sciences, and his team dug up the foods at the Subeixi Cemeteries in the Turpan District of Xinjiang, China. This important cultural communication center between East and Central China has a desert climate.
"As a result, the climate is so dry that many mummies and plant remains have been well preserved without decaying," according to the scientists, who added that the human remains they unearthed at the site looked more European than Asian.
"Judging from the preserved mummies, most of them resemble typical Europeans, with light-colored hair, deep-set eyes, and protruding noses," the researchers wrote. "Of the 19 mummies examined, only three are Mongolian."
The individuals may have been living in a semi agricultural, pastoral artists' community, since a pottery workshop was found nearby, and each person was buried with pottery. The archaeologists also found bows, arrows, saddles, leather chest-protectors, boots, woodenwares, knives, an iron aw, a leather scabbard, and a sweater in the graves. But the scientists focused this particular study on the excavated food.
The food included noodles mounded in an earthenware bowl, sheep's heads (which may have held symbolic meaning), another earthenware bowl full of porridge, and elliptical-shaped cakes as well as round baked goods that resembled modern Chinese moon cakes.
Chemical analysis of the starches revealed that both the noodles and cakes were made of common millet.
The scientists next put new millet through a barrage of cooking experiments to see if they could duplicate the micro-structure of the ancient foods, which would then reveal how the prehistoric chefs cooked the millet.
The researchers determined that boiling damages the appearance of individual millet grains, while baking leaves them more intact. The scientists therefore believe the millet grains in one bowl were once boiled into porridge, the noodles were boiled, and the cakes were baked.
"Baking technology was not a traditional cooking method in the ancient Chinese cuisine, and has been seldom reported to date," according to the authors, who nevertheless believe these latest food discoveries indicate baking must have been a widespread cooking practice in northwest China 2,500 years ago.
The discoveries add to the growing body of evidence that millet was the grain of choice for this part of China. Houyuan Lu of the Chinese Academy of Sciences' Institute of Geology and Physics, along with other researchers, unearthed millet-made noodles dating to 4,000 years ago at the Laija archaeological site, also in northwest China.
In that case, "the noodles were thin, delicate, more than 19.7 inches in length and yellow in color," according to Lu and his colleagues. "They resemble the La-Mian noodle, a traditional Chinese noodle that is made by repeatedly pulling and stretching the dough by hand."
Gong and his team point out that millet was domesticated about 10,000 years ago in northwest China and was probably a food staple because of its drought resistance and ability to grow in poor soils.