Burned crusts on ancient pottery reveal that Stone Age people cooked fish together with berries, seeds, and other plants.

Further south, in the Don River basin, the menu changed. There, the “chefs” were obsessed with seeds. The foodcrusts were packed with wild grasses and wild legumes, like clover, all cooked together ...

Ancient European hunter-gatherers were far more advanced in their cooking methods than previously thought, a new study has found, combining ingredients in “remarkably selective” ways, with cuisines ...

To cook on stone is to accept that food has its own rhythm. The stone must be heated fully, respected carefully, cooled patiently. Burns happen if you rush; rewards arrive if you wait. It is primal, ...

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