A recent study led by researchers from the Universitat Autònoma de Barcelona (UAB) and La Sapienza University in Rome has uncovered evidence of a sophisticated culinary tradition from the Late Neolithic period.
Between 7000 and 5000 BCE, fully agricultural communities in the Fertile Crescent region of the Near East were baking large loaves of bread and "focaccias" using specialized clay trays known as husking trays.
Published in Scientific Reports, the study also involved researchers from the Milà i Fontanals Institution (IMF-CSIC) and the University of Lyon.
It sheds light on how these ancient societies turned simple ingredients into communal feasts.
Ancient Baking Tools: Husking Trays
Husking trays, distinct from typical trays, featured a large oval base, low walls, and surfaces marked with rough impressions or incisions. Made of coarse clay, these trays were likely used to bake bread and other doughs.
Experiments with replicas and traditional cooking methods suggest the trays were placed in domed ovens, baking loaves for about two hours at an initial temperature of 420°C. The grooves on the tray surfaces helped remove the bread once baked.
The size of the loaves—about 3 kilograms—points to a practice of communal consumption, where food brought people together in shared meals.
Photo: Sergio Taranto et al.
The researchers analyzed fragments of husking trays from 6400 to 5900 BCE, sourced from archaeological sites in the Syria-Turkey border region, including Mezraa Teleilat, Akarçay Tepe, and Tell Sabi Abyad.
The study involved advanced analyses conducted at Istanbul and Koç Universities in Turkey, offering a detailed understanding of the trays' uses and the foods prepared in them.
Phytolith analysis (plant silica residues) revealed that cereals like wheat and barley, ground into flour, were processed on these trays. Organic residue analysis further showed that some foods contained animal fats, while others included plant-based seasonings.
The evidence suggests these trays were used for baking seasoned breads and focaccias, with traces of use-wear on the ceramic surfaces supporting this conclusion.
In at least two cases, the trays reached the temperatures verified for baking in experimental tests, solidifying their role in bread-making.
A Picture of Neolithic Life
“Our study paints a vivid picture of Late Neolithic communities using the cereals they cultivated to create breads and focaccias, enriched with various ingredients, and consumed in groups,” says Sergio Taranto, lead author of the study and a doctoral researcher at UAB and La Sapienza.
