SHARE:
Pearl millet (loraks/iStock)
It turns out that what you eat may have as much to do with how you cook as with what’s available at the farmers market. In Bronze Age China, established cooking styles had a profound impact on the speed with which new domesticated crops were adopted into regional cuisines, says archaeologist Xinyi Liu of Washington University in St. Louis. “There is a deep-seated divide between eastern and western cooking preferences in China: boiling and steaming in the east
Become a Digital Subscriber Today
Get full access to all content on the ARCHAEOLOGY website and our PDF archive going back to the first publication in March 1948.
Already a Subscriber? Sign In
