Posted on 02/08/2016 10:58:36 PM PST by SunkenCiv
200,000 fish bones discovered in and around a pit in Sweden suggest that the people living in the area more than 9000 years ago were more settled and cultured than we previously thought. Research published in the Journal of Archaeological Science suggests people were storing large amounts of fermented food much earlier than experts thought.
The new paper reveals the earliest evidence of fermentation in Scandinavia, from the Early Mesolithic time period, about 9,200 years ago. The author of the study, from Lund University in Sweden, say the findings suggest that people who survived by foraging for food were actually more advanced than assumed.
The Mesolithic period, which spanned around 10,000-5,000 BC, marked the time before people started farming in Europe. At this time, researchers previously believed groups of people in Scandinavia caught fish from the sea, lakes and rivers and moved around following the sources of food they could find...
For the first time, the new research suggests the foraging people actually settled much earlier than previously thought. They stored huge amounts of fish in one place by fermenting them, suggesting the people had more advanced technology and a more sedentary life than we thought.
(Excerpt) Read more at eurekalert.org ...
Or perhaps "Seal of the Caroline University of the Goths. For both. 1666"
So what is meant by both? Learning and military might?
If it were that horrible, it wouldn’t have been popular for at least 7500 years, eh?
It’s all about food availability — fermenting was a method of food preservation (still is), as is salt, heat, etc. Been around for a long, long time.
It certainly makes sense. Image a salmon run. The rivers and streams are quiet all year round, and then one day, BAM—you could almost walk on the fish all the way across a river. People, bears, wolves, eagles, crows and ravens all descend on the waterways to eat until they drop.
In a few weeks, the rivers are empty again.
Be a shame just to let it all rot where the critters can get to it? Why not put it all in pits that can be guarded and uncovered as people needed to eat for the rest of the year?
And rotted fish taste better than nothing at all.
MrT5 was fond of kimchee as well as that Thai fish sauce stuff-but unless I were starving, I’d have opted for something-anything-but fish sauce or kimchee. I’m not squeamish about most food-I will eat brains and eggs, grilled rattlesnake, etc, but my liking for the fermented pretty much stops at sourdough bread and adult beverages...
“Is there anybody here who can fly a plane? Somebody who didn’t have the fish.”
:’)
That’s exactly the problem — the pioneer ancestors here would eat whatever was available, grew useful perennials (including hops) and fruit trees, took advantage of fresh greens we now call weeds, but basically, harvest and slaughter time tends to bring in most of the food supply in very short periods of time. :’)
It is when starvation is the alternative.
I have eaten some rather nasty tasting/smelling things when I was hungry. Or a guest.
Hope someone here knows, beats me.
Search on lu motto, “Ad utrumque, ‘prepared for both’, is Lund University’s motto, referring to the book and the sword in the University’s seal from the 17th century.”
Lutefisk is dried whitefish (normally cod, but ling and burbot is also used) treated with lye. The first step is soaking the stockfish in cold water for five to six days (with the water changed daily). The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency.
When this treatment is finished, the fish (saturated with lye) is caustic, with a pH of 11-12. To make the fish edible, a final treatment of yet another four to six days of soaking in cold water (also changed daily) is needed. Eventually, the lutefisk is ready to be cooked.
In Finland, the traditional reagent used is birch ash. It contains high amounts of potassium carbonate and bicarbonate, giving the fish a more mellow treatment than would lye. It is important not to marinate the fish too long in the lye because saponification of the fish fats may occur.
Source: Wikipedia
The more recent generations stopped eating fermented fish
It shows.
Just go to any Cruz/Trump contested thread. Pick a side. :^')
Those are hard to find, although it can happen in any thread, from ‘knitting ideas’ and ‘recipe ideas for the upcoming’ to ‘NFL steroids controversy’.
Ok, you win. For the moment, in the right here and now, there were no beatings, and there will be no beatings (even though you asked for it). 8^')
Try to keep moral improved though, or there could be trouble.
;’)
for later — this is about food preservation in PreColumbian North America:
How hunter-gatherers preserved their food sources
http://www.eurekalert.org/pub_releases/2016-02/sfi-hhp021716.php
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