Posted on 10/08/2024 1:42:35 PM PDT by SunkenCiv
A study on earthen pots from more than 4,000 years ago sheds new light on dietary habits and cooking techniques during the Harappan era. It was conducted by a team of researchers... They examined residues discovered in black and red pottery from Surkotada, a Harappan site in Gujarat's Kutch district that was occupied for approximately 400 years...
The analysis of lipid residues (fatty compounds) indicated that during the early stages of the settlement, the inhabitants most probably employed both boiling and frying techniques to prepare their food... the team discovered skeletal remains outside the fortified region of the Harappan-era settlement. The skeleton was found in a fetal position, and it is thought that the burial might have occurred during an earlier phase of the town's existence. Near the skeleton, six bowls of large black and red ware were found — four near the head and two near the knee. These six bowls underwent lipid residue analysis...
The initial hypothesis suggests that the pots contained plant-based food and marine food, such as shellfish.
Previous archaeological studies conducted in Gujarat have provided a rich picture of the diet and culinary practices of the Harappans — they had different pots for storage and cooking and their diet comprised both plant-based and animalbased diet.
According to another paper, presented at the conference by G S Abhayan, remains of 21 distinct fish species belonging to 13 different families were discovered at various Harappan-era archaeological sites in Gujarat, including Bagasra, Kanmer, Shikarpur, Navinal and Kotada Bhadli. Abhayan noted that the presence of fish remains at several inland sites suggests the existence of a well-organised transportation system for this perishable food item. The diet of the Harappan people included both marine and freshwater fish species, he added.
(Excerpt) Read more at timesofindia.indiatimes.com ...
Interesting.
Brave’s AI response:
https://search.brave.com/search?q=cooking+stew+in+a+skin&summary=1
Cooking Stew in Skin
Cooking stew in a skin, also known as “stewing in a membrane,” is a traditional method used in some African and Caribbean cuisines. The skin, typically from beef, pork, or goat, is cleaned and prepared to serve as a natural container for the stew. Here’s a step-by-step guide:
Preparation
Choose the right skin: Opt for a clean, intact skin from a beef, pork, or goat carcass. Avoid damaged or contaminated skin.
Clean and prepare the skin: Wash the skin thoroughly with cold water, then soak it in cold water with a tablespoon of vinegar or lemon juice for about an hour. Rinse and pat dry with paper towels.
Cut the skin: Cut the skin into a large sheet or a few smaller pieces, depending on the size of the stew you plan to make.
Cooking the Stew
Brown the meat: Cut the meat of your choice (e.g., beef, pork, or lamb) into bite-sized pieces and brown them in a pan with some oil. Remove the browned meat from the pan and set it aside.
Add aromatics: In the same pan, sauté onions, garlic, ginger, and any other desired aromatics until softened.
Add the skin: Place the prepared skin in the pan, making sure it’s fully covered with the aromatics and oil.
Add the browned meat and liquid: Add the browned meat, along with your preferred liquid (stock, wine, or water), to the pan. Make sure the meat is covered.
Season and simmer: Season the stew with salt, pepper, and any other desired spices. Bring the mixture to a boil, then reduce the heat and simmer, covered, for 2-3 hours or until the meat is tender.
Check and adjust: Periodically check the stew’s consistency and adjust the seasoning as needed.
Removing and Serving
Remove the skin: Once the stew is cooked, carefully remove the skin from the pot and discard any excess fat or liquid.
Serve: Serve the stew hot, garnished with chopped herbs or vegetables, if desired.
Tips and Variations
Use a variety of meats, such as beef, pork, lamb, or a combination, to create a rich and flavorful stew.
Add potatoes, carrots, or other root vegetables to the stew for added texture and flavor.
Experiment with different spice blends and seasonings to give your stew a unique flavor profile.
For a more intense flavor, brown the meat and aromatics in a Dutch oven or heavy pot before adding the skin and liquid.
Remember to always handle and cook the skin safely to avoid contamination and foodborne illness. Enjoy your delicious and authentic stew cooked in a skin!
also:
The difference between an accordion and an onion?
No one cries when you cut up an accordion.
They invented the first pain reliever, it was called wine.
I can see easily how they accidentally invented wine, fermented grape juice in a jar, but how in the world do you accidentally invent Beer? That is a complicated process..................
The wine reference was to the Athena from the head of Zeus thing. :^) But yeah, getting some grain wet by accident and coming back later is probably the ultimate origin of beer. Early beer was a type of gazpacho.
Also, the discovery of beer probably antedates the discovery of breadmaking, just a guess.
I believe that very little has ever been accidental.
At the risk of getting both the scientist/evolutionists AND the creationists in an uproar, I believe that the Universe is Intelligent; and Knowledge and Ideas are always floating around, so that someone with enough desire and curiosity can hook up with them...
(I think those ‘someones’ have sometimes been called ‘prophets’, ‘geniuses’, etc.)
But did they eat beef?
Good question!
We'll have to include a copy of 'To Serve Man'...
Ah, so the skin is in a pot. I was picturing it being directly above a fire.
Not necessarily...
Sounds like what Terry Pratchett talks about in his DiskWorld Series. That there are ideas bouncing around the universe and if you happen to be just the right place when they are bouncing through your space time they hit you.
Depending on what Pratchett really meant, I think it has more to do with where one’s mind, desire, and concentration happened to be - not any position is ‘space’.
Plato indicates that the language of Atlantis was not Greek (Critias 114b), but doesn't appear to say what that language was.
Ah, but the Atlantians didn’t include primers, pictographic instructions, pictographic dictionaries, regular dictionaries, illustrated texts (OK maybe that), tens of thousands of regular text only books, and an audible guide to pronunciation of all the Atlantian phonemes.
Maybe I should add a Rosetta Stone, although I rather doubt any current language would survive a global disaster and 5,000 years in any recognizable form.
What do you think should be included?
Mysterious 5,000-year-old jade dragons could reveal origins of Chinese civilisation
Vishwam Sankaran
14 hours ago
I stumbled across this. Don’t know if maybe you’ve seen it.
We have CRACKED Indus Valley Script.... Somewhat
DesiConflicts
2.31K subscribers
https://www.youtube.com/watch?v=X5Ap-kc2woE
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