A team of archaeologists from the University of California, Berkeley, have published a new research paper in the journal Scientific Reports , which presents evidence that unglazed ancient ceramics sometimes retain microscopic food residues which, after chemical analysis, can reveal not only what had last been cooked in a pot, but also what was cooked over a pot’s lifetime. ...seven chefs preparing fifty meals with different combinations of venison, corn and wheat flour. The meals were all cooked in original black clay La Chamba ceramic pots from pre-Columbian South America. According to the paper, in addition to cooking with “donated...