Humans were eating ground flour 20,000 years before the dawn of agriculture. Once thought of as near total carnivores, early humans ate ground flour 20,000 years before the dawn of agriculture. Flour residues recovered from 30,000-year-old grinding stones found in Italy, Russia and the Czech Republic point to widespread processing
Stones discovered in the Yorkshire Dales in 1896, and originally thought to be part of a corn drying kiln, have been reuncovered, prompting investigators to hypothesize that they were actually part of a communal bread oven. Dr Johnson said a circle of stones on the site was definitely either a
A teacher in England has baked bread using ancient grain developed by an archaeological botanist.
Mr Letts developed the grain in frustration at the modern types of wheat grown in the UK, which produce straw too short for use as roofing thatch. He believed using older varieties where you could get