Archaeologists have long known how to spot some ancient leftovers. The biggest breakthrough came in the 1960s, when excavators began to drop soil from their sites—particularly from places where food likely was prepared—onto mesh screens. The scientists then washed the earth away with water, leaving behind little bits of stone, animal bones, and tiny seeds of wheat, barley, millets, and beans. This flotation method allowed scientists to piece together a rough picture of an ancient diet. “But spices are absent in macro-botanical record,” says archaeologist Arunima Kashyap at the University of Washington at Vancouver, who, along with Steve Weber, made the recent proto-curry discovery.
How cool! I wonder what this is called? Food archeology?