Garlic Mustard (Alliaria petiolata), also known as Jack-by-the-hedge, flowers in spring by a roadside. Writing in the journal Plos One, the scientists make the case that garlic mustard contains little nutritional value and therefore must have been used to flavor the foods.
But, while prehistoric cuisine was flavorsome, it was far from varied. The researchers found no evidence for other spices, with the phytoliths being quite consistent across the sites they investigated.
Modern television cooking programs are all about flavor, sometimes disregarding health by using copious amounts of fat in the form of butter. Seasoning with salt and pepper is essential, and the use of herbs and spices is encouraged.
I love to watch chefs creating wonderful meals, but scoff at some of the tiny dobs of food scattered around a plate to resemble a painting.
My husband cooks wonderful food, using many recipes absorbed while watching of such programs. He grew up during WW2 and learned to make meals at an early age while both parents were away—his mother working on the busses and his father fighting overseas. However, he bears in mind that I don't like over-salted food or eating too much fat or protein. Some of the vegetable side-dishes he creates are inspired—like vegetable kebabs in a spicy marinade.
On thinking back, I don't remember my first husband cooking a meal. During the 60's, Australian men didn't cook. And of course, they carried on not cooking until something changed and they found themselves without a woman to do it for them.
When we parted after 27yrs, I vowed never again to trust a smooth-talking man.
And that's why cooking skills won my heart.