10 Ancient Foods we still consume today

1. Honey

Age: Over 8,000 years Origin: Spain (Cueva de la Araña) Details:Honey is often considered the oldest food because it’s the only natural substance that doesn’t spoil. Archaeologists discovered cave paintings in Spain’s Cueva de la Araña (Spider Cave), dating back over 8,000 years, depicting early humans climbing rocks to harvest honeycombs from wild bees. Honey’s natural antibacterial properties mean it can remain edible for millennia, making it not just a food but also a medicine in many ancient cultures. The ancient Egyptians, Greeks, and Romans prized honey as a sweetener and preservative.

2. Barley

Age: Around 10,000 years Origin: Fertile Crescent (Middle East) Details:Barley is one of the first cereals domesticated by humans, dating back to the Neolithic era around 10,000 years ago in the Fertile Crescent. It was a staple for early agricultural societies and was used not only for food but also for brewing beer, which played a central role in social and religious rituals. Barley’s adaptability to various climates helped it spread widely, forming the basis of many diets before wheat became dominant.

3. Wheat

Age: About 10,000 yearsOrigin: Fertile CrescentDetails:Alongside barley, wheat was among the earliest domesticated grains. Einkorn and emmer wheat varieties were cultivated by early farmers and formed the cornerstone of ancient diets. The shift from hunting-gathering to agriculture was marked by the cultivation of wheat, which allowed for food surpluses, population growth, and the rise of civilizations. Archaeological sites like Jericho and Çatalhöyük reveal the importance of wheat in early settlements.

4. Cheese

Age: 7,000–8,000 yearsOrigin: Central Europe (Poland)Details:Cheese likely originated when early herders discovered that milk could be stored and preserved by fermenting it with natural bacteria or rennet enzymes. Pottery shards found in Poland dating back 7,000–8,000 years bear residues consistent with cheese production. This innovation allowed dairy-producing communities to store protein-rich food for longer periods, crucial in pre-refrigeration times. Cheese making was further refined by ancient Egyptians, Greeks, and Romans.

5. Olives

Age: Approximately 6,000 yearsOrigin: Mediterranean BasinDetails:Wild olives have been consumed for thousands of years, but the cultivation and domestication of olive trees began about 6,000 years ago in the Mediterranean, especially in modern-day Syria, Palestine, and Crete. Olive oil became a valuable commodity, used for cooking, lighting lamps, medicine, and religious rituals. Archaeological sites show olive pits and oil presses dating back to the Bronze Age, highlighting olives’ economic and cultural significance.

6. Lentils

Age: Around 9,500 yearsOrigin: Fertile CrescentDetails:Lentils are among the earliest domesticated pulses, with remains found in archaeological sites such as Abu Hureyra in Syria, dating back 9,500 years. Rich in protein and easy to cultivate, lentils were critical in ancient diets, especially for communities practicing early farming. They complemented cereals like barley and wheat by providing essential amino acids, making early meals more nutritionally balanced.

7. Rice

Age: Around 9,000 yearsOrigin: Yangtze River Valley, ChinaDetails:Rice cultivation began independently in East Asia around 9,000 years ago. Archaeologists have found evidence of rice farming and consumption in the Yangtze River valley. Rice’s domestication led to the development of sophisticated irrigation and farming techniques. As a high-yield staple, rice supported population growth and the formation of complex societies in Asia. Over time, rice spread throughout Asia and beyond, becoming a dietary staple for billions.

8. Figs

Age: About 11,400 yearsOrigin: Jordan (Judean Desert)Details:The discovery of carbonized fig remains at the archaeological site of Gilgal I in Jordan suggests that figs were deliberately cultivated even before the onset of cereal farming, about 11,400 years ago. This predates the Neolithic revolution and challenges previous assumptions that grain domestication led agricultural development. Figs, being easy to harvest and nutritious, likely played a critical role in early human diets and sedentism.

9. Mustard

Age: Over 5,000 yearsOrigin: Indus Valley and MesopotamiaDetails:Mustard seeds were used by ancient civilizations like those in the Indus Valley and Mesopotamia as both a spice and a medicinal plant. Archaeological evidence shows mustard seeds dating back over 5,000 years in these regions. The seeds were ground to make pungent condiments and also used in early forms of pickling and preservation. Mustard’s popularity endured through ancient Greece and Rome, where it became a culinary staple.

10. Wine (Grapes)

Age: Around 8,000 yearsOrigin: Caucasus region (Georgia)Details:The earliest known evidence of winemaking comes from archaeological finds in the South Caucasus, especially Georgia, where jars with grape residue date back 8,000 years. Wine production involved fermenting wild grapes, initially for ritualistic and medicinal purposes before becoming a social and economic cornerstone of civilizations like those in ancient Mesopotamia, Egypt, and Greece. Wine’s cultural and religious importance has persisted through millennia.