News FocusEuropean Association for South Asian Archaeology and Art Meeting

The Ingredients for a 4000-Year-Old Proto-Curry

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Science  20 Jul 2012:
Vol. 337, Issue 6092, pp. 288
DOI: 10.1126/science.337.6092.288-a

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When cooks in the ancient Indus River civilization prepared their meals 4000 years ago, the results may not have been much different from what you might order today in an Indian restaurant. Recent studies presented at the meeting found a surprisingly diverse Indus diet that incorporated spices such as ginger and turmeric, beans such as lentils and mung, grains such as rice and millet, and even bananas. An explosion in food-related studies, thanks to both new tools and new interest in rural villages, provides exciting clues to day-to-day life in the Indus, experts says.

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