A group of intrepid Israeli researchers recently went back to the dawn of the Stone Age to make lunch.
Using 12,500-year-old conical mortars carved into bedrock, they reconstructed how their ancient ancestors processed wild barley to produce groat meals, as well as a delicacy that might be termed "proto-pita" - small loaves of coal-baked, unleavened bread. In so doing, they re-enacted a critical moment in the rise of civilization: the emergence of wild-grain-based nutrition, some 2,000 to 3,000 years before our hunter-gatherer forebears would establish the sedentary farming communities which were the hallmark of the "Neolithic Revolution".
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