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Steamed vs baked: scientists use China remnant DNA to reveal ancient regional cooking differences

Scientists have used DNA analysis to determine that pottery development in China was linked to strong regional differences in how they cooked millet, an ancient staple grain. ....

United Kingdom , China General , Martin Jones , University Of Cambridge , Mcdonald Institute For Archaeological Research , Senior Fellow , Mcdonald Institute , Archaeological Research , Neolithic China , East Asia , Central Asia , Chinese History , Regional Differences , Ooking Traditions , Asian Cooking , Local Cuisine , Arming In China ,