Excavations in Turkey's southwest reveal Anatolian food culture

Roman-era cooks used double baskets and pressure steam cookers to prepare their food, according to findings from the ancient city of Tlos in southwestern Turkey, an academic leading the excavations has said.

“Starting from the Roman era, we saw that double basket and pressure steam cookers were used to cook dishes. These cookers, called kerotakis, were first used in the first and second centuries,”Akdeniz University Archaeology Department academic and Tlos excavation head Professor Taner Korkut said, adding that their work had revealed ceramic saucepans, pans, plates, glasses, pitchers and serving dishes.

Korkut said guests were served dishes on different plates during the Hellenistic age and that the plates were more luxurious than those used in daily life. 

The professor, who specializes in research on eating habits since ancient times, said the gastronomical culture of Anatolia dates back 12,000 years ago. 

He said they initiated the Tlos excavations 10 years ago and learned that cereal-like barley and wheat were used 10,500 years ago in Anatolia, as were a variety of plant species that are also currently in use. 

Korkut said they had observed that many people, particularly residents of mountainous places in the western province of Muğla’s Seydikemer district, still maintained the traditions in their eating habits. 

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