The surprising life of salt miners
In the depths of the Austrian Alps, in the old Hallstatt mine, a finding that neither the most optimistic archaeologists could imagine has been unearthed. According to a recent study in *Current Biology *, our ancestors were organizing beer and blue cheese parties 2,700 years ago! Yes, you have read well. Those miners were not only laborious, but also had good taste.
A trip through waste
The scientists, led by Frank Maixner, a microbiologist at the Eurac Research Institute, found themselves analyzing samples of humans, which, although little glorious, turned out to be a rich source of information. Thanks to the exceptional preservation provided by high salinity and fresh temperature of the mine, fecal remains have provided fascinating evidence on the miners diet.
The secrets of fungi
Among the remains found, two types of fungi were identified: *Penicillium Roqueforti *, which today we recognize as responsible for the delicious blue cheese, and *Saccharomyces cerevisiae *, the hero behind our favorite beers. It is as if these miners had left a gastronomic newspaper in the form of waste.
A toast for innovation
This discovery not only offers a look at the gastronomy of the past, but also highlights the remarkable skill of the miners: they knew how to use fermentation intentionally. Maixner states that this finding challenges our previous ideas about European culinary history. That’s right, beer is not just a thing of modernity!
The food, a link between generations
Kerstin Kowarik, from the Vienna Natural History Museum, adds that the findings are reflecting a rich and complex daily life in this mining community. The Hallstatt mine was not just a workplace, it was the heart of a culture that prioritized sophisticated food and the enjoyment of life, despite its remote environment.
The importance of gastronomic mineology
The analyzed samples cover a wide temporary spectrum, from the Bronze Age to the 18th century. This study presents not only the history of a mine, but a delicious timeline that connects what our ancestors ate with what we found at the tables today. And who would say that this fecal waste would tell us so much?
FINAL REFLECTIONS: A flavored legacy
Now that we know that these salt miners were more than simple workers, it is time to raise a jug and celebrate. The story occurs not only through great events, but also in the little tastes that have endured over time. So, the next time you enjoy a blue cheese or a beer, remember: in part, it is a legacy that began in the bowels of the Austrian mountains.
