Bronze cauldrons from the Bronze Age discovered in the Mongolian steppe have been found to have been used around 2,700 years ago to process animal blood and milk, according to a recent study published in Scientific Reports. Led by researchers at the University of Basel, the study sheds light on the culinary practices of the nomadic inhabitants of the region during that time period. The cauldrons were used to collect blood from slaughtered animals, presumably for sausage production, as well as to ferment milk, primarily from yaks.
The research team, led by Dr. Shevan Wilkin, conducted extensive protein analyses on two metal cauldrons that were discovered in northern Mongolia in 2019, along with other artifacts. Radiocarbon dating placed the cauldrons in the late Bronze Age, confirming their use around 2,700 years ago. The cauldrons contained blood remains from ruminants such as sheep and goats, indicating that blood may have been a regular part of the diet of the steppe dwellers. Historical accounts suggest that the steppe dwellers regularly drank blood, and the cauldrons provide new insights into the incorporation of blood into their food culture.
The researchers believe that blood was collected in the cauldrons during slaughtering to make blood sausages, a practice similar to contemporary culinary customs in Mongolia. This discovery, along with historical accounts of diet and slaughtering practices in the region, suggests that the processing of blood was a traditional part of Mongolian food culture. Sausage production was also an important method of food preservation for other steppe peoples during that time.
In addition to blood proteins, the cauldrons also contained traces of milk, particularly from domestic cattle and yaks. This finding suggests that yaks were domesticated and milked in Mongolia much earlier than previously assumed. The milk may have been fermented in the cauldrons to preserve it in the form of yogurt, or it may have been used as an ingredient in the production of sausages. These discoveries provide valuable insights into the traditions and diet of Bronze Age nomads in Mongolia and highlight the diverse culinary methods of ancient civilizations.
The study’s findings offer a glimpse into the culinary practices and food culture of the nomadic inhabitants of the Mongolian steppe around 2,700 years ago. By analyzing the protein residues in Bronze Age cauldrons, researchers were able to reveal how animal blood and milk were processed and utilized by the ancient inhabitants of the region. The presence of blood remains from ruminants and traces of milk, particularly from yaks, suggests a complex and varied diet that included blood sausages and fermented milk products. These culinary practices shed light on the food preservation methods and dietary customs of Bronze Age nomads in Mongolia.