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Back to the Stone Age: PAST FOOD - 15,000 Years of Nutrition

Organizer: South Tyrol Museum of Archaeology

About the event

An archaeology weekend for the whole family

What was bubbling in the cooking pots of our ancestors? How were supplies preserved? Many different types of grain, herbs, fruit, and vegetables show just how diverse food was in the past. Under the guidance of experts, children and adults can try their hand at processing grain: dehusking, winnowing, grinding, and processing flour into flatbreads. In doing so, participants will come to understand just how astounding our ancestor’s knowledge of materials were and their technical skills.

Tent 1: Processing grain
Tent 2: Preparing bread dough
Tent 3: Baking bread
Tent 4: All kinds of sweets
Tent 5: Edible nature
Tent 6: Info point

Participation is free.
Families also have free admission to the South Tyrol Museum of Archaeology for the entire weekend.

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