Bronze Age Mongolian Cauldrons Reveal Sausage and Dairy Practices

New research uncovers ancient culinary techniques involving blood sausage production and early yak domestication.

Protein analysis of 2,700-year-old cauldrons found in Mongolia indicates their use in making blood sausages.
Traces of yak milk proteins suggest yaks were domesticated and milked earlier than previously thought.
The cauldrons contained blood from various cattle species, pointing to a diverse diet among Bronze Age nomads.
Researchers believe these culinary practices were integral to the traditional food culture of the region.
Findings provide insights into the diet and food preservation methods of ancient Eurasian steppe dwellers.