FoodReference.com Logo

Food Trivia & Food Facts Section

An eclectic collection of facts, histories, information and trivia about various foods, beverages, equipment, plants, and animals etc. from around the world

  Home   ·   Food Articles   ·   Food Trivia & Facts   ·   Today In Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Posters   ·   Cookbooks   ·   Food Poems   ·   Recipe Contests   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > FOOD TRIVIA & FACTS

M&Ms to MANGOSTEEN >  Mammoth Meat

 

FOOD TRIVIA and FOOD FACTS

  M&Ms to MANGOSTEEN   ·   M&M Candy   ·   Macadamia Nuts   ·   Macaroon   ·   Mace   ·   Mache   ·   Madeira   ·   Maggi, Julius   ·   Magic Molly Potato   ·   Mahi-Mahi   ·   Mahlab, Mahleb   ·   Maid of Honor   ·   Maine Facts & Stats   ·   Maine Lobster Month  ·   Mainz Ham   ·   Mai Tai   ·   Maitake   ·   Malanga   ·   Malic Acid   ·   Mallow Family   ·   Malmsey   ·   Malosol   ·   Malt   ·   Malted Milk  ·   Malvasia   ·   Mamey; Mammee Apple   ·   Mamey Sapote   ·   Mammoth Meat   ·   Manchego Cheese   ·   Manchester Lettuce   ·  Manchette   ·   Manchineel   ·   Mandarin Orange   ·   Mandoline   ·   Mangos   ·   Mangosteen  

MAMMOTHS & MAMMOTH MEAT

Archaeological excavations in 2009 at a 31,000 year old site in the Czech Republic uncovered a large cooking pit with the remains of 2 Mammoths other animals. Now That's a Barbecue!
Archaeology magazine (Sept/Oct 2009)
 

University of Michigan paleontologist Daniel Fisher had a theory that early Americans of 10,000 years ago used frozen lakes as refrigerators to store mastodon and mammoth meat. He tested his theory when a friend's horse died of old age.

Fisher dropped chunks of horse meat of up to 170 pounds below the ice in a nearby pond. He anchored some pieces to the bottom. Every week or so he cooked and chewed a piece of meat, and eventually swallowed each bite. The meat remained safe to eat well into the summer.

The theory is that as the water warmed in the spring, lactobacilli (the bacteria found in yogurt & cheese) colonized the meat, rendering it inhospitable to other pathogens. So despite the smell and taste (similar to Limburger cheese), the meat remained safe to eat.
Scientific American, April 2000
 

 

  Home   ·   About & Contact Us   ·   Food History Articles   ·   Food Timeline   ·   Catalogs   ·   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.



 

 

 

Also see:
Food Articles  & Cooking Tips

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training - Over 1,000 schools & classes listed for all 50 States, Online & Worldwide

Chef with red wine glass