FoodReference.com Logo

Food Trivia & Food Facts Section

An eclectic collection of information about various foods and beverages,
plants and animals from around the world

Home       Food Articles       Food Trivia & Facts       Today In Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       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       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 Us & 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  and 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