Archaeologists analyzing organic residues on pottery vessels from the Neolithic site of Çatalhöyük discovered traces of milk fat along with barley husks. While some researchers have argued that milk was consumed exclusively as a liquid beverage, others point out that the pottery vessels were frequently heated to high temperatures. Liquid milk, when heated directly over open fires in unglazed pots, easily scorches and curdles, rendering it unpalatable. However, when barley is simmered in milk to create a thick porridge, the starches in the grain act as a stabilizing agent, preventing the milk from scorching during the cooking process. Which choice most logically completes the text?
- Athe residents of Çatalhöyük developed grain-based porridges as their primary source of dietary nutrition.
- Bheating barley in unglazed pottery vessels was only possible if milk was added as a stabilizing agent.
- the milk residues found on the heated pottery vessels likely resulted from preparing mixtures like barley porridge rather than heating liquid milk alone.Answer
- Dbarley husks are more resilient to high temperatures than milk fat residues are.
Answer
the milk residues found on the heated pottery vessels likely resulted from preparing mixtures like barley porridge rather than heating liquid milk alone.
The correct answer logically completes the text by connecting the two main premises: liquid milk heated alone in unglazed pottery scorches and curdles, but simmered with barley it is stabilized. Given that both milk fat and barley husks were found on vessels known to be heated, it is reasonable to infer that the vessels were used to cook porridge rather than heat milk by itself.
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