10 oldest foods and drinks in the world that people still eat today

Some recipes don’t just last generations, they survive entire civilizations. Long before cookbooks, masterchefs, or meal delivery apps, people were fermenting, baking, brewing, and roasting things that we still eat today. These aren’t just ancient foods, they’re edible pieces of history. What’s wild is that many of them haven’t changed much. They’ve stayed simple, stuck to tradition, and still manage to make it to our modern plates. From sour loaves and fermented drinks to hearty stews and salty cheeses, these age-old staples have stood the test of time, not because they’re trendy, but because they work. They nourish, satisfy, and in many cases, heal. Let’s dig into the world’s oldest bites that are still very much alive and kicking.

Flatbreads


Before ovens showed up, people just used fire and hot stones, and that’s really all they needed to make the first flatbreads. Every region ended up with its own version: rotis in India, pita in the Middle East, tortillas in Mexico. Just flour, water, maybe a little salt. That’s it. Simple, solid, and always useful. They still form the base of meals in many households today.


Fermented Fish

Ancient people knew how to make food last, and fermentation was their secret weapon. One strong example? Fermented fish. Versions exist in Asia, Scandinavia, and parts of Africa. From Korean jeotgal to Swedish surströmming, these foods have intense smells, deep umami, and major cultural significance. They’re packed with gut-friendly bacteria, too; long before anyone said the word “probiotic.”

Yoghurt

Yoghurt goes way back, we’re talking thousands of years. It’s believed to have originated somewhere between Mesopotamia and the Indian subcontinent, when milk was accidentally fermented by wild bacteria. Today, it’s in everything from smoothies to curries. It’s soothing, versatile, and loaded with natural probiotics that support digestion.

Lentil Stew
A bowl of warm lentils may seem ordinary, but it’s one of the oldest cooked dishes in the world. Evidence of lentil stew has been found in ancient Egyptian tombs and early Greek records. It’s high in protein, super filling, and endlessly customisable – which explains why it’s still a staple in Indian dals, Mediterranean soups, and beyond.


Honey

Honey is one of the few foods that literally never goes bad. Archaeologists have found pots of it in Egyptian tombs that are still edible. It’s naturally antimicrobial, full of antioxidants, and adds sweetness without the crash of refined sugar. Whether it’s drizzled on toast or stirred into tea, honey remains a golden classic.

Cheese

Early humans figured out that curdled milk could be more than a mess, it could become cheese. From salty feta in Greece to aged cheddar in Europe, cheese has been around since the dawn of animal domestication. It’s preserved nutrition, travel-friendly, and comes in thousands of forms. And yes, it’s still one of the world’s most loved comfort foods.

Wine
Long before wine had tasting notes or fancy pairings, people were barefoot in the fields, stomping grapes and making something special. The earliest traces of wine go all the way back to Georgia, around 6000 BCE, where it was part of everyday life – from rituals and celebrations to simple meals. Even now, wine isn’t just about flavour. It carries centuries of stories in every sip.

Barley Beer
Beer may feel like a modern party staple, but it actually has ancient roots in Sumeria and Egypt. Barley was fermented into a mildly alcoholic drink that also doubled as liquid bread. It was nourishing, hydrating, and safer than some of the water sources at the time. Craft beer might be trendy now, but this is where it all started.

Olives and Olive Oil


People started growing olives over 6000 years ago, and it didn’t take long to figure out that pressing them made something special. Olive oil wasn’t just for cooking – it was used to light lamps, treat wounds, and even in religious rituals. Today, it’s still a kitchen staple, especially in Mediterranean cooking, thanks to its good fats and natural anti-inflammatory goodness.

Rice
Rice has fed empires. Archaeological evidence shows that rice cultivation began in China over 9000 years ago, and it spread quickly. It became a staple across Asia, into the Middle East, Africa, and pretty much everywhere else. Steamed, fried, puffed, or made into porridge, rice is still one of the world’s most cooked, most comforting foods.