To date the general assumption instigated by the analysis of the stomach contents of various prehistoric bog bodies, is that the average prehistoric diet was a cereal based gruel. This I feel is difficult to substantiate in light of the evidence in the archaeology of northern Europe outlined in this paper. The reference by Herodotus to the Sythian peoples adaptation to their environment is still reflected in anthropological studies of primitive societies today. Also the similarities in cooking techniques found in northern European archaeology compared to the ethnographic data cannot be disregarded. The use of what has previously been thought of as useless river clay as the best material for the clay baking of foods is interesting. The residue of this particular cooking technique, which is friable anomalous clay fragments, may have been ignored as daub from clome ovens or wattle walls. The possibility that cairn pits could have been used for culinary purposes as earth ovens for funerary feasts should not be dismissed The connection with the growing of grain and brewing alcohol is well substantiated. What has been overlooked is the link between this brewing practice with the lightness of the bread consumed. Although it has for a long time been assumed that the Neolithic agriculturist cultivated a supply of milk, indicated by the bones of calves at Neolithic causeway camps. There is now, due to new ceramic analysis techniques evidence to confirm this assumption. Fogou's or souterrains that had previously been thought of as having a ritual purpose could have had their prime utilisation as cheese maturing stores. The continuous trade in salt fish between Cornwall and Northern Italy, substantiates that some tastes at least have not changed through the millennium. Also if Tacitus's observations of the practice of the Celts pegging down shameful criminals in marshes is taken at face value, then the hypothesis that these people were sacrificed to the gods, and that their last meal had a ritual significance must be rejected. The wild harvest throughout prehistory in Europe was to say the least plentiful. Almost all the meats and fish we catch today were eaten, plus a wealth of wild berries, and nuts from the forests, to say nothing of the abundance of edible herbs and seaweed's. Dairy produce such as butter and cheese were stored and consumed. Beer, mead and wild fruit wines were made, and as a consequence of this production of beer leaven was available to make fine yeasted bread. Hardly the ingredients of a hand to mouth existence, in fact looking at the ingredients we know our prehistoric forbears to have had, and the variety of cooking methods they could use, they ate rather well!