The+Cooked+Food

=THE COOKED FOOD HISTORY=



Before cooking, food was eaten raw, decayed, and putrefied.

(I think the ones up there are better....)

The human discovery of roasting remains unattributed, though Charles Lamb wrongly glamorized the story of the Chinese boy who accidently burned down his hog shed and, in trying to save a well-barbecued piglet, discovered the glory of crackling. Raw, as anthro Claude Levi-Strauss insisted, became a synonym for crude, imperfect, wild; cooked was refined and tasteful, beneficial and necessary for human work, family, and culture. Perhaps as long ago as 500,000 years, fire-cooking--and with it, that potent metaphor in the human mind --blossomed. With applied heat, the whole concept of food transmuted. Toxic and inedible roots became edible when baked; indigestible and unchewable parts of game became prized giblets. Anthropologists estimate that hunter-gatherer cooking doubled the kilocalories consumed per day (from 2,000 to 5,000)



and may have subtly changed our genetic constitution; better nourished consumers of cooked food produced more offspring. At some unknown time our ancestors discovered that smoking preserved food more thoroughly than sun and wind, and `steaming cooked the meat more thoroughly than charring the outside and leaving the inside blood blue. Smoking took the edge off seasonal starvation; humans could stash their jerky and explore with greater freedom. But the evolution of roasting and smoking into boiling, baking, and frying would require a new vision of humans as keepers and tenders of new utensils and controlled flames.

Well... I think that`s the best invention of the world because I don`t want to eat this! Poor animals.... And this is one video about foods media type="youtube" key="Q5H7IYPw40Q?fs=1" height="385" width="640"