Early hominids may have scavenged carcasses killed by other predators.
Origin of Cooking #
When and why humans started cooking their food? #
Humans began cooking their food approximately 1 to 2 million years ago. The exact time frame is subject to ongoing research and debate, but many anthropologists and archaeologists pinpoint the control of fire and the advent of cooking to somewhere in that range. The earliest clear evidence of humans using fire to cook food comes from about 790,000 years ago, with hearths, earth ovens, burnt animal bones, and flint appearing in the archaeological record at sites such as Israel’s Qesem Cave.
There are several theories about why humans started cooking their food:
Health and Safety: Cooking kills many of the pathogens found in meat and other perishable foodstuffs, which would have made the food safer to eat. It also detoxifies many plant foods that are otherwise inedible or poisonous.
Digestibility: Cooking breaks down tough fibers and complex proteins, making it easier for the human digestive system to process the food. This meant that individuals could extract more calories and nutrients from the same amount of food.
Energy Efficiency: Because cooked food is easier to digest, this meant less energy was needed for digestion, allowing more energy to be available for other bodily functions, such as supporting a larger brain. This is known as the “cooking hypothesis,” which is often associated with primatologist Richard Wrangham. He posited that cooking food was an essential element in human evolution, particularly in the development of the human brain.
Taste and Palatability: Cooking often improves the taste and texture of food, which likely increased the variety of foods that humans were willing to consume.
Social and Cultural Factors: Sharing cooked meals could have contributed to social bonding and the establishment of larger and more cooperative groups. It’s also been suggested that cooking could have led to more defined roles and divisions of labor in early human societies.
The development of cooking had profound implications for human evolution, affecting everything from our physiology and digestion to our social structures and cultural practices. The increased energy availability from cooked food may have been a pivotal factor in the development of our larger, more energy-demanding brains.
Did anyone hypothesize that early humans were scavengers and that cooking offered more readily available food resembling their first preference? #
Yes, there are hypotheses suggesting that early humans were scavengers before they developed the tools and strategies for active hunting. One aspect of this theory proposes that early hominids may have scavenged carcasses killed by other predators. They would have had access to meat that was not fresh, and in some cases, it might have started to decompose. Cooking could have made such scavenged meat safer to eat by killing off pathogens and parasites, as well as making it more palatable and easier to chew and digest.
Additionally, cooking would have allowed early humans to exploit a wider range of food resources. Not only could they make tough, scavenged meats edible, but they could also cook fibrous plant materials that would have been difficult to digest if eaten raw. This would have been especially beneficial in environments where food sources were scarce or during periods when hunting was not successful.
The act of cooking could also have been a method to preserve food for a longer period, making the nutrients in scavenged or hunted meats available for a more extended time than if the meat were eaten raw and fresh.
The hypothesis that early hominids were scavengers has been supported by various findings, such as cut marks on fossil bones that seem to be made by stone tools, indicating that meat was removed from carcasses that already had the flesh torn away by predators. These early hominids might have been opportunistic feeders, taking advantage of carcasses left by predators, and cooking would have made a significant difference in their ability to safely and efficiently extract nutrients from what they scavenged.
Moreover, the development of cooking would have had social implications as well. The process of cooking requires time and effort, which may have led to more complex social behaviors and even the protection of resources (like the fire itself and the cooked food), potentially paving the way for the development of social hierarchies and communal living.
When did humans discover fermented foods? #
The discovery of fermented foods likely predates recorded history and was probably a serendipitous event. Evidence suggests that humans have been consuming fermented foods for at least 10,000 years, and quite possibly much longer.
Here are a few key points regarding the history of fermented foods:
Alcoholic Beverages: The earliest known evidence of winemaking dates back to around 7000 to 6000 BCE, with the discovery of wine residue in pottery jars from the Zagros Mountains of Iran. Beer may have a similar or even earlier origin, with evidence dating back to around the same period or earlier in what is now China.
Leavened Bread: The practice of making leavened bread also dates back thousands of years. The ancient Egyptians are often credited with the accidental discovery of leavened bread, which could have happened as early as 4000 BCE.
Dairy Fermentation: The fermentation of dairy products, which leads to products like yogurt and cheese, likely began when humans first began to domesticate milk-producing animals such as cows, sheep, and goats around 8000 to 7000 BCE. These early dairy products would have been spontaneously fermented by lactic acid bacteria present in the environment.
The discovery of fermentation was a critical advancement for early humans. Fermented foods can be more nutritious than their unfermented counterparts, have longer shelf lives, and often have unique and desirable flavors. They also can be safer to eat, as the fermentation process can inhibit the growth of foodborne pathogens.
Given that fermentation can occur naturally under the right conditions, it is likely that early humans first encountered fermentation by chance when natural yeasts and bacteria interacted with foods stored in the right conditions. Over time, they would have learned to harness and control this process to consistently produce fermented foods and beverages.