Romeo and juliet dating law
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In fact, in a raw state, many plants contain toxic or indigestible substances or antinutrients.But after cooking, many of these undesirable substances are deactivated, neutralized, reduced, or released; and starch and other nutrients in the plants are rendered absorbable by the digestive tract.
Whether or not it came as a gastronomic revelation can only be guessed at, but since heat helps to release protein and carbohydrate as well as break down fibre, cooking increases the nutritive value of many foods and makes edible some that would otherwise be inedible.
1571) "Just as we do not know how, where or by whome fire was first domesticated, we cannot really tell anything about the way food was cooked in the most distant Paleolothic period.
We can only base conjectures on the customs of existing primitive peoples.
Your librarian will be happy to help you find a copy.] "Homo erecutus may have used fire to a very limited extent some 300,000 years ago, but the evidence is sparse and questionable.
Fire's general use, according to both paleontological and archaeolgical records, began only about 40,000 to 50,000 years ago...
Advances in technology eventually resulted in the ability (again, probably a matter of trial and error) to modify potentially harmful foods into consumable staples.
Meat was preserved; nuts were boiled, vegetables were peeled.Berries, nuts, fungus, and water sources were especially complicated and concernful.Myths and legends perpetuated the warnings against consuming known poisonous foods.The concept of roast meat could scarcely have existed without knowledge of cooking, nor the concept of cooking without knowledge of roast meat.Charles Lamb's imaginary tale of the discovery of roast pork is not, perhaps, too far off the mark.How did the first peoples know which foods were "safe" to eat? Food historians make educated guesses based on ancient records and modern practices.