How Did Man Learn to Cook His Food?
The primitive man lived on raw food—raw flesh, roots, fruits and nuts. There must have been a time when he lived thus because there was a time when he had no fires and no knowledge of how to make a fire. There are no records, however, to show when man learned that cooked food was best.
It must have come about almost simultaneously with his knowledge of fire, for the art of cooking goes back to the first knowledge of fire. We do not know either how man learned to make a fire. The earliest nations of which we have any record seem to have been acquainted with fire and certain methods for producing it. Not only one but all early nations seem to have been possessed of this knowledge. Occasionally travellers have reported that people have been found who were unacquainted with either fire or cooking, but investigation has always proven these reports unauthentic. Cookery has always been found in practice where people knew about fire.
It is strange how man has lost track of the beginning of his knowledge of fire and cookery, because fire represents the beginning of man’s culture and cookery goes hand in hand with it.
There are many legendary accounts of how man learned the value of cooked food, all of which are based upon the accidental burning or roasting of animals or birds. Perhaps, therefore, Charles Lamb’s “Roast Pig” story, which we read with much laughter in our school readers, was quite accurate from a historical standpoint. According to the story a man’s house burned and he cried more over the fate of his pet pig than about the loss of his house. He kept his pig in the house you will remember and as soon as the fire died away he rushed into the debris to look for his pet pig, hoping still to rescue him. He found him in a corner and made haste to pick him up and carry him into the open air. But the poor pig had been roasted to a turn and was still hot. The man’s fingers went right into the well done roast pig and were burned. With a cry he withdrew his fingers and put them into his mouth to blow on them and thus he secured his first taste of roast pig, which he found so much to his taste that he repeated the operation of licking his fingers.
While this is but a story, it is quite likely historically correct as to this discovery of the value of cooked food to some of the early nations. No doubt Fire and Cookery were developed together.
When man had learned to make fire, he found that it often got beyond his control. Here and there he would set the woods on fire quite without intention perhaps, but with damaging results. He would watch the conflagration and, when it was passed, he would find the baked bodies of deer or other animals which had been overcome by the fire and learned that baked meats were good to the taste and more easily digestible than raw meats.