History of Food 1/5: The Invention of Cooking
Summary
TLDREl guiso de la vida humana ha estado en ebullición desde la era de los tiempos. Este video nos lleva desde las primeras fogatas hasta las cocinas modernas, explorando cómo la cocina ha impulsado la evolución humana. Desde los ancestros que descubrieron el fuego hasta los cazadores-recolectores de la actualidad, como los Hadza en Tanzania, este viaje nos muestra cómo la alimentación ha influido en nuestra forma de vida y en nuestro cuerpo. Los beneficios de una dieta rica en fibras y bajo en procesamiento se contrastan con los efectos negativos de las dietas occidentales. Además, el video destaca la importancia de preservar y aprender de las tradiciones culinarias indígenas, como los Bush Tucker de los aborígenes australianos, para mejorar nuestra salud y salvaguardar el patrimonio cultural. La cocina no solo ha transformado nuestro cuerpo y nuestro cerebro, sino que también ha encendido una revolución cognitiva que ha llevado a innovaciones tan significativas como la revolución agrícola y la invención del taco.
Takeaways
- 🍲 La cocina ha sido un factor clave en la evolución humana, permitiendo la digestión de alimentos más nutritivos y el ahorro de energía que se desvió hacia el desarrollo del cerebro.
- 🔥 El uso del fuego fue un punto de inflexión en la historia de la humanidad, permitiendo la cocción de alimentos y transformando la forma en que nos alimentamos.
- 🌳 Nuestros ancestros, como el australopiteco, se alimentaban principalmente de plantas y frutas, lo que requería un gran esfuerzo digestivo y una dieta basada en plantas.
- 🦍 La comparación con los primates cercanos muestra que los humanos modernos tenemos un sistema digestivo reducido, lo que refleja una dieta de alta calidad y nutrientes por cada bocado.
- 🧑 La especie Homo erectus marcó un cambio significativo en la evolución humana, con huesos más pesados y una apariencia que, aunque primitiva, era claramente humana.
- 🕵️♂️ La arqueología y la geoarqueología son fundamentales para entender cómo se relacionaron los humanos con el fuego y cómo este factor influyó en nuestra evolución.
- 🇸🇿 En cuevas de Sudáfrica, se han encontrado evidencias de que los humanos usaban fuego desde hace 1.7 millones de años, lo que sugiere una relación temprana y cercana con él.
- 🌿 Las sociedades de caza y recolección, como los Hadzabe en Tanzania, proporcionan una ventana a la dieta y estilo de vida de nuestros ancestros, con una dieta diversa y basada en plantas.
- 🧬 El estudio del microbioma intestinal de poblaciones tradicionales como los Hadzabe muestra una diversidad mucho mayor que en sociedades occidentales, lo que podría estar relacionado con una mejor salud y menos enfermedades crónicas.
- 🌍 La dieta de caza y recolección, que incluía alimentos como carne, miel y vegetales, estaba estrechamente vinculada a las estaciones y el entorno, una lección importante para mantener un equilibrio ecológico y de salud.
- 🍃 Los ingredientes nativos y la cocina de bush de los aborígenes australianos son un reflejo de su cultura y del entorno, ofreciendo una diversidad de alimentos únicos y un potencial para la innovación culinaria moderna.
- 📚 La importancia de revivir y compartir los conocimientos sobre los alimentos y la cultura aborígenes澳大利亚的 (Australian aboriginal) es crucial para preservar su patrimonio y para fomentar una alimentación más saludable y diversa en el mundo moderno.
Q & A
¿Cuál es la importancia de la cocina en la evolución humana?
-La cocina ha tenido un impacto revolucionario en la evolución humana, al permitir la digestión de alimentos más fácil y eficiente. Esto llevó a un ahorro de energía que se desvió hacia el desarrollo del cerebro, resultando en un aumento de la capacidad cerebral en comparación con nuestros ancestros.
¿Cómo afectó el cambio climático en la dieta y el estilo de vida de nuestros ancestros africanos?
-El cambio climático transformó las densas selvas en vastas praderas llenas de nuevas especies de flora y fauna. Esto llevó a nuestros ancestros a adoptar una dieta más diversa y a desarrollar nuevas formas de obtener alimento, incluida la caza y la recolección de plantas.
¿Por qué los australopitecos necesitaban dientes y maxilares grandes?
-Los australopitecos necesitaban dientes y maxilares grandes para triturar la comida de baja calidad y alta fibra, como semillas, hierbas y frutas. Estos alimentos requerían de mastication extensa para extraer la nutrición necesaria.
¿Cómo descubrieron los seres humanos el uso del fuego y cuál fue su impacto?
-Los seres humanos descubrieron el uso del fuego a través de fenómenos naturales como rayos, incendios forestales y erupciones volcánicas. El fuego permitió cocinar los alimentos, lo que mejoró su sabor y redujo el tiempo necesario para digerirlos, proporcionando así una fuente adicional de energía.
¿Cuál es la evidencia más antigua de uso del fuego por parte de los humanos?
-La evidencia más antigua de uso del fuego por parte de los humanos se encuentra en la cueva Van Der Werck en Sudáfrica, que data desde hace 1.7 millones de años.
¿Cómo influye la dieta de los hadzabe en su microbioma intestinal?
-La dieta de los hadzabe, que incluye una gran variedad de plantas y animales silvestres, proporciona una diversidad microbiana en su intestino, lo que se cree que está asociado con una mejor salud y una relación mutuamente beneficiosa con las aves guía del mier.
¿Qué relación existe entre la diversidad del microbioma y la dieta de las sociedades occidentales?
-La diversidad del microbioma en las sociedades occidentales tiende a ser menor en comparación con las poblaciones tradicionales como los hadzabe. Esto se cree que está asociado con un estilo de vida y una dieta que difieren significativamente de aquellas a las que nuestra especie ha evolucionado.
¿Por qué es importante la preservación y el estudio de las dietas de las sociedades de caza y recolección?
-El estudio de las dietas de las sociedades de caza y recolección proporciona una ventana a la forma en que nuestros ancestros se alimentaban durante la mayoría de nuestra historia evolutiva. Esto puede ayudarnos a comprender cómo nuestras dietas modernas pueden estar contribuyendo a enfermedades crónicas y cómo podemos aprender de las prácticas pasadas para mejorar nuestra salud.
¿Cómo están los ingredientes nativos australianos siendo utilizados en la cocina moderna?
-Los ingredientes nativos australianos, conocidos como 'bush tucker', están siendo utilizados por chefs modernos para crear platos nuevos y deliciosos que combinan las inspiraciones de las producciones locales y los ingredientes únicos de Australia. Esto no solo preserva la cultura y el conocimiento aboriginal, sino que también introduce una diversidad de sabores y texturas en la cocina moderna.
¿Qué es la importancia de la revivificación de los alimentos nativos en la dieta moderna?
-La revivificación de los alimentos nativos en la dieta moderna puede ayudar a mejorar la salud humana al aumentar la diversidad dietética y proporcionar nutrientes que son a menudo subestimados o faltantes en las dietas occidentales. Además, tiene un valor cultural significativo, preservando las prácticas y el conocimiento tradicional de los pueblos indígenas.
¿Cómo la revolución agrícola transformó nuestro estilo de vida y dieta?
-La revolución agrícola cambió drásticamente nuestro estilo de vida y dieta al cambiar nuestra existencia de caza y recolección a una vida agrícola. Esto introdujo una gran variedad de nuevas especies de plantas y animales en nuestras dietas y fue un precursor a la diversidad de la cocina y los alimentos que conocemos hoy en día.
¿Por qué es fundamental el fuego para la especie humana?
-El fuego es fundamental para la especie humana porque fue el媒介 ('medio' en español) por el cual aprendimos a cocinar los alimentos, lo que a su vez desencadenó cambios en nuestra anatomía y cognición. El fuego también proporcionó luz y calor, permitiendo que la humanidad se expandiera a regiones más frías y promoviendo el desarrollo de comunidades y la colaboración social.
Outlines
🍽️ La importancia de la comida en la evolución humana
Este párrafo explora cómo la pregunta '¿qué hay para cenar?' ha sido fundamental a lo largo de la historia humana. Desde la época de los glaciares árticos hasta las dunas del Sahara y las selvas de la Amazonia, la naturaleza omnívora de los humanos ha permitido nuestra supervivencia y prosperidad. La cocción de alimentos, posiblemente iniciada por un primer contacto con el fuego, ha sido clave en la evolución, invención y progreso humano. Se aborda la transición de la caza y recolección en la Serengeti a la comodidad de la refrigeración moderna. Además, se menciona la hipótesis de que la sed de alimento pudo haber sido el factor que impulsó a nuestros antepasados a descender de los árboles y adoptar la bipedestación en las sabanas africanas.
🔥 La cocción y la transformación del ser humano
Este párrafo habla sobre el nacimiento del género Homo hace约 dos millones de años, con Homo erectus como una especie significativamente humana. Se discute cómo la evolución del cuerpo humano pudo estar ligada a una dieta de alta digestibilidad y cómo el uso del fuego, aunque a primera vista temible, permitió la cocción de alimentos y una mejora en la calidad de vida. La evidencia más antigua de uso del fuego por parte de los humanos se remonta a 1,7 millones de años, como se demuestra en la Cueva Van Der Werck en Sudáfrica. La cocción de alimentos permitió ahorrar energía en la digestión y canalizarla hacia el desarrollo del cerebro, resultando en un aumento del tamaño cerebral en comparación con el cuerpo.
🏞️ La vida de caza y recolección y su legado
Este párrafo se enfoca en la sociedad de caza y recolección, practicada por millones de años y que hoy en día solo se mantiene en unos pocos rincones del mundo. Se describe la dieta y el estilo de vida de los Hadza en Tanzania, una de las últimas sociedades de caza y recolección, que se alimentan de casi 600 especies de plantas y animales. La narración destaca la importancia del fuego en sus sociedades y cómo la diversidad de su dieta, con altas cantidades de fibra, proporciona energía para la caza y la supervivencia. Además, se menciona la relación mutuamente beneficiosa con las aves guía del mier, que ayudan a localizar miel.
🌿 La dieta de caza y recolección y su impacto en la microbioma
Este párrafo examina cómo la dieta de caza y recolección, que incluía carne, miel y una gran variedad de vegetales, solo representaba una pequeña parte de la dieta de nuestros ancestros. La mayor parte de las calorías y la nutrición provinieron de tuberclos, bayas y vegetación. Se explora la relación entre la diversidad en la dieta y la diversidad en el microbioma intestinal, lo que podría prevenir enfermedades comunes en las sociedades industrializadas. Se destaca la importancia de la diversidad en el microbioma hadza, que podría ser clave en la lucha contra enfermedades crónicas y cómo el estudio de la microbioma en poblaciones tradicionales puede proporcionar información valiosa sobre la salud humana.
🌱 Los ingredientes ancestrales y su relevancia en la cocina moderna
Este párrafo discute cómo los ingredientes ancestrales, conocidos como 'bush tucker' por los nativos australianos, están siendo rediseñados y utilizados en la cocina moderna. Los chefs están descubriendo que estos ingredientes no solo son saludables, sino también deliciosos. Se menciona la importancia de utilizar estos ingredientes nativos para reconocer la cultura y la historia, y se da un ejemplo de cómo se cocina el barramundi de manera tradicional. Además, se destaca la riqueza de los recursos alimentarios de Australia y cómo la cocina y la supervivencia de los aborígenes han estado aislados y bien desarrollados durante 50,000 años.
🔥 La cocción como una innovación revolucionaria
El último párrafo refleja sobre la importancia de la cocción como una de las innovaciones revolucionarias en la historia de la humanidad. Se argumenta que los humanos se convirtieron en tal cuando un simio aprendió a cocinar, y se destaca la importancia del fuego en la creación de nuestra especie. Se menciona cómo la cocción ha cambiado nuestro cuerpo y nuestro cerebro, y cómo la Revolución Agrícola introdujo nuevas especies de plantas y animales en nuestra dieta. Finalmente, se sugiere que para mejorar nuestra salud en el futuro, debemos aprender de nuestro pasado y revisar cómo solíamos comer, con un enfoque en la diversidad y la conexión con el entorno.
Mindmap
Keywords
💡Cocina
💡Fuego
💡Homo erectus
💡Australopithecus
💡Digestión
💡Microbioma intestinal
💡Dieta de caza y recolección
💡Hadzabe
💡Bush tucker
💡Revolución agrícola
💡Diversidad alimentaria
Highlights
The question of what's for dinner has been important since the dawn of time, driving human evolution, invention and progress.
Our omnivorous nature allowed early humans to survive and thrive in diverse environments from the Arctic to the Sahara to the Amazon rainforest.
Around 9 million years ago, our ape-like ancestors began their descent from trees onto the African savanna, driven by a need for food.
Australopithecus, like 'Littlefoot', scavenged for low-calorie, fibrous plants and had a large intestine to break down food.
The emergence of the Homo genus around 2 million years ago marked a more human-like species with bigger brains and reduced digestive systems.
The use of fire to cook food was a game-changer for early humans, making food more digestible and providing more energy for brain development.
Evidence from South Africa's Van der Werf Cave shows humans using fire as far back as 1.7 million years ago.
Cooking with fire allowed humans to develop larger brains, using energy that would have otherwise gone to the gut.
Hunter-gatherer societies like the Hadza in Tanzania provide insight into the diet and lifestyle of our ancient ancestors.
The Hadza eat a diverse diet of over 600 plant and animal species, with a high fiber intake that fuels their active lifestyle.
Research shows the Hadza have the most diverse gut microbiome of any population, which may hold clues to better health.
Modern industrialized diets may be depriving us of the diverse gut bacteria that our ancestors had, predisposing us to disease.
Aboriginal Australians have a rich tradition of using native bush ingredients in their cuisine, which is now influencing modern Australian cooking.
Bush tucker ingredients like finger limes, wallaby and lemon myrtle have unique flavors that reflect Australia's environment.
Efforts are underway to preserve Aboriginal culture and knowledge by promoting the use of native ingredients in cooking.
The diversity of native ingredients used by indigenous cultures contrasts with the limited diets of many people today.
Learning from the past and reintroducing diverse foods to our diets may be key to improving our health in the future.
Cooking is one of history's great revolutionary innovations, setting humans apart from other animals and sparking a cognitive revolution.
Transcripts
the dawn of time the importance of one
question
has outweighed all others
what's for dinner
from the windchill tundras of the arctic
to the dry dunes of the sahara
all the way to the deepest rainforests
of the amazon
our omnivorous nature has allowed humans
to survive
and thrive
[Music]
but how did we go from hunting and
gathering on the serengeti
to grabbing a snack from the fridge
perhaps the answer was as elemental
as the kiss of fire
once our ancient ancestors tasted that
first cooked meal
there was no going back
[Music]
cooking has driven human evolution
invention and progress
in this series we'll serve up a story
two million years in the making
of what was is
and will be on our plates
almost nine million years ago our
ape-like ancestors began their descent
from trees
onto the grasslands of the african
savanna
[Music]
what drove them from branches to
bipedalism
has puzzled us their descendants for
millennia
could the explanation be as simple as
an empty stomach
over millions of years the climate of
africa
shifted dense forests gave way to great
grassy landscapes teeming with delicious
new species
of flora and fauna
meet littlefoot
she's a 3.6 million year old
australopithecus
discovered in the starqventane caves of
south africa
littlefoot is the most complete skeleton
ever found
of these ancient human ancestors
[Music]
australopithecines were a lot like
chimpanzees
and they ate like it too littlefoot may
do
scavenging the grasslands and trees for
her meals
on the menu low calorie fibrous fare of
seeds
grasses and fruit
richard rangham is a harvard
primatologist
the australopithecines these relatives
between maybe seven million years ago
and two million years ago
they were at the simplest kind of level
like chimpanzees that stood upright
that is to say they walked on their hind
legs if you like they were about the
size of chimpanzees
they had big jaws like chimps big teeth
like chimps i mean you can imagine
somebody like mick jagger opening his
mouth and screaming out and that mouth
is just
a tiny little mouth compared to what a
chimpanzee or strong epithequeus can do
they need big teeth to mash this low
quality high fiber food they need a big
mouth to put it all into
to get there something like 2 000
calories a day they have to spend about
six hours a day just chewing literally
just moving
their jaws up and down processing this
bulky
low energy food so it's a it's a lot of
work
to digest the hard vegetation littlefoot
had a longer large intestine
and colon here her intestinal microbes
ferment and break down the food
to release a little hard-earned
nutrition
but humans today don't have to work so
hard
when we compare ourselves with our
closest relatives then what we see
is that everything about our digestive
system
is reduced it is diminutive so we have
small
mouth we have small teeth we have small
guts this all reflects the fact that we
have
a very high quality diet with a lot of
nutrients per mouthful
while we might struggle to see the
resemblance between littlefoot
and ourselves the next stage of our
revolution
became distinctly more human
around two million years ago that's when
you get for the first time
the emergence of the full genus homo
homo erectus the bones are a little bit
heavier they've got rather big broad
faces with
big brow ridges so they definitely look
kind of primitive compared to us but
nevertheless
they were human
what ignited our bodies to evolve so
drastically we cannot understand
humans as evolving into this species
that
was eating and committed to very highly
digestible food
without them using fire
lightning strikes raging forest fires
volcanic eruptions these
fiery forces of nature must have been
terrifying for our ancient ancestors
like littlefoot
but these dangerous phenomena also
yielded great bounty for daring foragers
scavengers discovered that tough tubers
and the flesh of animals
tasted far better when they've been
touched by fire
once you have fire everything changes
so when did we harness this power
archaeology and geo archaeology
is important in trying to solve this big
mystery
which is how we became human
dr francesco berna and his colleagues
have discovered
enlightening evidence of humanity's
early relationship
with fire in the deep recesses of south
africa's
van der werk cave we're showing
that this intimate relationship between
human and fire
is directly documented starting
1.7 million years ago
the peculiarity and the magnificence of
this cave
is that contains evidence of humans
being
in there since the origin of humanity
it is an archaeological phenomenon
because it has
a sequence of human occupation which
sees us through our evolution as a
species
from homo erectus into modern humans as
homo sapiens
this is a block of intact sediment which
we have taken from
the context of 1.78 million years old
and older in vondever cave so over here
we have an intact bone from specimen x
which is discolored sometimes
discoloration may indicate staining from
the
sediments which surround the bone other
times it may indicate burning
the slides of this ancient earth hold
remnants of a hugely consequential
moment in human history
there's a long particle here it shows
the
characteristic of being wood ash
this seemingly simple discovery is
anything but
dr berner has found the oldest known
evidence of humanity's use of
fire
that's extremely exciting they put human
and fire in the same spot early on
in human evolution
with the controlled use of fire we first
began
to cook our food this act of
transformation
had revolutionary effects on our
sustenance
so basically heat jiggles molecules and
breaks them apart and then that's nice
when you cook you're saving yourself a
lot of the energy that otherwise the
body would be using to digest
raw food so we get a bonus from
how much of the food can be digested and
we get a bonus from
saving ourselves the cost of digesting
the food
thanks to cooking we had a newfound
surplus of energy
which went straight to our heads
we're not using that metabolic energy
for our gut what should we do with it
hmm let's make a bigger brain
we have the largest brain in
relationship to body weight of any
primate
for the average person about a quarter
of all the food calories you eat go to
fueling your brain
so this is an organ that is only
a 40th of your body weight but it's
occupying a quarter
of your food so it's incredibly hungry
and expensive to fuel all the time
[Music]
cooking with fire sparked our evolution
and we've had one thing on our minds
ever since
filling our stomachs
technological breakthroughs like stone
tools
helped us to kill and prepare our
suppers
and we continued to be keen gatherers
the importance of fire to fuel our mines
and light our way never waved
fire was essential to our first
hunter-gatherer societies
we lived as hunter-gatherers for
millions of years
today the lifestyle that made us who we
are
is practiced in only a few remote
corners of the world
[Music]
in tanzania near olduvai gorge the
cradle of humankind
lives one of the last remaining
hunter-gatherer societies
she
their lifestyle and diet gives the world
an important insight
into
m
[Music]
it's mid-morning in the hanta bay camp
and it's time for the first meal of the
day
[Music]
a group of men and women head out to the
nearest baobab tree
these baobabs can be thousands of years
old
supplying delicious fruit to generations
of hadzabe
[Music]
the women break down the fibrous
delicious fruits
diet packed with vitamins fat
and fiber
the high levels of vitamin c provide an
unexpected citrus tang
conga robi berries are refreshing and
slightly sweet
and they happen to pack 20 times the
fibre of your average farmed berry
the hadzebe see food wherever they look
in their native land
they eat an amazing variety of almost
600 plant and animal species
with their bountiful diet they eat
around 100 grams of fiber a day
10 times more than the average american
[Music]
this nourishment provides the hadzabe
men with the energy they need for
hunting
they're hoping to track a few dektek or
kudu
[Music]
like the hundreds of generations before
him nyoha
grew up hunting on these hadzabe
ancestral lands
[Music]
it takes years of training and
incredible strength to hunt with one of
these weapons
the hadzebe must observe and study their
environment
and hunting teaches a great lesson
patience
[Music]
finally has something in his sights
appembe or rock rabbit
[Music]
so
[Music]
foreign
in the life of a hunter-gatherer meat is
only a small part of the diet
and only after a successful
most of their nutrition and calories
come from tubers
berries vegetation and when it's in
season
ahazabe favorite honey
nyoha is listening intently for the song
of the tico rico bird
or the honey guide
the hadzabe have developed a language
with these birds
and the two species enjoy a deep and
mutually beneficial
relationship high in these branches
is the world's finest all-natural
dessert
thank you
this sweet snack is one of the most
energy dense foods
found in nature full of fat
protein and sugar
the hadzabe diet is seasonal and deeply
entwined
with the environment
the lives of the hadzabe give us a
glimpse into how our ancient
ancestors ate
on the other side of the world the
benefit of the hunter gatherer diet
is being investigated
a lot of what we've learned from
hunter-gatherer diets is a window into
how
our ancestors ate for most of our
evolutionary history
it was a high fiber diet they definitely
had
treats like meat and honey but those
things were rare and their diet was
heavily heavily based on plants
they eat the things that are seasonally
available
that's important to maintain our
microbial ecosystem
doctors erica and justin sonnenberg and
their colleagues
have been studying the effects of the
hunter-gatherer diet on the human
microbiome our specialty is studying the
gut microbiome this complex community of
microbes that lives in our gut
we're interested in how the collection
of microbes that inhabit
our gut influences everything from our
immune status to our metabolism
to even our moods and behavior through
our central nervous system
study of the human microbiome is often
concerned with the way in which this
mini ecosystem can affect human health
one of the questions that our lab is
interested in addressing is what
is a healthy microbiome in traditional
populations
people that live like our ancestors did
hundreds of thousands of years ago
hunting and gathering for food
we see a huge increase in diversity so
many more types of species in their gut
than are living in
the western cut
the hadzabe have among the most diverse
human guts on the planet
with almost double the amount of fungi
and flora
of those living on a western diet what
we're realizing now
is that the the western microbiome
microbiome associated with
industrialized societies
is probably something that deviates
wildly
from the community that we evolved with
and maybe a community that's actually
predisposing us to some of our most
common and serious diseases
these are things like heart disease a
lot of autoimmune diseases
things like allergies and asthma
inflammatory bowel diseases
cancers and most of these are diseases
that we just
don't see in the hanza
learning from the hadzabe and making the
effort to improve our gut health by
rewiring our diet
may be a key ingredient in fighting some
of the industrial world's most
deadly chronic diseases
the diversity of the hadzabe comes from
their connection
to the environment and a way of life
that has endured the ages
seven thousand miles away the
traditional ingredients of another
ancient people
are being brought to the attention of
the modern world
and what chefs are discovering is that
these ingredients aren't just
healthy they're delicious
here in wollongong australia ancient
bush ingredients called
bush tucker by the aboriginal natives
are cooked up
into mouth-watering new age dishes
so we do australian cuisine using local
produce
but also using inspiration from our
local surroundings
we use native ingredients things like
native fruits there's some native game
birds things like wallaby
kangaroo herbs and spices some amazing
unique ingredients in australia at the
moment
one of the desserts that's on our menu
is the australian fruit tart
most of these fruits might seem somewhat
difficult to work with but we've found
ways in which we can
apply them chefs tom and simon
are trying to create and inspire a truly
unique australian cuisine
you do whatever you want which makes it
really like really exciting and there's
no boundaries
what we're trying to push is the use of
these native ingredients acknowledging
the culture acknowledging the history
and putting it into modern dishes
living for 50 000 years in isolation
the aborigines of australia are one of
the most resourceful peoples on earth
the aboriginal people have been here for
thousands and thousands of years
put that into perspective when was jesus
born
about 2 000 years ago how old are those
egyptians
about 5 000 when you're talking 40
50 000 years or more yeah there's been a
lot of practice
this is my supermarket out here now i've
got fish out there
i've got all sorts of seashells
boundless resources out there
let alone up here on the land and when i
bring fellas down here to
teach them about it it's also our
university
but european settlers and modern-day
australians
have rarely looked to the aborigines for
edible inspiration
you can go to any market or or a food
fair
anywhere in australia and you can find
every
cuisine from every country from around
the world
china or morocco or italian
or or anything but you won't find a
bruce tucker
hey
[Music]
it's slowly evolving i go around
teaching people about my culture through
the way of
bus foods and
trying to introduce them into another
way of
living and knowledge the native animals
and plant life of australia
evolved in isolation leading to a
diversity of ingredients
unique to the rest of the world
here we have finger lime which is a
native lime
extremely tasty and very very special
they basically look like little
caviar but lime tasting and they you pop
them and they
you know bursts of acidity
one thing about native ingredients is we
need to have the understanding that it's
a reflection of australia
and a reflection of our environment and
our weather especially
and so you talk about australia it's so
hot it's so dry
if you've ever grown strawberries you
know strawberries need a lot of water to
be sweet
and so our native fruits are all sour
bitter green because we don't have the
water that it requires to be sweet fruit
if you think about emu wallaby kangaroo
all
really lean because they don't have the
ample amount of food to have those fat
reserves
uh it's got some braised wall detail
it's very much like oxtail
wallaby tail it's quite fatty gelatinous
meat
tastes quite a lot of cooking but really
delicious once you do
there's definitely trial and error and i
think as chefs you can take an
ingredient you can taste it you can work
out
flavors instantly work with also from
people we've done work with fred from
fred's bush tucker
a little bit of cooking with him he sort
of taught us some very traditional ways
we've taken that into the kitchen and
replicated that
so have a barramundi dry egypt for about
three days
this dish is based on a quite
traditional way of cooking barramundi
it's normally take a whole barramundi
wrap it in paper bark soaked in water
layer it with lemon myrtle leaves the
smoke will come up through the
myrtle flavor in the fish
maybe you can smell it now fills the
room
so this is the little salad that goes
with the barramundi in a coastal city we
have access to
amazing beaches and there's so much
edible plants and foods there
stop and look you can find some pretty
tasty stuff
restaurants like cavo are finding
inspiration in underutilized natural
food diversity
to bring old flavors to modern diners
we want to see these ingredients just
treat those normal ingredients i think
that's the future is just getting them
into home kitchens
demystifying what they are and how they
react and it's starting to get there
[Music]
the importance of this food revival goes
beyond mere tastes and flavors
look a lot of our elders are dying these
days
if we don't do something about our
aboriginal culture now
through food through tourism through art
we're going to lose it the aboriginal
people are just going to lose their
knowledge
and you've got to share your knowledge
to keep it really
so that's part of my role
i feel to try and impart
some of the knowledge that i have to to
the younger generation and
the general public
i want more fellas out there doing what
those fellas are doing
and showing off our proud culture all
the ingredients are here
in our backyard
the diversity inherent in reintroducing
these foods to our diets is in sharp
contrast to how most of us eat today
to our own detriment if we are to
improve our health in the future we must
take some lessons
from the past
no matter who you are or what you eat
cooking deserves its place as one of the
great revolutionary innovations of
history
i believe that humans became
human when an ape learned to cook
so truly it is impossible to imagine
humans
as a species without fire fire is what
made us
fire is the creator of the human species
we are the creatures of the flame
the campfires of our ancestors have
become the restaurants and kitchens of
today
cooking has moved on from food touched
by fire
to culinary works of art we fry
roast boil and bake
cooking changed our bodies our brain
and ignited a cognitive revolution in
human beings
this would lead to an equally
consequential period in human history
the agricultural revolution this
epic event turned our hunter gatherer
lifestyle
on its head and introduced a plethora of
new plant and animal species to our
diets
and it all led to one of the greatest
inventions in culinary history
the taco
Ver más vídeos relacionados
Todo sobre la Electricidad. Discovery Channel. DOCUMENTAL
¿Qué es la gnoseología? 🙏 Descubre esta teoría del conocimiento 🙏
Potosi. Ejemplo de espacio colonial
Antes y después de Darwin
¿Qué pasó antes de la Historia? Los orígenes de la humanidad
✅✅✅La Prehistoria. Evolución humana, Paleolítico, Neolítico y Edad de los metales🦴Historia y resumen
5.0 / 5 (0 votes)