History of Food 1/5: The Invention of Cooking
Summary
TLDRCe script vidéo nous entraîne dans un voyage à travers le temps pour explorer l'évolution de l'humanité et l'importance de la cuisson. Depuis les temps préhistoriques jusqu'à la société moderne, la cuisson a été un élément clé dans notre développement. Les ancêtres humains ont adopté la cuisson après avoir découvert par hasard la chaleur des feux de forêt, ce qui a considérablement amélioré la qualité de leur alimentation. Cette découverte a permis une meilleure utilisation de l'énergie, libérant des ressources pour le développement du cerveau. Le script nous guide ensuite à travers la vie des peuples chasseurs-cueilleurs actuels, comme les Hadza en Tanzanie, qui fournissent des enseignements précieux sur la manière dont nos ancêtres ont mangé. La diversité de leur microbiome est un reflet de leur alimentation riche en fibres et en plantes, ce qui est suggéré comme un moyen potentiel de lutter contre les maladies chroniques courantes dans les sociétés industrialisées. Le documentaire se termine sur une note optimiste, montrant comment les chefs modernes revisitent les ingrédients ancestraux pour créer des plats délicieux et sains, et comment la restauration de ces aliments peut contribuer à préserver les connaissances et la culture des peuples indigènes.
Takeaways
- 🌄 La nature omnivore de l'homme a permis à notre espèce de survivre et de prospérer dans divers environnements.
- 🔥 La cuisson, découverte par nos ancêtres, a été un élément clé dans l'évolution humaine, changeant notre alimentation et notre corps.
- 🍽️ La cuisson a facilité la digestion des aliments en dégageant plus de nutriments et en économisant de l'énergie pour le cerveau.
- 🧠 La réduction de l'énergie métabolique utilisée pour la digestion a permis au cerveau de se développer, contribuant à la révolution cognitive.
- 🦍 Les Australopithecus, comme Littlefoot, étaient des ancêtres humains qui se nourrissaient principalement de plantes à fibres élevées.
- 👥 L'émergence du genre Homo, avec Homo erectus, a marqué un bond significatif dans l'évolution physique de l'espèce humaine.
- 🔍 L'archéologie et la géoarchéologie sont essentielles pour comprendre comment l'humanité a commencé à utiliser le feu et comment cela a influencé notre évolution.
- 🕵️♂️ Dr Francesco Berna a découvert des preuves de l'utilisation du feu par les humains remontant à 1,7 million d'années.
- 🌳 Les sociétés chasseurs-cueilleurs, comme les Hadza au Tanzanie, offrent une fenêtre sur la manière dont nos ancêtres ont vécu et mangé.
- 🌿 Une alimentation basée sur les plantes et les fruits, comme celle des chasseurs-cueilleurs, est importante pour maintenir un écosystème microbien sain.
- 🍲 La diversité des aliments autochtones, comme les bush tucker en Australie, est un reflet de l'environnement et de la culture, et peut contribuer à la santé humaine.
- 📚 La restauration de la connaissance et de la culture des peuples indigènes, par le biais de l'alimentation, est cruciale pour préserver leur patrimoine.
Q & A
Comment la nature omnivore de l'homme a-t-elle contribué à sa survie et à sa prospérité?
-La nature omnivore de l'homme a permis à notre espèce de s'adapter à divers environnements, allant des tundras arctiques aux dunes du Sahara en passant par les forêts tropicales de l'Amazonie, en trouvant des sources de nourriture variées pour survivre et prospérer.
Comment la cuisson a-t-elle influencé l'évolution humaine?
-La cuisson a transformé la manière dont les humains se nourrissent, en rendant la nourriture plus digeste et en économisant l'énergie métabolique. Cela a permis au cerveau d'utiliser cette énergie économisée pour se développer davantage, contribuant ainsi à la révolution cognitive de l'espèce humaine.
Quels sont les avantages de la cuisson du point de vue de la nutrition et de la digestion?
-La cuisson facilite la digestion en décomposant les molécules, ce qui réduit l'énergie que le corps doit dépenser pour digérer la nourriture brute. Cela augmente la quantité de nourriture qui peut être digérée et économise l'énergie qui serait autrement utilisée pour la digestion.
Quelle est la relation entre la taille de notre système digestif et notre alimentation actuelle?
-Comparés à nos ancêtres, les humains modernes ont un système digestif réduit en taille, reflétant une alimentation de haute qualité avec beaucoup de nutriments par bouchée, ce qui nécessite moins de travail pour la digestion.
Comment la découverte du feu a-t-elle changé la vie des premiers humains?
-Le feu a été un élément clé dans l'évolution des humains, non seulement pour la cuisson de la nourriture, mais aussi pour la protection contre les prédateurs, la chaleur et la fabrication d'outils. La maîtrise du feu a été un point de bascule dans le développement technologique et social de l'espèce humaine.
Quelle est la preuve la plus ancienne de l'utilisation du feu par les humains?
-La preuve la plus ancienne de l'utilisation du feu par les humains a été découverte dans la grotte Van der Werck à l'Afrique du Sud, datant de 1,7 million d'années.
Comment la société des chasseurs-cueilleurs contemporains, telle que les Hadza, nous donne-t-elle des enseignements sur la nutrition et la santé?
-La société des Hadza, qui vit encore selon un mode de vie de chasseurs-cueilleurs, mange une variété impressionnante d'aliments, s'appuyant sur une alimentation riche en fibres et faible en matières grasses. Cette alimentation est étroitement liée à l'environnement et est saisonnière, offrant des leçons précieuses sur la manière dont une alimentation plus diversifiée et en harmonie avec la nature peut influencer la santé humaine.
Quels sont les effets de l'alimentation des chasseurs-cueilleurs sur la microbiome humain?
-L'alimentation des chasseurs-cueilleurs, riche en diversité et basée sur des plantes, influence la diversité de la microbiome intestinal, contribuant à une meilleure santé générale et à une réduction du risque de maladies chroniques.
Comment les chefs contemporains utilisent-ils les ingrédients traditionnels pour créer de nouvelles saveurs?
-Les chefs modernes explorent les ingrédients traditionnels, appelés 'bush tucker' en Australie, pour créer des plats innovants qui reconnaissent la culture et l'histoire tout en offrant de nouvelles saveurs délicieuses au public.
Quelle est l'importance de la restauration des aliments traditionnels dans la culture et la santé?
-La restauration des aliments traditionnels est cruciale pour préserver la culture et le savoir des peuples indigènes, tout en offrant des bénéfices pour la santé humaine en encourageant une alimentation plus diversifiée et en harmonie avec l'environnement.
Comment la révolution agricole a-t-elle influencé notre alimentation et notre mode de vie?
-La révolution agricole a transformé notre mode de vie de chasseurs-cueilleurs en introduisant de nouvelles plantes et animaux dans nos régimes alimentaires, ce qui a conduit à des changements significatifs dans les habitudes de vie et les technologies culinaires.
Pourquoi la cuisson est-elle considérée comme l'une des innovations révolutionnaires de l'histoire?
-La cuisson est considérée comme une innovation révolutionnaire car elle a changé notre corps, notre cerveau et a déclenché une révolution cognitive chez les êtres humains, ouvrant la voie à de nombreuses autres innovations et avancées dans l'histoire de l'humanité.
Outlines
🍲 La cuisson, fondement de l'évolution humaine
Le paragraphe 1 explore l'importance de la cuisson dans l'évolution de l'humanité. Depuis la première découverte du feu, la cuisson a transformé notre alimentation, facilité la digestion et libéré de l'énergie qui a contribué à l'élaboration d'un cerveau plus développé. La transition d'une alimentation de chasse et cueillette à une alimentation plus raffinée a été un point de bascule dans notre développement.
🔥 L'usage du feu et son impact sur l'évolution
Dans le paragraphe 2, l'acquisition du contrôle du feu est présentée comme un élément clé dans l'évolution de l'espèce humaine. Les archéologues ont découvert des preuves datant de 1,7 million d'années qui montrent que les premiers Homo erectus utilisaient le feu. La cuisson des aliments a permis une meilleure digestibilité, un gain d'énergie et une augmentation de la taille du cerveau humain.
🌱 La société des chasseurs-cueilleurs et leur alimentation
Le paragraphe 3 nous entraîne dans la vie quotidienne d'une société de chasseurs-cueilleurs en Tanzanie, près de l'Olduvai Gorge. Les Hadzabe, l'une des dernières sociétés de chasseurs-cueilleurs, vivent d'une alimentation diversifiée, riche en fibres, et dépendante de l'environnement. Leur mode de vie actuel offre une fenêtre sur la façon dont nos ancêtres ont vécu et mangé.
🐝 L'alimentation des Hadzabe et son lien avec l'environnement
Dans le paragraphe 4, l'alimentation des Hadzabe est étudiée pour comprendre son impact sur la santé et la diversité microbienne. Leur régime, basé sur des plantes et des produits de la chasse, est comparé à celui des sociétés occidentales. Les chercheurs soulignent l'importance de la diversité microbienne pour la santé et suggèrent que notre microbiome moderne pourrait être à l'origine de maladies courantes.
🌴 Les ingrédients anciens revisités par les chefs modernes
Le paragraphe 5 nous emmène en Australie où les chefs explorent les ingrédients traditionnels appelés 'bush tucker' des autochtones. Ces ingrédients, non seulement sains, sont également délicieux et sont intégrés dans des plats modernes. Les chefs cherchent à promouvoir l'utilisation de ces ingrédients pour reconnaître la culture et l'histoire, tout en créant des plats innovants.
🍛 La renaissance des aliments traditionnels et leur importance
Dans le paragraphe 6, la revitalisation des aliments traditionnels est discutée en termes de leur importance culturelle et nutritionnelle. Les restaurants modernes comme Cavo s'inspirent de la diversité des aliments naturels sous-utilisés pour offrir des saveurs anciennes aux diners d'aujourd'hui. L'importance de cette renaissance va au-delà de la simple goût et est liée à la préservation de la culture et du savoir des peuples autochtones, ainsi qu'à l'amélioration de la santé future.
Mindmap
Keywords
💡Omnivore
💡Cuisson
💡Homo erectus
💡Feu
💡Hadza
💡Microbiome
💡Agriculture
💡Bush Tucker
💡Diversité Alimentaire
💡Révolution Culinaire
💡Taco
Highlights
L'importance de la question 'Qu'est-ce qu'il y a pour le dîner ?' a dominé toutes les autres depuis l'aube des temps.
Notre nature omnivore a permis aux humains de survivre et prospérer dans divers environnements.
La cuisson a poussé l'évolution humaine, l'invention et le progrès.
Autour de 9 millions d'années auparavant, nos ancêtres ape-like ont commencé à descendre des arbres vers les savanes africaines.
Le passage des australopithèques à la bipédie a intrigué les chercheurs pendant des millénaires.
Les Australopithecines, comme Littlefoot, se nourrissaient de semences, d'herbes et de fruits.
L'apparition du genre Homo, avec Homo erectus, a marqué un bond en avant dans l'évolution vers des êtres humains plus modernes.
L'utilisation du feu a tout changé pour l'humanité, en particulier pour la cuisson des aliments.
Des preuves de l'utilisation du feu par les humains datent de 1,7 million d'années.
La cuisson a permis d'obtenir plus de nutriments et d'économiser l'énergie dépensée pour digérer la nourriture crue.
La cuisson a libéré de l'énergie métabolique qui a été utilisée pour développer un cerveau plus grand.
Les outils en pierre et d'autres innovations technologiques ont aidé les humains à chasser et préparer leur nourriture.
Les Hadza en Tanzanie vivent l'un des derniers modes de vie de chasseurs-cueilleurs.
Leur alimentation est riche en fibres et basée sur des plantes, avec de la viande et du miel comme rares traitres.
Les études montrent que l'alimentation des chasseurs-cueilleurs favorise la diversité du microbiome.
La diversité microbienne est liée à la santé humaine, y compris l'immunité et le métabolisme.
Les ingrédients traditionnels des peuples anciens, tels que les Bush Tucker en Australie, sont à la mode dans la cuisine moderne.
Les chefs utilisent des ingrédients indigènes pour créer une cuisine australienne unique et inspirante.
L'agriculture a transformé notre mode de vie de chasseurs-cueilleurs et introduit de nouvelles plantes et animaux dans nos régimes.
La cuisson est l'une des innovations révolutionnaires de l'histoire et a contribué à la révolution cognitive des êtres humains.
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
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