On food and cooking the science and lore of the kitchen ( PDFDrive ) 235

Sausages
PâtésandTerrines
PreservedMeats
DriedMeats:Jerky
SaltedMeats:Hams,Bacon,CornedBeef
SmokedMeats
FermentedMeats:CuredSausages
Confits
CannedMeats
Of all the foods that we obtain from animals
and plants, meat has always been the most
highlyprized.Thesourcesofthatprestigelie
deep in human nature. Our primate ancestors
livedalmostexclusivelyonplantfoodsuntil2
millionyearsago,whenthechangingAfrican
climate and diminishing vegetation led them
to scavenge animal carcasses. Animal flesh
andfattybonemarrowaremoreconcentrated
sources of food energy and tissue-building
protein than nearly any plant food. They
helped feed the physical enlargement of the


brain that marked the evolution of early
hominids into humans. Later, meat was the
food that made it possible for humans to
migratefromAfricaandthriveincoldregions
of Europe and Asia, where plant foods were
seasonally scarce or even absent. Humans
became active hunters around 100,000 years
ago,andit’svividlyclearfromcavepaintings

of wild cattle and horses that they saw their
preyasembodimentsofstrengthandvitality.
Thesesamequalitiescametobeattributedto
meat as well, and a successful hunt has long
been the occasion for pride, gratitude, and
celebratory feasting. Though we no longer
depend on the hunt for meat, or on meat for
survival,animalfleshremainsthecenterpiece
ofmealsthroughoutmuchoftheworld.
Paradoxically,meatisalsothemost
widelyavoidedofmajorfoods.Inordertoeat
meat,wenecessarilycausethedeathofother
creaturesthatfeelfearandpain,andwhose
fleshresemblesourown.Manypeople