Archaeological evidence of food planning, backed up by familiarity with how modern-day-working day hunter-gatherers put together their food items, indicates that the 1st cooks did very little for their food items in how of planning or strategy. The flesh of animals was both roasted above a fire or boiled in water to really make it tender, fruit was

Archaeological evidence of foods planning, backed up by knowledge of how contemporary-day hunter-gatherers prepare their food items, implies that the first cooks did little for their food in just how of preparation or strategy. The flesh of animals was both roasted above a fire or boiled in water to really make it tender, fruit was gathered and pee