Creativity is based on play and perception with luck and chance thrown in to complete the process, characteristics one sees in abundance regarding fire and beer, two prime drivers that gave rise to humanity on planet earth.
Human beings are not obviously equipped to be nature’s gladiators. We have no claws, no armor. That we eat meat seems surprising, because we are not made for chewing it uncooked in the wild. Our jaws are weak; our teeth are blunt; our mouths are small. That thing below our noses? It truly is a pie hole.
To attend to these facts, for some people, is to plead for vegetarianism or for a raw-food diet. We should forage and eat the way our long-ago ancestors surely did. For Richard Wrangham, a professor of biological anthropology at Harvard and the author of “Catching Fire,” however, these facts and others demonstrate something quite different. They help prove that we are, as he vividly puts it, “the cooking apes, the creatures of the flame.”
The title of Mr. Wrangham’s new book — “Catching Fire: How Cooking Made Us Human” — sounds a bit touchy-feely. Perhaps, you think, he has written a meditation on hearth and fellow feeling and s’mores. He has not. “Catching Fire” is a plain-spoken and thoroughly gripping scientific essay that presents nothing less than a new theory of human evolution, one he calls “the cooking hypothesis,” one that Darwin (among others) simply missed.
As for beer ...
The domestication of wild grains has played a major role in human evolution, facilitating the transition from a hunter-gatherer lifestyle to one based on agriculture. You might think that the grains were used for bread, which today represents a basic staple. But some scientists argue that it wasn’t bread that motivated our ancestors to start grain farming. It was beer. Man, they say, chose pints over pastry.
Beer has plenty to recommend it over bread. First, and most obviously, it is pleasant to drink. “Beer had all the same nutrients as bread, and it had one additional advantage,” argues Solomon H. Katz, an anthropology professor at the University of Pennsylvania. Namely, it gave early humans the same pleasant buzz it gives us. Patrick E. McGovern, the director of the Biomolecular Archaeology Project for Cuisine, Fermented Beverages, and Health at the University of Pennsylvania, goes even further. Beer, he says, was more nutritious than bread. It contains “more B vitamins and [more of the] essential amino acid lysine,” McGovern writes in his book, Uncorking the Past: the Quest for Wine, Beer, and Other Alcoholic Beverages. It was also safer to drink than water, because the fermentation process killed pathogenic microorganisms. “With a four to five percent alcohol content, beer is a potent mind-altering and medicinal substance,” McGovern says, adding that ancient brewers acted as medicine men.
With this in mind, yours truly is going to grill some burgers and drink some beer in homage to our ancient ancestors who knew a good thing when they saw it. :)