first grain-based food

The reading passage and the lecture are both about the evolution of first grain-based food. The author of the reading believes that it took three discoveries to reach modern bread. However, the lecturer refutes the arguments made in the article. She claims that beer was the first and the easier way as an ancestor for the modern bread. First of all, the author holds that ancient people consumed raw wheat seeds. Since raw seeds are very hard, they discovered that grinding it between two stones made it easier to eat. Nevertheless, the lecturer points out that letting the seeds just sit without grinding is the more plausible and basically effortless to get a palatable softer seeds. She further elaborates that by keeping seeds in a moist environment, they would naturally start sprouting and the new baby plant would split the hard seed case making it sweeter, softer and even more nutritious. On the other hand, crushing was a new idea to humans and it needed someone to discover it. Second, the author assumes that baking the ground seeds allowed early humans to store them for a much longer period of time. The lecturer casts doubt on this idea. She explains that the relationship between fire and food was not obvious for people yet and someone would have to think to put food on fire to improve it for eating and that's a complex process. Lastly, the article proposes that the addition of yeast spores came as the final step when people left the ground paste in the open air, the spores from the air began fermenting wheat producing bubbles which made bread lighter in texture and easy to eat. On the contrary, the lecturer asserts that having a ground paste and leaving it in the open air was not a necessary step. She indicates that as soon as the sprouted grains were stored, fermentation happens and bubbles and foam produced which gave rise to the first beer.