The lecture casts doubt on the passage, that claims the bread to be the first grain-based food, rather it draws attention towards certain points those support the beer as the first grain food. In addition the lecture varies from passage in order of the sequence of the grain consumption in primitive period of civilization.
First and foremost, the passage states that the primitive consumption of grain started from grinding the grains because it was hard to chew raw. However, the professor refutes the idea including the evidence that people didn't have to grind the grain for direct consumption, rather it could be sprouted when exposed to the natural environment. Therefore, the grain could be sweeter and softer than the ground wheat and easy to chew it.
Secondly, the lecture further describes the possible next step of the consumption of grain. According to her, the sprouted grains were crushed to make it more useful but not ground. Furthermore, the crushed grain was fermenting with bubbles in it after coming in contact of water and east. So, anthropologists believe that the first beer originated from tasting the fermented grain. Hence, the process of grinding the grain into a paste and fermenting became a method to make beer.
The last point in the lecture explains that there is a very rare chance of baking the bread after grinding the grain as it is said in the reading passage, because the cooking is not supported by evidences during the prehistoric period. So it is not obvious that they knew about putting the grain on fire might cook it. Therefore, the idea of baking the ground grain is quite doubtful.
The
lecture
casts doubt on the
passage
, that claims the bread to be the
first
grain-based food,
rather
it draws attention towards certain points those support the beer as the
first
grain
food. In
addition
the
lecture
varies from
passage
in order of the sequence of the
grain
consumption
in primitive period of civilization.
First
and foremost, the
passage
states that the primitive
consumption
of
grain
started
from grinding the
grains
because
it was
hard
to chew raw.
However
, the professor refutes the
idea
including the evidence that
people
didn't
have to
grind the
grain
for direct
consumption
,
rather
it could
be sprouted
when exposed to the natural environment.
Therefore
, the
grain
could be sweeter and softer than the ground wheat and easy to chew it.
Secondly
, the
lecture
further
describes
the possible
next
step of the
consumption
of
grain
. According to her, the sprouted
grains
were crushed
to
make
it more useful
but
not ground.
Furthermore
, the crushed
grain
was fermenting with bubbles in it after coming in contact of water and east.
So
, anthropologists believe that the
first
beer originated from tasting the fermented
grain
.
Hence
, the process of grinding the
grain
into a paste and fermenting became a method to
make
beer.
The last point in the
lecture
explains
that there is a
very
rare chance of baking the bread after grinding the
grain
as it
is said
in the reading
passage
,
because
the cooking is not supported by evidences during the prehistoric period.
So
it is not obvious that they knew about putting the
grain
on fire might cook it.
Therefore
, the
idea
of baking the ground
grain
is quite doubtful.