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Why is that a stretch? At a warm room temp fermentation is quite noticeable after 18 hours in a lot of raw edible plants. As little as 6-8 for some of them. You
by giraffe_lady 3y ago
Why is that a stretch? At a warm room temp fermentation is quite noticeable after 18 hours in a lot of raw edible plants. As little as 6-8 for some of them. You don't need a cache, simply carrying leftovers with you for the next morning would be enough. It's not a big stretch that a resource you would have to go alarmingly out of your way to avoid (by destroying edible food after gorging) would come before fire.
This is related to what I've heard called the carrier bag theory. Once you can acquire food, the next technological step is being able to bring it with you. A gourd, a large folded leaf is sufficient. Once you're doing that fermentation is inevitable.
- Ensorceled 3y ago> Why is that a stretch? Because you need to do it over generations, so consistently that it effects the species evolution, selecting for a developing brain you can't support without the fermentation. Similar developments, such as lactose tolerance, required a society that had already domesticated lactating animals.
- giraffe_lady 3y agoYeah I get that, it still doesn't seem like a big leap to me. Fermentation is just the early curve of the spoilage processes. All you need to exploit it is continued access to food you acquired recently.