Crystals from the fish teeth showed evidence of being heated at lower temperatures than raw fire
A 6-foot carp? Fishermen have been lying longer than I thougt.
Just think. It took 780,000 years of evolution to lead up to the culinary achievement of the McDonald’s Filet-O-Fish.
Did they find any lemons? Maybe test for beer batter.
O RLY
The fish teeth also showed that fish only had rudimentary dental skills.
Well, if they had used fluoridated water in their cooking, the fish wouldn’t have had bad teeth!..............
“The way the crystals had expanded was a sign that they had not been exposed to direct fire, but cooked at a lower temperature.”
A bit contradictory, unless they’re asserting the earliest development/use of cookware they’ve NOT found at the site.
“The lower red line at CS = 18 nm marks the threshold between unheated fish (CS < 18 nm) and fish heated at moderate temperatures (200–500 °C).”
This suggests the use of an oven type of arrangement (obviously stone), an even more significant development than what the bs bbc article suggests (passage is from the paper itself).
AH-HAH: Found it
“Identification of the cooking method practiced by the GBY inhabitants is indeed a challenge, especially since no traces of cooking apparatus have been preserved at the site, nor at any other Acheulian site. Nonetheless, ethnographic and experimental studies indicate that fish cooking requires production of low–moderate heat (300–500 °C), while preventing fast cooling or direct burning44,49,70–72. One possibility, therefore, is that the GBY inhabitants used some kind of earth oven that maintained a temperature below 500 °C (refs. 73–75) to cook their fish.”
It’s amazing that the bbc couldn’t highlight the TRUE nature of this discovery (not).
IMHO, this lends more evidence for lost culture. 780k years ago. Just wow.
Compound tool making is another.
Cooking interests me more because I am a cook so....
But it is curious because we are the only creature who does not fear fire. And of course fire is a prerequisite for cooking.
