![]() ![]() It has been shown that cuisines from around the world have spice combinations in recipes that correlate with indicators of relative spoilage rates (higher mean annual temperatures) and that it is likely that spices help cleanse foods of pathogens. ![]() Many spice plants have secondary compounds that are powerful antimicrobacterial or antifungal agents. The use of spices in particular regions of the world likely originated to enhance flavor as well as possibly to combat or inhibit food-spoilage microorganisms. In modern human populations, cuisines are often associated with the use or lack of use of different spices, giving rise to distinct flavor profiles. There are no clear adaptive values to food taboos in many cultures. Many cuisines are tightly linked to religious traditions and are key in distinguishing different human cultures. The choice of food items plays a very important role as other cuisines may use plants or especially animal species or parts that are taboo in given cultures. Most humans strongly identify with the cuisine from their native culture and often develop limited openness towards cuisines of very different cultures if not exposed to different cuisines early in life. These adaptations include changes in tooth size and masticatory muscle mass, most likely due to the consumption of cooked foods.įood preparation has been reported for all known human societies the ways in which food is combined to form meals defines the cuisine of each culture. There is evidence for both anatomical and physiological adaptations in humans to the altered diets that food preparation allowed. There is widespread evidence of food preparation dating to 250k BP, but some evidence that it may be as old as the evidence for the use of fire by Homo ergaster (1,900k BP). ![]() While many species can and will eat cooked foods, no species in the hominid line prepares food in natural settings (though chimpanzees are known to combine fresh green leaves with fat rich animal food such as brain and bone marrow). This includes raw preparations, cooking, fermentation, and the addition of spices. Cuisine (from French 'kitchen') refers to the manner or style of preparing food before its consumption. ![]()
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