Every human society processes food using generations-old accumulated techniques

Evidence

The answer is that our bodies, and in this case our digestive systems, have coevolved with culturally transmitted know-how related to food processing. People in every society process food using techniques that have accumulated over generations, including cooking, drying, pounding, grinding, leaching, chopping, marinating, smoking, and scraping. — Joseph Henrich, The Secret of Our Success, 223

Categorization

• XREF: connects to: Culture-fueled lactose persistence spread to a third of humanity in ten millennia — Joseph Henrich, The Secret of Our Success: How Culture…, 299; Food plants and humans shape each other’s evolution toward mutual thriving — Robin Wall Kimmerer, Braiding Sweetgrass: Indigenous Wisdom,…, 431; Mass culture standardizes the individual through modish technique packaging decayed contents — Theodor W. Adorno, The Culture Industry: Selected Essays…, 111 (+4 more)

Broader Connections

• Ancient agricultural practices improved maize’s digestibility over centuries. #exemplifies (0.88) — Neil MacGregor, A History of the World in 100 Objects, 180
• Stone tool food-processing began at least three million years ago. #exemplifies (0.85) — Joseph Henrich, The Secret of Our Success, 231
• Effective cooking techniques resist discovery through individual trial and error #expands (0.84) — Joseph Henrich, The Secret of Our Success, 229
• Long postreproductive human lifespans evolved to transmit accumulated cultural knowledge. #corroborates (0.83) — Joseph Henrich, The Secret of Our Success, 446
• Culture-fueled lactose persistence spread to a third of humanity in ten millennia #exemplifies (0.82) — Joseph Henrich, The Secret of Our Success, 299
• Food plants and humans shape each other’s evolution toward mutual thriving #complicates (0.75) — Robin Wall Kimmerer, Braiding Sweetgrass, 431
• Mass culture standardizes the individual through modish technique packaging decayed contents #complicates (0.74) — Theodor W. Adorno, The Culture Industry, 111