Anda di halaman 1dari 1

In the lecture, the professor made several points about the first grain food that human societies

ate. For the professor, an interesting hypothesis is that beer was the first grain consumed. However, the
reading contends that bread was the first grain-based food. Although the professor understands that
conventional wisdom agrees with the bread hypothesis, he casts doubt on the reading through some
points that support the beer hypothesis.

According to the reading, there are three discoveries that are likely to have led to the introduction
of bread. The first was that wheat could be prepared for use by grinding. Given that wheat is very hard, it
became gradually easier to eat it crusted. Nevertheless, the professor argues that the grinding wheat
wouldn’t be the the more logical explanation to the development of that grain. He states that if you keep
wheat in a moist environment, it naturally starts sprouting, being the result a sweeter, softer and more
nutritious than whole wheat seeds.

In order to discover this use of sprouted wheat, people just had to do nothing and let it sit, which
made it really accessible and easy to produce. That’s the main argument the professor uses to cast doubt
on the reading, that, yet, discusses two other wheat-related discoveries. As stated on it, the second
discovery refers to the baking of bread, that demands no technology other than fire. The product of this
reaction could be stored for much longer periods of time than raw seeds.

Finally, the third discovery refers to the professors hypothesis. The reading points that people
discovered the process of fermentation and that it made the wheat lighter and even easier to eat when
baked, in agreement with what defended the professor. Therefore, we understand that the two
hypothesis aren’t excluding and represent possible lines of development of ancient foods.