This week's discussion about cassava fermentation seems like a step forward, but feels like it's missing an important point: in the absence of refrigeration, fermentation is *not optional*. Either you ferment your food, or it gets fermented for you (which we call 'rotting').
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So the question isn't "How does this tribe know to ferment cassava?", but "How could they *not* ferment it?" That's a much older story than cassava, probably older than H. sap. The relevant evolutionary time frame is much longer.
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Replying to @St_Rev
Also: maybe it’s not a coincidence that people like the taste of sourdough. Evolved preference
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Replying to @Meaningness
Yeah, if some human populations have been drinking alcohol long enough to develop mutations for metabolizing it, other populations have probably been eating sourdough long enough to adapt to it in complex ways.
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Replying to @St_Rev
“Exo-stomach” is a term I learned from
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