On Fri, 18 Aug 2000 09:12:19 -0400, Cheyenne Loon <[log in to unmask]> wrote:

>Amadeus wrote:
>> But *if* paleo-cooking happened, it can only have been in very limited
>ways
>> 1. over an open fire (which implies loss of the fat which is feared,
>right?)...

Cheyenne:
>Open-fire cooking does not necessarily imply fat loss.  Up in Cree country
>(NE Canada), we use metal pans to catch all the fat that drips from
>geese/ducks/beaver while they are strung up and cooked over an open fire.
>Maybe in in pre-contact times bone was used instead, or stone?

Bones or stones as vessels are hard to imagine.
Iron and pottery are less than 10k years around.

But there are a few nature vessels. Like pumpkin or coconut.
In some areas of the world (in Europe ??).
This could save some of the dripping fat.

You only mention some fatty game.
I guess it would be no use holding a pumpkin vessel between a fire
and a rabbit or deer beeing roasted.

>Fish is often smoked.
>Other foods are smoked and then boiled, like beaver or moose innards.

Smoking leaves raw. Bioling needs some heat-resistant vessels...

>...but I'm sure other cooking methods have fallen by the wayside in the
>past 200-300 years, since the Europeans came with their metal pots.

Metal pots - what makes eating of fatty meat *possible*. hm hm interesting.
Or raw like Inuit. Who eats meat raw of the h/g populations?

cheers

Amadeus