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