Paleolithic and Neolithic. The origins of cooking, is the first of the Bullipedia collection of books dedicated to the history of the fine dining restaurant sector in the West. Within its pages, we explore the ancient origins of many of the elements of gastronomic restaurants: the techniques, tools, products, spaces, processes, etc., which began their journey at the dawn of history and continue, often unaltered, to the present day. Cutting, boiling, cooking in an oven, making bread, preserving preparations, using knives, jugs and glasses, cooking for others, eating together, etc., were creative milestones of our ancestors without which the contemporary world of cooking would be unthinkable. It is essential to understand these origins in order to complete our knowledge of the fine dining restaurant sector.
The art of cooking was invented during the Paleolithic age, at the same time that our species, Homo sapiens, evolved. Along with an analysis of the food, drink and cooking of these early periods of history, we analyse the characteristics of the human race, how it evolves and why it is the most creative species on the planet.
Using data provided by experts in this field, and incorporating the Sapiens methodology created in elBullifoundation, we unravel the code that marked the origins of cooking. The reader will accompany us on a journey commencing in the most distant past, examining four stages of development: food preparation without fire in the Paleolithic, cooking with fire in the Paleolithic, cooking without ceramics in the Neolithic, and cooking with ceramics in the same age.
