Chapter 22 "Roast" and "Test
The first food processing method mastered by our ancient ancestors, who once ate raw flesh and drank blood, was undoubtedly "roasting."
Roasting is intimately related to fire, as long as there is fire, there can be roasting. Or rather, it was for the sake of roasting that they sought to control fire.
For these ancestors, roasting meat wasn't just a way of preparing food, but also bore the significance of a sacrificial ritual.
In the times of Winters Montagne, people regarded cooking as the labor of lower classes and women. Men of status would not enter the kitchen, and families that could afford it would hire a maid to handle the cooking.
But in those primitive tribes that still retained ancient ways, on the lands of the Herders and the people of the north, slaughtering animals and roasting meat was the men's responsibility.
Meat distribution symbolized the power of the tribal leader; only the chieftain could wield the knife.