Re: Hobbits and shellfish - a note.

Mario Petrinovic wrote:
rmacfarl:
Mario Petrinovic:
rmacfarl:
Mario Petrinovic:
> Thanks, Kat.
> I don't know on what thread is your notice.
> But, I presaume that freshwater molluscs were eaten salty. For this
> you need to have the salt industry and trade, I presume.

Mario, there is no basis for either of these presumptions. There is no
reason whatsoever to suppose that early humans would turn their noses
up at freshwater molluscs, any more than modern humans would.
------------------------------------------------------------

You didn't understand what I was talking about at all.
What would be your "reasons". The evidence?
Well, just the other day I heard one interesting comment on a local
tv. Guy said, when there is no information (data), then logic works.
Paleoanthropology is a scientific discipline which lacks sound data a lot.
Then, why paleoanthropologists don't use logic? I am scared to think about
the reasons. -- Mario Petrinovic

What has logic got to do with it? What, apart from the idiosyncratic
workings of your mind, would lead you to believe that someone would
not eat freshwater molluscs without salt?
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Please. For the start, YOU wouldn't eat ANYTHING without salt. Just try it. Make some food at home, but without salt. You CAN eat salt by itself (i.e. not in food, but pure salt) before and/or after your meal, but your meal HAS TO BE saltless. EVERY human, no matter where he is living, if salt is nearby or far away from him, eats SALTY food. NO human licks salt, EVERY human eats ONLY salty food. -- Mario Petrinovic

Sorry. No we have learned to like salt on our
food. See my earlier post in this thread.
Not everyone eats salty food. In face this could
be dangerous for some people with one or two
medical conditions, like high blood pressure.

Meat is always a little salty without adding
salt. Carnivores get enough salt just by eating
meat (all mammals need a bit of salt in their
diets). Herbivores need salt licks. We have
LEARNED to like more salt in our diets as a
result of having to use salt to preserve meat,
fish and other foods for so many years. It's
learned. It's cultural.
.

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