FIRE AS AN AGENT IN HUMAN CULTURE 31 



effects of the use of cooked food upon the progress of mankind, 

 wjiich offers a basis for an extended study merely to be suggested here. 



It is seen that the special inventions mentioned arise primarily in 

 the stages of progress, and secondarily the increasing variety of proc- 

 esses are due to the substances to be cooked. For example, animal 

 substances require certain technic, starting with those simple devices 

 connected with the beginning of cooking, and vegetal substances, whose 

 requirements for rendering the food edible are more complicated. 



It is also apparent in the larger consideration of the subject that 

 environment is a major factor in the character of the food supply and 

 food habits. wSchematicall}^ we may make a zonal distribution of 

 food supply to man as follows: Arctic, animal; Temperate, mixed; 

 Tropical, vegetal; South Temperate, mixed; and Antarctic, animal. 

 " No strict lines separate these classes, so that in regions where it is 

 commonly said that the tribes are meat eaters exclusively, vegetal 

 food is also of importance, and vice versa." 



The following table gives the processes used in cooking and the de- 

 vices coming under the various heads arranged in the suggested order 

 of development : 



CLASSIFICATION OF COOKING PROCESSES AND DEVICES 



Roasting and broiling Broche, skewer, animal in 



skin. 

 Spit. 

 Gridiron. 

 Grill. 



Frying Flat stone. 



Pan. 



Deep fat vessel. 



Baking Flat stone. 



Pottery vessel with cover. 



Oven Hot stones on object. 



Clay cover. 

 Pit oven. 

 Reflector. 

 Baker's oven. 

 Dutch oven. 

 Oven in range. 

 Electric oven. 



Boiling Stones in basket. 



Pot over fire. 



Stewing Pot on range. 



Steam jacket pot. 



Chafing In can or steaming. 



Steaming Over boiling water. 



Sunning Exposure to hot sun. 



Electric Above methods. 



Chemical By lime. 



" Article, Food. Handbook of American Indians, Bull. 30, Bur. Amer. Ethnology, 1907, p. 466. 



