recipe books in English call for beef (from
the French boeuf), veal (veau), mutton
(mouton), and pork (porc).Meat and Health
Meat’s Ancient and Immediate Nutritional Advantages...
The meat of wild animals was by far the most
concentrated natural source of protein and
iron in the diet of our earliest human
ancestors, and along with oily nuts, the most
concentrated source of energy. (It’s also
unsurpassed for several B vitamins.) Thanks
to the combination of meat, calcium-rich leaf
foods, and a vigorous life, the early hunter-
gatherers were robust, with strong skeletons,
jaws, and teeth. When agriculture and settled
life developed in the Middle East beginning
10,000 years ago, human diet and activity
narrowed considerably. Meats and vegetables
were displaced from the diet of early farmers