cooking

192:1.8Je­sus spoke to them, say­ing: “Come now, all of you, to break­fast. Even the twins should sit down while I visit with you; John Mark will dress the fish.” John Mark brought seven good-sized fish, which the Mas­ter put on the fire, and when they were cooked, the lad served them to the ten. Then Je­sus broke the bread and handed it to John, who in turn served it to the hun­gry apos­tles. When they had all been served, Je­sus bade John Mark sit down while he him­self served the fish and the bread to the lad. And as they ate, Je­sus vis­ited with them and re­counted their many ex­pe­ri­ences in Gal­i­lee and by this very lake.

63:6.7On­a­gar main­tained head­quar­ters on the north­ern shores of the an­cient Med­i­ter­ra­nean in the re­gion of the pres­ent Caspian Sea at a set­tle­ment called Oban, the tar­ry­ing place on the west­ward turn­ing of the travel trail lead­ing up north­ward from the Mes­o­po­ta­mian south­land. From Oban he sent out teach­ers to the re­mote set­tle­ments to spread his new doc­trines of one De­ity and his con­cept of the here­after, which he called the Great Be­yond. These emis­saries of On­a­gar were the world’s first mis­sion­ar­ies; they were also the first hu­man be­ings to cook meat, the first reg­u­larly to use fire in the prepa­ra­tion of food. They cooked flesh on the ends of sticks and also on hot stones; later on they roasted large pieces in the fire, but their de­scen­dants al­most en­tirely re­verted to the use of raw flesh.

66:5.18Its mem­bers taught much that was lost dur­ing the con­fu­sion of sub­se­quent ages, never to be re­dis­cov­ered un­til the twen­ti­eth cen­tury. They taught man­kind that cook­ing, boil­ing and roast­ing, was a means of avoid­ing sick­ness; also that such cook­ing greatly re­duced in­fant mor­tal­ity and fa­cil­i­tated early wean­ing.

69:6.7Fire led to cook­ing, and “raw eaters” be­came a term of de­ri­sion. And cook­ing less­ened the ex­pen­di­ture of vi­tal en­ergy nec­es­sary for the di­ges­tion of food and so left early man some strength for so­cial cul­ture, while an­i­mal hus­bandry, by re­duc­ing the ef­fort nec­es­sary to se­cure food, pro­vided time for so­cial ac­tiv­i­ties.