Early Hominids

evolutionary response that sent a signal saying, “Do not eat that. It may be harmful.” By choosing the most familiar and nonthreatening option, it brought them a sense of “safety” as it would have in the early ages. However, early hominids could not subsist on the same food continuously. As demand increased as did migration to new environments, the scope of food broadened with what could clumsily be compared to a process of trial and error. To help minimize the risks of expanding their food horizons, humans used their senses, particularly that of taste. Tastebuds were not used to gauge the appeal of food but to guide humans to the foods of necessary nutritional value. Early hominids, like their ancestral apes, subsisted mainly on fruits and tender plants, and the receptors that recognize sour tastes were used to identify foods with …show more content…
Our tastebuds also have a propensity for free amino acids and ribonucleotides that are commonly found in fermented foods which would have been a significant staple. After periods of adjustment, certain tastes became associated with fixed visual aspects which in turn corresponded with dietary enrichment. While taste sought out new foods, the use of visual stimuli identified whether a food was edible in a safer and more efficient process. Therefore, certain visual cues, such as the color blue which suppresses appetite, signal the brain that affect appetite and appeal. The color of a dish is important when examining the evolutionary syntax and the comprehensive nature of aesthetics and the human eye. In the classic children’s book Green Eggs and Ham, Seuss adeptly identifies the aversion to unfamiliar