The reading and the lecture were both about introduction of the first grain-food by ancestors.

The
author of the reading states that bread was the

first grain-based food. The lecturer disputes these claims. She says that beer was in fact the first food
whose primary composition is based on wheat.

First, the reading posits that since raw wheat is hard to chew, ancestors smashed it against a rock and
made an early form of wheat flour. The wheat flour

was easier to eat. The lecturer, nonetheless, rebuttes the points made by the reading saying that since
beer is only made by the sole fermentation of

wheat, there was not any need for grinding it so it did not take any effort for ancestors to eat wheat.
The lecturer also suggested that since in moist

environments sprouding wheat is sweeter and the early humans just had to let it sit, so it was easier to
realize sproud wheat as a food rather than

crushed wheat.

Second, the author of the reading contends that ancestors realized that when the paste of wheat was
put into fire it suddenly became what is know as

bread. By this it was easier to conserve it instead of the raw wheat seeds which could not have been
conserved very easily in open environments. The lecturer,

on the other hand, feels that this was not true whatsoever. That the ancestors would have never put
into fire food thinking it as a way to enhance

the quality of the food.

Finally, the reading states that ancients found that if the paste was allowed to sit it suddenly began
fermenting and bubbles started forming.

Thereby, the author suggests that ancients would have known that when baked this fermented paste
the result would be lighter and eaiser to eat.

The lecture thinks that it would have been way easier to put into water the fermented paste or just taste
it directly that putting it into fire.

Therefore, the beer would have been by far the first grain-food by ancestors.