READING PASSAGE 1 ‘You should spend about 20 minutes on Questions 1-13, which are based on Reading Passage 1 on pages 2 and 3. A Brief History of Humans and Food uring the journey from our hunter-gatherer ancestors to the present day there have been three seismic changes that have had an impact on the food we eat the discovery of cooking. the emergence of agriculture and te invention of methods of preserving food, ‘The 19th-century scientist Charles Darwin thought that cooking, after languages was the greatest discovery made by man, All of us eat some raw food, for instance fruit and vegetables, but the {great majority of food we ea is cooked. Cooking can tur plants that ae eile into edible food by destroying toxic chemicals that plans often manufacture to protectthemselves against attack by insects or other herbivorous animals. These toxic chemicals are refered 1 as ‘plant secondary compounds", because they are not directly involved inthe plant's noril growth, development and reproduction, and are produced purely as chemical defences They give many ofthe plants, \we consume, such a coffee or brussels sprouts. their biter taste: Cooked food is often more digestible, because heat bycaks down tough cellulose cell walls in plants or tough connective sue in animals. Chewing tay tump, a plate of uncooked rice, ora raw leg of lamb is mach harder work than edn the cooked equivalent. The energy expended in chewing to break down the tough material cd by energy from the fuel that is sed in cooking the food, so the ratio of enerty sainedto enerzy expended by the body is greater when ‘ood is cooked ‘Until she development of agriculf iter-gatherers spent up to seven hours aday gathering food, Ths all began to change around 10,500 years ago with the advent of farming, which led 40 some dramatic changes in human societies, People began to create a variety of new tools to help ‘ith survival, and in tah Populations increased in size, These changes led to the possibility of| specialisation of different asks within society Itwas around this time that writing became more sophisticated and ‘allowed people to maintain records of the harvest and taxes, Eventually formalised stctites OF government were established as people settled in one area ‘The ariyal of aficuture meant that, forthe first time, our ancestors had more food than they could €atimiediately. This, combined with the seasonality of production, led them to discover methods of preserving food: smoking, drying, adding acid by fermentation or adding salt. These ‘our method all share one feature in common: they make the food a more hostile environment {or bacteria that can cause it to spoil. They also tend to slow down any natural chemical reactions in the food that would cause decay. Although foods today are still preserved inthe ancient ways. tvo more recent methods of preserving food have become more common: canning and freezing. Canning was iavented by a Frenchman, Nicholas Appert, in the ealy-19th century. He sealed food in botes fabricated from ‘lass and then heated them in boiling water to cook the contents. Appert's method had great advantages over older methods of food preservation: it could be applied to a wide range of foods,3 and the flavour ofthe food as well asthe texture were similar tothe freshly cooked product. His ‘dea was soon copied be Englishman, Peter Durand, Until this point containers had weighed t00 much to be widely used, but he produced the first ones which were light and resistant to damage, ‘Two years later, in 1812, two Englishmen, Bryan Donkin and Jobn Hall, started the commercial canning of food, although the eal take-off in popularity of canning had to wait until the ean ‘opener was invented in 1855, Up to this time, cans were opened witha chisel which was used to break open the top when hit with a hammer. Canning is an extremely effective way of preserving food: one can which contained meat dating from 1824 was opened in 1939 and the contents were still in good condition, In the 21st century, the dominance of canning as a method of food preservation his béBn overtaken by another technology freezing. Chilling food to keep it fresh i an oldies. The carlist mentions of ieehouses, thick-walled buildings, half underground, date back to 1,700BC in northwest ran, In early 16th-century Italy, water was mixed with chemicals to lower is freezing point to -I8 degrees Celsius, and several centuries later frozen fish an er goods were transported by ship from Australia to England. But the modern fozenood industry was started inthe 1920s by an American, Clarence Birdseye. While Bidaeywas ona fishing trip with the Inuit inthe Canadian Arete, he observed that very rap [Link] smaller ice crystals and therefore causes less damage to food. This was somethinBshe had not expected. Nevertheless, the big grow in demand for frozen food came about with he arvalof freezes inthe homes of ordinary people. The advantages of frzen over camped fed inchue the fact thatthe flavour and conssteney are oflen identical tthe equivalent es proc, and ht ering can be sed 0 preserve a huge variety of foods. ANQuestions I~ 5 _Do the following statements agree with the information given in Reading Passage 1? Inboxes 1-5 on your answer shect, write TRUE Ifthe statement agrees with the information FALSE the statement contradicts the information NOTGIVEN —_i/there is no information on this According o Darwin, coking was the mos significant development in human history The process of cooking ues rd of some plant poisons Eating cooked food is more energy efficient than eating raw food. Clarence Birdseye had previously worked inthe Australian fod Tadty Birdseye trip with he not confirmed what ealready belied Sut rp fezingQuestions 6~13 Complete the notes below: Choose ONE WORD ONLY from the passage for cach answer. ‘Write your answers in boxes 6-13 on your answer sheet. ‘The development of agriculture and food preservation ‘The changes agriculture brought about were: + the development of equipment and larger 6 + the ability to Keep 7. .essene 48 writing developed + the setting up of organised government Food preservation + early methods of food preservation included: smoking deving and combining food with acid or 8. + canning = Nicholas Appert put food into containers madaof 9 = Appert’s method resulted in preserved fOad that had the same taste and 10 nson nn 88 fesh food ~ Peter Durand introduced cpns ge ad the advantage of being 11 and har to break ~ in 1885, the metal can oper Yoplced the 12 ‘which had boon used with a hammer to ope cans = some food was stil found to be edible after more than a hundred years, © an old can of 13 + freezing