"Either nature and evolution are ongoing, or they both ended when civilization began."

I would like to point out a good book on this subject, and it is RELEVANT TO BEEKEEPING because it discusses evolutionary "pressures" be they cultural, domesticated, or world-at-large influences:

"Catching Fire:  How Cooking Made Us Human" by Richard Wrangham, an anthropologist.  Here is a "Publisher's Weekly" review of it:

Starred Review. Contrary to the dogmas of raw-foods enthusiasts, cooked cuisine was central to the biological and social evolution of humanity, argues this fascinating study. Harvard biological anthropologist Wrangham (Demonic Males) dates the breakthrough in human evolution to a moment 1.8 million years ago, when, he conjectures, our forebears tamed fire and began cooking. Starting with Homo erectus—who should perhaps be renamed Homo gastronomicus—these innovations drove anatomical and physiological changes that make us adapted to eating cooked food the way cows are adapted to eating grass. By making food more digestible and easier to extract energy from, Wrangham reasons, cooking enabled hominids' jaws, teeth and guts to shrink, freeing up calories to fuel their expanding brains. It also gave rise to pair bonding and table manners, and liberated mankind from the drudgery of chewing (while chaining womankind to the stove). Wrangham's lucid, accessible treatise ranges across nutritional science, paleontology and studies of ape behavior and hunter-gatherer societies; the result is a tour de force of natural history and a profound analysis of cooking's role in daily life. More than that, Wrangham offers a provocative take on evolution—suggesting that, rather than humans creating civilized technology, civilized technology created us. (June)

The book is a delightful read, and one of the many thought-provoking ideas I took away from it is that life as a hunter-gatherer was not too bad, and involved plenty of free time for thinking, games, or just snoozing.

Christina

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