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Based on this evidence, they presume foods were selected or rejected based on observation (they were avoided by the other animals in the area) in conjuction with basic trial and error (if it made the taster sick, it was unlikely others partook).In order to render them non-toxic, the roots need to be sliced or pulped, soaked in water for a day and the juice then expressed.Such a long, complicated procedure seems unlikely to be pre- Mesothilic in date..." ---Food in Antiquity, Don Brothwell and Patricia Brothwell [Johns Hopkins University Press: Baltimore] expanded edition, 1998 (p. Food historians, archaeologists, and paleontolgists do not have exact an answer due to the age of the evidence. While roasting over an open fire appears to be the first method, boiling was not far behind.Berries, nuts, fungus, and water sources were especially complicated and concernful.Myths and legends perpetuated the warnings against consuming known poisonous foods.