Terry Retter, Author at Musings of an Old Guy

Sapiens — Book Report

I read a lot! Mostly fiction – mysteries. Legal thrillers, and similar. But I like to add in interesting non-fiction about every fifth or sixth book. Usually these come from recommendations from friends and sometimes from referrals in the press or social media.

I don’t remember where the recommendation came from for this book, but I did find it very interesting. Here is a brief review. I recommend you find this book and read it. It might bring up some questions you had not thought of before. It is available on Kindle for those who are averse to paper books.

Overview

“Sapiens: A Brief History of Humankind” by Yuval Noah Harari is an ambitious, provocative exploration of the history of our species. [Homo sapiens. Published in 2011] The book spans the entirety of human history, from the emergence of archaic human species in the Stone Age up to the twenty-first century. Harari, an Israeli historian and professor at the Hebrew University of Jerusalem, weaves together history, anthropology, biology, and economics to provide a comprehensive narrative of humanity’s development.

Themes

The narrative is divided into five major segments starting some 70,000 years ago with the Cognitive Revolution. This progressed to the Agricultural Revolution about 10,000 years ago. Next came whet he calls the Unification of Mankind which spreads from around 3,000 BC until about 1500 to 1600 AD. Then what is called the Scientific Revolution that is continuing now. And finally, there is The Future of Humanity and wherever this may lead us.

Cognitive Revolution (70,000 years ago): Harari begins with the Cognitive Revolution, which he identifies as the point when Homo sapiens developed unique ways of thinking and communicating and includes theories on why Homo Sapiens dominated other alternatives. This allowed for the development of complex societies, shared myths, and intricate social structures. The ability to imagine and believe in collective myths, such as religions, nations, and corporations, enabled large groups of humans to cooperate and thrive.

One of the central themes of the book, initiated in this section, is the idea that humans are able to cooperate in large numbers because of our unique ability to create and believe in shared myths and narratives. These shared fictions, such as religion, money, and nations, have allowed humans to organize themselves into complex societies and achieve remarkable feats of cooperation.

Agricultural Revolution (10,000 years ago): The transition from foraging to farming radically altered human societies. Harari argues that while agriculture allowed for population growth and the development of cities and civilizations, it also led to social hierarchies, gender inequality, and a decline in individual quality of life. He provocatively suggests that the Agricultural Revolution was “history’s biggest fraud,” as it made life harder for the average person, despite its advantages in creating surplus and stability.

Unification of Humankind: Harari discusses how human cultures began to merge over time to create and spread empires, trade, and religions. The concept of money, empires, and universal religions like Christianity, Islam, and Buddhism contributed to the global unification. He also examines the consequences of these connections, including the spread of disease, the exploitation of resources, and the destruction of cultures. This unification brought about both conflict and cooperation, leading to the interconnected world we live in today.

Scientific Revolution (500 years ago): The Scientific Revolution is depicted as a turning point that fundamentally changed the course of human history. Harari explores how the discovery of ignorance (the idea that we do not know everything and can learn through experimentation and observation) led to rapid advancements in science and technology. He argues that the scientific method has allowed humans to unlock the secrets of the natural world, leading to unprecedented technological advancements and improvements in quality of life. However, he also warns of the ethical and existential challenges that come with this newfound power.

The Future of Humanity: In the final chapters, Harari contemplates the future trajectory of Homo sapiens. He examines the potential implications of genetic engineering, artificial intelligence, and other technological advancements. Harari raises ethical and philosophical questions about the future of human enhancement and the possibility of transcending our biological limits.

Analysis

Harari’s writing is engaging, accessible, and thought-provoking. He successfully synthesizes vast amounts of information from various disciplines into a coherent narrative. His ability to link seemingly disparate historical events and trends offers readers a holistic understanding of human history.

One of the strengths of “Sapiens” is its challenge to conventional wisdom. Harari does not shy away from controversial or unconventional viewpoints, encouraging readers to question their assumptions about progress, happiness, and the human condition. His discussions on the role of shared myths and imagined realities in shaping societies are particularly compelling.

However, some critics argue that Harari oversimplifies complex historical and scientific phenomena. His broad generalizations and sometimes speculative conclusions can be contentious. Additionally, while his global perspective is a strength, it can occasionally gloss over the nuances of individual cultures and historical contexts.

Conclusion

“Sapiens: A Brief History of Humankind” is a remarkable book that offers a sweeping overview of human history. Yuval Noah Harari’s interdisciplinary approach and compelling narrative make it a valuable read for anyone interested in understanding the past, present, and potential future of our species. While it may provoke debate and disagreement, “Sapiens” ultimately succeeds in prompting readers to reflect on the nature of humanity and our place in the world.

Grilling for Labor Day

1 Comment / General / Terry Retter

The last big holiday is coming up which a good time for grilling your holiday meal. In anticipation, here are some tips along with a couple of recommended recipes.

And where do you go for grilling tips? Of course, to the grill master – Bobby Flay. Here are some of his recommendations:

Charcoal and gas grills both work fine. Charcoal provides a smokiness that gas cannot imitate. But gas is quicker, easier to control and easier to clean.
Never use lighter fluid. Use a chimney starter.
Be sure the grates are clean.
Use tongs for most things and do not use a fork. For items the need gentle handling, use a wide spatula.
For brushing, a good quality paint brush works as good as a pastry brush and is much cheaper. Replace them often.
Put the food on the grill and give it a chance to cook which will also let it sear on the bottom so that it naturally pulls away from the grates. If you move food too soon, it will stick.
Don’t cut into your food to check for doneness. This lets the juices pour out and dries it out on the grill. Test food by poking it with your finger.
Meat and poultry should rest for at least several minutes before slicing or serving. If you cut too soon, the hot juices will run out rather than staying within the meat.
When in doubt, it is better to under cook than over cook. You can always put the food back on the grill if you need to, but you can never un-cook it.

Here are the recipes:

Grilled Steak and Asparagus Salad with Hoisin Vinaigrette

Serves 6

Ingredients

1 lb top sirloin steak
1 1/4 pounds thin asparagus spears, trimmed
3 thin red onion slices
Orange slices

For vinaigrette

1/4 cup hoisin sauce
1/4 cup white wine vinegar
1/4 cup canned low-salt chicken broth
2 tablespoons olive oil
4 teaspoons minced peeled fresh ginger
1 tablespoon soy sauce
2 teaspoons hot Chinese-style mustard or Dijon mustard

For salad

1 tablespoon black peppercorns
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 1-pound top sirloin steak (about 1 inch thick)
Nonstick olive oil spray

Preparation

Make vinaigrette:

Blend all ingredients in blender until smooth. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.)

Make salad:

Grind peppercorns, coriander seeds and fennel seeds to fine powder.

Meanwhile, spray asparagus and onion slices with nonstick spray; sprinkle with salt and pepper. Grill asparagus until crisp-tender and slightly charred, turning often, about 4 to 5 minutes. Transfer asparagus to plate. Keeping slices intact, grill onion until slightly charred and almost tender, about 4 minutes per side; transfer to plate with asparagus.

Cut steak crosswise into thin slices. Arrange steak and asparagus on 6 plates. Drizzle with vinaigrette. Garnish salads with some onion rings and orange slices.

TIPS:

Seasoning & Cooking

A marinade will tenderize and imbue steaks with extra flavor. Place the steaks in the marinade and then cover and refrigerate for at least an hour prior to cooking. Alternately, steaks can be seasoned with dry rub immediately before being placed on the grill.

For grilling, brush oil onto the grilling rack to prevent sticking. The fat will melt into the fire and create smoke that will season and add flavor to the meat. Alternatively, use Pam or another non-stick spray on the grill.

When cooking in a pan, use a seasoned cast-iron skillet or grill pan: Heat olive oil, butter, or some combination of the two, and sear steaks over high heat for about two to three minutes before turning with tongs and cooking for two minutes or so more. For more well done steaks, cook a minute or more longer or finish in the over at 450 degrees..

Determining Doneness

Everyone is entitled to their own opinion. While some of us prefer our meat a rosy medium-rare (145°F), others enjoy it medium (160°F), or even well-done (170°F). An instant-read thermometer will do away with all the guesswork and help ensure that your steak is perfectly cooked to your liking.

When steaks are done, take them off the heat and let rest on a plate for ten minutes before cutting. This will give the meat fibers a chance to absorb juices released during cooking before serving.

Grilled Italian Stuffed Flank Steak

Serves 6

Ingredients

Marinade

1/4 cup olive oil
1/4 cup balsamic vinegar
2 garlic cloves, crushed
2 tablespoons chopped flat leaf parsley
1/4 teaspoon cracked black pepper
1 1/2 pounds flank steak
2 – 12-ounce jars roasted red peppers
3 tablespoons chopped flat leaf parsley
10 thin slices prosciutto
24 medium-sized basil leaves
3 tablespoons grated Parmesan

Preparation

Day before:

For the marinade: combine all ingredients and mix well. Set it aside.
Butterfly flank steak. With one of the long sides not short sides, facing you, run knife through middle thickness leaving ½-inch at the long opposite end as a “hinge.” Do not cut all the way through.
Place steak in 9 x 13 pan, exposing all cut sides, and marinate overnight in refrigerator.

Day of:

Heat grill to medium heat.
Lay steak open. Place 4 pepper halves on steak to cover completely. Sprinkle with 1 tablespoon parsley.
Cover with prosciutto slices, basil leaves and sprinkle with Parmesan along with the remaining 2 tablespoons parsley and pepper.
Roll up from a long side jellyroll style. Tie at 2–3-inch intervals with kitchen string.
Place steak on grill, cooking until desired doneness or until internal temperature reaches 145°F, turning frequently.
Transfer steak to a cutting board, tent with foil, and let rest for 10 minutes.
Remove twine and slice steak, crosswise, into 1/2-inch-thick slices to serve.

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