The Origin of the Relationship Between Humans and Mushrooms

The origin of the relationship between humans and mushrooms dates back to the dawn of time. As with many first encounters, it remains somewhat mysterious. This interaction began hundreds of thousands of years ago, perhaps even earlier if we go back to the first hominids.
Our Homo sapiens ancestors explored mushrooms with the same curiosity they showed toward plants and animals, seeking to understand their usefulness.

Even today, this deep connection endures: more than twenty species of primates consume mushrooms. Chimpanzees, our closest relatives, know how to find valuable resources in them and pass this knowledge through generations, much like humans do.

And Then Came Beer!

Around 12,000 years ago, a mixture of ground grains and water left out in the rain drew attention: its smell and appearance had changed. Beer was born.

The mushrooms involved in this process are not visible like porcini or morels. They are yeasts, microscopic fungi capable of transforming sugars into alcohol and carbon dioxide through fermentation.

Bakers, Brewers, and Yeasts

Where there is beer, there is also bread. Historically, the professions of brewer and baker were closely linked. Medieval bakers were skilled brewers, and their secret lay in a name: Saccharomyces cerevisiae, better known as baker’s yeast or brewer’s yeast.

Surprisingly, we share more than 23% of our genes with this yeast, a fascinating sign of biological connection.

In Conclusion

Without fungi — and especially without yeasts — no fermented foods would exist.
No beer, no bread, no cheese...
Imagine a world without fermentation!

The relationship between humans and mushrooms is much more than a culinary legacy: it is a millennia-old story that continues to shape our food and culture today.