In his book, "At Home: A Short History of Private Life," Bill Bryson discusses the origin of domesticated animals that we consume today. He argues that the animals we raise for food are not chosen for their taste, nutritional benefits, or companionship. Instead, their domestication traces back to early human societies in the Stone Age, highlighting how historical factors influence our modern food choices.

This perspective suggests that our agricultural practices and dietary habits are rooted in historical domestication rather than active consideration of what might be best for us. Bryson's insights compel readers to reflect on the arbitrary nature of our food sources and how much of our dietary culture is shaped by ancient decisions rather than contemporary preferences.