Page 204 - The Miracles of Smell and Taste

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they are ancestors of one another. Stephen Jay Gould explained this dead-
lock of the theory of evolution, although he was himself one of the lead-
ing advocates of evolution in the twentieth century:

What has become of our ladder if there are three coexisting lineages of
hominids (A. africanus, the robust australopithecines, and H. habilis),
none clearly derived from another? Moreover, none of the three display
any evolutionary trends during their tenure on earth. 170
Put briefly, the scenario of human evolution, which is "upheld" with
the help of various drawings of some "half ape, half human" creatures ap-
pearing in the media and course books, that is, frankly, by means of prop-
aganda, is nothing but a tale with no scientific foundation.
Lord Solly Zuckerman, one of the most famous and respected scien-
tists in the U.K., who carried out research on this subject for years and
studied Australopithecus fossils for 15 years, finally concluded, despite be-

ing an evolutionist himself, that there is, in fact, no such family tree
branching out from ape-like creatures to man.
Zuckerman also made an interesting "spectrum of science" ranging
from those he considered scientific to those he considered unscientific.
According to Zuckerman's spectrum, the most "scientific" – that is, de-
pending on concrete data – fields of science are chemistry and physics.
After them come the biological sciences and then the social sciences. At
the far end of the spectrum, which is the part considered to be most "un-
scientific," are "extra-sensory perception" – concepts such as telepathy and
sixth sense – and finally "human evolution." Zuckerman explains his rea-
soning:
We then move right off the register of objective truth into those fields of
presumed biological science, like extrasensory perception or the inter-
pretation of man's fossil history, where to the faithful [evolutionist] any-
thing is possible – and where the ardent believer [in evolution] is some-

The Miracles of Smell and
Taste