Friday, November 27, 2009

When fired food began to be considered tasty

Harvard primatologist Richard Wrangham on the key role cooking played in human evolution.
In "Scientific American.
Evolving Bigger Brains through Cooking: A Q&A with Richard Wrangham
Our intelligence has enabled us to conquer the world. The secret for the big brains, says biological anthropologist Richard Wrangham, is cooking, which made digestion easier and liberated more calories.

A New York Times conversation:
A Conversation With Richard Wrangham
From Studying Chimps, a Theory on Cooking

Published: April 20, 2009

Richard Wrangham, a primatologist and anthropologist, has spent four decades observing wild chimpanzees in Africa to see what their behavior might tell us about prehistoric humans. Dr. Wrangham, 60, was born in Britain and since 1989 has been at Harvard, where he is a professor of biological anthropology. His book, “Catching Fire: How Cooking Made Us Human,” will be published in late May. He was interviewed over a vegetarian lunch at last winter’s American Association for the Advancement of Science meeting in Chicago and again later by telephone. An edited version of the two conversations follows.
{Click the above hyperlink for the interview.}

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