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Catching Fire: How Cooking Made Us Human (2009)^[1] is a book by BritishprimatologistRichard Wrangham, published by Profile Books in England, and Basic Books in the USA. Cooking dash 2016 pc free download. It argues the hypothesis that cooking food was an essential element in the physiological evolution of human beings. It was shortlisted for the 2010 Samuel Johnson Prize.

History of the idea[edit]

Catching Fire: How Cooking Made Us Human by Richard Wrangham. Full text of 'Catching Fire How Cooking Made Us Human.pdf (PDFy mirror)' See other formats. 3 days ago  Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution. When our ancestors adapted to using fire, humanity began.

Oct 16, 2009  Catching Fire: How Cooking Made Us Human by Richard Wrangham. But Catching Fire fails to ignite in its thesis that cooking is the driving force behind all our attributes. Lawson's comment is. From a general summary to chapter summaries to explanations of famous quotes, the SparkNotes Catching Fire Study Guide has everything you need to ace quizzes, tests, and essays.

Eighteenth-century writers noted already that 'people cooked their meat, rather than eating it raw like animals'. Oliver Goldsmith considered that 'of all other animals we spend the least time in eating; this is one of the great distinctions between us and the brute creation'. In 1999 Wrangham published the first version of the hypothesis in Current Anthropology.^[2] A short outline of the hypothesis was presented by John Allman (2000)^[3] presumably based upon Wrangham (1999).

Overview[edit]

Humans (species in the genus homo) are the only animals that cook their food and Wrangham argues Homo erectus emerged about two million years ago as a result of this unique trait. Cooking had profound evolutionary effect because it increased food efficiency which allowed human ancestors to spend less time foraging, chewing, and digesting. H. erectus developed a smaller, more efficient digestive tract which freed up energy to enable larger brain growth. Wrangham also argues that cooking and control of fire generally affected species development by providing warmth and helping to fend off predators which helped human ancestors adapt to a ground-based lifestyle. Wrangham points out that humans are highly evolved for eating cooked food and cannot maintain reproductive fitness with raw food.^[4]

Reception[edit]

Positive[edit]

Book reviewers gave Catching Fire generally positive reviews. The New York Times called it 'a rare thing: a slim book - the text itself is a mere 207 pages - that contains serious science yet is related in direct, no-nonsense prose',^[5] and the Telegraph (UK) called it 'that rare thing, an exhilarating science book'.^[6]

Negative[edit]

Critics of the cooking hypothesis question whether archaeological evidence supports the view that cooking fires began long enough ago to confirm Wrangham's findings.^[7] The traditional explanation is that human ancestors scavenged carcasses for high-quality food that preceded the evolutionary shift to smaller guts and larger brains.^[8]

Further reading[edit]

• Review by Pat Shipman in Nature 459, 1059-1060 (25 June 2009)
• Frances D. Burton (2009) Fire: The Spark That Ignited Human Evolution, University of New Mexico Press, ISBN978-0-8263-4646-9

See also[edit]

References[edit]

1. ^Richard Wrangham (2009) Catching Fire: How Cooking Made Us Human, Basic Books, ISBN978-0-465-01362-3
2. ^Wrangham, Richard W.; Jones, James Holland; Laden, Greg; Pilbeam, David; Conklin‐Brittain, NancyLou (Dec 1999). 'The Raw and the Stolen'. Current Anthropology. 40 (5): 567–594. doi:10.1086/300083. ISSN0011-3204. PMID10539941.
3. ^John Allman (2000) Evolving Brains, Scientific American Library, page 194.
4. ^Garner, Dwight (2009-05-26). 'Why Are Humans Different From All Other Apes? It's the Cooking, Stupid'. New York Times. Retrieved 2009-06-12.
5. ^Dwight Garner, 'Why Are Humans Different From All Other Apes? It's the Cooking, Stupid', New York Times, May 26, 2009
6. ^Simon Ings, 'Catching Fire: How Cooking Made Us Human by Richard Wrangham: review', the Telegraph, October 4, 2009
7. ^Pennisi, Elizabeth (March 26, 1999). 'Human evolution: Did Cooked Tubers Spur the Evolution of Big Brains?'. Science. 283 (5410): 2004–2005. doi:10.1126/science.283.5410.2004. PMID10206901. Archived from the original on 2011-02-01.
8. ^Pennisi: Did Cooked Tubers Spur the Evolution of Big Brains?Archived February 1, 2011, at WebCite

• A Correction to this article was published on 22 July 2009

Catching Fire: How Cooking Made Us Human

• Richard Wrangham

Richard Wrangham's new book is an expansion of a provocative hypothesis about human history that he and his colleagues first published in 1999. Cleverly evoking anthropologist Claude Lévi-Strauss's work The Raw and the Cooked, the article was entitled 'The Raw and the Stolen: Cooking and the Ecology of Human Origins.' Wrangham restates his hypothesis concisely and elegantly at the outset of Catching Fire:

“I believe the transformative moment that gave rise to the genus Homo, one of the great transitions in the history of life, stemmed from the control of fire and the advent of cooked meals. Cooking increased the value of our food. It changed.. our social lives. It made us into consumers of external energy and thereby created an organism with a new relationship to nature, dependent on fuel.”

The primary criticism of the cooking hypothesis, as it was first published, centred on the lack of convincing evidence that cooking began about 2 million years ago in Africa. Wrangham, a biological anthropologist at Harvard University, attributes the origin of the large-brained Homo erectus and its geographic expansion out of Africa to the invention of a new mode of preparing tubers that greatly enhanced digestibility and nutritional benefits. The hypothesis was sceptically received in 1999; commentators used the phrases “half-baked” and “Just-so story”. After an additional ten years of research, I hoped Wrangham would present a stronger argument. He does not.

The oldest credible evidence of controlled fire is around 790,000 years old, from a site at Gesher Benot Ya'aqov in Israel. Here, burned flint fragments were clustered, suggesting the use of hearths. But burned seeds and wood, also present, were not clustered near the hearths or one another. So apart from the burned flint, the evidence for controlled fire at this site is equivocal, as is all such evidence before about 250,000 years ago.

The lack of evidence is daunting. If one individual and his descendents made a fire once a week for a million years, they should have left the remains of some 50,000,000 fires. “Evidence of humans controlling fire is hard to recover from early times,” Wrangham says.

The main ingredient of his hypothesis is, succinctly, potatoes. Early hominins used cooked tubers and underground storage organs of plants as an important fall-back food. Tubers were underused by other species because they require digging and cooking for maximum benefit.

But Wrangham runs afoul of the evidence here too. Stone tool assemblages from before 2 million years ago include cores, small sharp flakes for cutting and hammer stones for producing flakes and for pounding. Overwhelming evidence shows that these stone tools were used to cut up dead animals. Cut marks and percussion marks from breaking open long bones to extract marrow occur on hundreds of fossils. In 2002, Eric Hoberg showed that human-specific tapeworms are most closely related to tapeworms that infest the carnivores with which early Homo competed for carcasses nearly 2 million years ago. There is much evidence that early hominins ate meat, but little to show that their tools were used on plants, and none that there were cooking fires or digging sticks at that time.

Catching Fire How Cooking Made Us Human Pdf Download For Pc

Wrangham interprets various anatomical traits of humans — small mouths, small gapes, weak jaws, small teeth and a short digestive system — as adaptations to eating soft, high-density food with little fibre in it. Are these truly adaptations to cooked food?

In 1995, Leslie Aiello and Peter Wheeler suggested that increased meat-eating caused the increase in hominin brain size about 2 million years ago. They proposed that a meat-rich diet accessed with stone tools permitted guts to become smaller, freeing up energy for brain growth. Primates with smaller guts consistently have larger brains, and humans are the extreme case of small guts and large brains, they said. Their hypothesis is compelling.

Wrangham argues that lumps of raw meat are difficult to digest and protein intake must be balanced with carbohydrate intake. Carbohydrates can be obtained from fat, marrow, brains, fruits and nuts, and are abundant in foods happily eaten raw by baboons, chimps and warthogs — such as corms, rhizomes and tubers of savannah plants — so Wrangham's dismissal of these sources of carbohydrates is unpersuasive.

Fire has other advantages, Wrangham observes. Sleeping on the ground at night was dangerous for hominins and a fire kept predators away. True, but antelopes sleep on the ground and have not yet invented fire or cooking.

Wrangham's analysis of the effect of cooking on humans is stronger. Cooking may have promoted a division of labour by sex. Tuning audio auto cluj. Large, prized food items hunted by males were taken home and shared, as were large vegetable items, such as tubers, gathered by females. Because females have babies, they often took on the tasks of foraging for staple vegetable foods and cooking.

Pair-bonding is another component of Wrangham's scenario. It ensures that the male hunter will have something to eat if he returns empty-handed, and reassures him that the baby he feeds is his. Pair-bonding assures the female gatherer that someone will contribute high-protein items to her baby. Because fires are visible for long distances, they may draw food thieves, so pair-bonding also gives protection to the cooks.

Wrangham's thinking about the effect of food choices on society is interesting, but his attempt to superimpose his hypothesis on to the early fossil and archaeological record is unconvincing.

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Shipman, P. Cooking debate goes off the boil. Nature459, 1059–1060 (2009). https://doi.org/10.1038/4591059a

Catching Fire How Cooking Made Us Human Pdf Download Torrent

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Further reading

• Control of Fire in the Paleolithic: Evaluating the Cooking Hypothesis

  Current Anthropology (2017)

• Laughing bonds

  Kybernetes (2016)

• Correction

  Nature (2009)

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