Original upload date: Thu, 21 Mar 2013 00:00:00 GMT
Archive date: Fri, 03 Dec 2021 14:47:47 GMT
(Visit: http://www.uctv.tv/) Unlike all other free-living animals, human populations need to eat much of their food cooked. We now know that cooking causes starch and meat to provide much extra energ
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y; that cooked food saves so much eating time that it makes dedicated hunting possible; and that honey-eating by African hunter-gatherers offers a remarkable clue that the control of fire is an ancient habit. From an evolutionary perspective, Richard Wrangham (Harvard Univ) contends that the special feature of the human diet is not so much its ingredients, as how we prepare them. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Science] [Show ID: 24839]
