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978-1-84668-285-8. Catching Fire: How Cooking Made Us Human is a 2009 book by British primatologist Richard Wrangham, published by Profile Books in England, and Basic Books in the US. 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 ...
With its high caloric density and content of important nutrients, meat thus became a staple in the diet of early humans. [54] By increasing digestibility, cooking allowed hominids to maximize the energy gained from consuming foods. Studies show that caloric intake from cooking starches improves 12-35% and 45-78% for protein.
The diet of known human ancestors varies dramatically over time. Strictly speaking, according to evolutionary anthropologists and archaeologists, there is not a single hominin Paleolithic diet. The Paleolithic covers roughly 2.8 million years, concurrent with the Pleistocene, and includes multiple human ancestors with their own evolutionary and ...
Human behavior is closely related to human nutrition, making it a subject of social science in addition to biology. Nutrition in humans is balanced with eating for pleasure, and optimal diet may vary depending on the demographics and health concerns of each person. [33] Humans are omnivores that eat a variety of foods.
Ipsos states "An omnivorous diet is the most common diet globally, with non-meat diets (which can include fish) followed by over a tenth of the global population." Approximately 87% of people include meat in their diet in some frequency. 73% of meat eaters included it in their diet regularly and 14% consumed meat only occasionally or infrequently.
Voegtlin was the first to publish a book The Stone Age Diet, based on the supposed principles of Paleolithic nutrition, in 1975. [12] The book has been cited as pioneering the Paleolithic diet. [12] [13] [14] Voegtlin argued that humans are predominately carnivorous and should eat an animal-based diet of fat and protein with a minimum of ...
The psychology of eating meat is an area of study seeking to illuminate the confluence of morality, emotions, cognition, and personality characteristics in the phenomenon of the consumption of meat. [1] Research into the psychological and cultural factors of meat-eating suggests correlations with masculinity, support for hierarchical values ...
Nutritional anthropology [1] is the study of the interplay between human biology, economic systems, nutritional status and food security.If economic and environmental changes in a community affect access to food, food security, and dietary health, then this interplay between culture and biology is in turn connected to broader historical and economic trends associated with globalization.