Scientific American
September 2009
Cooking by Melinda Wenner
Ms. Wenner says that in the beginning we humans had to chew all of our food.
Cooking softens food and breaks down starch adn proteins into more digestible molecules.
according to Richard Wrangham , an anthropologist from Harvard University said that cooking gives us more energy and time to form social realtionships, feed a bigger brain, and to create divisions of labor.
Wrangham beleives that we hammered meat to make it flatter and easier toe at. This caused sparks!
he thinks taht humans enjoyed theri first roast 1.9 billion years ago.
What do you think?
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