The Raw and the Stolen

  title={The Raw and the Stolen},
  author={Richard W. Wrangham and James Holland Jones and Greg Laden and David R. Pilbeam and Nancy Lou Conklin-Brittain},
  journal={Current Anthropology},
  pages={567 - 594}
Cooking is a human universal that must have had widespread effects on the nutrition, ecology, and social relationships of the species that invented it. The location and timing of its origins are unknown, but it should have left strong signals in the fossil record. We suggest that such signals are detectable at ca. 1.9 million years ago in the reduced digestive effort (e.g., smaller teeth) and increased supply of food energy (e.g., larger female body mass) of early Homo erectus. The adoption of… 

Impact of meat and Lower Palaeolithic food processing techniques on chewing in humans

Although cooking has important benefits, it appears that selection for smaller masticatory features in Homo would have been initially made possible by the combination of using stone tools and eating meat.

What Are the “Costs and Benefits” of Meat-Eating in Human Evolution? The Challenging Contribution of Behavioral Ecology to Archeology

Despite the omnivorous diet of most human populations, meat foraging gradually increased during the Paleolithic, in parallel with the development of hunting capacities. There is evidence of regular

Plant Diversity in the Human Diet: Weak Phylogenetic Signal Indicates Breadth

It is argued that the remarkable breadth of the human diet is the result of humans' huge geographic range, diverse food-collection methods, and ability to process normally inedible items, and Humans are thus generalist feeders in the broadest sense.

Savanna chimpanzees use tools to harvest the underground storage organs of plants

The discovery that savanna chimpanzees use tools to obtain USOs contradicts yet another claim of human uniqueness and provides a model for the study of variables influencing USO use among early hominins.

Blood, Bulbs, and Bunodonts: On Evolutionary Ecology and the Diets of Ardipithecus, Australopithecus, and Early Homo

It is argued that early hominid diet can best be elucidated by consideration of their entire habitat-specific resource base, and by quantifying the potential profitability and abundance of likely available foods.

Eating Meat: Evolution, Patterns, and Consequences

High average intakes of red meat and poultry have had a number of undesirable agronomic, economic, nutritional, and environmental consequences, but most of these negative effects can be alleviated by reducing excessively high meat consumption and by managing better both the production of feeds and the feeding of animals.

On the evolution of human fire use

Humans are unique in their capacity to create, control, and maintain fire. The evolutionary importance of this behavioral characteristic is widely recognized, but the steps by which members of our

Cut and Tooth Mark Distributions on Large Animal Bones: Ethnoarchaeological Data from the Hadza and Their Implications For Current Ideas About Early Human Carnivory

Cut and tooth mark analyses are unlikely to speak effectively to questions about early human carnivory in the absence of better-warranted expectations about the potential range of variation in past human carcass acquisition strategies, a larger, more rigorously designed set of control experiments that model the archaeological consequences of these strategies, and a larger and more consistently analysed archaeological data base.



Hominid Dietary Selection Before Fire [and Comments and Reply]

A ranking of plant parts as potential foodstuffs for non-fire-using hominids is proposed, and the limitations on the availability of plant protein strengthen the inference that some animal protein was ingested by early hominid on a regular basis.

Plant foods in savanna environments: a preliminary report of tubers eaten by the Hadza of Northern Tanzania.

This paper presents one of the first attempts of an actualistic study designed to measure quantitatively aspects of this food source that would be of importance to human consumers in a savanna area in northern Tanzania.

Social foraging and the behavioral ecology of intragroup resource transfers

New studies in the behavioral ecology of transfers show them to be more commonplace in nature, more complicated and variable, and more subject to comparative analysis than has been appreciated.

Systematic Butchery by Plio/Pleistocene Hominids at Olduvai Gorge, Tanzania [and Comments and Reply]

Human origins research by archaeologists has expanded the evidence of the diet and subsistence activities of ancient hominids. We examine an important component of that evidence, the

The Relevance of Carnivore Behavior to the Study of Early Hominids

Attempts have been made to deduce the social life of early hominids by means of the comparative study of non-human primates. But since social systems are strongly influenced by ecological conditions,

Hunting income patterns among the Hadza: big game, common goods, foraging goals and the evolution of the human diet.

Experimental data is reported showing that hunters would reduce their mean rates if they included small animals in the array they target, and finding that an exclusive focus on large game with extensive sharing is not the optimal strategy for hunters concerned with maximizing their own chances of eating meat.

Prehistoric cannibalism at Mancos 5MTUMR-2346

Cannibalism is one of the oldest and most emotionally charged topics in anthropological literature. This analysis of human bones from an Anasazi pueblo in southwestern Colorado, site 5MTUMR-2346,