The Raw and the Stolen

@article{Wrangham1999TheRA,
  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},
  year={1999},
  volume={40},
  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
TLDR
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.
Plant Diversity in the Human Diet: Weak Phylogenetic Signal Indicates Breadth
TLDR
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
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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
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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.
Gathering in the dunes. Seeds and fruits from the Gravettian levels of Cova de les Cendres (Teulada-Moraira, Alicante, Spain)
Abstract Plants were key elements of Palaeolithic hunter-gatherer subsistence. However, because of methodological and preservation issues, little attention has been devoted to studying them.
Eating Meat: Evolution, Patterns, and Consequences
TLDR
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
TLDR
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.
Gone to seed? Early pottery and plant processing in Holocene north Africa
Abstract Plant foods play an important role in the human diet and the ability to grow, store and extract nutritive potential from plants has had a transformative role in human history. During the
Exploring meat processing in the past: Insights from the Nunamiut people.
TLDR
A cut mark analysis of faunal remains recovered by Lewis Binford from 8 campsites occupied by Nunamiut groups from the end of 19th to middle of the 20th century in the area around Anaktuvuk Pass, Alaska shows results that support processing techniques linked to meat drying to leave high numbers of longitudinal cut marks, but are inconsistent with cut mark frequencies varying as a function of the butcher's skill and experience.
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