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Review
“[A] fascinating study… Wrangham's lucid, accessible treatise ranges across nutritional science, Paleontology and studies of ape behavior and hunter-gatherer societies; the result is a tour de force of natural history and a profound analysis of cooking's role in daily life.”
Publishers Weekly, starred review
“[A] fascinating study… Wrangham’s lucid, accessible treatise ranges across nutritional science, paleontology and studies of ape behavior and hunter-gatherer societies; the result is a tour de force of natural history and a profound analysis of cooking’s role in daily life.”
Kirkus Reviews
“An innovative argument that cooked food led to the rise of modern Homo sapiens.... Experts will debate Wrangham’s thesis, but most readers will be convinced by this lucid, simulating foray into popular anthropology.”
The Harvard Brain
“With clear and engaging prose, Catching Fire addresses a key and enduring scientific issue central to the quest to understand our species. It offers new insights for anyone interested in human evolution, history, anthropology, nutrition, and for everyone interested in food."
Edward O. Wilson, Harvard University
“In this thoroughly researched and marvelously well written book, Richard Wrangham has convincingly supplied a missing piece in the evolutionary origin of humanity.”
Matt Ridley, author of Genome and The Agile Gene
“Cooking completely transformed the human race, allowing us to live on the ground, develop bigger brains and smaller mouths, and invent specialized sex roles. This notion is surprising, fresh and, in the hands of Richard Wrangham, utterly persuasive. He brings to bear evidence from chimpanzees, fossils, food labs, and dieticians. Big, new ideas do not come along often in evolution these days, but this is one.”
Steven Raichlen, author of The Barbecue Bible and How to Grill; host of Primal Grill
“A book of startling originality and breathtaking erudition. Drawing on disciplines as diverse as anthropology, sociology, biology, chemistry, physics, literature, nutrition, and cooking, Richard Wrangham addresses two simple but very profound questions: How did we evolve from Australopithecus to Homo sapiens, and what makes us human? The answer can be found at your barbecue grill and I dare say it will surprise you…”
Michael Pollan, author of In Defense of Food and The Omnivore's Dilemma
“Catching Fire is convincing in argument and impressive in its explanatory power. A rich and important book.”
Seed Magazine
“…makes a convincing case for the importance of cooking in the human diet, finding a connection between our need to eat cooked food in order to survive and our preference for soft foods. The popularity of Wonderbread, the digestion of actual lumps of meat, and the dangers of indulging our taste buds all feature in this expository romp through our gustatory evolution.”
Discover Magazine
“…fascinating…”
The New York Times
“‘Catching Fire’ is a plain-spoken and thoroughly gripping scientific essay that presents nothing less than a new theory of human evolution...one that Darwin (among others) simply missed.”
Slate.com
“Brilliant… a fantastically weird way of looking at evolutionary change.”
The San Francisco Chronicle
“As new angles go, it's pretty much unbeatable.”
The Washington Post
“Wrangham draws together previous studies and theories from disciplines as diverse as anthropology, biology, chemistry, sociology and literature into a cogent and compelling argument.”
Texas Observer
“Wrangham’s attention to the most subtle of behaviors keeps the reader enrapt…a compelling picture, and one that I now contemplate every time I turn on my stove."
Providence Journal
“Richard Wrangham presents this thesis in a concise, cogent, and accessible way.”
The New York Times Book Review
“A new theory of human evolution – ‘the cooking hypothesis’ – is related in plain-spoken, gripping language.”
Product Description
Ever since Darwin and The Descent of Man, the existence of humans has been attributed to our intelligence and adaptability. But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution. When our ancestors adapted to using fire, humanity began. Once our hominid ancestors began cooking their food, the human digestive tract shrank and the brain grew. Time once spent chewing tough raw food could be sued instead to hunt and to tend camp. Cooking became the basis for pair bonding and marriage, created the household, and even led to a sexual division of labor. Tracing the contemporary implications of our ancestors’ diets, Catching Fire sheds new light on how we came to be the social, intelligent, and sexual species we are today. A pathbreaking new theory of human evolution, Catching Fire will provoke controversy and fascinate anyone interested in our ancient origins—or in our modern eating habits.
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Most helpful customer reviews
5.0 out of 5 stars
Convincing,
This review is from: Catching Fire: How Cooking Made Us Human (Paperback)
The author makes an extremely convincing and logical argument for his theory that cooking food (as well as meat eating) helped make us who we are.Eating raw vegetables makes me feel terrible and has a huge metabolic cost. They just sit in my stomach like a rock - while properly cooked meat and vegetables are digested well. Nuts and seeds are better digested when soaked and then dried as well. I am tired of reading that raw vegetables contain all the enzymes we need to digest them easily, and that raw vegetables are far easier on the digestion than cooked ones. My own experience and that of many people I know, and books on the SCD diet, the GAPS diet and also books on nutrition such as 'Eat Fat, Lose Fat' and books by Dr Sherry Rogers and others just don't bear this out at all. Cooked vegetables are what you very often need, especially if you are very weak and ill and have digestive and/or metabolic issues. Cooked food is also much nicer to eat, easier to eat and tastes better. Don't believe the raw food hype! Especially don't believe the vegan or almost vegan raw food hype! Persevering with such an unnatural eating plan despite feeling awful on it just because you've been convinced (wrongly) that it is the healthiest possible way to eat for all of us, is not a good idea. Having said that, foods very high in enzymes (far more so than raw vegetables) such as sauerkraut and apple cider vinegar are very effective digestive aids, as are properly made enzyme supplements - which do survive the acid stomach environment. Fresh vegetables juices also digest very easily. So while raw vegetables may be low in enzymes as the author states, I disagree with the author that the right sort of enzymes can't make a big difference to digestion and that all enzymes are destroyed by the acid stomach. Just to be picky... I also disagree that some peoples have been very healthy eating 100% plant based diets and some on 100% meat based diets as the author states in the conclusion. (For more information on the lack of any truly vegan peoples, and the importance of animal products such as eggs to health and so on, see the Weston A. Price Foundation website.) The idea that we can be healthy on any type of macro-nutrient ratio we happen to prefer is just not correct. (See 'Good Calories, Bad Calories' and other books on fats and oils and the problems with very high carbohydrate diets and why high calorie intakes alone are not the cause of obesity as the author suggests.) I also disagree that animals can all do well on cooked food diets. (What about the research on calves being fed pasteurised and homogenised milk, and dying from it, or the Pottenger's cat experiments which showed that cats need raw foods?) Confusingly the author says animal don't and DO do well on cooked food diets. The book was very easy to read and quite brief, which I appreciated. I would much prefer a solid but short book than a longer one with huge amounts of padding. This book makes a very good case for eating real food and cooking your meats, eggs and vegetables. I agree with some other reviewers that the final chapter could have been a bit better but overall this book is a very good one and well worth reading. I'd recommend it, especially the first 4 chapters. Jodi Bassett, The Hummingbirds' Foundation for M.E.
6 of 6 people found the following review helpful:
4.0 out of 5 stars
A bold hypothesis,
By
This review is from: Catching Fire: How Cooking Made Us Human (Hardcover)
To start with, I have a lot of sympathy for Wrangham's hypothesis that fire was the central evolutionary force driving human evolution towards larger brains in that I think (control of) fire was the single greatest invention. Or at least it could tie with language for that honor. Fire almost certainly was a tremendous influence on human evolution, and whenever our ancestors were able to to tame it, it then certainly exerted a strong force on their ability to survive and reproduce. But there's one big problem with Wrangham's hypothesis- we don't know when that was.
Certainly, newer evidence suggests that it was farther back then we thought. At least 400,000+ years ago. But Wrangham suggests it was at the start of (and indeed was the cause of) the Homo line- over 1,800,000 years ago! That's a bold speculation that has no archeological evidence for it, and instead relies solely on skeletal remains as evidence that our diet must have changed. That Australopithecene physiology changed over to Homo is certainly true. That some of the changes (e.g., smaller rib cage) were due to dietary changes is almost certainly true. That dietary changes due to eating cooked food were the primary change is far more speculative, and relies completely on correlational data that is far from certain. For example, much of his own arguments could equally apply to a fire-mastery date of ~800,000 years ago with Homo heidelbergensis instead of H. erectus. This is were the book falters slightly. Wrangham is right in that decisive evidence may well be waiting in our genes if there are genetic adaptations towards eating cooked foods (e.g., dealing with cooking-created carcinogens). But this evidence isn't yet available, and the behavioral evidence that Wrangham draws to support his conclusion, like the anatomical evidence, is ambiguous as best. Did men really pair-bond with women to help guard their cooking fires? What about the tremendous costs associated with raising a child? What about competing for non-cooked food resources? What about male-male, male-female, and female-female competition? Wrangham largely overlooks these competing hypotheses, instead focusing solely on his cooking hypothesis. Overall then, I think this is a fascinating book that rightly points out the tremendous impact cooking had on hominid/human evolution. But I think it goes a little too far when it suggests that cooking answers all of the questions in hominid evolution. As with so much research on human evolution, this book desperately requires more evidence one way or another. Until such evidence is available, I'm more likely to take a middle of the road approach and assume that fire was an overlooked contributor amongst the many other factors that helped shape who we are.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.1 out of 5 stars (58 customer reviews) 136 of 149 people found the following review helpful:
5.0 out of 5 stars
A brilliant and important hypothesis,
By George Sand - Published on Amazon.com
This review is from: Catching Fire: How Cooking Made Us Human (Hardcover)
Around 1.8 to 1.9 million years ago, Homo habilis (a chimpanzee-like primate, but with a bigger brain and tool-making skills) evolved into Homo erectus. The changes were spectacular: Homo erectus had a 40% larger brain than Homo habilis; looked much more like a modern human than a chimpanzee; had lost its tree-climbing skills, but gained running skills; had a much smaller, and less energy-consuming digestive system (smaller mouth, teeth, jaws, jaw muscles, stomach, and colon); lost most of its coat of fur; and developed a social system based on economic cooperation: the husband hunted, the wife gathered and cooked, and they shared the food.
Wrangham argues that Homo habilis learned to control fire and that that fact is both a necessary and sufficient explanation for this evolutionary leap. First, fire is used for cooking, as all primates find cooked food more delicious (even monkeys know to follow a forest fire to enjoy the cooked nuts). Cooking gelatinizes starch, denatures protein, and softens all foods, permitting more complete digestion and energy extraction. As a result, the food processing apparatus shrinks, freeing energy to support a larger brain. (After the gut shrinks, the animal can no longer process enough raw food to survive, but is dependent on cooking. Wrangham reports that humans with even a large supply of well-processed, high-quality food lose both weight and reproductive capacity on a raw diet, and that there are no known cases of a modern human surviving on raw food for more than a month.) Second, fire provides defense against large carnivores, permitting Homo erectus to descend from the trees and live on the formerly preditor-dangerous ground. The group would sleep around the campfire while an alert sentinel watched for predators, which would be repelled with a fiery log. Living on the ground led to the development of long legs and flat feet--ideal for running. Third, fire permits loss of fur, as a hairless animal could warm itself by the fire. Hairless animals can dissipate heat much more quickly, giving them the ability to outrun furry animals. Homo erectus could simply chase a prey animal until it collapsed from heat exhaustion. Fourth, cooking permits specialization of labor. Without cooking, both males and females must spend most of their day gathering and chewing vegetable matter. Because hunting success is unpredictable, they could devote relatively little time to it, because an unsuccessful hunter would have inadequate time to gather and chew vegetables. Cooking, however, reduces chewing time from 5 hours per day to 1 hour, freeing time to hunt. A hunter who returned empty-handed could still enjoy a cooked vegetable meal and have time to eat it. Here Wrangham (who teaches, inter alia, a course named "Theories of Sexual Coercion") indulges in academic feminism when he says that "cooking freed women's time and fed their children, but also trapped women into a newly subservient role enforced by male-dominated culture" as if this were a diabolical choice by patriarchal males. A more neutral explanation for the emergent sex roles might be as follows: Females, with their noisy, not-very-portable suckling infants and toddlers, cannot hunt because hunting is necessarily a stealthy and mobile activity. Therefore, males do the hunting. Because both hunting and cooking are time-consuming activities, males cannot do both. Therefore, females do the cooking. (They are trapped into cooking not by males but by their mammary glands.) The various effects of control of fire were mutually reinforcing, leading to rapid evolutionary changes, resulting ultimately in modern humans. Interestingly, Charles Darwin, while calling fire-making "probably the greatest [discovery], excepting language, ever made by man," thought that cooking was a late addition to the human skill-set without biological or evolutionary significance, and anthropologists agreed with him until quite recently. The main text of the book comprises just 207 widely spaced pages, yet is somewhat repetitive. It includes many entertaining, if sometimes marginally relevant, anecdotes and a gratuitous chapter on contemporary food labeling and healthy eating. Despite these nits, I award 5 stars because Wrangham's cooking-makes-the-human hypothesis is both brilliant and important and the book is a highly enjoyable read. 39 of 42 people found the following review helpful:
5.0 out of 5 stars
A New Theory On What Makes Us Human,
By John D. Cofield - Published on Amazon.com
This review is from: Catching Fire: How Cooking Made Us Human (Hardcover)
Anthropologists, historians, and theologians have many theories about how humans became "human". Dr. Richard Wrangham here posits that humans became "human" because we learned to cook our food over a million years ago, when homo erectus first tamed fire. Conventional theory holds that humans began to cook their food long after their path diverged from other primates, so its interesting to read Dr. Wrangham's belief that cooking was a cause rather than an effect.
Dr. Wrangham provides some fascinating material on how humanity began to physically separate from the apes, and how eating cooked food intensified the process and hurried it along. This has the potential to become impenetrably technical, but Dr. Wrangham writes clearly with the general reader in mind. I also enjoyed his coverage of the claims of present day raw-foodists, some of whom he interviewed. After that chapter I was left feeling simulataneous admiration for the dedication of raw-foodists and repulsion at the thought of following a similar diet myself! Dr. Wrangham has a good ear for an entertaining anecdote, such as the story of poor Alexis St. Martin, who survived a horrifying injury that permanently opened his stomach, thus involuntarily becoming an assistant to a researcher who wished to observe the process of digestion. The text of this book is only about 200 pages. It is exhaustively researched and documented, with over 40 pages of notes, a 30 page bibliography, and a 20 page index. It will appeal to students of early man and to followers of Michael Pollan, with whom Dr. Wrangham shares a concern that humanity return to more natural and less highly processed food. 36 of 39 people found the following review helpful:
5.0 out of 5 stars
Important contribution to anthropology,
By Sam Thayer - Published on Amazon.com
This review is from: Catching Fire: How Cooking Made Us Human (Hardcover)
Anthropology is supposed to be the scientific study of humankind. Unfortunately, since its inception, it has been inundated by carefully disguised pseudoscience - attempts to use scientific data to support the preconceived biases of the investigators. Typically these biases (aka hypotheses) have been ethnocentric and agrocentric, and the arguments used to support them are often composed of flawed logic in the service of false implications. How relieving to read Wrangham's book, which actually appears to draw hypotheses from observations rather than a self-aggrandizing belief system. The author then analyzes realistic and sensible implications of these hypotheses, testing them in a simple but logical way that makes his conclusions seem obvious.
This is the kind of book that makes one wonder, "Why hasn't this been argued before?" While his book is rather small and the ideas are not deeply explored, this is largely because the hypotheses that Wrangham presents are quite new. I believe that his ideas will be supported, refined, and expanded by further investigation. While some of his ideas appear outdated or unsupported (for example, he seems to suggest that hunter-gatherers were poorly nourished compared to later farmers, when in fact a substantial body of archeological evidence points to the contrary being true), and he makes some assumptions that are unfounded (for example, that human diets without cooking would be comparable to those of chimpanzees. This is highly unlikely, since pre-humans were bipedal, which suggests a far greater mobility geared toward different food preferences than apes that move on all fours or in trees. It is possible, if not likely, that human ancestors used their greater mobility to extract higher quality food from a larger home range more selectively than chimps.) However, despite these shortfalls, the ideas presented in the book are extremely important to the study of human evolution and anthropology, as well as the endless and robust contemporary debates about nutrition and health. The book reflects something that I have been telling participants in my wild food foraging workshops for years: that cooking and processing food is the most significant human invention of all time. We would be wise to remain aware of that, and I am grateful that this author has increased my understanding of this issue. Indeed, I feel that this is the single most important contribution to anthropology in decades. It is also well written, enough so to keep the interest of the casual reader. |
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