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People have defined the word "culture" to describe a large set of different phenomena.<ref>Kroeberm A. and C. Kluckhohn. 1952. ''Culture; A Critical Review of Concepts and Definitions.'' Cambridge, MA: Harvard University.{{pn|date=July 2024}}</ref><ref>Fox, R. and B. King. 2002. ''Anthropology Beyond Culture'' Oxford: Berg.{{pn|date=July 2024}}</ref> A definition that sums up what is meant by "culture" in DIT is:
{{Quotation|Culture is socially learned information stored in individuals' brains that is capable of affecting behavior.<ref>{{cite book |last1=Richerson |first1=Peter J. |last2=Boyd |first2=Robert |title=Not By Genes Alone: How Culture Transformed Human Evolution |date=2008 |publisher=University of Chicago Press |isbn=978-0-226-71213-0 |page=6 |url=https://books.google.com/books?id=dU-KtEVgK6sC&pg=PA6 }}</ref><ref name="Boyd Richerson Memes Universal Acid">{{cite
|chapter=Memes: Universal acid or a better mousetrap?
|title=Darwinizing CultureThe Status of Memetics as a Science
|date=2001
|last1=Boyd
|first1=Robert
|last2=Richerson
|first2=Peter J.
|pages=142–162
|isbn=978-0-19-263244-9
}}</ref>}}
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'''Food processing'''
Culture has driven changes to the human digestive systems making many digestive organs, such as teeth or stomach, smaller than expected for primates of a similar size,<ref name=":2">{{Cite journal|last1=Aiello|first1=Leslie C.|last2=Wheeler|first2=Peter|date=1995-01-01|title=The Expensive-Tissue Hypothesis: The Brain and the Digestive System in Human and Primate Evolution|jstor=2744104|journal=Current Anthropology|volume=36|issue=2|pages=199–221|doi=10.1086/204350|s2cid=144317407}}</ref> and has been attributed to one of the reasons why humans have such large brains compared to other great apes.<ref name="Fonseca-Azevedo 18571–18576">{{cite journal |last1=Fonseca-Azevedo |first1=Karina |last2=Herculano-Houzel |first2=Suzana |title=Metabolic constraint imposes tradeoff between body size and number of brain neurons in human evolution |journal=Proceedings of the National Academy of Sciences |date=6 November 2012 |volume=109 |issue=45 |pages=18571–18576 |doi=10.1073/pnas.1206390109 |doi-access=free }}</ref><ref>{{Cite journal|last=Gorman|first=Rachael Moeller|title=Cooking Up Bigger Brains|journal=Scientific American|language=en|volume=298|issue=1|pages=102–105|doi=10.1038/scientificamerican0108-102|pmid=18225702|year=2008|bibcode=2008SciAm.298a.102G}}</ref> This is due to food processing. Early examples of food processing include pounding, marinating and most notably cooking. Pounding meat breaks down the muscle fibres, hence taking away some of the job from the mouth, teeth and jaw.<ref>{{cite journal |last1=Farrell |first1=J. H. |title=The effect on digestibility of methods commonly used to increase the tenderness of lean meat |journal=British Journal of Nutrition |date=May 1956 |volume=10 |issue=2 |pages=111–115 |doi=10.1079/bjn19560019 |pmid=13315930 |doi-access=free }}</ref><ref>{{cite book |last1=Henrich |first1=Joseph |title=The Secret of Our Success: How Culture Is Driving Human Evolution, Domesticating Our Species, and Making Us Smarter |date=2015 |publisher=Princeton University Press |isbn=978-1-4008-7329-6 |page=66 }}</ref> Marinating emulates the action of the stomach with high acid levels. Cooking partially breaks down food making it more easily digestible. Food enters the body effectively partly digested, and as such food processing reduces the work that the digestive system has to do. This means that there is selection for smaller digestive organs as the tissue is energetically expensive,<ref name=":2" /> those with smaller digestive organs can process their food but at a lower energetic cost than those with larger organs.<ref name=":3">{{Cite book|title=Catching Fire How Cooking Made Us Human|last=Wrangham|first=Richard|publisher=Profile Books|year=2009|isbn=9781846682865|___location=London|pages=40}}</ref> Cooking is notable because the energy available from food increases when cooked and this also means less time is spent looking for food.<ref name="Fonseca-Azevedo 18571–18576" /><ref name=":8">{{Cite journal|last1=Carmody|first1=Rachel N.|last2=Wrangham|first2=Richard W.|date=2009-10-01|title=The energetic significance of cooking|journal=Journal of Human Evolution|volume=57|issue=4|pages=379–391|doi=10.1016/j.jhevol.2009.02.011|issn=1095-8606|pmid=19732938|bibcode=2009JHumE..57..379C |s2cid=15255649 |url=http://nrs.harvard.edu/urn-3:HUL.InstRepos:5283945}}</ref><ref>{{Cite journal|last1=Carmody|first1=Rachel N.|last2=Weintraub|first2=Gil S.|last3=Wrangham|first3=Richard W.|date=2011-11-29|title=Energetic consequences of thermal and nonthermal food processing|journal=Proceedings of the National Academy of Sciences of the United States of America|volume=108|issue=48|pages=19199–19203|doi=10.1073/pnas.1112128108|issn=1091-6490| pmc=3228431 |pmid=22065771|bibcode=2011PNAS..10819199C|doi-access=free}}</ref>
Humans living on cooked diets spend only a fraction of their day chewing compared to other extant primates living on raw diets. American girls and boys spent on average 7 to 8 percent of their day chewing respectively (1.68 to 1.92 hours per day), compared to chimpanzees, who spend more than 6 hours a day chewing.<ref>{{Cite book|url=https://www.amazon.co.uk/dp/B003F5NSVK/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1|title=Catching Fire: How Cooking Made Us Human|last=Wrangham|first=Richard|date=2010-08-06|publisher=Profile Books|edition=Main|pages=140|language=en}}</ref> This frees up time which can be used for hunting. A raw diet means hunting is constrained since time spent hunting is time not spent eating and chewing plant material, but cooking reduces the time required to get the day's energy requirements, allowing for more subsistence activities.<ref>{{Cite book|title=Catching Fire: How Cooking Made Us Human|last=Wrangham|first=Richard|date=2010-05-27|publisher=Profile Books|isbn=9781846682865|edition=Main|___location=London|pages=142|language=en}}</ref> Digestibility of cooked carbohydrates is approximately on average 30% higher than digestibility of non-cooked carbohydrates.<ref name=":8" /><ref>{{Citation|last=University of California Television (UCTV)|title=CARTA: The Evolution of Human Nutrition -- Richard Wrangham: Fire Starch Meat and Honey|date=2013-03-21|url=https://www.youtube.com/watch?v=VnN-QeMgJ_U |archive-url=https://ghostarchive.org/varchive/youtube/20211219/VnN-QeMgJ_U |archive-date=2021-12-19 |url-status=live|access-date=2017-03-27}}{{cbignore}}</ref> This increased energy intake, more free time and savings made on tissue used in the digestive system allowed for the selection of genes for larger brain size.
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