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==History of the idea==
Eighteenth-century writers noted already that "people cooked their meat, rather than eating it raw like animals". Oliver Goldsmith considered that "of all other animals, we spend the least time in eating; this is one of the great distinctions between us and the brute creation". In 1999, Wrangham published the first version of the hypothesis in ''Current Anthropology''.<ref name="Wrangham1999">{{Cite journal |
==Overview==
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===Negative===
Critics of the cooking hypothesis question whether archaeological evidence supports the view that cooking fires began long enough ago to confirm Wrangham's findings.<ref name="pmid10206901">{{cite journal|last=Pennisi |first=Elizabeth |author-link=Elizabeth Pennisi |date=March 26, 1999 |title=Human evolution: Did Cooked Tubers Spur the Evolution of Big Brains? |journal=[[Science (journal)|Science]] |volume=283 |issue=5410 |pages=2004–2005 |pmid=10206901 |doi=10.1126/science.283.5410.2004 |s2cid=39775701 |url=http://cogweb.ucla.edu/Abstracts/Pennisi_99.html |archiveurl=https://web.archive.org/web/20110310164743/http://cogweb.ucla.edu/Abstracts/Pennisi_99.html |archivedate=2011-03-10 |url-status=live }}</ref> The traditional explanation is that human ancestors scavenged carcasses for high-quality food that preceded the evolutionary shift to smaller guts and larger brains.<ref name="Pennisi 99%html">[http://cogweb.ucla.edu/Abstracts/Pennisi_99.html Pennisi: Did Cooked Tubers Spur the Evolution of Big Brains?] {{webarchive |url=https://web.archive.org/web/20110310164743/http://cogweb.ucla.edu/Abstracts/Pennisi_99.html |date=March 10, 2011 }}</ref>
==See also==
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