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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 |last=Wrangham |first=Richard W. |last2=Jones |first2=James Holland |last3=Laden |first3=Greg |last4=Pilbeam |first4=David |last5=Conklin‐Brittain |first5=NancyLou |date=Dec 1999 |title=The Raw and the Stolen
==Overview==
Humans (species in the genus ''homo'') are the only animals that cook their food and Wrangham argues [[Homo erectus]] emerged about two million years ago as a result of this unique trait. Cooking had profound evolutionary effect because it increased food efficiency which allowed human ancestors to spend less time foraging, chewing, and digesting. H. erectus developed a smaller, more efficient digestive tract which freed up energy to enable larger [[Human brain|brain]] growth. Wrangham also argues that cooking and control of fire generally affected species development by providing warmth and helping to fend off predators which helped human ancestors adapt to a ground-based lifestyle. Wrangham points out that humans are highly evolved for eating cooked food and cannot maintain reproductive fitness with raw food.<ref>{{cite news|url=https://www.nytimes.com/2009/05/27/books/27garn.html?ref=books |title=Why Are Humans Different From All Other Apes?
==Reception==
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