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originally posted by: theabsolutetruth
a reply to: strongfp
I advocate cooking food and I just posted large amounts of research about it.
) and a bbc article about his author. Is there anyone else corroborating this? Is there anyone that reverse the hypotesis (ie that we started cooking becase eveolution made us better at eating cooked meat)?
Critics of the cooking hypothesis question whether archaeological evidence supports the view that cooking fires began long enough ago to confirm Wrangham's findings
originally posted by: wacco
I stumbled upon a topic made by The University of Haifa that humans in Israel made the first camp fire 350.000 years ago, and the reason was to cook food?
It doesnt make any sense, if i was a hominid, why would i cook food in a warm region,
Fire 350.000 years ago
originally posted by: peter vlar
a reply to: ignorant_ape
it was just that mystery...what to do with all that left over pork, that led to the wondrous delicacies of bacon and ham. Smoked and cured meat that can be kept longer. Even without curing it, it can be smoked and dried like pemmican and kept for long periods of time. While obviously not on the menu for Levantine H. Erectus 350 KA, ham and bacon have been part of humans diets for 1000's of years. China domesticated pigs 7000 years ago and Europe followed suit 3500 or 4000 years ago. They were brought to the Americas initially by Columbus and Desoto's pigs provided the initial breeding stock for all pigs in the New World in the 16th century in part because they could be smoked and cured so that they lasted longer than many other meats. The Americas were built upon a foundation of bacon!
"The Evolution of Olfactory Receptors
Kara C. Hoover
What microevolutionary factors shaped the distribution and diversity in olfactory receptor genes in modern humans? My long-term research is to reconstruct temporal and spatial patterns of variation using genetic data from modern humans. I am particularly interested in the interplay between microevolutionary forces and diet and behavior in shaping the distribution and diversity of olfactory receptor genes during the peopling of new landscapes as humans migrated out of Africa to Eurasia. A forthcoming paper is focused on signatures of selection in OR7D4, an olfactory receptor for sex pheromone detection that is also linked to human pig meat preference. The rich archaeological and genomic record of pig domestication in Asia provides the contextual frame in which I can exploit the promise of the genomics revolution through generation of an integrative anthropological dataset. My analysis of sequence data from modern humans, Altai Neandertal, and Denisova indicates that Eurasians are more likely to have a mutated copy of the gene reducing phenotypic sensitivity to androstenone and increasing preference for pig meat...."