Child's Play
What’s cooking really about?

The Scientific Method

I've eaten many things in my day, but nothing like what Richard Wrangham has downed. The Harvard-based anthropologist who has made a career of studying chimpanzees, has, in his time gone to remarkable lengths for science. Today's New York Times has a brief interview with him in which he reveals some of his research methods:

I won't eat an animal I'm not prepared to kill myself. I haven't eaten a mammal in about 30 years, except a couple of times during the 1990s, when I ate some raw monkey the chimps had killed and left behind.
I wanted to see what it tasted like. The black and white Colobus monkey is very tough and unpleasant. The red Colobus is sweeter. The chimps prefer it for good reason.

Wranham is in the paper today because he's promoting a forthcoming book, "Catching Fire: How Cooking Made Us Human," in which he argues that our evolution from ape into a more developed animal was sped along by preparing meat and the like over fire. 

Cooking has always just made me hungry, so I'm looking forward to reading about how it made humanity what it is today.
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