Books of The Times - ‘Catching Fire’ by Richard Wrangham - Humans, the Cooking Apes - Review - NYTimes.com

Books of The Times - ‘Catching Fire’ by Richard Wrangham - Humans, the Cooking Apes - Review - NYTimes.com: "“Cooked food does many familiar things,” he observes. “It makes our food safer, creates rich and delicious tastes and reduces spoilage. Heating can allow us to open, cut or mash tough foods. But none of these advantages is as important as a little-appreciated aspect: cooking increases the amount of energy our bodies obtain from food.”"