Maîtrise du feu au paléolithique

Etudes discutant du rôle plus ou moins important et plus ou moins ancien de la maîtrise du feu et de la cuisson au paléolithique

Geochemical Evidence for the Control of Fire by Middle Palaeolithic Hominins
Britthingham et al.
Nature, 2019

these results suggest that the ability of hominins to manipulate fire independent of exploitation of wildfires was spatially variable in the MP and may have developed multiple times in the genus Homo.

Hominin fire use in the Okote member at Koobi Fora, Kenya: New evidence for the old debate
Hlubik et al.
Journal of human evolution, 2019

We present new work on the evidence of fire at the FxJj20 Site complex in Koobi Fora, dated to 1.5 Ma. We highlight evidence of burning found on site through Fourier Transform Infrared spectrometry, and describe ongoing work to investigate the association of hominin behavior and fire evidence.

Towards an understanding of the costs of fire
Amanda G. Henry et al. 2018

Were Western European Neandertals Able to Make Fire?
Harold L. Dibble, 2018

Finding Prometheus
Sarah Hlubik, 2018

Fire for a Reason: Barbecue at Middle Pleistocene Qesem Cave, Israel, , , and

Fire and the Genus Homo: Wenner-Gren Symposium Supplement 16
Leslie Aiello, 2017

Ethnoarchaeology of Paleolithic Fire: Methodological Considerations

Spatial Analysis of Fire: Archaeological Approach to Recognizing Early Fire

Fire and the Genus Homo: An Introduction to Supplement 16


Identifying and Describing Pattern and Process in the Evolution of Hominin Use of Fire

Researching the Nature of Fire at 1.5 Mya on the Site of FxJj20 AB, Koobi Fora, Kenya, Using High-Resolution Spatial Analysis and FTIR Spectrometry
Sarah Hlubik, 2017

Control of Fire in the Paleolithic: Evaluating the Cooking Hypothesis

Genetic Evidence of Human Adaptation to a Cooked Diet

The discovery of fire by humans: a long and convoluted process
J. A. J. Gowlett,

Human Brain Expansion during Evolution Is Independent of Fire Control and Cooking
Alianda M. Cornelio et al.
Frontiers in neurosciences, 2016.


Divergent Ah Receptor Ligand Selectivity during Hominin Evolution
Hubbard et al.
Molecular biology and evolution, 2016

Our findings reveal that a functionally significant change in the AHR occurred uniquely in humans, relative to other primates, that would attenuate the response to many environmental pollutants, including chemicals present in smoke from fire use during cooking.

The plant component of an Acheulian diet at Gesher Benot Ya‘aqov, Israel
Melamed et al.
PNAS, 2016
Diet is central for understanding hominin evolution, adaptation, and environmental exploitation, but Paleolithic plant remains are scarce. A unique macrobotanical assemblage of 55 food plant taxa from the Acheulian site of Gesher Benot Ya‘aqov, Israel includes seeds, fruits, nuts, vegetables, and plants producing underground storage organs. The food plant remains were part of a diet that also included aquatic and terrestrial fauna. This diverse assemblage, 780,000 y old, reflects a varied plant diet, staple plant foods, environmental knowledge, seasonality, and the use of fire in food processing.

When did humans learn to boil ?
John D. Speth
PaleoAnthropology, 2015

Obviously, this evidence does not prove that Neanderthals, or earlier hominins, were in fact wet-cooking but, given the simplicity of the technology and the wide availability of suitable container materials, it seems highly likely. Scholars interested in the evolution of human diet and culinary technology need to be aware of this likelihood, and begin to focus their collective efforts on finding innovative ways to “see” wet-cooking in the Paleolithic record.

The importance of carbohydrates in human evolution

Here, we argue that plant carbohydrates and meat were both necessary and complementary dietary components in hominin evolution.[…]

Although the timing of widespread cooking is not known, Wrangham and Conklin-
Brittain (2003) argue that it was long enough ago to allow for biological adaptations to take place, including changes in digestive anatomy around 1.8 million years ago, reduction in tooth size, and reduced capacity for digestion of raw, fibrous foods. They further propose that cooked foods were soft enough to be palatable by infants, potentially leading to earlier weaning and shorter interbirth intervals (also see Carmody et al. 2011)

The energetic significance of cooking