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

Towards an understanding of the costs of fire
Amanda G. Henry et al. 2018
https://www.sciencedirect.com/science/article/pii/S1040618218301538

Were Western European Neandertals Able to Make Fire?
Harold L. Dibble, 2018
https://link.springer.com/article/10.1007/s41982-017-0002-6

Finding Prometheus
Sarah Hlubik, 2018
https://rucore.libraries.rutgers.edu/rutgers-lib/56013/

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

https://www.journals.uchicago.edu/doi/abs/10.1086/691211
https://www.researchgate.net/profile/Ran_Barkai/publication/317043838_Fire_for_a_Reason_Barbecue_at_Middle_Pleistocene_Qesem_Cave_Israel/links/59287eb4458515e3d466a1e1/Fire-for-a-Reason-Barbecue-at-Middle-Pleistocene-Qesem-Cave-Israel.pdf

Fire and the Genus Homo: Wenner-Gren Symposium Supplement 16
Leslie Aiello, 2017
https://www.journals.uchicago.edu/doi/full/10.1086/692275

Ethnoarchaeology of Paleolithic Fire: Methodological Considerations
and

Spatial Analysis of Fire: Archaeological Approach to Recognizing Early Fire

Fire and the Genus Homo: An Introduction to Supplement 16
and

 

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.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4842772/
https://core.ac.uk/download/pdf/82842463.pdf

 –

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