Podcasts about catching fire how cooking made us human

Curious George (2006) tells the tail of the beloved eponymous monkey (sic) and reimagines (and sanitizes) The Man in the Yellow Hat as an archaeologist. This movie sets up a thoughtful and nuanced take on archaeological ethics and neocolonialism, and then says “Fuck it, it belongs in museum after all.” But George is soooo cuuuute! Get in touch with us: Bluesky: @sotsapodcast.bsky.social Facebook: @SotSAPodcast Letterboxd: https://letterboxd.com/sotsa/ Email: screensofthestoneage@gmail.com In this episode: The History of Curious George: https://www.curiousgeorge.com/history/ Nicholas Wade (2007). In Lice, Clues to Human Origin and Attire. New York Times: https://cell2soul.typepad.com/cell2soul_blog/files/Lice.pdf Aiello and Wheeler (1995). The Expensive Tissue Hypothesis. Current Anthropology: https://www.journals.uchicago.edu/doi/pdf/10.1086/204350 Richard Wrangham (2009). Catching Fire: How Cooking Made Us Human. Profile Books: https://dn790008.ca.archive.org/0/items/pdfy-DDoNCJJ_Wt0qOH7e/Catching%20Fire%20%5BHow%20Cooking%20Made%20Us%20Human%5D.pdf Ann Nicgorski (2006). Curious George's Bad Example. Archaeology Magazine: https://archive.archaeology.org/online/reviews/curious.html Curious George and the Looted Idol (2006). Archaeology Magazine: https://archive.archaeology.org/0605/news/insider.html Alfred Russel Wallace: https://wallacefund.myspecies.info/content/biography-wallace Kirk Wallace Johnson (2018) The Feather Thief: Beauty, Obsession, and the Natural History Heist of the Century. Penguin Random House: https://www.goodreads.com/book/show/44153387-the-feather-thief Jim Corbett: https://www.corbettnationalpark.in/corbett-heritage.htm Clovis Culture: https://en.wikipedia.org/wiki/Clovis_culture

Curious George (2006) tells the tail of the beloved eponymous monkey (sic) and reimagines (and sanitizes) The Man in the Yellow Hat as an archaeologist. This movie sets up a thoughtful and nuanced take on archaeological ethics and neocolonialism, and then says “Fuck it, it belongs in museum after all.” But George is soooo cuuuute!Get in touch with us:Bluesky: @sotsapodcast.bsky.socialFacebook: @SotSAPodcastLetterboxd: https://letterboxd.com/sotsa/Email: screensofthestoneage@gmail.comIn this episode:The History of Curious George: https://www.curiousgeorge.com/history/Nicholas Wade (2007). In Lice, Clues to Human Origin and Attire. New York Times: https://cell2soul.typepad.com/cell2soul_blog/files/Lice.pdfAiello and Wheeler (1995). The Expensive Tissue Hypothesis. Current Anthropology: https://www.journals.uchicago.edu/doi/pdf/10.1086/204350Richard Wrangham (2009). Catching Fire: How Cooking Made Us Human. Profile Books: https://dn790008.ca.archive.org/0/items/pdfy-DDoNCJJ_Wt0qOH7e/Catching%20Fire%20%5BHow%20Cooking%20Made%20Us%20Human%5D.pdfAnn Nicgorski (2006). Curious George's Bad Example. Archaeology Magazine: https://archive.archaeology.org/online/reviews/curious.htmlCurious George and the Looted Idol (2006). Archaeology Magazine:https://archive.archaeology.org/0605/news/insider.htmlAlfred Russel Wallace: https://wallacefund.myspecies.info/content/biography-wallaceKirk Wallace Johnson (2018) The Feather Thief: Beauty, Obsession, and the Natural History Heist of the Century. Penguin Random House: https://www.goodreads.com/book/show/44153387-the-feather-thiefJim Corbett: https://www.corbettnationalpark.in/corbett-heritage.htmClovis Culture: https://en.wikipedia.org/wiki/Clovis_culture

In this episode Olivia explains where the measurements of calories come from and why the popularized advice of "calories in calories out" is utter BS. If you've struggled with calorie counting or are just curious about what calories actually are, join us on this bombshell of an episode! We hope you enjoy listening to this as much as we enjoyed talking about it! We are also doing a Q&A session soon so don't forget to submit your questions either to our Instagram accounts or the question box below! Also, don't forget to follow us on Instagram to stay up to date on the podcast! Instagram handles: Olivia - @intuitive_diaeta Regan - @reganchilson_ RNT Podcast - @RealNutritionTalk Book Discussed in this episode: "Catching Fire: How Cooking Made Us Human" by Richard Wrangham

Fire is the unsung hero of human evolution. We could not have turned into the big-brained, deep-thinking animals we are on raw food alone. The moment two million years ago that our forebears first started using fire to cook, was the spark that started everything off.That's according to today's guest - Richard Wrangham one of the world's leading anthropologists and author of Catching Fire: How Cooking Made Us HumanEdited by Tom Delargy, Produced by Alex Carlon & Freddy Chick, Senior Producer is Charlotte LongGet 50% off your first 3 months with code PATENTED. Download the app on your smart TV or in the app store or sign up at historyhit.com/subscribe Hosted on Acast. See acast.com/privacy for more information.

Richard Wrangham is Ruth B. Moore Research Professor of Biological Anthropology at Harvard University and founded the Kibale Chimpanzee Project in 1987. He has conducted extensive research on primate ecology, nutrition, and social behavior. He is best known for his work on the evolution of human warfare, described in the book Demonic Males, and on the role of cooking in human evolution, described in the book Catching Fire: How Cooking Made Us Human. Together with Elizabeth Ross, he co-founded the Kasiisi Project in 1997, and serves as a patron of the Great Apes Survival Partnership (GRASP).Support the show

The proprietors of Lucky's Fire & Smoke, Lafayette's newest restaurant, discuss their unique cuisine which features farm-direct American Wagyu beef, poultry, locally sourced seafood, and plant-based offerings. Acclaimed chef and author, Jimmy Schmidt, a three-time winner of the James Beard award who created this fine-dining concept along with Lucky's co-owner, Eddie Khoury, a restauranteur of 30 years who brought this unique restaurant to Lafayette, join our discussion. Over the years, Chef Jimmy Schmidt's culinary accomplishments have been consistently recognized. He has been named on the Food & Wine Magazine Honor Roll of American Chefs,  Cooks Magazine Who's Who of Cooking in America, Gourmet Magazine America's Best Restaurants, USA Today's 10 Best Destinations in Southern California and awarded a 5 Star Diamond Award from the American Academy of Hospitality Sciences. And yes, he has served as guest chef judge on Top Chef. Jimmy has also published many cookbooks and contributed to Bon Appetit, Cuisine, Gourmet, Food & Wine. In 2018, Jimmy Schmidt and his team created a new way to enjoy the wonderful flavors of American BBQ with Lucky's Noble Fire & Smoke. When his longtime friend and colleague, Eddie Khoury, realized the unique concept of Lucky's, he convinced Jimmy to help him bring it to the Lafayette market; Lucky's is the first of its kind to open in the U. S. Lucky's Fire & Smoke is located at 6774 Johnston Street, Lafayette LA 70503. It offers a Saturday and Sunday Brunch from 10 am to 3 pm, and is open Tuesday through Saturday 5 to 10 pm, and Sunday, 5 to 9 pm. Visit https://luckyslafayette.com for more information. The featured photo is Lucky's stuffed Deviled Egg dish featuring Wagyu beef bacon on top. Lucky's Lafayette location is the first to open in the U. S. Jimmy grew up in Champagne, Illinois, working on the family farm as a kid, which influenced his appreciation of whole foods and nature, something he only came to realize as an adult. His cooking skills are deeply based on science and influenced by his background in engineering, as his focus is not only on taste but nutrition, extracting the maximum health benefits from each meal prepared. While in college, Jimmy studied electrical engineering at the University of Illinois and went to France to earn language credits where he took cooking classes for entertainment. While there, he fell in love with food and wine and studied under Madeleine Kamman. He earned a culinary degree from Luberon College and the French Institut Technique du Vin diploma from Maison du Vin in Avignon. Jimmy followed Madeleine to Boston where he worked for her in the restaurant business for a number of years; he graduated magna cum laude and first in class with a Professional Chef's diploma from Modern Gourmet. He pursued higher education at Harvard University Graduate School of Business from 1999 through 2001. Madeleine generously shared with Jimmy not only what food was, but the recipes and the chemistry behind great cuisine. Jimmy says, "It lit a fire under me to always reach out to learn more." He's always focused on the science behind cooking and creating great dishes. Chef Jimmy Schmidt's whole focus is on the science behind the preparation of foods. "You instinctually crave foods in season. They'll all have the highest amount of nutrition and flavor right off the tree and plant. As a chef that focuses on developing flavors, hand in hand with fresh foods comes great nutrition. I ask how can I make this taste better. My scientific research is to understand how things taste better and how can I use culinary techniques to accentuate flavor while also releasing bioactive ingredients that are nutritionally based so that diners can absorb bioflavonoids in their body to benefit from the meal?" The name, "Lucky's Fire & Smoke," was inspired by the book "Catching Fire - How Cooking Made Us Human," written by Richard Wrangham.

相信科学，享受生活。由建筑师、视频博主、野生厨师杨光和音乐 DJ 方舟为您带来的《光顾着吃》，本期的话题正是杨光非常着迷的——烧烤。从美式 BBQ 到东北和新疆烤串，这简简单单的火字旁的两个字，竟然包含了天南海北各种不同形态的美食，而核心始终不变：食材挨上火和炭，这人类最原始、最本能的烹饪方法，也始终引诱着食客的馋虫。 本期节目的座上宾是知名美食博主、《三联生活周刊》美食主笔黑麦。三人讨论了关于作为烹饪方式的烧烤，关于燃料、一些常见误区与 "cooking ape" 理论，还聊起了小时候对烧烤的种种回忆。 主持/选题/设计：杨光 主持/录音/制作：方舟 本期嘉宾：黑麦（《三联生活周刊》主笔，美食博主） Show Notes: 00:00 欢迎本期嘉宾黑麦； 01:44 我们今天要讨论的“烧烤”是指什么？不如从食材与热源的距离判定； 09:50 老北京炙子烤肉算烧烤吗？ 12:31 Grill 和 barbecue 的区别是什么？肉上的烤痕竟然是“失败”操作？ 19:21 一些误区：烟、炭和黑色的东西是“不干净”的，“血水”是没熟； 25:42 三个北方人对街边烧烤的回忆； 30:45 关于燃料：木头、炭、燃气、电，对烧烤风味与体验的影响有多大？ 40:13 分子料理的高峰已经过去，烧烤为何在近二十年重获厨艺界关注？ 46:00 杨光读到的“明猩大厨”理论：是烹饪让我们进化成人； 52:08 人类对于美拉德反应的喜爱是生理性的； 54:56 所以，烧烤致癌吗？古人为啥没这个担忧？ 58:16 一点总结与下期预告：更多的餐厅、更多的理论！ 杨光提到的这本 "Catching Fire: How Cooking Made Us Human" 的豆瓣链接 与 NYT 书评，作者 Richard Wrangham; 杨光的牛肋排烧烤两吃：海边做【整条牛肋排】烟熏炭烤vs.低温慢煮 ； 你喜欢什么样的烧烤？有什么私藏好店值得推荐？欢迎在评论区留言，看看下期节目会不会聊到你的心头好！当然，你也可以通过以下方式“捕捉”到我们： 微博：@杨光_建厨师 @线性方舟 看看杨光还做了什么吃的：B站 油管 以及各大视频平台搜索“杨光_建厨师”； 听听方舟挑选的冷门音乐：小宇宙 网易云 以及各大播客平台搜索“周末变奏”； 本期嘉宾 黑麦：微博 @黑麦2333

What an AMAZING guest! Dr. Bill Schindler is an archeologist who has traveled to every corner of the globe to learn about our human roots. In his travels, Dr. Schindler learned that our current industrialized food system is vastly different than what we have eaten as a species for millions of years. He and his family, nicknamed the Modern Stone-Age Family, strive to eat and live the way our ancestors did, all while dealing with our modern lives. Today, we discussed the importance of taking steps to get closer to the source of the foods that you eat and share with loved ones. It was an honor to learn from him, and we are grateful that he took the time!Find Dr. Bill Schindler at Eat Like a HumanSave 50% on his amazing classes using the promo code- save50 (we loved the Bread and Butter class!)His book Eat Like a Human is coming next year! Stay tuned!!You can also find Dr. Schindler at the Eastern Shore Food LabSpecial love-Catching Fire: How Cooking Made Us Human by Richard WranghamKitchen Literacy: How We Lost Knowledge of Where Food Comes From and Why We Need to Get It Back by Ann Vileisis

Food waste is bad in two big ways: it means throwing away perfectly good food in a world where many people don’t have enough to eat, AND it means basically ripping up your hard earned cash and throwing it in the garbage. This week, Registered Dietitian and Flavor Maven Hannah Jastram Aaberg gives us tips for making the most of the food we buy, from using every last bit of that bunch of herbs to a hilarious use for pickle juice. Never fear what’s hiding in your crisper again!Links in this episode: Hannah's recipe for Green Stuff, Hannah’s awesome blog, Catching Fire: How Cooking Made Us Human

------------------Support the channel------------ Patreon: https://www.patreon.com/thedissenter SubscribeStar: https://www.subscribestar.com/the-dissenter PayPal: paypal.me/thedissenter ------------------Follow me on--------------------- Facebook: https://www.facebook.com/thedissenteryt/ Twitter: https://twitter.com/TheDissenterYT Anchor (podcast): https://anchor.fm/thedissenter Dr. Richard Wrangham is Ruth B. Moore Professor of Biological Anthropology in the Department of Human Evolutionary Biology at Harvard University and founded the Kibale Chimpanzee Project in 1987. He has conducted extensive research on primate ecology, nutrition, and social behavior. He is best known for his work on the evolution of human warfare, described in the book Demonic Males, and on the role of cooking in human evolution, described in the book Catching Fire: How Cooking Made Us Human. Together with Elizabeth Ross, he co-founded the Kasiisi Project in 1997, and serves as a patron of the Great Apes Survival Partnership (GRASP). He has also recently published the book The Goodness Paradox: The Strange Relationship Between Virtue and Violence in Human Evolution (2019). In this episode, we focus on the main topics of Dr. Wrangham's latest book, The Goodness Paradox. We talk about the differences between reactive aggression and proactive aggression, comparing ourselves to other primates, and also evidence that comes from studies with hunter-gatherers, horticulturalists and other traditional human societies. Then, we discuss self-domestication, starting with the changes that usually occur both at the physical and the behavioral levels in domesticated species, and also some aspects of our sociality that might have favored self-domestication in our species, with focus on the role that capital punishment has played. Finally, we talk about group selection at the genetic and cultural levels, and also speculate a bit on the possibility of some gene-culture coevolution processes that were set in place after the advent of agriculture having contributed for the further reduction of reactive aggression in humans. -- Follow Dr. Wrangham's work: Faculty page: https://bit.ly/2TpMSZP Articles of Researchgate: https://bit.ly/2NKQC1K Books: https://amzn.to/2NSWdDr The Goodness Paradox: https://amzn.to/2ER2JHH Kibale Chimpazee Project: https://bit.ly/2H42OKq Referenced books: Catching Fire: How Cooking Made Us Human: https://amzn.to/2TjSODn Demonic Males: Apes and the Origins of Human Violence: https://amzn.to/2ERDGEu The Better Angels of Our Nature: Why Violence Has Declined: https://amzn.to/2aY25WF Enlightenment Now: The Case for Reason, Science, Humanism, and Progress: https://amzn.to/2FRJrj5 -- A HUGE THANK YOU TO MY PATRONS: KARIN LIETZCKE, ANN BLANCHETTE, SCIMED, PER HELGE HAAKSTD LARSEN, LAU GUERREIRO, RUI BELEZA, MIGUEL ESTRADA, ANTÓNIO CUNHA, CHANTEL GELINAS, JIM FRANK, JERRY MULLER, FRANCIS FORD, HANS FREDRIK SUNDE, BRIAN RIVERA, ADRIANO ANDRADE, YEVHEN BODRENKO, SERGIU CODREANU, ADAM BJERRE, JUSTIN WATERS, AND ŁUKASZ STAFINIAK! A SPECIAL THANKS TO MY FIRST PRODUCER, Yzar Wehbe!

Hormetism is the application of progressive, intermittent stress to overcome challenges and grow stronger physically, mentally and emotionally. As athletes, we intuitively understand the hormetic effect of exercise but did you know that cold, altitude, plant toxins and even straining slightly to read can all be used to help us get stronger? My guest is for this interview is Todd Becker, a freelance blogger based in the San Francisco Bay Area, where he lives with his wife and two children. He has degrees in Chemical Engineering and Philosophy from Stanford University and Brown University.  Todd currently works as a staff scientist for a biotechnology company in Palo Alto, where he leads project teams and holds more than 20 patents.   Not everyone will have access to all of the hormetic stressors we talk about in this episode. The important takeaway message is that there's more than one way to get stronger. Take advantage in whatever way you see fit. Here’s the outline of this interview with Todd Becker: [00:00:24] Myopia: A Modern Yet Reversible Disease. [00:00:53] AHS16 - Todd Becker - Living High and Healthy. [00:01:48] Hormesis. [00:02:35] Low-carb and intermittent fasting. [00:03:58] Going on holiday and forgetting glasses. [00:04:40] Print pushing. [00:05:02] Exercise. [00:05:29] Immune system. [00:06:07] UV. [00:06:13] Overcompensation. [00:07:28] Lactose tolerance. [00:08:35] Unnecessarily avoiding the sun. [00:10:05] Finding the perfect amount of stress. [00:12:15] Learning to fast blog post. [00:13:00] Heart rate variability or even just resting HR. [00:14:02] Cold showers. [00:14:43] Alcohol. [00:15:53] Metabolic flexibility. [00:16:08] Allostasis. [00:17:07] Wood smoke. [00:17:25] Evolutionary mismatches. [00:17:41] Is charred meat bad for you? [00:18:29] Catching Fire: How Cooking Made Us Human. [00:19:02] Phases of detoxification. [00:19:17] CYP3A4. [00:19:42] Superoxide dismutase. [00:20:01] Sulforaphane and Its Effects on Cancer, Mortality, Aging, Brain and Behavior, Heart Disease & More. [00:21:28] Low-dose dioxins. [00:21:53] Hormone analogues. [00:22:14] Gluten. [00:22:40] IgE emergency response. [00:22:50] An Epidemic of Absence: A New Way of Understanding Allergies and Autoimmune Diseases. [00:23:36] Peanut allergies [00:23:56] Karelia (historical province of Finland). [00:25:00] Reversing peanut allergies. [00:25:22] Poison ivy and oak. [00:26:49] Peanut oil in diaper cream. [00:27:06] Oral vs topical exposure. [00:27:23] Epstein–Barr virus infection at certain ages. [00:28:09] Altitude. [00:28:24] Boulder has the lowest obesity rate in the US. [00:29:28] PGC1-a via hypoxia. [00:30:16] Barry Murray on my podcast. [00:31:36] Altitude masks. [00:32:02] Train high race low. [00:32:24] Jeremy Powers on this podcast. [00:34:43] gettingstronger.org

Cuando nuestros ancestros aprendieron a manejar el fuego, la vida se les volvió más fácil y llena de beneficios. Poder reunirse al lado de una hoguera no sólo les daba calor y luz, sino protección. Lo usaron para cocinar y alrededor del fuego se contaron historias, forjadoras de las tradiciones culturales. Pero hubo problemas también. Algunas veces el humo les quemó los ojos y les enfermó los pulmones. La comida podía tener una capa de hollín, riesgo para algunos tipos de cáncer. Se han realizado muchas investigaciones sobre cómo el fuego les dio a los primeros humanos una ventaja evolutiva. Hoy Josefina Cano comenta el libro “Catching Fire: How Cooking Made Us Human” de Richard Wrangham.

On this week's episode of I, Dave speaks with Richard Wrangham, a British primatologist. Wrangham is co-director of the Kibale Chimpanzee Project, the long-term study of the Kanyawara chimpanzees in Kibale National Park, Uganda. He is known predominantly for his work in the ecology of primate social systems, the evolutionary history of human aggression (culminating in his book with Dale Peterson, Demonic Males: Apes and the Origins of Human Violence), and most recently his research in cooking (summarized in his book, Catching Fire: How Cooking Made Us Human) and self-domestication. Wrangham's latest work focuses on the role cooking has played in human evolution. He has argued that cooking food is obligatory for humans as a result of biological adaptations and that cooking, in particular the consumption of cooked tubers, might explain the increase in hominid brain sizes, smaller teeth and jaws, and decrease in sexual dimorphism that occurred roughly 1.8 million years ago.

On today's show: A couple of movie recommendations. Why do we sleep? Are we "over-medicalized? How has human nutrition evolved? What is the role of cooking in human evolution? Moment of Paleo: Why must we reevaluate and reinvent? After the Bell: Current Human Culture. Links for this episode:Latest in Paleo Facebook Page: Post news, video, and audio links here!DON'T FEAR FATRussell Foster: Why do we sleep? | Video on TED.comIvan Oransky: Are we over-medicalized? | Video on TED.com? CARTA: The Evolution of Human Nutrition -- Alyssa Crittenden: Current Hunter-Gatherer Diets - YouTube? Richard Wrangham, PhD author of the best-selling book is Catching Fire: How Cooking Made Us Human. - YouTube? What is Wrong With Our Culture [Alan Watts] - YouTube

The guys started with some follow up on The Wire, The Newsroom, what colored food does to your poop, Mike Batz’ link to Craig Goldwyn’s Huffington Post article on sprouts, T. gondii in Romanian animals, and F’ed up. Aaron’s email then prompted a discussion about Plague Inc., the CDC’s interest in it and CDC’s own game Solve the Outbreak. The guys were impressed by how progressive the CDC is in terms of social media and new ways of engaging the public. Don then provided some info about HDScores, a company that plans to make Restaurant Inspection Scores from 3100 jurisdictions from the US, Canada and UK widely available. This prompted a discussion about making restaurant scores available to the public in an interpretable way. Ben shared his experiences from a recent trip to Calgary, where his 4 year old son Jack got sick, possibly with Norovirus. Ben was fascinated by Delta Airlines’ approach of dealing with the vomit problem, which involved plastic bags to contain the risk and coffee pods to manage the smell. Don was familiar with the approach thanks to Roderick on the Line. Ben didn’t agree with Delta’s decision to take them off plane first (thus inoculating the plane). It reminded him of two different articles. Both Don and Ben were glad Delta had a plan, even if they didn’t quite agree with the whole plan. Don then wanted to ask Ben about a Meatingplace article by Richard Raymond entitled Is our food safer than five years ago? (free registration needed to read). Ben explained why he didn’t agree with Richard’s arguments. Don agreed and asked aloud about conspiracy theories, not dissimilar from those surrounding New Coke. Don then wanted get Ben’s take on the IFT’s March 2013 media update. In fact both Ben and Don thought that these updates were way over the top and it reminded them of "The louder he talked of his honor, the faster we counted our spoons” and Doug Powell’s comment on Barfblog “I'm immediately suspicious of people … who say trust me.” Ben especially didn’t like that organizations say “trust us” and without telling people what the risks are and why they should be trusted. The discussion of food processing reminded Don of Richard Wrangham’s great book "Catching Fire: How Cooking Made Us Human.” The last thing on Ben’s agenda was Doug’s comparison between the porn industry and the food industry, which had resulted in a fair bit of backlash against the legendary Doug. Ben noted that Doug’s point was how the two industries differed in how they manage the risks, which people missed. And boy… you mention porn and people get excited.

Richard Wrangham is professor of biological anthropology at Harvard University and curator of primate behavioral biology at the Peabody Museum.   He discusses his latest book, Catching Fire: How Cooking Made Us Human.

This is a show about evolution—but not, for once, about the evolution wars. Instead, it concerns one of the most intriguing ideas to emerge in quite some time about the evolution of humans. In his much discussed book Catching Fire: How Cooking Made Us Human, Harvard anthropologist Richard Wrangham argues that we’ve been ignoring a critical catalyst in the creation of our species—a little technology called cooking. Cooking was the game changer, says Wrangham. It upended everything. It altered how we obtained energy, which in turn morphed our anatomy and cranial capacity. Cooking even changed how we came to spend our days, and divide labor between the sexes. According to Wrangham, learning to cook therefore ranks among the most important things that ever happened to our ancestors. In this episode of Point of Inquiry, he discusses why cooking was so pivotal—and why its role has so long been overlooked. Richard Wrangham is the Ruth Moore professor of biological anthropology at Harvard University, and the author, with Dale Peterson, of Demonic Males: Apes and the Origins of Human Violence. His new book is Catching Fire: How Cooking Made Us Human.

Kathryn Lynch reads an excerpt from Catching Fire: How Cooking Made Us Human by Richard Wrangham, published by Basic Books. (6:57) "An unmarried man cannot provide the bread and porridge that is the spirit's food and a chief's hospitality. To his friends, he is an object of pity."