COM.on C.A.4:e23/138-142
Online published on
Dec.15, 2010.doi:10.4236/coca.2010.41023
COM.on C.A.4:e23/138-142
Online published on
Dec.15, 2010.ZHU Xiao
MOE Key Laboratory of Contemporary Anthropology, Fudan University, Shanghai 200433 China
ABSTRACT: Richard Wrangham from Harvard University considered the evolution of human brain and the degeneration of peptic as a result of cuisine evolvement in his new book “Catching Fire: How cooking made us human”. Is there any possible that cuisine cultures also affected the evolution of populations in different areas? Here I try to expand Wrangham’s logical consequence from a view of human biological diversification and explore the relations between cuisines and human races, by comparing cuisine cultures and human body features in different continents.
Recieved: Dec.10, 2010 Accepted: Dec.14, 2010 Corresponding: 09210700093@fudan.edu.cn
《现代人类学通讯》第四卷e23篇 第138-142页 2010年12月15日网上发行
动态评论
书评：不同地域烹饪文化与体质特征的比较
朱晓
复旦大学现代人类学教育部重点实验室，上海 200433
摘要：哈佛大学的理查德•兰厄姆在2009年出版的《控火：烹饪如何造就人类》里提出了一些与烹饪相关的人类特征，认为人类烹饪技术的进步加速了脑部发育的进化并导致了某些消化器官的退化。使用如此新颖的角度来解释人类进化引起了学术界的广泛议论，而不同地区人种的分化是否也与烹饪饮食有关呢？本文尝试比较不同地区与种族人群的烹饪文化以及体质特征，探索烹饪饮食与不同人种的进化方向可能存在的联系。
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