BOOK REVIEW: ‘Catching Fire’ by Richard Wrangham
Have you ever wondered about this… No other species cooks, except us humans! We use dozens of techniques to make our food softer, finer, crunchier, aerated, juicier. We break ingredients down with heat, with force, with acids. We manipulate them to ‘improve’ taste, texture, aroma, flavour, visual appeal, mouthfeel… Is all this necessary? Is there an evolutionary reason for why we cook?