In his seminal work Catching Fire: How Cooking Made Us Human, Richard Wrangham suggested that evolution of bipedalism and a large cranial capacity meant that early Homo habilis regularly cooked food. Re-analysis of burnt bone fragments and plant ashes from the Wonderwerk Cave in South Africa has provided evidence supporting control of fire by early humans by 1 million years ago. Phylogenetic analysis suggests that early hominids may have adopted cooking 1 million to 2 million years ago.
Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served. New inventions and technologies, such as the invention of pottery for holding and boiling of water, expanded cooking techniques. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. Preparing food with heat or fire is an activity unique to humans.
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Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Types of cooking also depend on the skill levels and training of the cooks. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Cooking, cookery, or culinary arts is the art, science and craft of using heat to improve the palatability, digestibility, nutrition, or safety of food.
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