Ever since Darwin and The Descent of Man, the existence of humans has been attributed to our intelligence and adaptability. But Catching Fire presents a groundbreaking new theory of origins: that cooking is the reason for our evolutionary success; shifting from raw to cooked foods was key in human evolution. More than language, emotional intelligence, or the opposable thumb, the mastery of fire created us.

Once our ancestors began cooking their food, the human digestive tract began to shrink and the brain to grow. Time once spent chewing tough raw food could be used instead to hunt and to tend camp. Cooking became the basis for pair bonding and marriage, created the household and even led to a sexual division of labour.

Tracing the contemporary implications of our ancestors’ diets, Catching Fire sheds new light on how we came to be the social, intelligent, and sexual species we are today. A stunningly original theory of human evolution, Catching Fire will provoke controversy and captivate anyone interested in our ancient origins – or in our modern eating habits.

‘Toothsome, skillfully prepared brain food’ New York Times

‘How exciting to see a distinguished scholar proving unequivocally that cookery is at the centre of our humanity’ Sam Clark, Moro

‘As easily digested as the cooked food it champions … this book packs the punch of a Tournedo Rossini with the lightness of a foam infusion’ Allegra McEvedy