Richard Wrangham of Harvard University argues that cooking of plant foods may have caused the brain to get bigger, because it made complex carbohydrates in starchy foods easier to digest. This allowed humans to absorb more calories from their food.
ɹ ɪ t̠ʃ ə ɹ d WORD_BOUNDARY ɹ æ ŋ æ m WORD_BOUNDARY ʌ v WORD_BOUNDARY h ɑ ɹ v ə ɹ d WORD_BOUNDARY j uː n ɪ v ɜː s ɪ t i WORD_BOUNDARY ɑ ɹ ɡ j uː z WORD_BOUNDARY ð æ t WORD_BOUNDARY k ʊ k ɪ ŋ WORD_BOUNDARY ʌ v WORD_BOUNDARY p l æ n t WORD_BOUNDARY f uː d z WORD_BOUNDARY m eɪ h ʌ v WORD_BOUNDARY k ɔ z d WORD_BOUNDARY ð ə WORD_BOUNDARY b ɹ eɪ n WORD_BOUNDARY t ə WORD_BOUNDARY ɡ ɛ t WORD_BOUNDARY b ɪ ɡ ə ɹ WORD_BOUNDARY b ɪ k ʌ z WORD_BOUNDARY ɪ t WORD_BOUNDARY m eɪ d WORD_BOUNDARY k ɑ m p l ɛ k s WORD_BOUNDARY k ɑ ɹ b oʊ h aɪ d ɹ eɪ t s WORD_BOUNDARY ɪ n WORD_BOUNDARY s t ɑ ɹ t̠ʃ i WORD_BOUNDARY f uː d z WORD_BOUNDARY iː z i ə ɹ WORD_BOUNDARY t ə WORD_BOUNDARY d aɪ d̠ʒ ɛ s t WORD_BOUNDARY ð ɪ s WORD_BOUNDARY ʌ l aʊ d WORD_BOUNDARY h j uː m ə n z WORD_BOUNDARY t ʊ WORD_BOUNDARY ʌ b s ɔ ɹ b WORD_BOUNDARY m ɔ ɹ WORD_BOUNDARY k æ l ə ɹ ɹ i z WORD_BOUNDARY f ɹ ʌ m WORD_BOUNDARY ð ɛ ɹ WORD_BOUNDARY f uː d WORD_BOUNDARY