In a world without cooking, we would have to spend half our days chewing raw food, much as the chimpanzee does. Cooking not only makes food more delicious, it also softens food and breaks starches and proteins into more digestible molecules, allowing us to enjoy our meals more readily and to draw more nutrition from them. According to Harvard University biological anthropologist Richard Wrangham, cooking’s biggest payoff is that it leaves us with more energy and time to devote to other things—such as fueling bigger brains, forming social relationships and creating divisions of labor. Ultimately, Wrangham believes, cooking made us human.