Here we read an article from Sirous Tosh

The precise origins of cooking are unknown, but, at some point in the distant past, early humans conquered fire and started using it to prepare food. Researchers have found what appear to be the remains of campfires made 1.5 million years ago by Homo erectus, one of the early human species. In fact, anthropologists such as Richard Wrangham have argued that cooking played an essential role in human evolution. Cooking foods makes them more digestible, so the calories and some of the nutrients in them are easier to absorb. Thus, cooking allowed early humans to tap a wider variety of food sources and gain more nutrition from them.
Archaeological evidence of food preparation, backed up by knowledge of how modern-day hunter-gatherers prepare their food, suggests that the first cooks did little to their food in the way of preparation or technique. The flesh of animals was either roasted over a fire or boiled in water to make it tender, fruit was gathered and peeled, and nuts were shelled. Necessity, rather than flavour, usually dictated how hunter-gatherers of the past prepared their food. Some foods had to be prepared carefully to remove toxins. Native American tribes in California, for example, developed a procedure to make acorns edible by removing their bitter tannic acid. Farther south, native peoples in Peru, Colombia, and Venezuela learned to remove the cyanide from cassava (also called manioc), a starchy root used to make tapioca and a staple crop across the tropics.
Hunter-gatherers processed foods to preserve them. Because some hunter-gatherer societies faced uncertain food supplies, particularly in winter, they developed techniques such as smoking and drying to make foods last longer. They also created preparations such as pemmican (a mixture of meat, fat, and sometimes fruit) to preserve foods. Alcohol required elaborate preparation as well, and societies around the world perfected means to ferment fruit or grain into alcohol.
Agriculture was invented independently at different places and times around the world, as people learned to domesticate local plants and animals and began to live a settled life. That advance was a major turning point in human history, as farming fed people more reliably than hunting wild game and gathering wild plants, though farming was hardly easy or without risk in its early days. It also had a major impact on the development of cooking
Crop failures, which were frequent, meant famine and death, and overreliance on one or a handful of crops resulted in malnutrition when those crops lacked the necessary vitamins or nutrients. The archaeological record reveals that starvation and vitamin deficiency were among the most prevalent health issues for early societies. Gradually, however, agricultural societies improved their farming skills, increased their productivity, and decreased the risk of famine. Farming became more productive than hunting and gathering.
Yet agriculture made diets boring. Whereas hunter-gatherers relied on a wide variety of plants and animals, which changed with the seasons, farmers were more restricted in the crops they could plant and thus routinely ate the same foods. That motivated people to come up with ways to make their diets more interesting and palatable, giving rise to a new reason for cooking: improving the taste and variety of food. Because agriculture freed at least some of society from the task of providing food, people began to spend time doing other things, culinary experimentation included.

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