摘要：Richard Wrangham from Harvard University considered the evolution of human brain and the degeneration of peptic as a result of cuisine evolvement in his new book “Catching Fire: How cooking made us human”. Is there any possible that cuisine cultures also affected the evolution of populations in different areas? Here I try to expand Wrangham’s logical consequence from a view of human biological diversification and explore the relations between cuisines and human races, by comparing cuisine cultures and human body features in different continents.
