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Evolution And Human Cognitive Evolution

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Humans have a talent: they have the unique ability to manipulate almost anything organic to make it more consumable. This started when the first humans used crude stone cutting tools to cut meat off the bone of their prey (Larsen 2017). Many anthropologists recognize this ability as an extreme step in our cognitive evolution (Larsen 2017). Researchers agree that humans were hunter-gatherers at one point, but how did our brains develop the intellectual capacity for creating tools and utilizing our environment to eat more nutrient-rich food? Theories exist that meat-eating and use of fire for cooking helped expand our brains (Larsen 2017). However, what did humans eat before all of that? What nutrients allowed us to develop the skills for using fire and tools to our advantage? Many studies point towards a dietary factor of foods that are rich in fatty acids such as DHA and AA contributing to a jumpstart in our cognitive evolution without requiring a higher-level skill set (Allen 2010). Even though just like fish and shellfish, terrestrial animals provided protein and the fatty acid AA that could have contributed to human cognitive evolution, the jumpstart to our cognitive evolution was likely caused by a dietary factor of aquatic life (Allen 2010). This is because gathering aquatic life did not require any significant technological advancements, hunting for fish and shellfish was easier than competing with predators for terrestrial prey, and aquatic life, including fish and shellfish, is high in fatty acids that support essential components of developing mammalian nervous systems (Brenna and Carlson, 2014:99).
First, the jumpstart to our cognitive evolution was likely caused by a dietary factor of aquatic life because gathering aquatic life did not require any technological advancements. A team of researchers who discovered two “non-hominin” fossil specimens at the Hadar Formation in Ethiopia observe that the specimens “...are contemporaneous with the earliest documented stone tools, and they collectively bear twelve marks interpreted to be characteristic of stone tool butchery damage” (Thompson et al. 2015:112). This suggests that humans would have used tools to cut the meat from the bone of their prey, meaning

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