Author Correction: Evidence for the cooking of fish 780,000 years ago at Gesher Benot Ya’aqov, Israel

Although cooking is regarded as a key element in the evolutionary success of the genus Homo , impacting various biological and social aspects, when intentional cooking first began remains unknown. The early Middle Pleistocene site of Gesher Benot Ya’aqov, Israel (marine isotope stages 18–20; ~0.78 million years ago), has preserved evidence of hearth-related hominin activities and large numbers of freshwater fish remains (>40,000). A taphonomic study and isotopic analyses revealed significant differences between the characteristics of the fish bone assemblages recovered in eight sequential archaeological horizons of Area B (Layer II-6 levels 1–7) and natural fish bone assemblages (identified in Area A). Gesher Benot Ya’aqov archaeological horizons II-6 L1–7 exhibited low fish species richness, with a clear preference for two species of large Cyprinidae ( Luciobarbus longiceps and Carasobarbus canis ) and the almost total absence of fish bones in contrast to the richness of pharyngeal teeth (>95%). Most of the pharyngeal teeth recovered in archaeological horizons II-6 L1–7 were spatially associated with ‘phantom’ hearths (clusters of burnt flint microartifacts). Size–strain analysis using X-ray powder diffraction provided evidence that these teeth had been exposed to low temperature (<500 °C), suggesting, together with the archaeological and taphonomic data, that the fish from the archaeological horizons of Area B had been cooked and consumed on site. This is the earliest evidence of cooking by hominins.