The Roasted and the Boiled: Food Composition and Heat Treatment with Special Emphasis on Pit-Hearth Cooking

@article{Wandsnider1997TheRA,
  title={The Roasted and the Boiled: Food Composition and Heat Treatment with Special Emphasis on Pit-Hearth Cooking},
  author={Luann Wandsnider},
  journal={Journal of Anthropological Archaeology},
  year={1997},
  volume={16},
  pages={1-48}
}
  • L. Wandsnider
  • Published 1 March 1997
  • Journal of Anthropological Archaeology
Abstract Heat treatment is one of the major ways humans change the composition and chemistry of food tissues, making them more digestible, less toxic, and more durable. This paper reviews salient features of food chemistry and food composition and how heat treatment, especially pit-hearth cooking, affects that composition. Ethnographic accounts of cooking indicate that traditional populations relied on pit-hearth cooking especially to alter the composition of foods high in either lipids or… 
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