Home Cookery Year: Four Seasons, Over 200 Recipes for All Possible Occasions

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Lin, Biing-Hwan; Guthrie, Joanne. "Nutritional Quality of Food Prepared at Home and Away From Home, 1977–2008". www.ers.usda.gov. U.S. Department of Agriculture. Archived from the original on 22 November 2015 . Retrieved 21 November 2015. Proponents of raw foodism argue that cooking food increases the risk of some of the detrimental effects on food or health. They point out that during cooking of vegetables and fruit containing vitamin C, the vitamin elutes into the cooking water and becomes degraded through oxidation. Peeling vegetables can also substantially reduce the vitamin C content, especially in the case of potatoes where most vitamin C is in the skin. [32] However, research has shown that in the specific case of carotenoids a greater proportion is absorbed from cooked vegetables than from raw vegetables. [21]

Wrangham, R. and Conklin-Brittain, N., 2003. Cooking as a biological trait. Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology, 136(1), pp. 35–46 You could cook non-stop from this book for, indeed, a year, without ever getting bored! With over 200 recipes, and with an expansive flavour palette, it is a boon for those in a cooking rut." Nigella Lawson Cooking foods with heat depends on many factors: the specific heat of an object, thermal conductivity, and (perhaps most significantly) the difference in temperature between the two objects. Thermal diffusivity is the combination of specific heat, conductivity and density that determines how long it will take for the food to reach a certain temperature. [46] Home-cooking and commercial cooking [ edit ] A restaurant kitchen in Munich, Germany (Haxnbauer restaurant) In the 17th and 18th centuries, food was a classic marker of identity in Europe. In the 19th-century "Age of Nationalism", cuisine became a defining symbol of national identity. [ citation needed]To prevent those injuries there are protections such as cooking clothing, anti-slip shoes, fire extinguisher and more. Safe Food Australia – A Guide to the Food Safety Standards" (PDF). Archived from the original (PDF) on 22 September 2010. Home cooking has traditionally been a process carried out informally in a home or around a communal fire, and can be enjoyed by all members of the family, although in many cultures women bear primary responsibility. [47] Cooking is also often carried out outside of personal quarters, for example at restaurants, or schools. Bakeries were one of the earliest forms of cooking outside the home, and bakeries in the past often offered the cooking of pots of food provided by their customers as an additional service. In the present day, factory food preparation has become common, with many "ready-to-eat" as well as "ready-to-cook" foods being prepared and cooked in factories and home cooks using a mixture of scratch made, and factory made foods together to make a meal. The nutritional value of including more commercially prepared foods has been found to be inferior to home-made foods. [48] Home-cooked meals tend to be healthier with fewer calories, and less saturated fat, cholesterol and sodium on a per calorie basis while providing more fiber, calcium, and iron. [49] The ingredients are also directly sourced, so there is control over authenticity, taste, and nutritional value. The superior nutritional quality of home-cooking could therefore play a role in preventing chronic disease. [50] Cohort studies following the elderly over 10 years show that adults who cook their own meals have significantly lower mortality, even when controlling for confounding variables. [51] Chemical processes central to cooking include hydrolysis (in particular beta elimination of pectins, during the thermal treatment of plant tissues), pyrolysis, and glycation reactions wrongly named Maillard reactions. [44] [45]

Luke, Kim. "Evidence That Human Ancestors Used Fire One Million Years Ago" . Retrieved 27 October 2013. An international team led by the University of Toronto and Hebrew University has identified the earliest known evidence of the use of fire by human ancestors. Microscopic traces of wood ash, alongside animal bones and stone tools, were found in a layer dated to one million years ago Jones, Michael Owen; Long, Lucy M. (2017). Comfort Food: Meaning and Memories. Univ. Press of Mississippi. ISBN 978-1-4968-1086-1.Organ, Chris (22 August 2011). "Phylogenetic rate shifts in feeding time during the evolution of Homo". PNAS. 108 (35): 14555–14559. Bibcode: 2011PNAS..10814555O. doi: 10.1073/pnas.1107806108. PMC 3167533. PMID 21873223. Willett WC (1995). "Diet, nutrition, and avoidable cancer". Environ Health Perspect. 103 (Suppl 8): 165–170. doi: 10.1289/ehp.95103s8165. PMC 1518978. PMID 8741778. Scanlan RA. (1983). "Formation and occurrence of nitrosamines in food". Cancer Res. 43 (5 Suppl): 2435s–2440s. PMID 6831466. Pringle, Heather (2 April 2012), "Quest for Fire Began Earlier Than Thought", ScienceNOW, archived from the original on 15 April 2013 , retrieved 4 April 2012 T]his book is very timely... and there are so many wantable dishes here... Among the dishes calling me are sausage and fennel focaccia rolls; squash baked with beer, cheese, cream and pretzels; and cherry Bakewell pudding." Diana Henry, Telegraph