Cooking (English Wikipedia)

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

arizona.edu

ag.arizona.edu

"Cutting Boards (Plastic Versus Wood)". Food Safety, Preparation and Storage Tips. Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona. 1998. Archived from the original on 13 June 2006. Retrieved 21 June 2006.

bbc.co.uk

news.bbc.co.uk

"Cooking vegetables 'improves benefits'". BBC News. 2 June 1999. Retrieved 30 April 2010.

books.google.com

Baofu, Peter (3 January 2013). The Future of Post-Human Culinary Art: Towards a New Theory of Ingredients and Techniques. Cambridge Scholars Publishing. ISBN 978-1-4438-4484-0.
Jones, Michael Owen; Long, Lucy M. (2017). Comfort Food: Meaning and Memories. Univ. Press of Mississippi. ISBN 978-1-4968-1086-1.

brighthub.com

"Loss of nutrients when vegetables are cooked". Archived from the original on 9 September 2009.

britannica.com

Molecular Gastronomy Archived 19 October 2021 at the Wayback Machine from Encyclopedia Britannica

buffalo.edu

digitalcommons.law.buffalo.edu

Barbas, Samantha (Fall 2002). "Just Like Home: "Home Cooking" and the Domestication of the American Restaurant". Gastronomica. 2 (4): 43–52. doi:10.1525/gfc.2002.2.4.43. JSTOR 10.1525/gfc.2002.2.4.43.^{[permanent dead link]}

cancer.gov

"Heterocyclic Amines in Cooked Meats". National Cancer Institute. 2018.

cancerresearchuk.org

"Can eating burnt foods cause cancer?". Cancer Research UK. 15 October 2021.

cnblogs.com

"cooking - Fun_with_Words - 博客园". www.cnblogs.com (in Chinese (China)). Retrieved 8 December 2023.

discovermagazine.com

"Archaeologists Find Earliest Evidence of Humans Cooking With Fire". DiscoverMagazine.com.

doi.org

W. Wayt Gibbs; Nathan Myhrvold (2011). "A New Spin on Cooking". Scientific American. 304 (3): 23. Bibcode:2011SciAm.304c..23G. doi:10.1038/scientificamerican0311-23a. PMID 21438483.
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.
Zohar, Irit; Alperson-Afil, Nira; Goren-Inbar, Naama; Prévost, Marion; Tütken, Thomas; Sisma-Ventura, Guy; Hershkovitz, Israel; Najorka, Jens (December 2022). "Evidence for the cooking of fish 780,000 years ago at Gesher Benot Ya'aqov, Israel". Nature Ecology & Evolution. 6 (12): 2016–2028. Bibcode:2022NatEE...6.2016Z. doi:10.1038/s41559-022-01910-z. ISSN 2397-334X. PMID 36376603. S2CID 253522354.
Nunn, Nathan; Qian, Nancy (2010). "The Columbian Exchange: A History of Disease, Food, and Ideas". Journal of Economic Perspectives. 24 (2): 163–188. CiteSeerX 10.1.1.232.9242. doi:10.1257/jep.24.2.163. JSTOR 25703506.
Öste, Rickard E. (1991), "Digestibility of Processed Food Protein", Nutritional and Toxicological Consequences of Food Processing, Advances in Experimental Medicine and Biology, vol. 289, Boston, MA: Springer US, pp. 371–388, doi:10.1007/978-1-4899-2626-5_27, ISBN 978-1-4899-2628-9, retrieved 19 May 2021
Thomas A. B. Sanders (2016): "The Role of Fats in Human Diet". Pages 1-20 of Functional Dietary Lipids. Woodhead/Elsevier, 332 pages. ISBN 978-1-78242-247-1doi:10.1016/B978-1-78242-247-1.00001-6
Reynolds, Daman; Caminiti, Jeff; Edmundson, Scott; Gao, Song; Wick, Macdonald; Huesemann, Michael (12 July 2022). "Seaweed proteins are nutritionally valuable components in the human diet". The American Journal of Clinical Nutrition. 116 (4): 855–861. doi:10.1093/ajcn/nqac190. ISSN 0002-9165. PMID 35820048.
Wang, Meiqi; Zhao, Ruilin (1 March 2023). "A review on nutritional advantages of edible mushrooms and its industrialization development situation in protein meat analogues". Journal of Future Foods. 3 (1): 1–7. doi:10.1016/j.jfutfo.2022.09.001. ISSN 2772-5669.
Rahi, Deepak K.; Malik, Deepika (2016). "Diversity of Mushrooms and Their Metabolites of Nutraceutical and Therapeutic Significance". Journal of Mycology. 2016: 1–18. doi:10.1155/2016/7654123. ISSN 2356-7481.
Hotz, Christine; Gibson, Rosalind S. (2007). "Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets". The Journal of Nutrition. 137 (4): 1097–1100. doi:10.1093/jn/137.4.1097. PMID 17374686.
Lee, S.; Choi, Y.; Jeong, H. S.; Lee, J.; Sung, J. (12 October 2017). "Effect of different cooking methods on the content of vitamins and true retention in selected vegetables". Food Science and Biotechnology. 27 (2): 333–342. doi:10.1007/s10068-017-0281-1. PMC 6049644. PMID 30263756.
Noah ND, Bender AE, Reaidi GB, Gilbert RJ (July 1980). "News, Notes, And Epidemiology". Br Med J. 281 (6234): 236–237. doi:10.1136/bmj.281.6234.235. PMC 1713670. PMID 7407532.
Jin, Y.; Wang, M.; Rosen, R. T.; Ho, C. T. (1999). "Thermal Degradation of Sulforaphane in Aqueous Solution". Journal of Agricultural and Food Chemistry. 47 (8): 3121–3123. doi:10.1021/jf990082e. PMID 10552618.
Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger (2014). "Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance". Plant Foods for Human Nutrition. 69 (3): 228–234. doi:10.1007/s11130-014-0420-2. PMID 24853375. S2CID 35228794.
Doll, R.; Peto, R. (1981). "The causes of cancer: Quantitative estimates of avoidable risks of cancer in the United States today". Journal of the National Cancer Institute. 66 (6): 1191–1308. doi:10.1093/jnci/66.6.1192. PMID 7017215.
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.
Reicks, Marla; Trofholz, Amanda C.; Stang, Jamie S.; Laska, Melissa N. (1 August 2014). "Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs". Journal of Nutrition Education and Behavior. 46 (4): 259–276. doi:10.1016/j.jneb.2014.02.001. ISSN 1878-2620. PMC 4063875. PMID 24703245.
Soliah, Lu Ann Laurice; Walter, Janelle Marshall; Jones, Sheila Ann (1 March 2012). "Benefits and Barriers to Healthful Eating What Are the Consequences of Decreased Food Preparation Ability?". American Journal of Lifestyle Medicine. 6 (2): 152–158. CiteSeerX 10.1.1.1026.8612. doi:10.1177/1559827611426394. ISSN 1559-8276. S2CID 71797396.
Chen, Rosalind Chia-Yu; Lee, Meei-Shyuan; Chang, Yu-Hung; Wahlqvist, Mark L. (1 July 2012). "Cooking frequency may enhance survival in Taiwanese elderly" (PDF). Public Health Nutrition. 15 (7): 1142–1149. doi:10.1017/S136898001200136X. ISSN 1475-2727. PMID 22578892. Archived (PDF) from the original on 9 October 2022.
Barbas, Samantha (Fall 2002). "Just Like Home: "Home Cooking" and the Domestication of the American Restaurant". Gastronomica. 2 (4): 43–52. doi:10.1525/gfc.2002.2.4.43. JSTOR 10.1525/gfc.2002.2.4.43.^{[permanent dead link]}

dx.doi.org

Öste, Rickard E. (1991), "Digestibility of Processed Food Protein", Nutritional and Toxicological Consequences of Food Processing, Advances in Experimental Medicine and Biology, vol. 289, Boston, MA: Springer US, pp. 371–388, doi:10.1007/978-1-4899-2626-5_27, ISBN 978-1-4899-2628-9, retrieved 19 May 2021

equaltimes.org

"Polluting cooking methods, used by billions of people around the world, remain a threat to women's health". Equal Times. 16 January 2023. Retrieved 8 December 2023.

food-info.net

"Food-Info.net : Maillard reactions". www.food-info.net. Retrieved 29 March 2017.

foodstandards.gov.au

"Safe Food Australia – A Guide to the Food Safety Standards" (PDF). Archived from the original (PDF) on 22 September 2010.

getpocket.com

"High-Protein Alternatives to Meat". Pocket. Retrieved 9 June 2022.

ghostarchive.org

"USDA Table of Nutrient Retention Factors, Release 6" (PDF). USDA. USDA. December 2007. Archived (PDF) from the original on 9 October 2022.
Chen, Rosalind Chia-Yu; Lee, Meei-Shyuan; Chang, Yu-Hung; Wahlqvist, Mark L. (1 July 2012). "Cooking frequency may enhance survival in Taiwanese elderly" (PDF). Public Health Nutrition. 15 (7): 1142–1149. doi:10.1017/S136898001200136X. ISSN 1475-2727. PMID 22578892. Archived (PDF) from the original on 9 October 2022.

harvard.edu

ui.adsabs.harvard.edu

W. Wayt Gibbs; Nathan Myhrvold (2011). "A New Spin on Cooking". Scientific American. 304 (3): 23. Bibcode:2011SciAm.304c..23G. doi:10.1038/scientificamerican0311-23a. PMID 21438483.
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.
Zohar, Irit; Alperson-Afil, Nira; Goren-Inbar, Naama; Prévost, Marion; Tütken, Thomas; Sisma-Ventura, Guy; Hershkovitz, Israel; Najorka, Jens (December 2022). "Evidence for the cooking of fish 780,000 years ago at Gesher Benot Ya'aqov, Israel". Nature Ecology & Evolution. 6 (12): 2016–2028. Bibcode:2022NatEE...6.2016Z. doi:10.1038/s41559-022-01910-z. ISSN 2397-334X. PMID 36376603. S2CID 253522354.

illinois.edu

mckinley.illinois.edu

"Macronutrients: the Importance of Carbohydrate, Protein, and Fat". McKinley Health Center. University of Illinois at Urbana–Champaign. Archived from the original on 21 September 2014. Retrieved 20 September 2014.

jstor.org

Nunn, Nathan; Qian, Nancy (2010). "The Columbian Exchange: A History of Disease, Food, and Ideas". Journal of Economic Perspectives. 24 (2): 163–188. CiteSeerX 10.1.1.232.9242. doi:10.1257/jep.24.2.163. JSTOR 25703506.
Barbas, Samantha (Fall 2002). "Just Like Home: "Home Cooking" and the Domestication of the American Restaurant". Gastronomica. 2 (4): 43–52. doi:10.1525/gfc.2002.2.4.43. JSTOR 10.1525/gfc.2002.2.4.43.^{[permanent dead link]}

khanacademy.org

"Introduction to Energy Storage". Khan Academy.

medlineplus.gov

"Carbohydrates: MedlinePlus Medical Encyclopedia". medlineplus.gov. Retrieved 4 February 2019.

merriam-webster.com

Entry for "fat" "Fat | Definition of Fat by Merriam-Webster". Archived from the original on 25 July 2020. Retrieved 8 December 2023.{{cite web}}: CS1 maint: bot: original URL status unknown (link) in the online Merriam-Webster disctionary, sense 3.2. Accessed on 2020-08-09

michelin.com

guide.michelin.com

"What is...roux?". MICHELIN Guide. Retrieved 4 February 2019.

nationalgeographic.com

Rupp, Rebecca (2 September 2015). "A Brief History of Cooking With Fire". National Geographic. Archived from the original on 25 March 2019. Retrieved 29 May 2019.

news.nationalgeographic.com

Smith, Roff (29 January 2014). "Oldest Known Hearth Found in Israel Cave". National Geographic. Archived from the original on 1 February 2014. Retrieved 17 March 2014.

nhri.org.tw

ir.nhri.org.tw

Chen, Rosalind Chia-Yu; Lee, Meei-Shyuan; Chang, Yu-Hung; Wahlqvist, Mark L. (1 July 2012). "Cooking frequency may enhance survival in Taiwanese elderly" (PDF). Public Health Nutrition. 15 (7): 1142–1149. doi:10.1017/S136898001200136X. ISSN 1475-2727. PMID 22578892. Archived (PDF) from the original on 9 October 2022.

nih.gov

pubmed.ncbi.nlm.nih.gov

W. Wayt Gibbs; Nathan Myhrvold (2011). "A New Spin on Cooking". Scientific American. 304 (3): 23. Bibcode:2011SciAm.304c..23G. doi:10.1038/scientificamerican0311-23a. PMID 21438483.
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.
Zohar, Irit; Alperson-Afil, Nira; Goren-Inbar, Naama; Prévost, Marion; Tütken, Thomas; Sisma-Ventura, Guy; Hershkovitz, Israel; Najorka, Jens (December 2022). "Evidence for the cooking of fish 780,000 years ago at Gesher Benot Ya'aqov, Israel". Nature Ecology & Evolution. 6 (12): 2016–2028. Bibcode:2022NatEE...6.2016Z. doi:10.1038/s41559-022-01910-z. ISSN 2397-334X. PMID 36376603. S2CID 253522354.
Reynolds, Daman; Caminiti, Jeff; Edmundson, Scott; Gao, Song; Wick, Macdonald; Huesemann, Michael (12 July 2022). "Seaweed proteins are nutritionally valuable components in the human diet". The American Journal of Clinical Nutrition. 116 (4): 855–861. doi:10.1093/ajcn/nqac190. ISSN 0002-9165. PMID 35820048.
Hotz, Christine; Gibson, Rosalind S. (2007). "Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets". The Journal of Nutrition. 137 (4): 1097–1100. doi:10.1093/jn/137.4.1097. PMID 17374686.
Lee, S.; Choi, Y.; Jeong, H. S.; Lee, J.; Sung, J. (12 October 2017). "Effect of different cooking methods on the content of vitamins and true retention in selected vegetables". Food Science and Biotechnology. 27 (2): 333–342. doi:10.1007/s10068-017-0281-1. PMC 6049644. PMID 30263756.
Noah ND, Bender AE, Reaidi GB, Gilbert RJ (July 1980). "News, Notes, And Epidemiology". Br Med J. 281 (6234): 236–237. doi:10.1136/bmj.281.6234.235. PMC 1713670. PMID 7407532.
Jin, Y.; Wang, M.; Rosen, R. T.; Ho, C. T. (1999). "Thermal Degradation of Sulforaphane in Aqueous Solution". Journal of Agricultural and Food Chemistry. 47 (8): 3121–3123. doi:10.1021/jf990082e. PMID 10552618.
Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger (2014). "Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance". Plant Foods for Human Nutrition. 69 (3): 228–234. doi:10.1007/s11130-014-0420-2. PMID 24853375. S2CID 35228794.
Doll, R.; Peto, R. (1981). "The causes of cancer: Quantitative estimates of avoidable risks of cancer in the United States today". Journal of the National Cancer Institute. 66 (6): 1191–1308. doi:10.1093/jnci/66.6.1192. PMID 7017215.
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.
Reicks, Marla; Trofholz, Amanda C.; Stang, Jamie S.; Laska, Melissa N. (1 August 2014). "Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs". Journal of Nutrition Education and Behavior. 46 (4): 259–276. doi:10.1016/j.jneb.2014.02.001. ISSN 1878-2620. PMC 4063875. PMID 24703245.
Chen, Rosalind Chia-Yu; Lee, Meei-Shyuan; Chang, Yu-Hung; Wahlqvist, Mark L. (1 July 2012). "Cooking frequency may enhance survival in Taiwanese elderly" (PDF). Public Health Nutrition. 15 (7): 1142–1149. doi:10.1017/S136898001200136X. ISSN 1475-2727. PMID 22578892. Archived (PDF) from the original on 9 October 2022.

ncbi.nlm.nih.gov

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.
Lee, S.; Choi, Y.; Jeong, H. S.; Lee, J.; Sung, J. (12 October 2017). "Effect of different cooking methods on the content of vitamins and true retention in selected vegetables". Food Science and Biotechnology. 27 (2): 333–342. doi:10.1007/s10068-017-0281-1. PMC 6049644. PMID 30263756.
Noah ND, Bender AE, Reaidi GB, Gilbert RJ (July 1980). "News, Notes, And Epidemiology". Br Med J. 281 (6234): 236–237. doi:10.1136/bmj.281.6234.235. PMC 1713670. PMID 7407532.
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.
Reicks, Marla; Trofholz, Amanda C.; Stang, Jamie S.; Laska, Melissa N. (1 August 2014). "Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs". Journal of Nutrition Education and Behavior. 46 (4): 259–276. doi:10.1016/j.jneb.2014.02.001. ISSN 1878-2620. PMC 4063875. PMID 24703245.

nlm.nih.gov

"Protein in diet". United States National Library of Medicine, National Institutes of Health. 2009.

niddk.nih.gov

"Foodborne Illnesses". National Institute of Diabetes and Digestive and Kidney Diseases.

nordion.com

"The History of Food Irradiation" (PDF). Archived from the original (PDF) on 16 November 2013. Retrieved 27 March 2012.

potato2008.org

"Potato, nutrition and diet – International Year of the Potato 2008". Archived from the original on 5 November 2007. Retrieved 14 August 2011.

psu.edu

citeseerx.ist.psu.edu

Nunn, Nathan; Qian, Nancy (2010). "The Columbian Exchange: A History of Disease, Food, and Ideas". Journal of Economic Perspectives. 24 (2): 163–188. CiteSeerX 10.1.1.232.9242. doi:10.1257/jep.24.2.163. JSTOR 25703506.
Soliah, Lu Ann Laurice; Walter, Janelle Marshall; Jones, Sheila Ann (1 March 2012). "Benefits and Barriers to Healthful Eating What Are the Consequences of Decreased Food Preparation Ability?". American Journal of Lifestyle Medicine. 6 (2): 152–158. CiteSeerX 10.1.1.1026.8612. doi:10.1177/1559827611426394. ISSN 1559-8276. S2CID 71797396.

reluctantgourmet.com

"Cutting Boards – wood or plastic?". ReluctantGourmet.com. Archived from the original on 2 July 2006. Retrieved 21 June 2006.

researchgate.net

Zohar, Irit; Alperson-Afil, Nira; Goren-Inbar, Naama; Prévost, Marion; Tütken, Thomas; Sisma-Ventura, Guy; Hershkovitz, Israel; Najorka, Jens (December 2022). "Evidence for the cooking of fish 780,000 years ago at Gesher Benot Ya'aqov, Israel". Nature Ecology & Evolution. 6 (12): 2016–2028. Bibcode:2022NatEE...6.2016Z. doi:10.1038/s41559-022-01910-z. ISSN 2397-334X. PMID 36376603. S2CID 253522354.

sciencedaily.com

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

sciencemag.org

news.sciencemag.org

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

semanticscholar.org

api.semanticscholar.org

Zohar, Irit; Alperson-Afil, Nira; Goren-Inbar, Naama; Prévost, Marion; Tütken, Thomas; Sisma-Ventura, Guy; Hershkovitz, Israel; Najorka, Jens (December 2022). "Evidence for the cooking of fish 780,000 years ago at Gesher Benot Ya'aqov, Israel". Nature Ecology & Evolution. 6 (12): 2016–2028. Bibcode:2022NatEE...6.2016Z. doi:10.1038/s41559-022-01910-z. ISSN 2397-334X. PMID 36376603. S2CID 253522354.
Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger (2014). "Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance". Plant Foods for Human Nutrition. 69 (3): 228–234. doi:10.1007/s11130-014-0420-2. PMID 24853375. S2CID 35228794.
Soliah, Lu Ann Laurice; Walter, Janelle Marshall; Jones, Sheila Ann (1 March 2012). "Benefits and Barriers to Healthful Eating What Are the Consequences of Decreased Food Preparation Ability?". American Journal of Lifestyle Medicine. 6 (2): 152–158. CiteSeerX 10.1.1.1026.8612. doi:10.1177/1559827611426394. ISSN 1559-8276. S2CID 71797396.

si.edu

humanorigins.si.edu

"What Does It Mean To Be Human? – Hearths & Shelters". Smithsonian Institution. 12 August 2016. Retrieved 12 August 2016.

staysafe.org

"A Guide to Keeping Safe While Cooking". StaySafe.org. Retrieved 3 July 2021.

ucla.edu

cogweb.ucla.edu

"Pennisi: Did Cooked Tubers Spur the Evolution of Big Brains?". Cogweb.ucla.edu. Retrieved 7 November 2013.

usda.gov

fsis.usda.gov

"Grilling and Food Safety" (PDF). USDA. June 2017. Retrieved 30 January 2019.
"Basics for Handling Food Safely". United States Department of Agriculture. Archived from the original on 28 September 2004. Retrieved 1 April 2012.

ars.usda.gov

"USDA Table of Nutrient Retention Factors, Release 6" (PDF). USDA. USDA. December 2007. Archived (PDF) from the original on 9 October 2022.

ers.usda.gov

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.

washingtonpost.com

"Ancient human relative used fire, surprising discoveries suggest". Washington Post. Retrieved 11 December 2022.

web.archive.org

Rupp, Rebecca (2 September 2015). "A Brief History of Cooking With Fire". National Geographic. Archived from the original on 25 March 2019. Retrieved 29 May 2019.
Smith, Roff (29 January 2014). "Oldest Known Hearth Found in Israel Cave". National Geographic. Archived from the original on 1 February 2014. Retrieved 17 March 2014.
"The History of Food Irradiation" (PDF). Archived from the original (PDF) on 16 November 2013. Retrieved 27 March 2012.
Entry for "fat" "Fat | Definition of Fat by Merriam-Webster". Archived from the original on 25 July 2020. Retrieved 8 December 2023.{{cite web}}: CS1 maint: bot: original URL status unknown (link) in the online Merriam-Webster disctionary, sense 3.2. Accessed on 2020-08-09
"Macronutrients: the Importance of Carbohydrate, Protein, and Fat". McKinley Health Center. University of Illinois at Urbana–Champaign. Archived from the original on 21 September 2014. Retrieved 20 September 2014.
"Loss of nutrients when vegetables are cooked". Archived from the original on 9 September 2009.
"Safe Food Australia – A Guide to the Food Safety Standards" (PDF). Archived from the original (PDF) on 22 September 2010.
"Basics for Handling Food Safely". United States Department of Agriculture. Archived from the original on 28 September 2004. Retrieved 1 April 2012.
"Cutting Boards (Plastic Versus Wood)". Food Safety, Preparation and Storage Tips. Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona. 1998. Archived from the original on 13 June 2006. Retrieved 21 June 2006.
"Cutting Boards – wood or plastic?". ReluctantGourmet.com. Archived from the original on 2 July 2006. Retrieved 21 June 2006.
"Potato, nutrition and diet – International Year of the Potato 2008". Archived from the original on 5 November 2007. Retrieved 14 August 2011.
Molecular Gastronomy Archived 19 October 2021 at the Wayback Machine from Encyclopedia Britannica
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.

who.int

"Household air pollution". www.who.int. Retrieved 8 December 2023.
"Household air pollution and health". World Health Organization. 22 September 2021. Retrieved 12 April 2022.

worldcat.org

Zohar, Irit; Alperson-Afil, Nira; Goren-Inbar, Naama; Prévost, Marion; Tütken, Thomas; Sisma-Ventura, Guy; Hershkovitz, Israel; Najorka, Jens (December 2022). "Evidence for the cooking of fish 780,000 years ago at Gesher Benot Ya'aqov, Israel". Nature Ecology & Evolution. 6 (12): 2016–2028. Bibcode:2022NatEE...6.2016Z. doi:10.1038/s41559-022-01910-z. ISSN 2397-334X. PMID 36376603. S2CID 253522354.
Reynolds, Daman; Caminiti, Jeff; Edmundson, Scott; Gao, Song; Wick, Macdonald; Huesemann, Michael (12 July 2022). "Seaweed proteins are nutritionally valuable components in the human diet". The American Journal of Clinical Nutrition. 116 (4): 855–861. doi:10.1093/ajcn/nqac190. ISSN 0002-9165. PMID 35820048.
Wang, Meiqi; Zhao, Ruilin (1 March 2023). "A review on nutritional advantages of edible mushrooms and its industrialization development situation in protein meat analogues". Journal of Future Foods. 3 (1): 1–7. doi:10.1016/j.jfutfo.2022.09.001. ISSN 2772-5669.
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