L. Wandsnider, THE ROASTED AND THE BOILED - FOOD COMPOSITION AND HEAT-TREATMENT WITHSPECIAL EMPHASIS ON PIT-HEARTH COOKING, Journal of anthropological archaeology, 16(1), 1997, pp. 1-48
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 chemis
try and food composition and how heat treatment, especially pit-hearth
cooking, affects that composition. Ethnographic accounts of cooking i
ndicate that traditional populations relied on pit-hearth cooking espe
cially to alter the composition of foods high in either lipids or comp
lex carbohydrates. Historically, pit hearths were also used to process
large quantities of food. Various kinds of pit hearths figure promine
ntly in the archaeological deposits of the American Great Plains and e
lsewhere. The implications of this recurring phenomenon are discussed
in terms of the coevolution of diet, cooking systems, and the appearan
ce of Neel's ''thrifty'' genotype. (C) 1997 Academic Press.