Cooked: A Natural History of Transformation
Cooking, one of the omnivore’s cleverest tools, opened up whole new vistas of edibility. Indeed, in doing so it probably made us who we are. By making these foods more digestible, cooking plants and animal flesh vastly increased the amount of energy available to early humans, and some anthropologists believe this boon accounts for the dramatic
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A fisiologia do gosto, de Brillat-Savarin,
Michael Pollan • Cozinhar: uma história natural de transformação (Portuguese Edition)
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee • 4 highlights
