Cooking and the human commitment to a high-quality diet

Cold Spring Harbor Symposia on Quantitative Biology

Volumn 74, Issue , 2009, Pages 427-434

  Carmody, R N ^a   Wrangham, R W ^a  

^a HARVARD UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADAPTATION; ANIMAL FOOD; BASAL METABOLIC RATE; CHIMPANZEE; CONFERENCE PAPER; COOKING; DIETARY INTAKE; DIGESTION; ENERGY CONSUMPTION; ENERGY EXPENDITURE; EVOLUTION; FOOD PROCESSING; FOOD QUALITY; HUMAN; IMMUNITY; MASTICATION; NONHUMAN; PRIORITY JOURNAL; THERMOGENESIS; ANIMAL; BIOLOGICAL MODEL; DIET; FEMALE; HISTORY; MALE; MEAT; NUTRITIONAL VALUE; PLANT; REVIEW; ARTICLE; ENERGY;

ANIMALIA; PAN;

ADAPTATION, BIOLOGICAL; ANIMALS; BASAL METABOLISM; COOKERY; DIET; DIGESTION; EVOLUTION; FEMALE; HISTORY, ANCIENT; HUMANS; MALE; MASTICATION; MEAT; MODELS, BIOLOGICAL; NUTRITIVE VALUE; PLANTS, EDIBLE; THERMOGENESIS;

EID: 77957735506     PISSN: 00917451     EISSN: None     Source Type: Book Series    
DOI: 10.1101/sqb.2009.74.019     Document Type: Conference Paper

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