Draft:Food burning

Burning food is the process where food is exposed to high heat for a long time, causing it to char, blacken, and develop a bitter flavor. It may be done for culinary or ceremonial purposes. Consumption of burnt food may carry health risks like cancer, but evidence still remains uncertain. Burnt food is often useful in archaeology as its chemical changes prevents decay.

Culinary

Accidental

Though no actual burning occurs, the loss of moisture and associated quality degradation of refrigerated foods is termed "freezer burn".^[1]

Intentional

related to charring^[2]^[3]
Grilling
Caramelization
- Dalgona-ish foods

Health impacts

^[4]^[5]^[6](not MEDRES, but useful starting point for health impacts)

^[7]^[8]

Cultural associations

^[9]^[10]

Chemical changes

Mallard reaction^[11]
https://www.taylorfrancis.com/chapters/edit/10.1201/9780203734285-5/meat-donald-mottram

In archaeology

^[12]

^ Schmidt, Shelly J.; Lee, Joo Won (April 2009). "How Does the Freezer Burn Our Food?". Journal of Food Science Education. 8 (2): 45–52. doi:10.1111/j.1541-4329.2009.00072.x. ISSN 1541-4329.
^ Hise, Phaedra (October 5, 2018). "Feel the char, not the burn: It heightens flavors, and here's how to do it right". The Washington Post.
^ "MSN". www.msn.com. Retrieved 2024-11-10.
^ Craig, Emily (2024-11-05). "Why eating burnt toast could be bad for you". The Telegraph. ISSN 0307-1235. Retrieved 2024-11-10.
^ Francis, Ali (2023-05-10). "Is Burnt Food Safe to Eat?". Bon Appétit. Retrieved 2024-10-27.
^ "Does burnt food give you cancer?". University of Birmingham. Retrieved 2024-10-29.
^ Ames, Bruce N. (January 1984). "Dietary Carcinogens and Anti-Carcinogens". Journal of Toxicology: Clinical Toxicology. 22 (3): 291–301. doi:10.3109/15563658408992561. ISSN 0731-3810. PMID 6502792.
^ Gulland, Anne (2017-01-25). "Sixty seconds on . . . burnt toast". BMJ: j365. doi:10.1136/bmj.j365. ISSN 0959-8138.
^ Campbell, Ewan (December 2000). "The raw, the cooked and the burnt: Interpretations of food and animals in the Hebridean Iron Age1". Archaeological Dialogues. 7 (2): 184–198. doi:10.1017/S1380203800001744. ISSN 1380-2038.
^ Robinson, Mark (2002-06-01). "Domestic burnt offerings and sacrifices at Roman and pre-Roman Pompeii, Italy". Vegetation History and Archaeobotany. 11 (1): 93–100. doi:10.1007/s003340200010. ISSN 1617-6278.
^ Pham, A. J.; Schilling, M. W.; Mikel, W. B.; Williams, J. B.; Martin, J. M.; Coggins, P. C. (2008-11-01). "Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham". Meat Science. 80 (3): 728–737. doi:10.1016/j.meatsci.2008.03.015. ISSN 0309-1740.
^ Bates, Jennifer; Wilcox Black, Kelly; Morrison, Kathleen D. (2022-01-01). "Millet bread and pulse dough from early Iron Age South India: Charred food lumps as culinary indicators". Journal of Archaeological Science. 137: 105531. doi:10.1016/j.jas.2021.105531. ISSN 0305-4403.

[1] Schmidt, Shelly J.; Lee, Joo Won (April 2009). "How Does the Freezer Burn Our Food?". Journal of Food Science Education. 8 (2): 45–52. doi:10.1111/j.1541-4329.2009.00072.x. ISSN 1541-4329.

[2] Hise, Phaedra (October 5, 2018). "Feel the char, not the burn: It heightens flavors, and here's how to do it right". The Washington Post.

[3] "MSN". www.msn.com. Retrieved 2024-11-10.

[4] Craig, Emily (2024-11-05). "Why eating burnt toast could be bad for you". The Telegraph. ISSN 0307-1235. Retrieved 2024-11-10.

[5] Francis, Ali (2023-05-10). "Is Burnt Food Safe to Eat?". Bon Appétit. Retrieved 2024-10-27.

[6] "Does burnt food give you cancer?". University of Birmingham. Retrieved 2024-10-29.

[7] Ames, Bruce N. (January 1984). "Dietary Carcinogens and Anti-Carcinogens". Journal of Toxicology: Clinical Toxicology. 22 (3): 291–301. doi:10.3109/15563658408992561. ISSN 0731-3810. PMID 6502792.

[8] Gulland, Anne (2017-01-25). "Sixty seconds on . . . burnt toast". BMJ: j365. doi:10.1136/bmj.j365. ISSN 0959-8138.

[9] Campbell, Ewan (December 2000). "The raw, the cooked and the burnt: Interpretations of food and animals in the Hebridean Iron Age1". Archaeological Dialogues. 7 (2): 184–198. doi:10.1017/S1380203800001744. ISSN 1380-2038.

[10] Robinson, Mark (2002-06-01). "Domestic burnt offerings and sacrifices at Roman and pre-Roman Pompeii, Italy". Vegetation History and Archaeobotany. 11 (1): 93–100. doi:10.1007/s003340200010. ISSN 1617-6278.

[11] Pham, A. J.; Schilling, M. W.; Mikel, W. B.; Williams, J. B.; Martin, J. M.; Coggins, P. C. (2008-11-01). "Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham". Meat Science. 80 (3): 728–737. doi:10.1016/j.meatsci.2008.03.015. ISSN 0309-1740.

[12] Bates, Jennifer; Wilcox Black, Kelly; Morrison, Kathleen D. (2022-01-01). "Millet bread and pulse dough from early Iron Age South India: Charred food lumps as culinary indicators". Journal of Archaeological Science. 137: 105531. doi:10.1016/j.jas.2021.105531. ISSN 0305-4403.

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