Fire-based Cooking

Fire-Based Cooking is a method within the domain of food preparation that involves the application of direct or indirect heat from an open flame or combustion source to transform raw ingredients into cooked food through thermal processes such as grilling, roasting, or boiling.

32

Publications

2.2K

Citations

118

Authors

50

Institutions

Publications per year

2017–2026

11

Authors

118

  1. CW
    Christine Wiedinmyer

    NSF National Center for Atmospheric Research, United States

    2 publications · 140 citations

    2

    h-index

  2. EC
    Evan Coffey

    University of Colorado Boulder, United States

    2 publications · 140 citations

    2

    h-index

  3. PJ
    Priscilla J. Brewer

    Boston University, United States

    2 publications · 31 citations

    2

    h-index

  4. AO
    Abraham Oduro

    Navrongo Health Research Centre, Ghana

    2 publications · 140 citations

    2

    h-index

  5. KL
    Katherine L. Dickinson

    Colorado School of Public Health, United States

    2 publications · 140 citations

    2

    h-index

1–5 of 118

Venues

  1. 3

    h-index

  2. Current Anthropology

    CA · 2 publications · 207 citations

    2

    h-index

  3. Choice Reviews Online

    CRO · 2 publications · 898 citations

    2

    h-index

  4. Environment Development and Sustainability

    1 publications · 31 citations

    1

    h-index

  5. Science & Justice

    1 publications · 40 citations

    1

    h-index

1–5