Cooking requires applying heat to a food which usually, though not always, chemically changes the molecules, thus changing its flavor, texture, appearance, and nutritional properties.[88] Cooking certain proteins, such as egg whites, meats, and fish, denatures the protein, causing it to firm. There is archaeological evidence of roasted foodstuffs at Homo erectus campsites dating from 420,000 years ago.[89] Boiling as a means of cooking requires a container, and has been practiced at least since the 10th millennium BC with the introduction of pottery.[90]

Research has shown that grilling, barbecuing and smoking meat and fish increases levels of carcinogenic polycyclic aromatic hydrocarbons (PAH). In Europe, grilled meat and smoked fish generally only contribute a small proportion of dietary PAH intake since they are a minor component of diet – most intake comes from cereals, oils and fats.[36] However, in the US, grilled/barbecued meat is the second highest contributor of the mean daily intake of a known PAH carcinogen benzo[a]pyrene at 21% after ‘bread, cereal and grain’ at 29%.[36]

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Freezing food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved grains and produce in unheated buildings during the winter season.[20] Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, there are two processes: mechanical and cryogenic (or flash freezing). The freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure. Cryogenic freezing is the quickest freezing technology available due to the ultra low liquid nitrogen temperature −196 °C (−320 °F).[21]
The ancient Romans planted vineyards near garrison towns so wine could be produced locally rather than shipped over long distances. Some of these areas are now world-renowned for wine production.[36] The Romans discovered that burning sulfur candles inside empty wine vessels kept them fresh and free from a vinegar smell.[37] In medieval Europe, the Roman Catholic Church supported wine because the clergy required it for the Mass. Monks in France made wine for years, aging it in caves.[38] An old English recipe that survived in various forms until the 19th century calls for refining white wine from bastard—bad or tainted bastardo wine.[39]
The red-wine production process involves extraction of color and flavor components from the grape skin. Red wine is made from dark-colored grape varieties. The actual color of the wine can range from violet, typical of young wines, through red for mature wines, to brown for older red wines. The juice from most purple grapes is actually greenish-white; the red color comes from anthocyan pigments (also called anthocyanins) present in the skin of the grape; exceptions are the relatively uncommon teinturier varieties, which actually have red flesh and produce red juice.

In the pre-modern era, the sale of surplus food took place once a week when farmers took their wares on market day into the local village marketplace. Here food was sold to grocers for sale in their local shops for purchase by local consumers.[87][108] With the onset of industrialization and the development of the food processing industry, a wider range of food could be sold and distributed in distant locations. Typically early grocery shops would be counter-based shops, in which purchasers told the shop-keeper what they wanted, so that the shop-keeper could get it for them.[87][116]
"Seasonal" here refers to the times of year when the harvest or the flavour of a given type food is at its peak. This is usually the time when the item is harvested, with some exceptions; an example being sweet potatoes which are best eaten quite a while after harvest. It also appeals to people who prefer a low carbon diet that reduces the greenhouse gas emissions resulting from food consumption (Food miles).

Camping food includes ingredients used to prepare food suitable for backcountry camping and backpacking. The foods differ substantially from the ingredients found in a typical home kitchen. The primary differences relate to campers' and backpackers' special needs for foods that have appropriate cooking time, perishability, weight, and nutritional content.

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