Raw v. Cooked Food

If we understand the FUNCTION of cooking (and designers do think in terms of functions), we can also understand why it is not simply the application of heat (as dictionaries normally define 'cooking'): it is a process helps to release the nutrients in the food so we can more easily absorb them.

So drying and fermenting are also forms of 'cooking', although in this particular chapter of the e-book we focus on the application of heat as a way of releasing nutrients.