Final answer:
Claude Lévi-Strauss did not directly address the biological impact of cooked food. He focused on how cultures use myths and food as symbolic systems, reflecting universal patterns of human thought. Other researchers have discussed the biological and social implications of cooking and diet.
Step-by-step explanation:
French anthropologist Claude Lévi-Strauss made significant contributions to the study of mythology, culture, and human society, though he did not directly address the biological impact of cooked food. Rather, his work in anthropology and structuralism focused on the symbolic systems of cultures, including how societies use the dichotomy of nature and culture to define what it means to be human. Through his structuralist approach, he saw cultural phenomena, such as myths, as systems of symbols that could be analyzed to discover universal patterns of human thought.
Regarding the impact of environmental changes and cooking, others like Campbell have discussed how ecological changes affected human biology. Cooking, as mentioned by Nosrat, can reflect the intersection of food and social practice, influencing our understanding of other cultures. However, it is important to note that while Lévi-Strauss's work informs our understanding of how food may be integrated into cultural systems and symbols, it does not specifically address the biological aspects of consuming cooked food, which intersect more closely with fields like nutrition science and biology.