Présentation de l'éditeur
This book is a popular presentation of a subject which concerns every one of us; for yitamines are substances, as yet ill-defined, whose presence in food is essential to our well-being: their absence makes life impossible. And what more pressing problem to-day than that of food! The entire subject is not more than ten years old we ate vitamines before 1910, but we were not aware of it yet the mass of work that has been done during these few years has added enormously to our knowledge of the science of nutrition. But the results of such research work are securely hidden from the gaze of the layman by their publication in technical journals, and through the use of language which is well-nigh meaningless to the man who is not a food specialist. The aim of the present volume is to reinterpret, in terms of our everyday tongue, the language of the research worker. Though popular, the book is, I believe, a very faithful account of the labors of our scientific friends. Experience has taught me that by far the best method of approach to an entirely new subject is the historical or evolutionary.
(Typographical errors above are due to OCR software and don't occur in the book.)
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