Suggestions Regarding the Cooking of Food - Couverture souple

Atkinson, Atkinson

Couverture souple

ISBN 10 : 1314463691 ISBN 13 : 9781314463699

Editeur : HardPress Ltd, 2013

Synopsis

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

A propos du livre

Présentation de l'éditeur

The argument on which I have based this recommendation is that science and invention have, up to this time, been almost exclusively devoted to the production and distribution of food material, while the science of consumption, which includes the conversion of the food material into food, has been almost wholly neglected. Within the last few years public interest has been aroused on this matter and the most urgent efforts are now being made to improve the nutrition of the people of this country. We now enjoy the greatest abundance of the best food materials at the least cost,- but in common practice this food material is subjected to the very worst methods of cooking that can be conceived. Hence arises a monstrous waste of energy which might be readily saved, and I can conceive of no better place to make a beginning than at the agricultural experiment stations. I think there should be one or two food laboratories in which the highest scientific work may be conducted corresponding to that in Germany, where the greatest progress has been made; while, on the other hand, at the agricultural experiment stations arrangements may be made at very little cost for testing, in common practice, the application of the scientific data developed in the laboratory. Mrs. Ellen H. Richards has kindly contributed some valuable introductory statements regarding the nutritive value of common food materials. I hope that these efforts may be of service and that in this way the crude beginnings that I have made in the application of scientific principles to t-k-e construction tud use of cooking apparatus may be developed so as to become an art readily applied by intelligent persons everywhere., EDWARD ATKINSON. BOSTON, MASS., June 15, 1894.
(Typographical errors above are due to OCR software and don't occur in the book.)

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Détails de l'édition

• Éditeur: HardPress Ltd
• Date d'édition: 2013
• Langue: anglais
• ISBN 10: 1314463691
• ISBN 13: 9781314463699
• Reliure: Broché
• Nombre de pages: 48
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible