A Study of Foods - Couverture rigide

Wardall, Ruth Aimee

Couverture rigide

ISBN 10 : 1340755734 ISBN 13 : 9781340755737

Editeur : Palala Press, 2015

Synopsis

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A propos du livre

Présentation de l'éditeur

This volume is intended to present the subject of foods in a simple, concise manner. The preparation of food which is suggested in the bootc is in every case an illustration of some one or more principles involved and previously discussed. The object of this work is not to provide training for a finished cook, for skill comes only with experience and practice; neither is there an attempt to make a food expert. A serious consideration of the subjects of chemistry, the physiology of digestion, and dietetics belongs to a university course. It is hoped that the work outlined will give some knowledge of food materials, of the effects of heat upon them, of methods of manipulation, and of comparative cost of commercial and domestic products. The increased cost of living makes especially desirable a study of food values and the cost of food from different sources. In schools where courses in chemistry, physiology, and physics are offered, there are many opportunities for correlation with the food work, which will at once suggest themselves to the well-trained teacher. The reference lists at the close of each chapter will be found very helpful for classes, as well as for clubs who use this book as a guide. The preparation of food suggested in the text could easily be managed in the home and results discussed and compared later.
(Typographical errors above are due to OCR software and don't occur in the book.)

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Détails de l'édition

• Éditeur: Palala Press
• Date d'édition: 2015
• Langue: anglais
• ISBN 10: 1340755734
• ISBN 13: 9781340755737
• Reliure: Relié
• Nombre de pages: 190
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible