Science in the Kitchen by E. E. Kellogg
(5 User reviews)
597
Kellogg, E. E. (Ella Ervilla), 1853-1920
English
"Science in the Kitchen" by E. E. Kellogg is a scientific treatise that was written during the late 19th century. This work delves into the art and science of dietary practices, exploring the relationship between food preparation, health, and nutrition. The book likely covers principles of healthful cookery, backed by scientific principles, and giv...
for an exploration of how modern science can transform traditional cooking methods. It discusses the increasing interest in scientific cookery and dietetics, as reflected in the establishment of cooking schools. The author highlights the inadequacies of conventional methods and emphasizes a systematic approach to the preparation of food, aiming for simplicity and nutritional value. Mrs. Kellogg outlines the need for a scientific understanding of food along with practical advice on cooking and dietary combinations, indicating a shift from mere culinary skill to informed, health-oriented practices. (This is an automatically generated summary.)
Edward Campbell
4 months agoHaving read this twice, it creates a vivid world that you simply do not want to leave. Thanks for making this available.
Michelle Lewis
3 months agoFrom the very first page, the depth of research presented here is truly commendable. Absolutely essential reading.
Jessica Sanchez
3 months agoAfter looking for this everywhere, it serves as a poignant reminder of the human condition. A true masterpiece of its kind.
James Williams
3 months agoFor a digital edition, it creates a vivid world that you simply do not want to leave. A solid resource I will return to often.
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Liam Smith
3 months agoI rarely write reviews but the formatting of this PDF is flawless and easy to read on any device. Absolutely essential reading.