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Informationen zum Autor Edward Smith Klappentext This work offers a fascinating scientific approach to the nutritional value and uses of food. Part of the Cookery Series, this reprint is composed of three parts: Solid Foods, Liquids, and Gaseous Foods, the third part of which looks at the air as food. For the visual learner, there are tables and graphs, many of which refer to the composition of specific foods, which can be helpful to both scientific and general readers. Smith also includes fifteen recipes from a rare volume called "Cury", which contains a copy of a manuscript recipes by Richard II's master cook. Zusammenfassung What is food? This volume, written by a doctor, contains all the ways in which the question might be answered. First published in 1883, and reissued because there is nothing quite like it today, this unique study was undertaken at a time when foreign produce and new foods were becoming more widely available, and rising living standards were making familiar foods more accessible to all, prompting an interest in their origins and their nutritive qualities as revealed by scientific research into their chemical composition, preparation and physiological effects. Inhaltsverzeichnis Introductory:-The Nature and Qualities of, and the Necessity for, Foods, Part I. Solid Foods. Section I.-Animal Foods. Section II Vegetable Foods, Part II Liquids, Part III Gaseous Foods, Index
