Science in the Kitchen by E. E. Kellogg
(5 User reviews)
1051
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.)
Ethan Ramirez
4 months agoI downloaded this out of curiosity and the content encourages further exploration of the subject. I would gladly recommend this to others.
Margaret Taylor
5 months agoI have to admit, the material feels polished and professionally edited. I’ll definitely revisit this in the future.
Carol Moore
1 month agoBased on the reviews, I decided to try it and the style is confident yet approachable. This sets a high standard for similar books.
Daniel Harris
1 week agoOnce I began reading, the content remains relevant throughout without filler. This felt rewarding to read.
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Amanda Carter
1 month agoGiven the topic, the structure allows easy navigation and quick referencing. I'm sending the link to all my friends.