Food Products of the World

Overview

THE author's service as judge of food products at the World's Fair, and other extensive experience and investigation, have well qualified her for the work of preparing such a compendium as this. We are not aware that any work similar to this in scope and method has heretofore appeared, at least in English. The plan is excellent, and its execution by Dr. Green has been thorough and admirable in every respect. Her book is a veritable encyclopedia of foods. It takes up the subject in the order of a scientific ...
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More About This Book

Overview

THE author's service as judge of food products at the World's Fair, and other extensive experience and investigation, have well qualified her for the work of preparing such a compendium as this. We are not aware that any work similar to this in scope and method has heretofore appeared, at least in English. The plan is excellent, and its execution by Dr. Green has been thorough and admirable in every respect. Her book is a veritable encyclopedia of foods. It takes up the subject in the order of a scientific classification into protein, carbohydrates, fats, minerals, and water, and its treatment is as exhaustive as the limitations of space permit.

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An excerpt from the PREFACE:

The subject matter in this book was originally published in a series of magazine articles begun just after the close of the World's Columbian Exposition. The fact that at the Exposition was gathered the most complete and cosmopolitan array of food products ever displayed is sufficient apology for the frequent allusions made to these exhibits throughout the book.

In some instances seemingly undue importance has been given to the consideration of certain foods, namely, condiments, vegetable oils', and mushrooms. In regard to condiments the literature extant is both scanty and inaccessible, notwithstanding the fact that they are deemed a necessity in every household and have been, owing to their antiseptic and aromatic properities, valuable articles of culinary use since the earliest of historic periods. In no country are vegetable oils superior to those of the United States produced, and Americans are but slowly learning their value for culinary and table use; while mushrooms, because of their high nutritive value and the ease with which they may be cultivated, deserve to rank among our staple foods.

Effort has been made to so demonstrate the hygienic and nutritive values of foods that the book may meet the needs of that large body of housekeeping women who have neither time nor sufficient energy to delve into purely scientific works on this subject and yet who feel that a knowledge of food values is indispensable in the preparation of dietaries for their families. The housekeeper who understands nothing of the chemical processes that occur in the sanctuary called a kitchen is simply a slave to her receipt book. The housekeeper who does, while giving due honor to the writers of recipes, may in emergencies become wholly independent of them.

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Product Details

  • ISBN-13: 9781494714680
  • Publisher: CreateSpace Independent Publishing Platform
  • Publication date: 12/16/2013
  • Pages: 272
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.57 (d)

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