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Science in the Kitchen
Science in the Kitchen - A scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes is an unchanged, high-quality reprint of the original edition of 1892. Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres. As a publisher we focus on the preservation of historical literature. Many works of historical writers and scientists are available today as antiques only. Hansebooks newly publishes these books and contributes to the preservation of literature which has become rare and historical knowledge for the future.
- GenresScience
596 pages, Paperback
First published May 27, 2008
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Displaying 1 - 4 of 4 reviews
February 5, 2022
Heavens to Betsy! It took me a couple years, but I finally finished reading this tome.
SCIENCE IN THE KITCHEN was published in 1893 and is filled with so much information about the science of cooking, it will make your head spin.
Within these pages, the reader learns there are "proper combinations of foods," a "relation of condiments to intemperance," if it is good to drink "freely at meals," the "evils of bad cookery, "how to raise the boiling point of water," and so much more!
E.E. Kellogg asserts that spicy foods actually cause a person to take up drinking and become an alcoholic, and the spicier the food, the greater chance a person will raid the liquor cabinet.
Moreover, she states that drinking anything while eating (including water) is a bad practice.
Some of the points that E. E. Kellogg makes have been proved true, but alas, so much is silly and has no basis in truth.
As a side note, E. E. Kellogg (Ella Ervilla Kellogg) was married to John Harvey Kellogg M. D., brother of the founder of the Kellogg Company (Will Keith Kellogg).
⚪️Internet Archive.
SCIENCE IN THE KITCHEN was published in 1893 and is filled with so much information about the science of cooking, it will make your head spin.
Within these pages, the reader learns there are "proper combinations of foods," a "relation of condiments to intemperance," if it is good to drink "freely at meals," the "evils of bad cookery, "how to raise the boiling point of water," and so much more!
E.E. Kellogg asserts that spicy foods actually cause a person to take up drinking and become an alcoholic, and the spicier the food, the greater chance a person will raid the liquor cabinet.
Moreover, she states that drinking anything while eating (including water) is a bad practice.
Some of the points that E. E. Kellogg makes have been proved true, but alas, so much is silly and has no basis in truth.
As a side note, E. E. Kellogg (Ella Ervilla Kellogg) was married to John Harvey Kellogg M. D., brother of the founder of the Kellogg Company (Will Keith Kellogg).⚪️Internet Archive.
August 4, 2015
Review
The book being a condition in non dated copyright effort in conservative timeless manner in the catering to the Jewish. There are remarkable difference in some conversion and one discern their own success by one's colloquial knowledge in treatise script. The book present different knowledge I have no ever seen before and is thought provoking in an era in living green to save the tree. An outstanding inclusion in general and specific knowledge in catering. The knowledge only contested by the modern cook in residential occupation skill and talent.
The book being a condition in non dated copyright effort in conservative timeless manner in the catering to the Jewish. There are remarkable difference in some conversion and one discern their own success by one's colloquial knowledge in treatise script. The book present different knowledge I have no ever seen before and is thought provoking in an era in living green to save the tree. An outstanding inclusion in general and specific knowledge in catering. The knowledge only contested by the modern cook in residential occupation skill and talent.
November 14, 2017
It's a historical publication that's been republished. It's quite interesting to read.
February 5, 2022
What what what!!!?????????????
Displaying 1 - 4 of 4 reviews