Science in the Kitchen (Classic Reprint), by E. E. Kellogg
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Science in the Kitchen (Classic Reprint), by E. E. Kellogg
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Excerpt from Science in the KitchenThe interest in scientific cookery, particularly in cookery as related to health, has manifestly increased in this country with the last decade, as is evidenced by the success for instruction in cookery in various parts of the United States. While those in charge of these schools have presented to their pupils excellent opportunities for the acquirement of dexterity in the preparation of toothsome and tempting viands, but little attention has been paid to the science of dietetics, or what might be termed the hygiene of cookery.A little less than ten years ago the Sanitarium at Battle Creek, Mich., established an experimental kitchen and a school of cookery under the supervision of Mrs. Dr. Kellogg, since which time, researches in the various lines of cookery and dietetics have been in constant progress in the experimental kitchen, and regular sessions of the school of cookery have been held. The school has gradually gained in popularity, and the demand for instruction has become so great that classes are in session during almost the entire year.During this time, Mrs. Kellogg has had constant oversight of the cuisine of both the Sanitarium and the Sanitarium Hospital, preparing bills of fare for the general and diet tables, and supplying constantly new methods and original recipes to meet the changing and growing demands of an institution numbering always from 500 to 700 inmates.These large opportunities for observation, research, and experience, have gradually developed a system of cookery, the leading features of which are so entirely novel and so much in advance of the methods heretofore in use, that it may be justly styled, A New System of Cookery. It is a singular and lamentable fact, the evil consequences of which are wide-spread, that the preparation of food, although involving both chemical and physical processes, has been less advanced by the results of modern researches and discoveries in chemistry and physics, than any either department of human industry. Iron-mining, glass-making, even the homely art of brick-making, and many of the operations of the farm and the dairy, have been advantageously modified by the results of the fruitful labors of modern scientific investigators. But the art of cookery is at least a century behind in the march of scientific progress. The mistress of the kitchen is still groping her way amid the uncertainties of medieval methods, and daily bemoaning the sad results of the "rule of thumb."About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Science in the Kitchen (Classic Reprint), by E. E. Kellogg- Published on: 2015-09-27
- Original language: English
- Number of items: 1
- Dimensions: 9.02" h x 1.21" w x 5.98" l, 1.73 pounds
- Binding: Paperback
- 596 pages
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Most helpful customer reviews
6 of 6 people found the following review helpful. Family kitchen adventures By ERIC M JOHNSON We have never said we were 'cooking a meal', but have always described it as an adventure in kitchen science. Rather than insisting that, "no, you must always cook this way", we've had some hilarious fun experimenting. This book has added to our ideas, and we'd recommend it for other "like open-minded and adventurous" souls braving the joys and terrors of the kitchen arena!
4 of 4 people found the following review helpful. Obviously dated By Preum The vocabulary is splendid; haven't read a book that had such in a very long time. The opinions of the time are quite apparent ie those who eat chile peppers are more inclined to drink alcohol since water can not quench the thirst the hot peppers create. All in all it is an interesting read.
1 of 1 people found the following review helpful. This book was written in 1893: historically interesting but the "science" part is of course mostly inaccurate. By Mike V I gave it some stars because of the value for historians. The description in the kindle store and/or the first page should include the year that it was originally published.
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