Science in the Kitchen
by Ella Eaton Kellogg
Publisher: Modern Medicine Publishing Co. 1893
Number of pages: 626
This book is 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.
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The book develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed and consumed. The framework will allow users to recognize effects across the full food system.
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