Science in the Kitchen. By: Mrs. E. E. Kellogg
Science in the Kitchen is a comprehensive guide to understanding the scientific principles behind cooking, penned by Mrs. E. E. Kellogg. This book offers a unique perspective on how scientific knowledge can be applied in the kitchen to enhance the quality and nutritional value of food. Kellogg takes readers on a culinary journey, delving into various scientific topics and explaining how they relate to everyday cooking. With a practical approach, she shows how scientific methods can be used to experiment with recipes, create innovative dishes, and improve cooking techniques. One of the book's strengths is its emphasis on nutrition. Kellogg highlights the importance of a balanced diet and explores the impact of various cooking methods and ingredients on nutritional content. She provides insights into the effects of heat, water, light, and air on food, offering valuable tips on preserving nutrients and maximizing health benefits. Furthermore, Kellogg's passion for culinary arts shines through her writing, making Science in the Kitchen an engaging and informative read. She shares personal anecdotes, historical references, and entertaining experiments that help bring the scientific concepts to life. Her explanations are clear and accessible, even to readers without a scientific background. In addition to the science, the book also covers a range of practical topics such as meal planning, kitchen organization, and the use of kitchen tools and equipment. Kellogg's attention to detail ensures that readers are equipped with the knowledge and skills to implement the scientific principles discussed throughout the book. However, it is important for readers to note that Science in the Kitchen was first published in 1892, which means some of the information may be outdated by today's standards. While the core scientific principles remain relevant, newer studies and advancements in the field of nutrition and food science have emerged since then. Therefore, readers should approach the book with a critical mindset, using it as a foundation and supplementing it with contemporary research. Overall, Science in the Kitchen is a timeless classic that bridges the gap between science and cooking. Kellogg's ability to blend scientific explanations with practical advice makes this book a valuable resource for anyone interested in the science behind food. From amateur home cooks to culinary enthusiasts, this book invites readers to explore the fascinating world where science and cooking collide. First Page: 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. by MRS. E. E. KELLOGG, A.M. Superintendent of the Sanitarium School of Cookery and of the Bay View Assembly School of Cookery, and Chairman of the World's Fair Committee on Food Supplies, for Michigan 1893 PREFACE. The interest in scientific cookery, particularly in cookery as related to health, has manifestly increased in this country within the last decade as is evidenced by the success which has attended every intelligent effort for the establishment of schools 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... Continue reading book >>

Science in the Kitchen. By: Mrs. E. E. Kellogg

Science in the Kitchen is a comprehensive guide to understanding the scientific principles behind cooking, penned by Mrs. E. E. Kellogg. This book offers a unique perspective on how scientific knowledge can be applied in the kitchen to enhance the quality and nutritional value of food.

Kellogg takes readers on a culinary journey, delving into various scientific topics and explaining how they relate to everyday cooking. With a practical approach, she shows how scientific methods can be used to experiment with recipes, create innovative dishes, and improve cooking techniques.

One of the book's strengths is its emphasis on nutrition. Kellogg highlights the importance of a balanced diet and explores the impact of various cooking methods and ingredients on nutritional content. She provides insights into the effects of heat, water, light, and air on food, offering valuable tips on preserving nutrients and maximizing health benefits.

Furthermore, Kellogg's passion for culinary arts shines through her writing, making Science in the Kitchen an engaging and informative read. She shares personal anecdotes, historical references, and entertaining experiments that help bring the scientific concepts to life. Her explanations are clear and accessible, even to readers without a scientific background.

In addition to the science, the book also covers a range of practical topics such as meal planning, kitchen organization, and the use of kitchen tools and equipment. Kellogg's attention to detail ensures that readers are equipped with the knowledge and skills to implement the scientific principles discussed throughout the book.

However, it is important for readers to note that Science in the Kitchen was first published in 1892, which means some of the information may be outdated by today's standards. While the core scientific principles remain relevant, newer studies and advancements in the field of nutrition and food science have emerged since then. Therefore, readers should approach the book with a critical mindset, using it as a foundation and supplementing it with contemporary research.

Overall, Science in the Kitchen is a timeless classic that bridges the gap between science and cooking. Kellogg's ability to blend scientific explanations with practical advice makes this book a valuable resource for anyone interested in the science behind food. From amateur home cooks to culinary enthusiasts, this book invites readers to explore the fascinating world where science and cooking collide.

First Page:

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.

MRS. E. E. KELLOGG, A.M.

Superintendent of the Sanitarium School of Cookery and of the Bay View Assembly School of Cookery, and Chairman of the World's Fair Committee on Food Supplies, for Michigan

1893

PREFACE.

The interest in scientific cookery, particularly in cookery as related to health, has manifestly increased in this country within the last decade as is evidenced by the success which has attended every intelligent effort for the establishment of schools 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... Continue reading book >>

Genres for this book
Cookery
Non-fiction

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