Excerpt from The Economy of Food: A Popular Treatise on Nutrition, Food and Diet
The scope of this work is fairly indicated by the sub-title. It is described as a popular treatise because it is intended for students of domestic economy, cooks, caterers, housekeepers and managers of institutions, rather than for specialists in physiology, chemistry and hygiene. The subject cannot be adequately treated without reference to the principles of these sciences; but the more difficult parts have been relegated to footnotes, and the use of technical terms in the text has been avoided as far as possible.
The first section deals mainly with the requirements of the body. The origin, properties and composition of the commoner kinds of food are discussed in the second. In the third, an attempt is made to combine these two branches in a form suitable for practical everyday use - to translate protein, carbohydrates, etc., into terms of bread and meat, i.e., of breakfast, dinner and supper.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This 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. Это и многое другое вы найдете в книге The Economy of Food (J. Alan Murray)