Excerpt from Suggestions Regarding the Cooking of Food
I have from time to time presented arguments in favor of the establishment of food laboratories, or I would rather say of food experiment stations, in connection with the agricultural experiment stations that are now existing or that may be hereafter established. The argument on which I have based this recommendation is that science and invention have, up to this time, been almost exclusively devoted to the production and distribution of food material, while the science of consumption, which includes the conversion of the food material into food, has been almost wholly neglected.
Within the last few years public interest has been aroused on this matter and the most urgent efforts are now being made to improve the nutrition of the people of this country. We now enjoy the greatest abundance of the best food materials at the least cost; but in common practice this food material is subjected to the very worst methods of cooking that can be conceived. Hence arises a monstrous waste of energy which might be readily saved, and I can conceive of no better place to make a beginning than at the agricultural experiment stations. I think there should be one or two food laboratories in which the highest scientific work may be conducted corresponding to that in Germany, where the greatest progress has been made; while, on the other hand, at the agricultural experiment stations arrangements may be made at very little cost for testing, in common practice, the application of the scientific data developed in the laboratory.
Mrs. Ellen H. Richards has kindly contributed some valuable introductory statements regarding the nutritive value of common food materials.
I hope that these efforts may be of service and that in this way the crude beginnings that I have made in the application of scientific principles to the construction and use of cooking apparatus may be developed so as to become an art readily applied by intelligent persons everywhere.
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