Excerpt from Food
This book is meant to serve two ends. In the first place it is intended for the instruction of those visitors to the Bethnal Green Museum who may wish to study the collection of food-products there displayed. Secondly, it has been so written that its pages may be read, it is hoped with profit, apart from any such exhibition of the actual materials of food.
A few words concerning the origin and character of the Food Collection may fitly here be given. The first suggestion of such a series was made by Thomas Twining, Esq., of Perryn House, Twickenham, who planned an Economic Museum, illustrative of the materials and processes of every-day life. The Food Collection was first arranged in 1857, when it became part of the General Museum of the Science and Art Department. For some time it was under the direction of the Rt. Hon. Lyon Playfair, C. B.,M. P., who has himself done much good sendee through his studies of the relations between Food and Work. The late Dr. Lankcster was subsequently entrusted with the management of the collection. It has been recently re-arranged, enlarged, and re-described by the author of the present volume.
The Food Collection contains two distinct classes of specimens. One of these comprises all the usual and important articles of human food, whether derived from animals or plants. The other class of specimens illustrates, by what may be termed displayed analyses, the chemical composition of many individual food-materials, such as breadstuffs, pulse, milk, eggs, and butchers' meat. Moreover, in this part of the collection the uses of food are shown in relation to the nutrition and work of the human body. An attempt has been made to let the Food Collection tell its own story.
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