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Author: Mary Elizabeth Green Publisher: ISBN: 9781330885161 Category : Business & Economics Languages : en Pages : 276
Book Description
Excerpt from Food Products of the World There is no more important factor in the successful conduct of the household than a knowledge of the composition of foods and their dietetic value, and no greater aid to the housewife in this direction has ever before been published. The working housekeeper is unconsciously a practical chemist, for unless she has some knowledge of the substances which she combines in various dishes she may produce some poor results from excellent materials. There is quite a goodly aggregate of information floating through the culinary air; this cook knows a little, that one, a bit more; and the better a cook is the less she is likely to know about the chemistry of foods. She may know that a little sugar or vinegar added to a soup or sauce that is too salt will modify the taste, but she probably does not know the reason why. She never has time to learn why things result as they do, but must learn from her more intelligent compeers or from her mistress just such facts as are stated in this book concerning the properties of foods and their nutritive value. In this respect this book may become a mine of knowledge to the cook and an incentive to better work. To the average half-trained cooking teacher it will indeed be useful, supplying her with the practical knowledge not found in other text books, for I do not know of one which covers the ground so thoroughly as this. Written by a woman who possesses a medical and chemical knowledge of foods, their properties and their relation to health, and who is also a skilled housewife, the value of the book is self evident. Dr. Green has a professional record that many men might envy. She has conducted a successful practice ever since her graduation from the Woman's Medical College in Philadelphia in 1868, has long been a member of the American Medical Association, and was unanimously chosen to serve upon the Jury of Awards on Pood Products at the World's Columbian Exposition. 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.
Author: Mary Elizabeth Green Publisher: ISBN: 9781330885161 Category : Business & Economics Languages : en Pages : 276
Book Description
Excerpt from Food Products of the World There is no more important factor in the successful conduct of the household than a knowledge of the composition of foods and their dietetic value, and no greater aid to the housewife in this direction has ever before been published. The working housekeeper is unconsciously a practical chemist, for unless she has some knowledge of the substances which she combines in various dishes she may produce some poor results from excellent materials. There is quite a goodly aggregate of information floating through the culinary air; this cook knows a little, that one, a bit more; and the better a cook is the less she is likely to know about the chemistry of foods. She may know that a little sugar or vinegar added to a soup or sauce that is too salt will modify the taste, but she probably does not know the reason why. She never has time to learn why things result as they do, but must learn from her more intelligent compeers or from her mistress just such facts as are stated in this book concerning the properties of foods and their nutritive value. In this respect this book may become a mine of knowledge to the cook and an incentive to better work. To the average half-trained cooking teacher it will indeed be useful, supplying her with the practical knowledge not found in other text books, for I do not know of one which covers the ground so thoroughly as this. Written by a woman who possesses a medical and chemical knowledge of foods, their properties and their relation to health, and who is also a skilled housewife, the value of the book is self evident. Dr. Green has a professional record that many men might envy. She has conducted a successful practice ever since her graduation from the Woman's Medical College in Philadelphia in 1868, has long been a member of the American Medical Association, and was unanimously chosen to serve upon the Jury of Awards on Pood Products at the World's Columbian Exposition. 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.
Author: E. H. S. Bailey Publisher: Forgotten Books ISBN: 9780266257011 Category : Business & Economics Languages : en Pages : 556
Book Description
Excerpt from Food Products: Their Source, Chemistry, and Use Illustrations are used where they will add clearness to the text, or where they will bring into prominence certain methods of production, manufacture or distribution of foods. 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.
Author: Henry Clapp Sherman Publisher: Forgotten Books ISBN: 9780331681482 Category : Business & Economics Languages : en Pages : 616
Book Description
Excerpt from Food Products Both food legislation and the scientific investigation of certain important aspects of the composition and value of food have undergone an exceptionally rapid development during the past few years. In this volume it is sought to incorporate in the subject matter of a general study of foods the results of these recent advances which heretofore have been too widely scattered to be readily accessible. 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.
Author: United States Division of Chemistry Publisher: Forgotten Books ISBN: 9781334335372 Category : Science Languages : en Pages : 716
Book Description
Excerpt from Foods and Food Adulterants, Vol. 1: Dairy Products Complete process of manufacturing artificial butter, herein described, consisting first in rupturing and destroying the globular condition of animal oil by agi tatien and then refrigerating the same, then combining the product thus obtained with butter, cream, or milk and churning until a thorough amalga mation takes place. 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.
Author: United States. Bureau Of Chemistry Publisher: Forgotten Books ISBN: 9780265703311 Category : Languages : en Pages : 22
Book Description
Excerpt from Suggestions to Importers of Food Products The above specific illustrations indicate the position of the Depart ment in regard to the general character of food products which may be imported without question. The importer will do well to require his agents in foreign countries to carefully comply with the general principles set forth. In a few words they may be summarized as follows: Freedom from deleterious substances, notification of added foreign substances, truthfulness in labeling. The standards of purity for food products, which have been fixed by the Secretary of Agriculture in harmony with existing law, are given in the following pages and are applicable to imported foods, which should conform to these established standards. 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.
Author: U. S. Food and Drug Administration Publisher: Forgotten Books ISBN: 9780265467909 Category : Science Languages : en Pages : 26
Book Description
Excerpt from Definitions and Standards for Food Products In the United States the name cheese, unqualified is understood to mean Cheddar cheese, American cheese, American Cheddar cheese. 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.
Author: Morris B. Jacobs Publisher: Forgotten Books ISBN: 9780483543461 Category : Science Languages : en Pages : 566
Book Description
Excerpt from The Chemical Analysis of Foods and Food Products The author has attempted to present short practical methods which are usable and efficient and are, Of course, Of vast importance in routine analysis and in general control work. Throughout the book stress is placed on the fact that in all probability the analysis of a food product should fall within known normal limits and that the tendency to adul terate is closely tied to economic factors. The book is designed for use as an educational text and as a manual for manufacturers for control work. It is hoped that. It will prove useful in regulatory laboratories, both governmental and commercial and as a reference particularly in those subjects treated herein which are not treated in other texts in the subject. 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.
Author: Harvey Washington Wiley Publisher: Forgotten Books ISBN: 9780265727331 Category : Science Languages : en Pages : 232
Book Description
Excerpt from Foods and Food Adulterants, Vol. 9: Cereals and Cereal Products The percentage of moisture in the leaf Relation of Ilour to moisture in bread Relation of moisture to size and shape of loaf Summary of observations regarding moisture.. 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.
Author: U. S. Agricultural Marketing Service Publisher: Forgotten Books ISBN: 9781390315158 Category : Business & Economics Languages : en Pages : 24
Book Description
Excerpt from The Marketing Bill for the Farm Food Products The farm value of the farm products covered by the total marketing bill increased about 7 percent from 1957 to. 1958, as a result of advances in prices received by farmers and a slight increase in marketings. The 1958 total of billion was 14 percent higher than the average for 1947-49. But, unlike the marketing bill, the farm value has not risen steadily. 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.
Author: Mary Elizabeth Green
Author: Mary Elizabeth Green
Author: E. H. S. Bailey
Author: Henry Clapp Sherman
Author: United States Division of Chemistry
Author: United States. Bureau Of Chemistry
Author: U. S. Food and Drug Administration
Author: Elmer Verner McCollum
Author: Morris B. Jacobs
Author: Harvey Washington Wiley
Author: U. S. Agricultural Marketing Service