02405cam a22003253u 4500 12238 UtSlPG 20260610133306.0 m cr n 260607r2004||||utu|||||o|||||||||||||| d UtSlPG en iso639-1 TX Kellogg, E. E. (Ella Ervilla), 1853-1920 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 Salt Lake City, UT : Project Gutenberg, 2004 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2004-05-01 E-text prepared by Charles Franks, Stephen Schulze, and the Project Gutenberg Distributed Proofreading Team from digital images provided by Michigan State University Libraries "Science in the Kitchen" by E. E. Kellogg is a scientific treatise that was written during the late 19th century. This work delves into the art and science of dietary practices, exploring the relationship between food preparation, health, and nutrition. The book likely covers principles of healthful cookery, backed by scientific principles, and gives numerous recipes aimed at providing wholesome and nourishing meals. The opening portion of the text sets the stage for an exploration of how modern science can transform traditional cooking methods. It discusses the increasing interest in scientific cookery and dietetics, as reflected in the establishment of cooking schools. The author highlights the inadequacies of conventional methods and emphasizes a systematic approach to the preparation of food, aiming for simplicity and nutritional value. Mrs. Kellogg outlines the need for a scientific understanding of food along with practical advice on cooking and dietary combinations, indicating a shift from mere culinary skill to informed, health-oriented practices. (This is an automatically generated summary.) Original publication data not identified Cooking, American Diet Vegetarianism https://www.gutenberg.org/ebooks/12238 53656 53656