000			02189cam a22003373u 4500
001			64712
003			UtSlPG
005			20260610134507.0
006			m
007			cr n
008			260607r2021||||utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aHQ
100	1		_aBethnal Green Museum
245	1	2	_aA brief guide to the Food Collection
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2021
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2021-03-06
508			_aTranscribed from the 1872 George E. Eyre and William Spottiswoode edition by David Price
520			_a"A Brief Guide to the Food Collection" by Bethnal Green Museum is a scientific publication written in the early 1870s. This guide serves as an introductory overview of the Food Collection housed in the newly established Bethnal Green Branch of the South Kensington Museum. The primary focus of the book is to educate readers about the nature and sources of various food items essential for daily life, catering to both the rich and the working classes. The guide outlines the classification of food in two main categories: Alimentary, which includes necessary food components and their chemical compositions, and Medicinal, which involves substances that enhance flavor or have effects on the nervous system, such as alcohol and spices. Each section provides detailed information on the constituents of food, emphasizing the relationship between food, human bodily needs, and the sources from which food is derived—plant, animal, and mineral. The authors aim to promote an understanding of nutrition and its importance in everyday life while also highlighting the economic implications of food sourcing and preparation. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aFood
653			_aExhibition catalogs
653			_aBethnal Green Museum
653			_aFood -- Exhibitions
856	4	0	_uhttps://www.gutenberg.org/ebooks/64712
999			_c105535 _d105535