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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

By E. E. (Ella Ervilla) Kellogg

(3.5 stars) • 10 reviews

Discover how science transforms cooking into a health-focused art, revealing the secrets of nutritious meals.

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Released
2004-05-01
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Summary

"Science in the Kitchen" by E. E. (Ella Ervilla) Kellogg is a late 19th-century exploration into the intersection of nutrition and cookery. This book examines how science can improve traditional cooking, focusing on the rising trend of scientific cookery and dietetics. The author criticizes old-fashioned methods and calls for a more organized way to prepare food that prioritizes simplicity and good nutrition. It appears that the book provides scientific insights into food, as well as practical cooking advice, and dietary combinations, all aimed at promoting healthier eating habits.

About the Author

Ella Eaton Kellogg was an American dietitian known for her work on home economics and vegetarian cooking. She was educated at Alfred University ; and the American School Household Economics (1909). In 1875, Kellogg visited the Battle Creek Sanitarium, became interested in the subjects of sanitation and hygiene, and a year later enrolled in the Sanitarium School of Hygiene. Later on, she joined the editorial staff of Good Health magazine, and in 1879, married Dr. John Harvey Kellogg, superintendent of the Battle Creek Sanitarium.

Average Rating
4.0
Aggregate review score sourced from Goodreads
5
200
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200
3
200
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200
Total Reviews
10.0k
Total reviews from Goodreads may change