Abstract
(1) The object of this book is to present the A knowledge of food preparation and cookery processes from a chemical and physical point of view, particularly from that of colloid chemistry. A citation from Ostwald is appropriate: “Much as everyone would like to obtain better food for less money, the study of such questions is regarded as menial and best left to the cook. A scientific study of the preparation of food is considered as only amusing in scientific circles.”
(1) Experimental Cookery:
from the Chemical and Physical Standpoint; with a Laboratory Outline. By Prof. Belle Lowe. Second edition. Pp. xi + 600. (New York: John Wiley and Sons, Inc.; London: Chapman and Hall, Ltd., 1937.) 22s. 6d. net.
(2) Food Technology
By Dr. Samuel C. Prescott Prof. Bernard E. Proctor. Pp. ix + 630. (New York and London: McGraw-Hill Book Co., Inc., 1937.) 30s.
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(1) Experimental Cookery: (2) Food Technology. Nature 142, 1018 (1938). https://doi.org/10.1038/1421018a0
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DOI: https://doi.org/10.1038/1421018a0