Food Products

Abstract

APART from the analytical side, chemistry in its application to food products is a neglected science in this country in comparison with the activity which exists in America. The neglect, however, has been, in the main, in official and public circles, as several of the British food manufacturers of repute have availed themselves of scientific help for some years past, and it may be claimed that the high—not to say world-wide—repute of the products of some of these firms is to some extent due to the resource of, as well as the control exercised by, their scientific staff. In the United States, legislation has been very largely the cause of the awakening of the public interest in its food, and in this connection the name of Dr. H. W. Wiley will be remembered with gratitude by present and future generations. Whatever the cause, the development of the investigation of the composition and value of food products has been exceptionally rapid during the past few years: it is manifested by such outward signs as the foundation of university chairs in food chemistry in America, and the publication of informative text-books.

Food Products.

By Prof. H. C. Sherman. Pp. ix + 594. (New York: The Macmillan Co.; London: Macmillan and Co., Ltd., 1914·) Price 10s. net.