Abstract
THESE two books are very laudable attempts by our American cousins to place the important question of food on a scientific basis. The war brought home to people at large the importance of such study, but one hopes, in days of peace, not only that investigations will continue, but also that their application will be carried out to a greater extent.
(1) Bacteriology and Mycology of Foods.
By Dr. Fred Wilbur Tanner. Pp. vi + 592 + 10 plates. (New York: John Wiley and Sons, Inc.; London: Chapman and Hall, Ltd., 1919.) Price 28s. net.
(2) Food: Its Composition and Preparation. A Text-book for Classes in Household Science.
By Mary T. Dowd Jean D. Jameson. (The Wiley Technical Series.) Pp Vii + 173. (New York: John Wiley and Sons, Inc.; London: Chapman and Hall, Ltd., 1918.) Price 6s. net.
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H, W. (1) Bacteriology and Mycology of Foods (2) Food: Its Composition and Preparation A Text-book for Classes in Household Science. Nature 105, 99 (1920). https://doi.org/10.1038/105099a0
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DOI: https://doi.org/10.1038/105099a0