Foods

1. Auflage 2006
ISBN: 978-0-7103-1138-2
Verlag: Routledge

Buch, Englisch, 520 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 1120 g

What is food? This volume, written by a doctor, contains all the ways in which the question might be answered. First published in 1883, and reissued because there is nothing quite like it today, this unique study was undertaken at a time when foreign produce and new foods were becoming more widely available, and rising living standards were making familiar foods more accessible to all, prompting an interest in their origins and their nutritive qualities as revealed by scientific research into their chemical composition, preparation and physiological effects.

Autoren/Hrsg.

Smith, Edward

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

Introductory:-The Nature and Qualities of, and the Necessity for, Foods, Part I. Solid Foods. Section I.-Animal Foods. Section II Vegetable Foods, Part II Liquids, Part III Gaseous Foods, Index

Über Autor(innen)

Edward Smith