Foods
Published on 11. January 2013
520 pages
978-1-136-21563-6 (ISBN)
Description
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.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
College/higher education
Product notice
Reflowable
File size
5,17 MB
ISBN-13
978-1-136-21563-6 (9781136215636)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Person
Edward Smith
Content
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
