Science in the Kitchen by E. E. Kellogg is a classic guide to nutrition, food science, and practical cooking techniques, first published in the late 19th century. Kellogg emphasizes the scientific principles behind healthy food preparation, proper hygiene, and the role of nutrition in overall well-being. The book provides detailed guidance on selecting ingredients, balancing meals, and understanding the effects of different cooking methods. While not a novel, it blends practical advice with educational explanations, making it accessible to students, homemakers, and anyone interested in culinary science. Its teachings remain relevant for understanding foundational nutrition principles today.
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📚 Content Summary
- Introduction to nutrition and its impact on health
- Principles of food selection and balanced diets
- Step-by-step cooking techniques and preparation methods
- Preservation, hygiene, and proper storage of food
- Scientific explanations of common kitchen processes
- Recipes illustrating nutritional and practical lessons
👤 About the Author – E. E. Kellogg
E. E. Kellogg (1821–1901) was an American physician, educator, and health reformer. He dedicated his life to promoting nutrition, hygiene, and healthy living through scientific approaches to diet. Kellogg wrote several influential works on food, including Science in the Kitchen, which combined practical cooking guidance with nutritional education. He advocated for vegetarian diets, cleanliness in food preparation, and using food to promote physical and mental well-being. His writings influenced both home cooks and students, making scientific nutrition accessible long before modern dietary science became widespread.
❓ FAQ
Q1: Is this book a cookbook?
A1: Yes and no. While it contains recipes and practical kitchen guidance, its primary focus is on the science behind nutrition and healthy food preparation.
Q2: Who is this book suitable for?
A2: Students, home cooks, nutrition enthusiasts, and anyone interested in understanding the science behind food and healthy eating.
Q3: Are the recipes modern?
A3: The recipes reflect 19th-century practices but illustrate timeless principles of nutrition and hygiene.
