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Science in the Kitchen
A Scientific Treatise On Food Substances and Their Properties Together with Wholesome Recipes
Paperback
Print on Demand | Lieferzeit: Print on Demand - Lieferbar innerhalb von 3-5 Werktagen I
Artikel-Nr:
9781805470847
Veröffentl:
2022
Einband:
Paperback
Erscheinungsdatum:
12.12.2022
Seiten:
198
Autor:
Ella Eaton Kellogg
Gewicht:
513 g
Format:
280x216x11 mm
Sprache:
Englisch
Beschreibung:
This book is a scientific treatise on food substances and their properties, together with a practical explanation of the principles of cookery, and a large number of original, palatable, and wholesome recipes.
Ella Eaton Kellogg was an American pioneer in food who taught and wrote on the subject.
She was educated in Alfred University. In 1875, Kellogg visited the Battle Creek Sanitarium, became interested in the subjects of sanitation and hygiene, and a year later enrolled in the Sanitarium School of Hygiene.
Ella Eaton Kellogg was an American pioneer in food who taught and wrote on the subject.
She was educated in Alfred University. In 1875, Kellogg visited the Battle Creek Sanitarium, became interested in the subjects of sanitation and hygiene, and a year later enrolled in the Sanitarium School of Hygiene.