Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

Metadata

Gutenberg ID

12238

Title

Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

Language

en

Book source

Project Gutenberg

Description max 80 words

Mrs. E. E. Kellogg presents a revolutionary system of healthful cookery, applying scientific principles of chemistry and physics to food preparation. This treatise moves beyond traditional 'rule of thumb' methods to offer original, palatable, and wholesome recipes designed for optimal digestion and nutrition, suitable for all ages.

Summary up to 500 words

Science in the Kitchen by Mrs. E. E. Kellogg stands as a pioneering work that bridges the gap between emerging scientific discoveries and the practical art of domestic cooking. Published in the late 19th century, the text argues that culinary arts had lagged a century behind other industries, leaving housewives to rely on outdated, 'rule of thumb' methods that often compromised health. Kellogg, drawing on years of experimental research at the Sanitarium in Battle Creek, Michigan, introduces a 'New System of Cookery' designed to transform the kitchen from a place of uncertainty into one of scientific order. The book systematically addresses the properties of food elements, the physiology of digestion, and the hygiene of eating habits. Kellogg critiques conventional practices such as overeating, hasty consumption, and the use of stale or moldy ingredients, labeling mold as a poison. She emphasizes the importance of simplicity, cleanliness, and the use of fresh, unadulterated ingredients. Special attention is given to kitchen equipment, advising the use of double boilers to prevent scorching and warning against lead poisoning from improper utensils. A significant portion of the volume is dedicated to the preparation of whole grains like wheat, oats, and barley, with detailed instructions on cooking them to preserve nutritive value. The bread-making section elucidates the chemistry of fermentation and yeast management, offering techniques for creating light, digestible loaves from whole-wheat and graham flours. Kellogg also provides specific guidance for preparing food for the sick, the aged, and infants, including recipes for artificial milk and peptonized foods to aid digestion. Throughout the text, Kellogg advocates for a diet rich in grains, vegetables, and fruits while minimizing reliance on heavy meats and rich desserts, which she views as a 'snare and delusion' to the digestive organs. The book includes a comprehensive collection of original recipes for breakfast dishes, soups, and desserts, all prepared with an eye toward wholesomeness and palatability. Interspersed with these practical instructions are 'Table Topics,' offering moral and health-related aphorisms to encourage mindful dining. Ultimately, Science in the Kitchen aims to empower housewives to create food that is not only delicious but also conducive to long-term health and vitality, applying the principles of chemistry and physics to the daily act of feeding a family.

LLM editorial rating

4.2/5

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Categories

• Cooking
• Vegetarianism
• Diet