Encyclopedia of Diet: A Treatise on the Food Question, Vol. 3

Encyclopedia of Diet: A Treatise on the Food Question, Vol. 3Explaining, in Plain Language, the Chemistry of...
€6,25 EUR
€6,25 EUR
SKU: gb-50213-ebook
Product Type: Books
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Author: Christian, Eugene,1860-1930
Format: eBook
Language: English
Subtotal: €6,25
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Encyclopedia of Diet: A Treatise on the Food Question, Vol. 3

Encyclopedia of Diet: A Treatise on the Food Question, Vol. 3

€6,25

Encyclopedia of Diet: A Treatise on the Food Question, Vol. 3

€6,25
Author: Christian, Eugene,1860-1930
Format: eBook
Language: English

Encyclopedia of Diet: A Treatise on the Food Question, Vol. 3

Explaining, in Plain Language, the Chemistry of Food and the Chemistry of the Human Body, together with the Art of Uniting these Two Branches of Science in the Process of Eating, so as to Establish Normal Digestion and Assimilation of Food and Normal Elimination of Waste, thereby Removing the Causes of Stomach, Intestinal, and All Other Digestive Disorders The application of heat to food is comparatively of recent origin in the evolution of mankind. The use of fire involves a certain amount of mental ingenuity, and could not be practised by man's anthropoid ancestors. Anthropoid animals, whether human or ape, have a great amount of curiosity for the unusual and the new. Man probably began his cooking experiments by soaking hard foods in warm water, then in hot water, or by warming cold foods at his camp-fire. As heat[594] volatilizes the pleasant odorous substance present in many foods, the custom of heating them probably became popular. The habit of cooking spread, as many other novel and interesting customs have spread, from this primitive process to the French chef, regardless of whether the results were beneficial or harmful. ......Buy Now (To Read More)

Product details

Ebook Number: 50213
Author: Christian, Eugene
Release Date: Oct 14, 2015
Format: eBook
Language: English

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