Culinary Chemistry

Culinary Chemistry - The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

The following pages are intended to exhibit a popular view of the philosophy of cookery, to enable the reader to understand the chemical principles, by means of which alimentary substances are rendered palatable and nutritious. The subject may appear frivolous; but let it be remembered that it is by the application of the principles of philosophy to the ordinary affairs of life, that science diffuses her benefits, and perfects her claim to the gratitude of mankind. [iv] The art of preparing good and wholesome food is, undoubtedly, a branch of chemistry; the kitchen is a chemical laboratory; all the processes employed for rendering alimentary substances fit for human sustenance, are chemical processes; and much waste of the materials, as well as labour to the parties, might often be spared, were those who practise this art, made acquainted with some simple chemical truths which invariably would lead to certain results. I have, in the first place, premised, as introductory to what follows, some general observations on the various kinds of alimentary substances commonly used for food; in which I have noticed their chemical constitution, and comparative nutritive qualities. ......Buy Now (To Read More)

Product details

Ebook Number: 60163
Author: Accum, Friedrich Christian
Release Date: Aug 24, 2019
Format: eBook
Language: English