E. E. Kellogg is an author about whom very little public information is available; the library holds only one work by this name, Science in the Kitchen. Judging from the title, the book likely belongs to the genre of domestic or practical science writing, centering on the scientific principles behind the kitchen and everyday cooking, and bringing basic knowledge of chemistry, hygiene, or nutrition into the setting of the household. Such works were popular in the English-speaking world in the late nineteenth and early twentieth centuries, addressed to general readers—especially women responsible for home cooking and food management—and emphasizing a rational approach to food handling and kitchen hygiene. Since birth and death dates, nationality, education, and professional career cannot be confirmed, this introduction offers no speculation about the author's life; readers may regard E. E. Kellogg as a practical writer on kitchen science addressing a popular audience, whose surviving work is a concrete example of domestic science writing of the period.
