Science in the Kitchen

Kellogg, E. E.Project Gutenberg · United StatesDec 2019

Rating 3.2
Word count
1.2M words
Chapters
125

Tags

English Originals Food and DrinkHealth Healthy EatingHome CookingDaily WellnessCooking TechniquesNutritional PairingLife WisdomPractical Guide

Summary

Project Gutenberg was the first provider of free electronic books, or eBooks. Michael Hart, founder of Project Gutenberg, invented eBooks in 1971 and his memory continues to inspire the creation of eBooks and related technologies today.Science in the Kitchen by E. E. KelloggAuthor: Kellogg, E. E. (Ella Ervilla),Language: English, Class: TX: Technology: Home economics, Release Date: May 1, 2004

Editor's review

Science in the Kitchen is an English household-management and cookery book by E. E. Kellogg, brought into public reading through Project Gutenberg. The title states its aim: to bring the then-emerging scientific ideas into kitchen practice, discussing ingredient selection, cooking methods, and nutritional pairing. Its value lies not in recipes to be followed today, but in showing how "scientific eating" was understood and imagined at a particular historical stage—a primary text for observing the evolution of home economics and nutritional ideas. The prose carries the didactic tone of its era and is clearly organized, making it useful supplementary material for the history of food culture and home economics. As for reading context, it suits readers with a thematic interest who read in selected sections rather than straight through; researchers and writers can use it as material for citation and comparison. Note that some views in the book are limited by their time; read with a critical eye and do not treat it as a modern nutritional guide.

Who it's for

A good fit for

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Reading tips

  1. Start with the table of contents and select chapters by ingredient or cooking method that interest you.
  2. Mark period-specific views as you read and take comparative notes against modern nutritional knowledge.
  3. Treat the book as historical source material; there is no need to read every page.
  4. If using it for writing, cite the source of the public-domain e-book when quoting from the text.

About the publisher

Project Gutenberg United States · Founded in 1971

Project Gutenberg is a digital publishing project focused on public-domain ebooks. Its publishing direction centers on classic literary works whose copyright has expired, covering genres such as poetry, drama, fiction, and epic. Representative books include Lyrical Ballads by Wordsworth and Coleridge, Proust's Du côté de chez Swann, Shakespeare's Macbeth and The Complete Works of William Shakespeare, Homer's The Iliad, Dante's La Divina Comèdia: Purgatòri, Cervantes's The History of Don Quixote, Volume 2, and Grahame's The Wind in the Willows. Its author resources consist mainly of classic Western writers such as Wordsworth, Proust, Shakespeare, Homer, Dante, Cervantes, Grahame, and Tolstoy. Its publishing feature is the provision of freely accessible ebooks in EPUB and Kindle formats; it is not a traditional publisher, and publicly available information is limited.

Contents

  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. 6
  7. 7
  8. 8
  9. 9
  10. 10
  11. 11
  12. 12
  13. 13
  14. 14
  15. 15
  16. 16
  17. 17
  18. 18
  19. 19
  20. 20
  21. 21
  22. 22
  23. 23
  24. 24
  25. 25
  26. 26
  27. 27
  28. 28
  29. 29
  30. 30
  31. 31
  32. 32
  33. 33
  34. 34
  35. 35
  36. 36
  37. 37
  38. 38
  39. 39
  40. 40
  41. 41
  42. 42
  43. 43
  44. 44
  45. 45
  46. 46
  47. 47
  48. 48
  49. 49
  50. 50
  51. 51
  52. 52
  53. 53
  54. 54
  55. 55
  56. 56
  57. 57
  58. 58
  59. 59
  60. 60
  61. 61
  62. 62
  63. 63
  64. 64
  65. 65
  66. 66
  67. 67
  68. 68
  69. 69
  70. 70
  71. 71
  72. 72
  73. 73
  74. 74
  75. 75
  76. 76
  77. 77
  78. 78
  79. 79
  80. 80
  81. 81
  82. 82
  83. 83
  84. 84
  85. 85
  86. 86
  87. 87
  88. 88
  89. 89
  90. 90
  91. 91
  92. 92
  93. 93
  94. 94
  95. 95
  96. 96
  97. 97
  98. 98
  99. 99
  100. 100
  101. 101
  102. 102
  103. 103
  104. 104
  105. 105
  106. 106
  107. 107
  108. 108
  109. 109
  110. 110
  111. 111
  112. 112
  113. 113
  114. 114
  115. 115
  116. 116
  117. 117
  118. 118
  119. 119
  120. 120
  121. 121
  122. 122
  123. 123
  124. 124
  125. 125

FAQ

Are the dietary suggestions in this book still safe to follow today? Following them directly is not recommended. The book reflects the nutritional ideas and cooking conditions of its time, and some claims have been corrected by modern science. It is better read as a historical text than as a contemporary dietary guide.
What level of English is needed to read this book? Most of the text is explanatory and the sentences are fairly regular; an intermediate reading level is enough to grasp the general meaning. A dictionary helps with technical or old-fashioned expressions, and word-for-word reading is unnecessary.
Is this book suitable for reading from start to finish? Not really. It is more like a household manual organized by topic, and the chapters are loosely connected. Reading selectively by interest is more efficient and easier on one's patience.

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About the author

Kellogg, E. E. Author

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.