One Hundred and One Methods of Cooking Poultry ... PDF Download
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Author: Chloe (Aunt, pseud.)
Publisher:
ISBN:
Category : Cooking (Poultry)
Languages : en
Pages : 104
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Book Description
Author: Chloe (Aunt, pseud.)
Publisher:
ISBN:
Category : Cooking (Poultry)
Languages : en
Pages : 104
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Book Description
Author: Mary A. Boland
Publisher: Applewood Books
ISBN: 1429012587
Category : Cooking
Languages : en
Pages : 338
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Book Description
Mary Boland's 1898 handbook is a practical guide for nurses and all others who care for the sick, providing instruction in the proper feeding to promote health and well-being.
Author: Amy Bentley
Publisher: Univ of California Press
ISBN: 0520283457
Category : Cooking
Languages : en
Pages : 251
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Book Description
Food consumption is a significant and complex social activity—and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care. Until the late nineteenth century, infants were almost exclusively fed breast milk. But over the course of a few short decades, Americans began feeding their babies formula and solid foods, frequently as early as a few weeks after birth. By the 1950s, commercial baby food had become emblematic of all things modern in postwar America. Little jars of baby food were thought to resolve a multitude of problems in the domestic sphere: they reduced parental anxieties about nutrition and health; they made caretakers feel empowered; and they offered women entering the workforce an irresistible convenience. But these baby food products laden with sugar, salt, and starch also became a gateway to the industrialized diet that blossomed during this period. Today, baby food continues to be shaped by medical, commercial, and parenting trends. Baby food producers now contend with health and nutrition problems as well as the rise of alternative food movements. All of this matters because, as the author suggests, it’s during infancy that American palates become acclimated to tastes and textures, including those of highly processed, minimally nutritious, and calorie-dense industrial food products.
Author: Mary A. Boland
Publisher: anboco
ISBN: 3736418515
Category : Cooking
Languages : en
Pages : 278
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Book Description
In preparing the following pages for publication, it has been my object to present a collection of recipes and lessons on food, for the use of nurses. The idea was suggested by the need of such a book in the training-school of the Johns Hopkins Hospital. It is hoped that it will be found useful in other hospitals and schools where the teaching of the subject of food is receiving attention, and also to those who care for their own sick and invalid ones at home. Part I—the explanatory lessons—includes general remarks on chemistry, lessons on the properties of the different classes of foods, and special articles on Air, Water, Milk, Digestion and Nutrition. Part II consists of recipes, menus of liquid, light, and convalescent's diet, and articles on Serving, Feeding of Children, and District Nursing. In arranging the explanatory lessons, information has been drawn from many sources, but particularly from the works of Atwater and Parkes. It is the intention that these lessons be studied in connection with the practical work; they contain matter suggestive of that which it is necessary to understand in order that something may be known of the complex changes which take place in food in the various processes of cooking. The recipes have been carefully chosen and perfected, some having been changed many times before final adoption. In most of them the quantities are small,—such amounts as would be required for one person,—but by[iv] multiplying or dividing the formulæ any quantity may be made, with uniform results. Detailed descriptions have been given in order that those who know nothing of cooking may be able, by intelligently following the instructions, to make acceptable dishes. Repetition and similarity of arrangement will, it is hoped, serve to impress upon the mind certain points and principles. In some instances the recipes are original, but for the most part the ideas have been gathered from lessons and lectures on cooking, and from standard books, among them Mrs.
Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 696
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 968
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Book Description
Author: Lizzie Heritage
Publisher:
ISBN:
Category : Cookery, English
Languages : en
Pages : 1424
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Book Description
Author:
Publisher:
ISBN:
Category : Hospitals
Languages : en
Pages : 958
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1066
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Book Description
Author:
Publisher:
ISBN:
Category : Home economics
Languages : en
Pages : 744
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Book Description
