Dietary Studies at the University of Tennessee in 1895 (Classic Reprint) PDF Download
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Author: Charles Edmund Wait
Publisher: Forgotten Books
ISBN: 9780365084334
Category : Business & Economics
Languages : en
Pages : 54
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Book Description
Excerpt from Dietary Studies at the University of Tennessee in 1895 The club was organized to meet a demand for cheaper board than could be procured at the university boarding house or in private families. The rate of board was $2 per week, and all collecting of dues was done by the steward. Payment in advance was an invariable rule, and it is said that under this system no losses have been incurred during the three years' existence of the club. In addition to the steward, who selected and purchased the food, only one other person was paid for services; this was a woman who was employed to cook and do the laundry Work for the table. For this she received $15 per month, besides board. And lodging for herself and three children (girls). The serving of the meals and some assistance in clearing up, etc., was done by students, who received their board as compensation for their service. The dining room, kitchen, and storeroom were in the basement of one of the college dormitories, and were furnished by the university free of rent. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Charles Edmund Wait
Publisher: Forgotten Books
ISBN: 9780365084334
Category : Business & Economics
Languages : en
Pages : 54
Get Book Here
Book Description
Excerpt from Dietary Studies at the University of Tennessee in 1895 The club was organized to meet a demand for cheaper board than could be procured at the university boarding house or in private families. The rate of board was $2 per week, and all collecting of dues was done by the steward. Payment in advance was an invariable rule, and it is said that under this system no losses have been incurred during the three years' existence of the club. In addition to the steward, who selected and purchased the food, only one other person was paid for services; this was a woman who was employed to cook and do the laundry Work for the table. For this she received $15 per month, besides board. And lodging for herself and three children (girls). The serving of the meals and some assistance in clearing up, etc., was done by students, who received their board as compensation for their service. The dining room, kitchen, and storeroom were in the basement of one of the college dormitories, and were furnished by the university free of rent. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Charles E. WAIT
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Charles Edmund Wait
Publisher: Forgotten Books
ISBN: 9780331019933
Category : Health & Fitness
Languages : en
Pages : 60
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Book Description
Excerpt from Nutrition Investigations at the University of Tennessee in 1896 and 1897 Between thirty and forty samples of native Tennessee beef were analyzed in connection with dietary studies previously reported.3 These showed a considerably smaller amount of fat than is contained in similar cuts of Western beef as sold there and in the Eastern mar kets.4 For this reason it seemed desirable to determine the percentage composition of a complete side of native Tennessee beef of medium size and fatness. A side of beef slaughtered for the Knoxville market was selected for this purpose and was cut up according to local usages. It was divided into seven teen cuts of which eight belonged to the fore quarter and nine to the hind quarter, as Shown in the accompanying diagrams (fig. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Winthrop Ellsworth Stone
Publisher: Forgotten Books
ISBN: 9780265855102
Category : House & Home
Languages : en
Pages : 34
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Book Description
Excerpt from Dietary Studies at Purdue University, Lafayette, Ind., In 1895: With Comments Remarks - One of the men was a professor of mathematics, another an instructor in chemistry, the other two, students. The younger woman also was a teacher. They were all healthy, active persons, with good appetites, and used no stimulants, narcotics, or medicines in any form. Table 4. - Food materials and table and kitchen wastes in dietary study No. 44. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Diane M. Spivey
Publisher: SUNY Press
ISBN: 9780791443750
Category : Social Science
Languages : en
Pages : 444
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Book Description
A groundbreaking treatment of heritage survival in African and African American cooking.
Author: British Museum. Dept. of Printed Books
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 1238
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Book Description
Author: United States. Department of Agriculture. Library
Publisher:
ISBN:
Category :
Languages : en
Pages : 354
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Book Description
Author: National Agricultural Library (U.S.)
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 220
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Book Description
Author: Sherrie A. Inness
Publisher: Rowman & Littlefield Publishers
ISBN: 0742575357
Category : Social Science
Languages : en
Pages : 221
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Book Description
Meatloaf, fried chicken, Jell-O, cake—because foods are so very common, we rarely think about them much in depth. The authors of Cooking Lessons however, believe that food is deserving of our critical scrutiny and that such analysis yields many important lessons about American society and its values. This book explores the relationship between food and gender. Contributors draw from diverse sources, both contemporary and historical, and look at women from various cultural backgrounds, including Hispanic, traditional southern White, and African American. Each chapter focuses on a certain food, teasing out its cultural meanings and showing its effect on women's identity and lives. For example, food has often offered women a traditional way to gain power and influence in their households and larger communities. For women without access to other forms of creative expression, preparing a superior cake or batch of fried chicken was a traditional way to display their talent in an acceptable venue. On the other hand, foods and the stereotypes attached to them have also been used to keep women (and men, too) from different races, ethnicities, and social classes in their place.
Author:
Publisher:
ISBN:
Category : Education
Languages : en
Pages : 124
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Book Description
