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Author: Otto Carque
Publisher: Health Research Books
ISBN: 9780787301507
Category : Medical
Languages : en
Pages : 584
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Book Description
1923 This is one of the basic texts of all time on the diet and food question. Covers: Chemistry of Foods with Special Reference to the Organic Salts, the Constituents of Food; Proteins; Fats; Carbohydrates; Organic Acids; Acid Binding (alkaline).
Author: Otto Carque
Publisher: Health Research Books
ISBN: 9780787301507
Category : Medical
Languages : en
Pages : 584
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Book Description
1923 This is one of the basic texts of all time on the diet and food question. Covers: Chemistry of Foods with Special Reference to the Organic Salts, the Constituents of Food; Proteins; Fats; Carbohydrates; Organic Acids; Acid Binding (alkaline).
Author: Otto Carque
Publisher: Health Research Books
ISBN: 9780787311513
Category : Medical
Languages : en
Pages : 160
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Book Description
1930 Fundamental facts about the prevention of disease, the preservation of health, the prolongation of life. with more than 200 complete analyses showing the amounts of the different mineral elements in foods, explaining their vital functions and their.
Author: Herbert Swift Carter
Publisher:
ISBN:
Category :
Languages : en
Pages : 714
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Book Description
Author: Otto Carqué
Publisher:
ISBN:
Category : Cooking (Natural foods)
Languages : en
Pages : 410
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Book Description
Author: James Somerville McLester
Publisher:
ISBN:
Category : Diet
Languages : en
Pages : 794
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Book Description
Author: Helen Zoe Veit
Publisher: UNC Press Books
ISBN: 1469607700
Category : Cooking
Languages : en
Pages : 318
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Book Description
American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 464
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Book Description
Author: Lucius Duncan Bulkley
Publisher:
ISBN:
Category : Skin
Languages : en
Pages : 222
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Book Description
Author:
Publisher:
ISBN:
Category : Electronic journals
Languages : en
Pages : 614
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Book Description
Author:
Publisher:
ISBN:
Category : Electrotherapeutics
Languages : en
Pages : 522
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Book Description
