Dowd, Mary T.; Jean D. Jameson; Joseph M. Jameson (Ed.) — Food: Its Composition and Preparation; A Textbook for Classes in Household Science

New York & London John Wiley & Sons, Inc. | Chapman & Hall, Limited | Printed by Braunworth & Co. Book Manufacturers, Brooklyn, N.Y. First edition pp. viii, 173. Small 8vo., measuring 7.75" x 5.4". Navy blue cloth over boards with gilt rules and lettering to spine. Replete with wonderful black and white photographs, illustrations, charts, tables etc. An extensive textbook printed for students of "household science" adopting a decidedly technical and scientific approach to the study of food and its preparation; much emphasis on the underlying cellular, protein structure of various foods. Sections include: "Definition of Food", "Classification of Foods", "How Food is Like Body Tissue", "Function of Water in the Body", "Purposes of Cooking", "Processes of Cooking", "Digestion and Food Value of Cellulose", "Cereal Foods", "Fats & Oils", "Food Value of Meat", "Food Combinations in Meals", "The Preservation of Foods", "Food Requirements of the Body", et al. Light bumping to tail of spine, contents otherwise clean and unmarked with tight, sound binding. Scarce. Part of the Wiley Technical Series for Vocational and Industrial Schools.