The Chemistry of Cookery . E-book. Formato Mobipocket W. Mattieu Williams   -  W. Mattieu Williams, 2016  - 

The kitchen is a chemical laboratory in which are conducted a number of chemical processes by which our food is converted from its crude state to a condition more suitable for digestion and nutrition, and made more agreeable to the palate. It is the rationale or ology of these processes that I shall endeavour to explain; but at the outset it is only fair to say that in many instances I shall not succeed in doing this satisfactorily, as there still remain some kitchen mysteries that have not yet come within the firm grasp of science.

The chemistry of cookery. E-book. Formato Mobipocket W. Mattieu Williams   -  W. Mattieu Williams, 2016  - 

DURING the infancy of the Birmingham and Midland Institute, when my classes in Cannon Street constituted the whole of its teaching machinery, I delivered a course of lectures to ladies on ‘Household Philosophy,’ in which ‘The Chemistry of Cookery’ was included. In collecting material for these lectures, I was surprised at the strange neglect of the subject by modern chemists.