Abstract
(1) The object of this book is to present the A knowledge of food preparation and cookery processes from a chemical and physical point of view, particularly from that of colloid chemistry. A citation from Ostwald is appropriate: “Much as everyone would like to obtain better food for less money, the study of such questions is regarded as menial and best left to the cook. A scientific study of the preparation of food is considered as only amusing in scientific circles.”
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