W Mattieu Williams: 2 books

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...

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.