On food
Subtitle: its varieties, chemical composition, nutritive value, comparative digestibility, physiological functions and uses, preparation, culinary treatment, preservation, adulteration, etc. : being the substance of four Cantor lectures, delivered before the Society for the encouragement of arts, manufactures, and commerce in the months of January and February, 1868
By: by H. Letheby
Series: Cantor lectures; Harvard medicine preservation microfilm project -- 00086
Publisher: Longmans, Green
Published: 1870
Place of publication: London
Language: eng
Number of pages: 277
Subjects: Food
Other titles: Lectures on food
Notes: Includes index.
Table of contents: title: Lecture 1: Varieties of food: their chemical composition and nutritive value.; title: Lecture 2: Comparative digestibility of foods. Functions of different foods.; title: Lecture 3: Construction of dietaries: preparation and culinary treatment of foods.; title: Lecture 4: Preservation of food: unwholesome and adulterated food.