Food History

Science in the Kitchen

by E. E. Kellogg

Ella Eaton Kellogg ran the experimental kitchen of the Battle Creek Sanitarium, which her husband John Harvey Kellogg directed, and this book of 1892 explains its vegetarian cooking by the chemistry of the day. It sets out what each food is made of and warns against tea, coffee and spices. Its nutrition is of its time; the flaked cereals that made the Kellogg name came a few years later.

The librarian

Read it in the Library After Dark Or read it as plain text

Reading time

About 14 hr 5 min

Where to find it

On the Food History shelves

Edition

Project Gutenberg, eBook #12238. In the public domain in the United States.