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Food, a Factor in the Home: Cereals and How to Cook Them (Classic Reprint) - Softcover

 
9781333336127: Food, a Factor in the Home: Cereals and How to Cook Them (Classic Reprint)

Synopsis

Excerpt from Food, a Factor in the Home: Cereals and How to Cook Them

With the introduction of agriculture into the public schools educators are awakening to the need of the study of home science. School men are beginning to realize that, even in an agricultural state like Nebraska, the home is as essential to the well being of the citizens of the commonwealth as the farm. They are coming to understand that it is quite as important that the girls learn to raise bread as that the boys learn to raise corn. Accordingly, with the Boys' Corn - Growing Contest came the Girls' Corn - Cooking Contest. Simultaneously with the Nebraska Boys' Agricultural Association there was formed the Nebraska Girls' Domestic Science Association. Food problems were among the first to attract the attention of the members of these associations. This bulletin is therefore designed to give them helpful suggestions and informa tion concerning their work.

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Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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  • PublisherForgotten Books
  • Publication date2020
  • ISBN 10 1333336128
  • ISBN 13 9781333336127
  • BindingPaperback
  • LanguageEnglish
  • Number of pages61

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ISBN 10: 1333336128 ISBN 13: 9781333336127
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Paperback. Condition: New. Print on Demand. This book, written in the early 20th century, is an instructional handbook for homemakers of the time, providing extensive information on nutrition, food preparation, and home economics. The text combines the knowledge of its time with relevant scientific and historical research regarding food, establishing its approach to food and meal preparation within its contemporary context. One notable area of focus for the author is the nature of carbohydrates, fats, proteins, and other nutrients and their function in the human body. She advocates for a balanced diet, offering detailed suggestions and insights into how meals can be composed to provide the appropriate ration of necessary dietary components. The text contains a wealth of recipes for a wide range of cooking applications, including breakfast foods, cereals, cornbreads, and wheat breads, along with discussions on the finer points of successful home cooking and preservation methods. Providing valuable historical context for shifts in dietary recommendations and illuminating early 20th-century domestic science practices, this book would be an ideal reference for culinary scholars, historians, enthusiasts, or anyone interested in the evolution of home economics. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Seller Inventory # 9781333336127_0

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