Abstract
AS a scientific work bearing upon the culinary art, “Food and its Functions,” from the pen of Mr. James Knight, of Glasgow, must form a welcome addition to that branch of literature. The work is described as “a text-book for students of cookery,” and the author further explains in his preface that it is an expansion of a course of lectures on dietetics, which he was privileged to deliver to the students in training at the Glasgow Schools of Cookery, and that it aims at supplying such students with a complete manual of the theoretical part of their curriculum.
Food and its Functions: a Text-book for Students of Cookery.
By James Knight, &c. Pp. viii + 282. (London: Blackie and Son, Ltd., 1895.)
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Food and its Functions: a Text-book for Students of Cookery. Nature 53, 217–218 (1896). https://doi.org/10.1038/053217a0
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DOI: https://doi.org/10.1038/053217a0
