Science in the Kitchen

This book is a scientific treatise on food substances and their properties, together with a practical explanation of the principles of cookery, and a large number of original, palatable, and wholesome recipes.Ella Eaton Kellogg was an American pioneer in food who taught and wrote on the subject. She was educated in Alfred University. In 1875, Kellogg visited the Battle Creek Sanitarium, became interested in the subjects of sanitation and hygiene, and a year later enrolled in the Sanitarium School of Hygiene.