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Science in the Kitchen
The interest in scientific cookery, particularly in cookery as related to health, has manifestly increased in this country within the last decade as is evidenced by the success which has attended every intelligent effort for the establishment of schools for instruction in cookery in various parts of the United States. While those in charge of these schools have presented to their pupils excellent opportunities for the acquirement of dexterity in the preparation of toothsome and tempting viands, but little attention has been paid to the science of dietetics, or what might be termed the hygiene of cookery. A little less than ten years ago the Sanitarium at Battle Creek Mich., established an ex...
Science in the Kitchen
The modern health food movement has deep roots in Michigan. Ella Eaton Kellogg partnered with her husband, John Harvey Kellogg, in advocating a simple diet as the foundation of healthy living. As superintendent of the Battle Creek Sanitarium and editor of Good Health magazine, Dr. Kellogg had spoken and written widely on dietary reform, but Ella Eaton Kellogg was responsible for bringing his ideas to the dinner table - literally. She established an experimental kitchen at the sanitarium in 1883 and began to transform the sadly unpalatable menu served to patients. Over the next ten years, she developed appealing, wholesome recipes for the nutritious, easy-to-digest foods the sanitarium prescribed. In 1893, she published her recipes - and clearly explained the principles of nutrition they followed - in Science in the Kitchen. This reprint edition was prepared from digital scans of the original volume in the collection of the Michigan State University Libraries, and was printed and bound with the library's Espresso Book Machine.
Studies in Character Building
This 1905 book still has practical suggestions for today, but is also interesting reading to anyone who is interested in the historical aspects of child-rearing. Ella Ervilla (Eaton) Kellogg, nurse, author and dietitian, received her Bachelors of Arts degree (and Masters) from Alfred University. She met and married Dr. John Harvey Kellogg, and although they had no children of their own, they were foster parents for over forty children. She led training for foster mothers and established a kindergarten and home school, wrote numerous articles on child-rearing and education for "Good Health" magazine from 1877 to 1920. She was a charter member of the American Dietetic Association, member of the National Congress for Mothers, American Home Economics Association member, member of the Women's League, and member of the Y.W.C.A. She was inducted into the Michigan Women's Hall of Fame in 1999.
John Harvey Kellogg, M.D.
He seemed bigger than life, but in the end John Harvey Kellogg fell victim to his personality weaknesses. In this engrossing biography, Richard Schwarz probes Kellogg`s fascinating, complicated, and controversial life. Marked by successes and failures, strengths and weaknesses, his story is one you will not soon forget.
Science in the Kitchen
Science in the Kitchen. is presented here in a high quality paperback edition. This popular classic work by Mrs. E. E. Kellogg is in the English language, and may not include graphics or images from the original edition. If you enjoy the works of Mrs. E. E. Kellogg then we highly recommend this publication for your book collection.
Acquired Tastes
How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker’s banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat.
Dr. John Harvey Kellogg and the Religion of Biologic Living
A biography of the physician and health guru, examining his views on science and medicine as he evolved religiously. Purveyors of spiritualized medicine have been legion in American religious history, but few have achieved the superstar status of Dr. John Harvey Kellogg and his Battle Creek Sanitarium. In its heyday, the “San” was a combination spa and Mayo Clinic. Founded in 1866 under the auspices of the Seventh-day Adventist Church and presided over by the charismatic Dr. Kellogg, it catered to many well-heeled health seekers including Henry Ford, John D. Rockefeller, and Presidents Taft and Harding. It also supported a hospital, research facilities, a medical school, a nursing school...
Wonder Foods
Between 1850 and 1950, experts and entrepreneurs in Britain and the United States forged new connections between the nutrition sciences and the commercial realm through their enthusiasm for new edible consumables. The resulting food products promised wondrous solutions for what seemed to be both individual and social ills. By examining creations such as Gail Borden's meat biscuit, Benger's Food, Kellogg's health foods, and Fleischmann's yeast, Wonder Foods shows how new products dazzled with visions of modernity, efficiency, and scientific progress even as they perpetuated exclusionary views about who deserved to eat, thrive, and live. Drawing on extensive archival research, historian Lisa Haushofer reveals that the story of modern food and nutrition was not about innocuous technological advances or superior scientific insights, but rather about the powerful logic of exploitation and economization that undergirded colonial and industrial food projects. In the process, these wonder foods shaped both modern food regimes and how we think about food.
The Kelloggs
***2017 National Book Critics Circle Award Finalist for Nonfiction*** "What's more American than Corn Flakes?" —Bing Crosby From the much admired medical historian (“Markel shows just how compelling the medical history can be”—Andrea Barrett) and author of An Anatomy of Addiction (“Absorbing, vivid”—Sherwin Nuland, The New York Times Book Review, front page)—the story of America’s empire builders: John and Will Kellogg. John Harvey Kellogg was one of America’s most beloved physicians; a best-selling author, lecturer, and health-magazine publisher; founder of the Battle Creek Sanitarium; and patron saint of the pursuit of wellness. His youngest brother, Will, was the found...
