A brief guide to the Food Collection

Format:

Book

Author/Creator:

Bethnal Green Museum

Language:

English

Physical Description:

1 online resource : multiple file formats

Place of Publication:

Salt Lake City, UT : Project Gutenberg,

Summary:

"A Brief Guide to the Food Collection" by Bethnal Green Museum is a scientific publication written in the early 1870s. This guide serves as an introductory overview of the Food Collection housed in the newly established Bethnal Green Branch of the South Kensington Museum. The primary focus of the book is to educate readers about the nature and sources of various food items essential for daily life, catering to both the rich and the working classes. The guide outlines the classification of food in two main categories: Alimentary, which includes necessary food components and their chemical compositions, and Medicinal, which involves substances that enhance flavor or have effects on the nervous system, such as alcohol and spices. Each section provides detailed information on the constituents of food, emphasizing the relationship between food, human bodily needs, and the sources from which food is derived-plant, animal, and mineral. The authors aim to promote an understanding of nutrition and its importance in everyday life while also highlighting the economic implications of food sourcing and preparation. (This is an automatically generated summary.)

Credits:

Transcribed from the 1872 George E. Eyre and William Spottiswoode edition by David Price

Notes:

Reading ease score: 61.5 (8th & 9th grade). Neither easy nor difficult to read.

Release date is 2021-03-06