The Chemistry of Cookery (eBook, ePUB) - Mattieu Williams, W.
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The kitchen is a chemical laboratory in which are conducted a number of chemical processes by which our food is converted from its crude state to a condition more suitable for digestion and nutrition, and made more agreeable to the palate. It is the rationale or ology of these processes that I shall endeavour to explain; but at the outset it is only fair to say that in many instances I shall not succeed in doing this satisfactorily, as there still remain some kitchen mysteries that have not yet come within the firm grasp of science.

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Produktbeschreibung
The kitchen is a chemical laboratory in which are conducted a number of chemical processes by which our food is converted from its crude state to a condition more suitable for digestion and nutrition, and made more agreeable to the palate.
It is the rationale or ology of these processes that I shall endeavour to explain; but at the outset it is only fair to say that in many instances I shall not succeed in doing this satisfactorily, as there still remain some kitchen mysteries that have not yet come within the firm grasp of science.

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Autorenporträt
W. Mattieu Williams, whose intellectual endeavors spanned across the landscape of applied science, was an esteemed 19th-century author recognized for his efforts to render scientific concepts accessible to the wider public. His book 'The Chemistry of Cookery' is a seminal work that elegantly bridges the gap between the technical world of chemistry and the everyday art of cooking. In this book, Williams masterfully unravelled the scientific principles underpinning culinary processes, establishing a clear narrative that appealed to both the academically inclined reader and the practical cook seeking to understand the chemistry of food. He adeptly communicated complex subjects with clarity and wit, which became hallmarks of his literary style. Williams's contributions were noteworthy in that they provided a scientific framework to the culinary arts at a time when the intersection of science and domestic life was not widely recognized. His passion for enlightening the public about the beauty and utility of science in ordinary experiences marked his work as both educational and profoundly influential in the perception of cookery as an applied science. Williams's literary legacy continues to resonate in contemporary discussions about food science, nutrition, and culinary innovation.