Science-in-the-kitchen

Science in the Kitchen. is a popular book by Mrs. E. E. Kellogg. Read Science in the Kitchen.,The American Day Tribune. Mrs. E. E. Kellogg's Science in the Kitchen. consists of 25 parts for ease of reading. Choose the part of Science in the Kitchen. which you want to read from the table of contents to get started.


Ella Ervilla Kellogg, better known as Mrs. E.E. Kellogg, A.M. was a 19th century innovator in the science of cookery,
Mrs. Kellogg mastered her passion for cookery well before the "food-to-table" movement was even a glimmer in anyone's eye. Her titles included: Superintendent of the Sanitarium School of Cookery and of the Bay View Assembly School of Cookery, and Chairman of the World's Fair Committee on Food Supplies, for Michigan. We are delighted to offer excerpts from her 1893 book, The Science of Food. We are delighted that the Michigan State Universities Libraries offered this text in the public domain.