Encyclopedia of Diet: A Treatise on the Food Question, Vol. 3
1916
Encyclopedia of Diet: A Treatise on the Food Question, Vol. 3
1916
Health & Medicine, Nutrition
The 'Encyclopedia of Diet: A Treatise on the Food Question, Vol. 3' by Eugene Christian, first published in 1916, is a scientific exploration of food chemistry and its impact on health. This volume discusses the art of food combination to enhance digestion and address dietary-related diseases. It provides insights into the effects of cooking on nutrients and debunks myths surrounding food preparation. As part of a multi-volume series, it aims to educate readers on nutritional science and optimal dietary practices.
