The Chemistry of Food and Nutrition

The Chemistry of Food and Nutrition, written by A. W. Duncan and first published in 1884, explores the components and nutritional values of food, with a particular focus on vegetarianism. The book educates readers on how various foods interact with the body and emphasizes the importance of understanding food as essential for bodily repair, growth, and energy sustenance. Duncan critiques simplistic food categorizations and discusses the roles of both organic and inorganic compounds in nutrition, laying the groundwork for a deeper understanding of food chemistry and individual dietary needs.