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Historical Cooking Books – 69 in a series – The principles and practice of vegetarian cookery: founded on chemical analysis, and embracing the most approved methods of the art (1860)
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INTRODUCTION.
In pursuance of the command, Be fruitful, and multiply, and replenish the earth, and subdue it, mankind are rapidly extending their dominion over the whole habitable portion of the globe ; they are denizens of every climate, and both land and ocean supply them with a dwelling place. Their food must, consequently, he of a very varied character, and much of it would he unpalatable and indigestible without some artificial preparation. Hence has arisen the art of cookery, which has been carried to such excess by complicated processes, high seasoning, and heterogeneous compounds, as often to render the food injurious rather than wholesome. Instead of adhering to the simple diet of nature as closely as climate, the engagements of civic and social life, and other circumstances would permit, man seems to have been contriving how he could depart the furthest from it. We should, however, rather regard his present habits as the gradual and cumulative result of circumstances, before science and rational inquiry had any influence in directing them.
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- Publication date 1860
- Topics Vegetarianism, Vegetarian cooking
- Publisher London : Simpkin, Marshall, and Co.
- Collection leedsuniversitylibrary; ukmhl; medicalheritagelibrary; europeanlibraries
- Digitizing sponsor Jisc and Wellcome Library
- Contributor University of Leeds Library
- Language English
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