The economy of food ; a popular treatise on nutrition, food and diet / by J. Alan Murray.

  • Murray, J. Alan (John Alan)
Date:
1911
Catalogue details

Licence: In copyright

Credit: The economy of food ; a popular treatise on nutrition, food and diet / by J. Alan Murray. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    159/277 (page 143)
    EFFECTS OF COOKING FOOD One of the privileges of the human species is that of drinking without being thirsty. In the present state of the culinary art, cooks make us eat without being hungry. Physiologic du OoiXt. The term cooking is generally understood to in- clude aU the processes by which food, as purchased retail, is prepared for the table ; but it is also used in a narrower sense with reference merely to the changes produced in the food by the application of heat. Heat may be applied either by the wet or by the dry method. The former includes aU processes —boilmg, stewing, steaming, etc.—^in which the food is “ sodden with water ” ; the latter, aU pro- cesses—^broilmg, baking, frying, etc.—^in which it is “ roast with fire.” AU kinds of fiesh foods, poultry, fish, and some vegetables may be cooked by either method. The fatter and more tender kinds of meat are usuaUy roasted; the tougher and leaner kinds, and most vegetable products, are more commonly cooked in or with water. The principal object of cooking is to improve the flavour of the food and stimulate the appetite by the odours which are given off. There are, how-