Food and feeding / by Sir Henry Thompson ; with an appendix.

  • Thompson, Henry, Sir, 1820-1904.
Date:
1898
Catalogue details

Licence: Public Domain Mark

Credit: Food and feeding / by Sir Henry Thompson ; with an appendix. Source: Wellcome Collection.

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

    28/324 (page 20)
    But it is necessary to say here, and I desire to Tastein ^'^ emphatically, that this question of food to be food need not, even with the views just cultivated. • . i i , ^ ^ ■ • enunciated, be treated in an ascetic spirit. The selection of food is to be considered in relation to a principle, in which we may certainly believe, An interest- ^^^^Xj ^^^^^ aliments most adapted to ing subject develop the individual, sound in body thus studied. , , , , and mind, shall not only be acceptable to the palate, but that they may be selected and prepared so as to afford scope for the exercise of a refined taste, and produce a fair degree of an innocent pleasure naturally associated with the act of eating, and derived from a study of the table. For it is certain that most of the results of culinary taste met with in English society until late years, has often been the result of faith without knowledge ; and no more a source of gratification to the eater's gusta- tory sense than of digestible sustenance to his body. The subject of this little work will therefore take the following form in regard of the 1. Uses of s t> food to the matter, and the method of considering ^°^^* it. Food must first be regarded in re- lation to its value as material to be used for building up and sustaining the activity of that composite structure, the human body, under the varied con- , , ditions in which it may be placed. 2. Modes of preparing Secondly, the selection of food, and the *' a dish best modes of preparing it, resulting in the production of the dish, a subject of great