Английски език
Written at a time when food adulteration and contamination were rife, this book is a practical guide for the general public on how to choose and prepare food that is safe, nutritious, and wholesome. Richards explains the science of food and its effects on the body in simple terms and also includes recipes and menus. Her influence on the domestic science movement in the United States is evident in this work.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
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