Publisher's Synopsis
Excerpt from The Study of Human Foods and Practical Dietetics
The study of human foods has only recently begun to receive the attention that the importance of the subject demands. Up to fifty years ago little was known either of the composition of the human body or of the materials used as food. Since that time thorough scientific investigation has been inaugurated and the progress has been rapid. As is usually the case in all matters of scientific research, Germany took the lead, and the writings of Liebig, first published in 1842, may be considered as pioneer work. Some idea of the amount of chemical work done in Europe alone may be gained by noting that the first edition of Dietrich and Konig's compilation of analyses of feeding stuffs, published in 1874, is a thin volume of 100 pages, while the second edition, seventeen years later, is in two volumes containing pages.
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