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November 21, 1931

Chemistry and Cookery: Some Theories of Chemistry, and Applications to Cookery Processes.

JAMA. 1931;97(21):1561. doi:10.1001/jama.1931.02730210059042

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Here is a course in general chemistry and cookery presented for the college student of home economics. The elements of chemistry and cookery are closely associated to develop the habit of seeking a scientific explanation for the observations of everyday life. The electronic theory of matter and chemical reactions is simply defined and applied, which is an agreeable surprise in a beginners' textbook. The first thirty-one chapters are devoted essentially to chemistry and physical chemistry, and give a good general understanding of these two branches of science. The last fourteen chapters cover cookery and related home economics, food chemistry and nutrition subjects. A laboratory manual supplement is appended. Appropriate question lists are given with each chapter. The entire book is interesting, an excellent example of modern teaching methods.

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