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This encyclopedic work was started by the Rikola press in Vienna, but for some reason has been taken over by Julius Springer. The number of parts to be issued is not stated, but the articles are arranged alphabetically and the first part starts with Aal and ends with Butterschmalz, while the second goes from Caju to Geflügel, so it is evidently to be in eight parts. It is financed by Mr. and Mrs. Auguste Richard of New York and Mrs. Augustus Hemenway of Boston. In addition to the editors there is a staff of twenty-one contributors. The work is simply a reference handbook of nutrition, dietetics and foodstuffs, with some biographic and historical material. It contains a vast amount of information on these subjects and is a tribute to Teutonic thoroughness; but, as is the case with such works, the articles are uneven and some are faulty. For example, in
Lexikon der Ernährungskunde.. JAMA. 1925;85(9):698-699. doi:10.1001/jama.1925.02670090054028