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This little book is intended as a school text, especially where cookery is not a school course. School instruction with regard to the nature, preparation and uses of foods serves a useful purpose, and an interesting and instructive book might be arranged to meet this need. Unfortunately the principles (whatever they were) that guided the selection and arrangement of material have produced a confused assemblage of facts. No fixed principles seem to have guided the selection of illustrations; some (as the full-page pictures of "Old Chinese Dishes," opp. p. 224 and "A Tea Tray," opp. p. 206) are irrelevant to the subject, while one ("Grinding Buckwheat," p. 23) would surely be misleading to children if not accompanied by further explanation. Altogether, the book seems praiseworthy as an earnest attempt rather than as a notably successful achievement.
Food—What It Is and Does.. JAMA. 1915;LXV(22):1938. doi:10.1001/jama.1915.02580220078041