The chemistry of cookery is a collection of lectures written by W. Mattieu Williams. Written in the late 1800s, Williams felt that the science that in cooking, was being largely neglected in the educational aspects of this activity. It was written, this book, two B what she calls A “simple and readable account of what is known of the ‘The Chemistry of Cookery,’ explaining technicalities as they occur, rather than a saying from the use of them by means of cumbrous circumlocution or patronizing baby-talk.”
Williams wrote this book in the vernacular so that everyone, regardless of gender could understand it without feeling spoken down to. He hoped to increase the knowledge of those who read the book and used the information found within.
Author: Williams, W. Mattieu
Title: The Chemistry of Cookery
Language: English
Copyright Status: Public domain in the USA
Original Copyright Date: 1892
Publisher: Chatto & Windus, Picadilly
City: London
Country: England
Printed By: Spottieswoode and Co., New-Street Square
Williams wrote this book in the vernacular so that everyone, regardless of gender could understand it without feeling spoken down to. He hoped to increase the knowledge of those who read the book and used the information found within.
Author: Williams, W. Mattieu
Title: The Chemistry of Cookery
Language: English
Copyright Status: Public domain in the USA
Original Copyright Date: 1892
Publisher: Chatto & Windus, Picadilly
City: London
Country: England
Printed By: Spottieswoode and Co., New-Street Square
