Culinary Chemistry: The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food. — John Shaqi
Culinary Chemistry: The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.Accum, Friedrich Christian
Science
Culinary Chemistry: The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.
Accum, Friedrich Christian
Cooking; Food poisoning
When this practice is continued for any length of time, oppression and
langour begin to be felt, indigestion is brought on, and hurried
breathing and a quick pulse on taking the slightest exercise, the gums
become soft and spongy, the breath becomes fœtid, and the limbs swoln.
Such are the dreadful effects produced by salted provisions, when a
proper proportion of vegetable food is not used along with them.
The fact is, that nations, whose food is entirely vegetable, are less
active and energetic than those whose diet is more nutritive. The
inhabitants of Ireland, in the most humble walks of life, for example,
who live almost exclusively on potatoes, are said to be more indolent
and sluggish, when compared with their neighbours in England, who would
think such diet to be no better than a prison allowance of bread and
water.
In the East, where rice forms the great article of food with some
tribes, the people are far from being robust or able to undergo much
fatigue in labour or in war. The striking fact, that the English
soldiers and sailors surpass all those of other nations in bravery and
hardihood, is sufficient, we think, to demonstrate the effect of a
considerable proportion of animal food.--For, though it be said, that a
great number of our soldiers are Irishmen, yet our argument holds good,
since, all these when in the army, or navy, live exactly in the same
manner as the English themselves. The change of diet, indeed, is in
these brave men very obvious; for the Irish and Scots soldiers are
often more hardy than the English; not as it is supposed because they
have been innured to greater hardships in their youth, but because their
diet being more generous than it was at that period, its effects become
more obvious than in those who have always had animal food.
When we examine the structure of the digestive organs of the inferior
animals which live wholly on vegetable food, we find that they are very
differently constituted from man, and much more so from the animals of
prey. If the organs for digestion of the ruminant animals are more
complicated, it should seem to follow, that vegetable aliment is more
difficult to digest; otherwise, nature, who never works in vain, would
not have provided for them such a series of stomachs. Hence we infer,
that since man has not this apparatus peculiar to ruminant animals, it
must be plain that nature did not intend him to live exclusively on
vegetables. If we consider the human teeth, we shall be led to the same
conclusion, for they are not either like the teeth of ruminant animals
or those of beasts of prey, but intermediate between the two. We have
_incisor_ teeth like animals of the order glires: such as the hare, the
rabbit, and the guinea-pig; _canin_ teeth like those of the order feræ:
such as the dog, the tiger, and the lion; and _grinders_, like
herbivorous quadrupeds: such as the horse, the sheep, and the cow.
Public-domain text, read in full here on John Shaqi.
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