Food Products Their Source, Chemistry and Use

"Food Products Their Source, Chemistry and Use" is a comprehensive scientific and historical survey of the global food supply. Written by E. H. S. Bailey and Herbert S. Bailey, this work delves into the chemical composition, manufacturing processes, and nutritional values of a wide array of dietary staples. From cereals and legumes to fruits, meats, and beverages, the text explores how various products are cultivated, harvested, and prepared for human consumption.

The book provides a detailed look at the evolution of food technology and the industrialization of the food supply in the early 20th century. Readers will find in-depth discussions on the role of proteins, fats, and carbohydrates, as well as the chemistry of fermentation and preservation. This volume serves as both a practical reference for food scientists and a fascinating historical document for those interested in the history of nutrition and the development of modern dietary standards. By bridging the gap between agriculture and the consumer, the authors offer a holistic view of the sustenance that fuels human civilization, making it an essential resource for understanding the foundations of modern food science.

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