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Food in War Time, by Graham Lusk
Download Food in War Time, by Graham Lusk
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"[...]from beef-fat contains the fat-soluble growth-promoting accessory substance or vitamine which is present in butter-fat, but which is not contained in vegetable oils or in lard. Halliburton and Drummond summarize the practical results of their work as follows: But when we approach the subject of the dietary of the poorer classes, the question is a more serious one. In ordinary times the consumption of beef dripping, which is considerable among the poor, would to a large extent supply the lacking properties of a vegetable-oil margarine. But at the present time beef itself is expensive,[...]".
- Published on: 2015-02-25
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .7" w x 6.00" l, .10 pounds
- Binding: Paperback
- 28 pages
Most helpful customer reviews
1 of 1 people found the following review helpful.
What a Difference a Century Makes...
By NyiNya
Written at the end of World War I, and by a Cornell profession of physiology...not a chef, not a housewife, not a nutritionist, this is not so much a book about what to eat when food is scarce and rationing dictates the menu as it is a look at how we grab the wrong end of the stick much of the time.
The book opens with a stern warning: Vegetables, particularly leafy greens, olive oil, and whole grains are a dangerous combination. You don't want to overdo that stuff. Why, according to Professor Lusk, he has studied Italian families who live on the stuff...and who are doomed. No way they're going to survive on this kind of fodder. Some of the information is actually funny, and the author's stern warnings about food that our own experts rave about -- and recommendations of foods that we're now supposed to avoid -- will have you grinning and scratching your head.
So, what's for dinner? "For splendid health, both of body and mind, a peasants' comparative immunity to indigestion, kidney and liver disease, as well as an absolute immunity to gout" try the following for your daily intake: Graham bread 1 pound; Potatoes 2 pounds; Apples 2 pounds; Milk 1 pint, This bread-potato-fruit diet provides the professor's essentials: milk, gluten and yeast. Add enough of these to your diet, he says, and you can skip other proteins, like meat. And the vitamins and minerals too, I guess. There are recipes for Graham bread, by the way, if you want to savor this particular treat.
Makes you wonder what people are going to say about our nutritional geniuses one hundred years from now!
Enjoy!
0 of 0 people found the following review helpful.
Historical
By vicky skaggs
Made me ravenous to go back to that era and try the limited foods available.I believe it is still pertinent today in our economy.
0 of 0 people found the following review helpful.
Five Stars
By M. Harris
This book is a wonderful piece of history, full of advice that is still good today!
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