Mr. Powell states further: "If only 20,000,000 of the 35,000,000 acres now devoted to grazing in the British Isles were brought under wheat, then at a moderate estimate the wheat so produced would support 40,000,000 people. The British Isles could there- fore produce sufficient food to support the whole population, if the latter were vegetarians instead of flesh eaters." 1 "Food and Health," by A. E. Powell, lieutenant Royal Engineers, quoting Dr. Francis Newman, professor of University College, London, England. 60 VII. COOKERY AND FOOD PREPARATION 'Food well cooked is partially digested." COOKING is the application of heat to foods, to render them more digestible and better fitted to nourish the system. There are comparatively few foods that are at their best when taken in their raw state. They neither taste so good nor are so easily digested as when subjected to some kind of cooking. The nutritive value of many foods depends upon how they are cooked. Many articles that, owing to their chemical condition or other cause, are unfit for nourishment when raw, are very nutri- tious when cooked. The direct application of heat changes the taste, odor, and digestibility of nearly all foods, and changes the food elements (with the exception of fats) in much the same way as do the digestive juices. Many inexpensive articles and "left overs," if carefully prepared and attractively served, are just as appetizing as the more expensive foods, and are usually quite as nutritious. OBJECTS SOUGHT IN COOKING There are three chief objects sought in cooking. The first is to change the mechanical condition of food so as to make it more digestible. The second is to develop its flavors, thus conserving its nourishment and making it more palatable and inviting. The third is to kill, by heat, any disease germs, parasites, or other dan- gerous organisms it may contain. Boiled starch is soluble, and is acted upon by the saliva in mastication, which changes it to dextrin. This process is for- warded by the organs of digestion to maltose, dextrose, blood, etc. Raw starch is insoluble, and is not acted upon by the saliva, and only in small quantities by the intestinal fluids. So in order for 61 5 SCIENCE of FOOD ancf COOKERY man to appropriate it, the woody envelope that incloses the starch) granule must be broken, by being subjected to dry or moist heat, as illustrated in the following cuts. CHANGES OF STARCH CELLS IN COOKING Cells of raw potato, showing the un- Cells of thoroughly boiled potato, with ruptured starch grains and cellulose cellulose framework broken down, and framework intact. the starch grains a mass. — Adapted from Farmers' Bulletin No. 295, United States Department of Agriculture. When put into boiling water, the cellulose surrounding the starch grains breaks, setting free the granulose, which takes up the water, forming a thick, transparent mass. Water has little effect on starch granules until this cellulose covering has been thus broken. The softening and rupture of the cellulose frame- work of vegetable cells, allowing the starch grains to become jelly-like, is one of the chief aims sought in the cooking of vegetable foods.

AI-modernized reading of the original text

Mr. Powell states further: "If only 20,000,000 of the 35,000,000 acres now devoted to grazing in the British Isles were brought under wheat, then at a moderate estimate the wheat so produced would support 40,000,000 people. The British Isles could therefore produce sufficient food to support the whole population, if the latter were vegetarians instead of flesh eaters." 1 "Food and Health," by A. E. Powell, lieutenant Royal Engineers, quoting Dr. Francis Newman, professor of University College, London, England. COOKERY AND FOOD PREPARATION 'Food well cooked is partially digested." COOKING is the application of heat to foods, to render them more digestible and better fitted to nourish the system. There are comparatively few foods that are at their best when taken in their raw state. They neither taste so good nor are so easily digested as when subjected to some kind of cooking. The nutritive value of many foods depends upon how they are cooked. Many articles that, owing to their chemical condition or other cause, are unfit for nourishment when raw, are very nutritious when cooked. The direct application of heat changes the taste, odor, and digestibility of nearly all foods, and changes the food elements (with the exception of fats) in much the same way as do the digestive juices. Many inexpensive articles and "left overs," if carefully prepared and attractively served, are just as appetizing as the more expensive foods, and are usually quite as nutritious. OBJECTS SOUGHT IN COOKING There are three chief objects sought in cooking. The first is to change the mechanical condition of food so as to make it more digestible. The second is to develop its flavors, thus conserving its nourishment and making it more palatable and inviting. The third is to kill, by heat, any disease germs, parasites, or other dangerous organisms it may contain. Boiled starch is soluble, and is acted upon by the saliva in mastication, which changes it to dextrin. This process is forwarded by the organs of digestion to maltose, dextrose, blood, etc. Raw starch is insoluble, and is not acted upon by the saliva, and only in small quantities by the intestinal fluids. So in order for man to appropriate it, the woody envelope that incloses the starch) granule must be broken, by being subjected to dry or moist heat, as illustrated in the following cuts. CHANGES OF STARCH CELLS IN COOKING Cells of raw potato, showing the un- Cells of thoroughly boiled potato, with ruptured starch grains and cellulose cellulose framework broken down, and framework intact. the starch grains a mass. — Adapted from Farmers' Bulletin No. 295, United States Department of Agriculture. When put into boiling water, the cellulose surrounding the starch grains breaks, setting free the granulose, which takes up the water, forming a thick, transparent mass. Water has little effect on starch granules until this cellulose covering has been thus broken. The softening and rupture of the cellulose framework of vegetable cells, allowing the starch grains to become jelly-like, is one of the chief aims sought in the cooking of vegetable foods.

Science of food & cookery