id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
digest-33640	Thursby, Jacqueline	Review of: Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking (Crosby): pp. 143-145	2021	3	.pdf	application/pdf	1084	51	57	Presently, food science departments and classes are appearing in more colleges and universities. The text unfolds with divisions of chronological history, discoveries and development of various foods, and scientific, biological, anthropological, and culinary investigation into what preparation methods consistently succeed.	cache/digest-33640.pdf	txt/digest-33640.txt