(Eng ed SG20–168)
“The physiologists in this country and in England were called upon during the war to give expert advice in food rationing, food conservation, health preservation, etc., and a series of public lectures on these topics given at King’s college by men of eminence in their profession have now been edited by Mr Halliburton. Some of them are worthy of special notice owing to the amount of new scientific knowledge they contain, knowledge that as yet has hardly penetrated beyond well-informed medical circles. Such, for example is the lecture by Professor Hopkins on vitamines. In the lecture by Professor Harden on scurvy a great deal of new and important information is collected and presented. In the article by Professor Dendy on ‘The conservation of our cereal reserves’ the difficulties connected with the storage of grain are described, and evidence is given for the great saving that might be effected by the adoption of a system of air-tight storage.”—Review
Ath p418 Mr 26 ’20 1300w
“The book as a whole is extraordinarily interesting from many different aspects, as much perhaps for the questions it asks as for those it answers.” A. E. B.
+ − Nature 105:286 Mr 6 ’20 1000w
“The addresses selected for publication are well written in popular style, free from scientific terminology, and may be read with profit by any intelligent person interested in such topics.”
+ Review 3:505 N 24 ’20 370w
“In all probability the reader will find the first three lectures dealing with foods and vitamines the most interesting of the series, but each one is well worth studying.”
+ Spec 124:870 Je 26 ’20 1200w