Any adequate understanding of the chemistry of foods, the chemistry of cooking, and the chemistry of digestion and metabolism must be based upon chemical experimentation. Descriptions of these processes read from books are altogether inadequate.

With a view of furnishing a basis for this chemical experimentation the author presents herewith a brief chapter setting forth simple chemical experiments, first, on the foodstuffs, carbohydrates, proteins, and fats, then on the common food materials as these are found in the market, ending the chapter with a brief outline of experimental work on the processes of digestion.