Food Control, its Public-Health Aspects

D., J. C.

doi:10.1038/146385c0

Books Received
Published: 21 September 1940

Food Control, its Public-Health Aspects

J. C. D.

Nature volume 146, page 385 (1940)Cite this article

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Abstract

ALTHOUGH Dr. Shrader's volume is written primarily for the American reader and is concerned mainly with United States public health administration, it will be welcomed by many in Great Britain as a valuable and concise manual. The author surveys a very wide field and, on the whole, does so with commendable balance and sense of proportion. In most respects his treatment is up to date. This is particularly true of his descriptions of the technical side of food preparation and manufacture. By contrast one comes now and again to sections where his knowledge is curiously behind what we should expect. Thus, for example, although compiled in the early part of last year, the section on the vitamins is far from adequate. There is merely passing reference to nicotinic acid, B₆ is not mentioned, and attention is not directed to the important differentiation between D₂ and D₃. However, any small disappointment these minor faults may provoke is soon dispelled by appreciation of the merits of the book as a whole. They are many and they far outweigh the defects, not the least of which is the use of dreadful terms such as ‘organoleptic acceptance’. Shall we live to see a hoarding bearing the slogan ‘Guinness is organoleptically acceptable’?

Food Control, its Public-Health Aspects

A Manual for Regulatory Officers, Food Technologists and Students of the Food Industry. By Dr. James Houston Shrader. Pp. ix + 513. (New York: John Wiley and Sons, Inc.; London: Chapman and Hall, Ltd., 1939.) 24s. net.