COOKING 69 



in the active tissues with the oxygen breathed, in order 

 that combustion (oxidation) may take place and energy 

 be thereby developed. Those, therefore, who work hard- 

 est require the foods which develop the most energy. 

 If, moreover, they live in a very cold climate where 

 additional energy must be developed in order to keep 

 the body itself warm, then still more food must be eaten. 

 In any case, it is the development of given amounts of 

 energy which determines the amount and composition 

 of the food eaten. For example, a Chinaman, an Italian 

 and an American who do equal amounts of hard work, 

 have been shown to eat approximately the same quantity 

 of food made up in general of the same proportions of 

 carbohydrates, hydrocarbons and proteids, although the 

 Chinaman may get his from rice and fish, the Italian 

 from macaroni and oil, and the American from potato, 

 meat, bread and butter. 1 



Primitive cooking. Food substances as furnished by 

 plants and animals were eaten in their raw state by very 

 primitive peoples. The general practice of both primi- 

 tive and civilized nations, however, is to prepare many 

 of them by means of heat. In early times, before the 

 development of cooking utensils, there were two methods 

 of using heat. The first was roasting or broiling, which 

 was done on coals or on a spit before an open fire. The 

 second was baking, a primitive form of which was the 

 heating of smooth stones by building a fire on them. 



1 That the amount and character of the food required by an 

 individual are determined by the work which he is called upon to do, 

 has been further proved by the experience of the Japanese army 

 and navy in their wars with China and Russia. The moment that 

 the Japanese, who are light eaters, were called upon to do the 

 heavy work of drilling, marching and fighting, the insufficiency of 

 their diet was apparent. To maintain their health and strength, 

 it had to be raised to the European standards both in variety and 

 amount. 



