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The Science of Nutrition, by Edward Atkinson, Boston, 1896 |
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Edwin Atkinson (1827-1905) was a Boston businessman and financier, active and influential in many of the economic and political issues of his day. After his retirement, he had the time and means to pursue his ideas, particularly his analysis of the problems of working class diet. Using knowledge of heat resistant and conducting materials gained in the fire insurance business, Atkinson invented the Aladdin Oven. This device was an insulated box with a kerosene lamp as heat source and was designed for long cooking at low temperatures. |
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With its inexpensive fuel providing the lengthy, slow cooking required by low-priced food such as dried beans and tough cuts of meat and poultry, Atkinson pushed his invention as a solution to improving working class diet with affordable, easily prepared nutritious food. This was an interest that coincided with that of Ellen Richards. He used his influence to direct financial support toward the establishment of the New England Kitchen; with its opening he gained a laboratory and showplace for the Aladdin Oven. Atkinson donated five Aladdin Ovens to the New England Kitchen where they were prominent from the start. Richards conducted experiments in them making beef broth and pea soup. She concluded that this was "the first time that standard dishes have ever been prepared on scientific principles with such exactness that they may be duplicated in every particular, like an apothecary’s prescription." |
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Mann Library, Cornell University, Ithaca, NY 14853 Phone: 607-255-5406 Fax: 607-255-0318 Email: mann_ref@cornell.edu Ask a Librarian | Cornell University Library| Exhibits © Copyright 2004 |
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