This book by Hawley and Carden is in some respects a departure from the conventional text on nutrition. It provides an excellent discussion of foods and their physiology, as well as complete tables of the composition of foods. In addition, it includes a brief synopsis of many of the diseases for which particular diets are described and many practical suggestions about cooking foods and serving them attractively. This last feature is particularly commendable and timely.
If the book is to be criticized at all, it would be on the ground that the floral arrangements and doilies illustrated do not invariably coincide with the taste of the reviewer. The book is unduly heavy for its size, because of the many colored plates. Although many of the illustrations are appropriate, the reviewer feels that others add relatively little. Most persons become familiar with the external aspect of a ripe banana before they