Food -- Periodicals

See also what's at your library, or elsewhere.

• Food
• Home economics -- Periodicals
• Periodicals

• Natural foods -- Periodicals
• Nutrition -- Periodicals
• Food -- Folklore -- Periodicals

• The American Food Journal (partial serial archives)
• The Home Economist (full serial archives)
• Slow (partial serial archives)

• Better Nutrition (partial serial archives)

• Better Nutrition (partial serial archives)
• Bulletin of the American Home Economics Association, by American Home Economics Association (partial serial archives)

• Digest: An Interdisciplinary Study of Food and Foodways (begun in 1977) (partial serial archives)

Items below (if any) are from related and broader terms.

• The Complete Works of Count Rumford, Published by the American Academy of Arts and Sciences (4 volumes; Boston: Estes and Lauriat, ca. 1870-1875), by Benjamin Rumford (page images at HathiTrust)
• The Day's Food in War and Peace (ca. 1918), by United States Food Administration (page images at Wisconsin)
• Essays, Political, Economical, and Philosophical (3 volumes from various editions printed for T. Cadell and W. Davies, 1798-1802), by Benjamin Rumford (page images at HathiTrust)
• The Experimental Study of Foods (first edition; Boston et al.: Houghton Mifflin, c1962), by Ruth Mary Griswold (page images at HathiTrust)
• The Food Problem (New York: Macmillan, 1918), by Vernon L. Kellogg and Alonzo Englebert Taylor (page images at Wisconsin)
• The Story of a Pantry Shelf: An Outline History of Grocery Specialties, by Butterick Publishing Company (HTML and page images at LOC)

• The Difference Meter for Measuring Interior Quality of Foods and Pigments in Biological Tissues (Washington: U.S. Dept. of Agriculture, 1965), by G. S. Birth and K. H. Norris (page images at HathiTrust)

• Identification of Food Components for INFOODS Data Interchange, by John C. Klensin, Diane Feskanich, Victor Lin, A. Stewart Truswell, and David A. T. Southgate (HTML at UNU Press)

• Food Science Sourcebook (second edition, 2 volumes; New York: Van Nostrand Reinhold, c1991), by Herbert W. Ockerman (PDF files at Ohio State)

• Fat Detection: Taste, Texture, and Post Ingestive Effects (Boca Raton: CRC Press, 2010), ed. by Jean-Pierre Montmayeur and Johannes Le Coutre (illustrated HTML at NIH)

• Aunt Martha's Corner Cupboard: A Story for Boys and Girls (London et al.: T. Nelson and Sons, 1875), by Mary Kirby and Elizabeth Kirby (multiple formats at archive.org)
• Aunt Martha's Corner Cupboard: or, Stories About Tea, Coffee, Sugar, Rice, etc. (London et al.: T. Nelson and Sons, 1895), by Mary Kirby and Elizabeth Kirby (multiple formats at Google; US access only)

• The Experimental Study of Foods (first edition; Boston et al.: Houghton Mifflin, c1962), by Ruth Mary Griswold (page images at HathiTrust)

• Natural Trouble (New York: Fordham University Press, 2003), by Scott Hightower (PDF with commentary at bepress.com)

• Opportunities in the Nutrition and Food Sciences, by Institute of Medicine (U.S.) (page images at NAP)

• From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and Food (Amherst: University of Massachusetts Press, c2005), ed. by Arlene Voski Avakian and Barbara Haber (PDF at umass.edu)

• Rheological Methods in Food Process Engineering (second edition, 1996), by James Freeman Steffe (PDF at MSU)

• Carcinogens and Anticarcinogens in the Human Diet: A Comparison of Naturally Occurring and Synthetic Substances, by National Research Council Board on Environmental Studies and Toxicology (page images at NAP)

• Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832), by Eliza Leslie (Gutenberg text)

• Seasoning Secrets and Favorite Recipes of Carson Gulley (c1956), by Carson Gulley (page images at Wisconsin)
• Spices and Seasoning (ca. 1940), by Carson Gulley (page images at Wisconsin)

• The Art of Candy Making Fully Explained, With 105 Recipes for the Home (Dayton, OH: Heath Pub. Co., c1915), by Mrs. Sherwood P. Snyder
  • multiple formats at Google; US access only
  • PDF at archive.org
• The Complete Confectioner, Pastry-Cook, and Baker (Philadelphia: J. B. Lippincott and Co., 1864), contrib. by Eleanor Parkinson (HTML and page images with commentary at MSU)
• Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832), by Eliza Leslie (Gutenberg text)
• Twentieth Century Cook Book: An Up-to-Date and Skillful Preparation on the Art of Cooking, and Modern Candy Making Simplified; Also, the Process of Drying Fruits and Vegetables, and Butchering Time Recipes (c1921), by Geographical Publishing Co. (PDF at djm.cc)

• Food for the Sick and How to Prepare It; With a Chapter on Food for the Baby (Louisville: J. P. Morton and Co., 1900), by Edwin Charles French (page images at Cornell)

• Applications of Biotechnology to Traditional Fermented Foods, by National Research Council Board on Science and Technology for International Development (page images at NAP)

• Camouflage Cookery: A Book of Mock Dishes (New York: Duffield and Co., 1918), by Helen Watkeys Moore (page images at Wisconsin)
• The Day's Food in War and Peace (ca. 1918), by United States Food Administration (page images at Wisconsin)
• The Eat-Less-Meat Book: War Ration Cookery (revised edition; London and New York: John Lane, 1918), by Mrs. C. S. Peel (page images at Wisconsin)
• Everyday Foods in War Time (New York: Macmillan, 1918), by Mary Swartz Rose (page images at Wisconsin)
• Food and How to Save It (3rd edition, including compulsory rations; London: H. M. S. O. for the Ministry of Food, 1918), by Edmund I. Spriggs (page images at Wisconsin)
• Food and the War: A Textbook for College Classes (Boston et al.: Houghton Mifflin Co., ca. 1918), by United States Food Administration, contrib. by Katharine Blunt, Florence Powdermaker, and Elizabeth C. Sprague (page images at Wisconsin)
• Food Economy in War Time (Cambridge: At the University Press, 1917), by T. B. Wood and Frederick Gowland Hopkins (page images at Wisconsin)
• Food Guide for War Service at Home (1918), by United States Food Administration, contrib. by Katharine Blunt, Frances Lucy Swain, and Florence Powdermaker (Gutenberg text and illustrated HTML)
• Food Saving and Sharing: Telling How the Older Children of America May Help Save from Famine Their Comrades in Allied Lands Across the Sea (1918), by United States Food Administration
  • illustrated HTML at earthlypursuits.com
  • page images at Wisconsin
• Foods That Will Win the War, and How to Cook Them (New York: World Syndicate Co., c1918), by C. Houston Goudiss and Alberta M. Goudiss (Gutenberg text and illustrated HTML)
• Graphic Exhibits on Food Conservation at Fairs and Expositions (1917), by United States Food Administration (page images at Wisconsin)
• How to Use Corn Meal, Oat Meal, Barley, Buckwheat, Potatoes, Rice, Etc., and Save Wheat Flour: Best War Time Recipes (New York: Royal Baking Powder Co., ca. 1917) (page images at HathiTrust)
• War-Time Cook and Health Book (ca. 1917), by Lydia E. Pinkham Medicine Company (page images at Duke)
• Wheatless and Meatless Days (New York and London: D. Appleton and Co., 1918), by Pauline Dunwell Partridge and Hester Martha Conklin (page images at Wisconsin)

• Diseases Transmitted by Foods (A Classification and Summary) (second edition; Atlanta: U.S. Dept. of Health and Human Services, Public Health Service, Centers for Disease Control, Center for Professional Development and Training, 1982), by Frank L. Bryan (page images at HathiTrust)
• Environmental Contaminants in Food (1979), by United States Congress Office of Technology Assessment (PDF files at Princeton)
• Pesticides in the Diets of Infants and Children, by National Research Council Committee on Pesticides in the Diets of Infants and Children (page images at NAP)

More items available under broader and related terms at left.