The Online Books Page

Food service employees

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

• Service industries workers
• Food service

• Cooks
• Waiters

• Food service -- Employees
• Food service workers

• The Life of a Chef (New York: Comet Press Books, 1958), by Edward F. Mathieu (page images at HathiTrust)

• The Life of a Chef (New York: Comet Press Books, 1958), by Edward F. Mathieu (page images at HathiTrust)

• The Life of a Chef (New York: Comet Press Books, 1958), by Edward F. Mathieu (page images at HathiTrust)

• A Domestic Cook Book, Containing a Careful Selection of Useful Receipts for the Kitchen, by Malinda Russell, An Experienced Cook, Paw Paw, Michigan, 1866: A Facsimile of the First Known Cookbook by an African American (Ann Arbor: W. L. Clements Library, c2007), by Malinda Russell, ed. by Janice Bluestein Longone (page images at HathiTrust)
• Rebecca's Cookbook (Washington, 1942), by Rebecca West (page images at HathiTrust; US access only)
• A Domestic Cook Book, Containing a Careful Selection of Useful Receipts for the Kitchen (Paw Paw, MI: Printed by T. O. Ward, 1866), by Malinda Russell (page images at HathiTrust)

• The Sound and the Fury (New York: Random House, c1929), by William Faulkner
  • multiple formats with commentary at FadedPage
  • Gutenberg text and illustrated HTML

• Setting the Table for Julia Child: Gourmet Dining in America, 1934-1961 (Baltimore: Johns Hopkins University Press, c2011), by David Strauss (multiple formats with commentary at Project MUSE)

• Hotel Keepers, Head Waiters, and Housekeepers' Guide (Boston: Coolidge and Wiley, 1848), by Tunis G. Campbell (multiple formats with commentary at MSU)

• The Waiters (Cleveland and New York: World Pub. Co., c1953), by William Fisher (page images at HathiTrust)

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

• Topper (originally published 1926; this edition Garden City, NY: Sun Dial Press, 1942), by Thorne Smith (multiple formats at FadedPage)

• Peter: A Novel of Which He Is Not the Hero, by Francis Hopkinson Smith (Gutenberg text)
• Peter: A Novel of Which He Is Not The Hero (New York: C. Scribner's Sons, 1912), by Francis Hopkinson Smith, illust. by Arthur Ignatius Keller (multiple formats at Google)

• Ragged Dick, by Horatio Alger (Gutenberg text and audio)

• Ned Newton: or, The Fortunes of a New York Bootblack (Brave and Bold #57; 1904), by Horatio Alger (PDF at usf.edu)
• Tom, the Bootblack: or, The Road to Success, by Horatio Alger (Gutenberg text, illustrated HTML, and page images)

• The Cornell Hotel and Restaurant Administration Quarterly (partial serial archives)

• Food Establishment Plan Review Guideline (2000), by United States Food and Drug Administration Northeast Region Plan Review Development Committee
  • page images at HathiTrust
  • PDF at navajocountyaz.gov

• London at Dinner: or, Where to Dine (London: Robert Hardwicke, 1858) (HTML at victorianlondon.org)

• Athenaei Naucratitae Deipnosophistarum Libri Quindecim: Ex Optimis Codicibus Nunc Primum Collatis Emendavit Ac Supplevit Nova Latina Versione (Athenaus text in Greek; notes and commentary in Latin; 14 volumes (5 of Atheanus, 9 of commentary); Strasbourg: Societatis Bipontinae, 1801-1807), by Athenaus of Naucratis, ed. by Johann Schweighäuser, contrib. by Isaac Casaubon (page images at HathiTrust)
• The Deipnosophists: or, Banquet of the Learned of Athenaeus (3 volumes, with varying book divisions; London: H. G. Bohn, 1854), by Athenaus of Naucratis, trans. by Charles Duke Yonge
  • all volumes: page images with commentary at Wisconsin
  • all volumes: page images at HathiTrust
  • Volume I (printing with books 1-7): Gutenberg text, HTML, and page images
  • Volume I (printing with books 1-6): multiple formats at archive.org
  • Volume II: Gutenberg text and illustrated HTML
  • Volume II: multiple formats at archive.org
  • Volume III: Gutenberg text and illustrated HTML
  • Volume III: multiple formats at archive.org

• Vegetables and Fruits: A Guide to Heirloom Varieties and Community-Based Stewardship (3 volumes, 1998), by Suzanne DeMuth (HTML at usda.gov)

• No Useless Mouth: Waging War and Fighting Hunger in the American Revolution (Ithaca, NY and London: Cornell University Press, c2019), by Rachel B. Herrmann (PDF and Epub with commentary at Cornell Open)

• Setting the Table for Julia Child: Gourmet Dining in America, 1934-1961 (Baltimore: Johns Hopkins University Press, c2011), by David Strauss (multiple formats with commentary at Project MUSE)

• No Useless Mouth: Waging War and Fighting Hunger in the American Revolution (Ithaca, NY and London: Cornell University Press, c2019), by Rachel B. Herrmann (PDF and Epub with commentary at Cornell Open)

• Setting the Table for Julia Child: Gourmet Dining in America, 1934-1961 (Baltimore: Johns Hopkins University Press, c2011), by David Strauss (multiple formats with commentary at Project MUSE)

• Eating in Two or Three Languages (New York: G. H. Doran Co., c1919), by Irvin S. Cobb, illust. by Herbert Johnson (Gutenberg text and illustrated HTML)

• The Horkey: A Ballad (London: MacMillan and Co., 1882), by Robert Bloomfield, illust. by George Cruikshank
  • page images at childrensbooksonline.org
  • multiple formats at Google

• Grandmama Goodsoul's ABC of Eatables (London: Read, Brooks and Co., ca. 1880), by Brooks & Co. Read (page images at Princeton)

• Hansel and Gretel (Rochester, NY: Stecher Lith. Co., c1916), by Margaret Evans Price (multiple formats at archive.org)

• Is It Kosher? Encyclopedia of Kosher Foods, Facts, and Fallacies (with other resources), by E. Eidlitz (illustrated HTML with commentary at kosherquest.org)

• Tub Taam: or, A Vindication of the Jewish Mode of Slaughtering Animals for Food, Called Shechitah (second edition; New York: Bloch Pub. Co., 1904), by Aaron Zebi Friedman, trans. by Laemlein Buttenwieser
  • multiple formats at archive.org
  • page images at HathiTrust

• The Word of Wisdom: A Modern Interpretation (fourth edition; Salt Lake City: Deseret Book Co., 1938), by John Andreas Widtsoe and Leah D. Widtsoe (page images at HathiTrust)

• A Companion for the Altar: Consisting of a Short Explanation of the Lord's Supper, and Meditations and Prayers, Proper to be Used Before, and During, the Receiving of the Holy Communion, According to the Form Prescribed by the Protestant Episcopal Church, in the United States of America (New York: Printed for P. A. Mesier, 1804), by John Henry Hobart
  • multiple formats at archive.org
  • page images at HathiTrust
• The Doctrine of the Holy Eucharist (London: J. and C. Mozeley, 1853), by Robert Isaac Wilberforce (multiple formats at archive.org)
• Eucharystja (in Polish; Krakow: Nakladem Wydawnictwa Ksiezy Jezuitow, 1921), by Ludwik Cichon (page images at HathiTrust; US access only)
• L'Eucharistie: La Présence Réelle et la Transsubstantiation (fifth edition, in French; Paris: V. Lecoffre, 1913), by Pierre Batiffol (page images at HathiTrust)
• The Lord's Table, by Andrew Murray (HTML at CCEL)
• A Treatise Concerning the Blessed Sacrament of the Holy and True Body of Christ, and Concerning the Brotherhoods, 1519 (extract from volume II of Works of Martin Luther; Philadelphia: A. J. Holman Co., 1916), by Martin Luther, contrib. by J. J. Schindel
  • page images at HathiTrust; US access only
  • as part of the Works volume: page images at archive.org
• The True Doctrine of the Holy Eucharist, As Instituted in Scripture, and Received by the Catholic Church in All Ages: In Refutation of Archdeacon Wilberforce's Book, "The Doctrine of the Holy Eucharist," and the Popish Views of That Sacrament, in General (London: Longman, Brown, Green, and Longmans, 1855), by James Taylor (multiple formats at archive.org)
• A Demonstration of the Gross and Fundamental Errors of a Late Book, called A Plain Account of the Nature and End of the Sacrament of the Lord's Supper, &c., by William Law (multiple formats with commentary at CCEL)
• Etudes d'Histoire et de Theologie Positive (2 volumes in French (7th and 8th editions respectively); Paris: V. Lecoffre, 1920), by Pierre Batiffol
  • first series; multiple formats at archive.org
  • second series; multiple formats at archive.org

• Eating Identities: Reading Food in Asian American Literature (Honolulu: University of Hawai'i Press, c2008), by Wenying Xu (PDF with commentary at Hawaii)
• Stephen and Bloom at Life's Feast: Alimentary Symbolism and the Creative Process in James Joyce's "Ulysses" (Columbus, OH: Ohio State University Press, c1984), by Lindsey Tucker (PDF at Ohio State)

• The Experimental Study of Foods (first edition; Boston et al.: Houghton Mifflin, c1962), by Ruth Mary Griswold (page images at HathiTrust)
• Agriculture Handbook (partial serial archives)
• The Day's Food in War and Peace (ca. 1918), by United States Food Administration (page images at Wisconsin)
• The Food Problem (New York: Macmillan, 1918), by Vernon L. Kellogg and Alonzo Englebert Taylor (page images at Wisconsin)
• Harmonized Food Selection, Including the Famous Hauser Body Building System (New York: Tempo Books, c1930), by Gayelord Hauser (page images at HathiTrust)
• The Chemistry of Common Life (2 volumes; Edinburgh and London: J. Blackwood and Sons, 1854-1855), by Jas. F. W. Johnston
  • Volume I: multiple formats at archive.org
  • Volume II: multiple formats at archive.org
• The Story of a Pantry Shelf: An Outline History of Grocery Specialties, by Butterick Publishing Company (HTML and page images at LOC)
• 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 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)

More items available under broader and related terms at left.