| Call number | Item |
| T | Technology (Go to start of category) |
| TX | Home Economics (including food and cooking) (Go to start of category) |
| TX551 .I56 1990 | ![[Info]](https://onlinebooks.library.upenn.edu/info.gif) Nutrition Labeling: Issues and Directions for the 1990s (1990), ed. by Donna Viola Porter and Robert O. Earl (page images with commentary at NAP) |
| TX551 .T68 | Toward Healthful Diets (1980), by National Research Council Food and Nutrition Board (HTML at archive.org) |
| TX551 .U495 1979 | Open Shelf-Life Dating of Food (1979), by United States Congress Office of Technology Assessment (page images at HathiTrust) |
| TX553 .P7 N8 | Nutritional Evaluation of Protein Foods (Tokyo: United Nations University Press, c1980), ed. by Peter L. Pellett and Vernon R. Young (HTML at UNU) |
| TX553 .P7 P74 | Protein-Energy-Requirement Studies in Developing Countries: Results of International Research (Tokyo: United Nations University Press, c1984), ed. by William M. Rand, Ricardo Uauy, and Nevin S. Scrimshaw (illustrated HTML at UNU) |
| TX555 .F37 | Fat Content and Composition of Animal Products (1976), by National Research Council Board on Agriculture and Renewable Resources and National Research Council Food and Nutrition Board (page images with commentary at NAP) |
| TX555 .F5 | The Influence of Flesh-Eating on Endurance (reprinted from Yale Medical Journal; Battle Creek, MI: Modern Medicine Pub. Co., 1908), by Irving Fisher (page images at HathiTrust) |
| TX571 .P4 P4 1988 | Pesticide Residues in Food: Technologies for Detection (OTA-F-398; 1988), by United States Congress Office of Technology Assessment (page images at HathiTrust) |
| TX601 .B28 | Sterilization in Food Technology: Theory, Practice, and Calculations (New York et al.: McGraw-Hill Book Co., 1957), by C. Olin Ball and F. C. W. Olson (page images at HathiTrust) |
| TX601 .B4 | The A.B.C. of Canning: Preserving, Drying, Smoking and Pickling of Foods (Chicago: Pub. for Culinary Arts Institute by Consolidated Book Publishers, c1942), ed. by Ruth Berolzheimer, illust. by Ruth Burgess and Carolyn W. Bowerman (page images at HathiTrust) |
| TX601 .C48 | The Fundamentals of Food Engineering (Westport, CT: Avi Pub. Co., 1963), by Stanley E. Charm (page images at HathiTrust) |
| TX601 .D46 | The Technology of Food Preservation (revised and augmented edition; Westport, CT: Avi Pub. Co., 1963), by Norman W. Desrosier (page images at HathiTrust) |
| TX601 .H2 | War Food: Practical and Economical Methods of Keeping Vegetables, Fruits and Meats (Boston and New York: Houghton Mifflin Co., 1917), by Amy L. Handy (page images at Wisconsin) |
| TX601 .U63 2015 | Complete Guide to Home Canning, by United States Department of Agriculture (PDF files at uga.edu) |
| TX603 .C4 | The Preservation of Food: Home Canning (Toronto: Ontario Dept. of Agriculture, 1917), by Ethel Chapman |
| TX612 .F7 P37 1917 | Canned Fruit, Preserves and Jellies: Household Methods of Preparation (USDA Farmer's Bulletin #203; Washington: GPO, 1917), by Maria Parloa (Gutenberg text and illustrated HTML) |
| TX612 .F7 P37 1917 | Canned Fruit, Preserves and Jellies: Household Methods of Preparation (Chicago et al.: Saalfield Pub. Co., c1917), by Maria Parloa (page images at HathiTrust) |
| TX633 .P4 1900 | The Feasts of Autolycus: The Diary of a Greedy Woman (Akron et al.: Saalfield Pub. Co., 1900), by Elizabeth Robins Pennell |
| TX635 .L65 1858 | London at Dinner: or, Where to Dine (London: Robert Hardwicke, 1858) (HTML at victorianlondon.org) |
| TX637 .B8 | The Physiology of Taste (text from the 1854 Philadelphia edition; illustrations from 1848 Paris edition), by Brillat-Savarin, trans. by Fayette Robinson, illust. by Bertall (illustrated HTML with commentary at fiftywordsforsnow.com) |
| TX637 .B8 | The Physiology of Taste: or, Transcendental Gastronomy, by Brillat-Savarin, trans. by Fayette Robinson (Gutenberg text) |
| TX651 .B7 | First Lessons in the Principles of Cooking, in Three Parts (London: Macmillan, 1886), by Lady Barker (multiple formats at archive.org) |
| TX651 .H5 | The National Cookbook: A Kitchen Americana (New York and London: Harper and Bros., 1932), by Sheila Hibben (page images at HathiTrust) |
| TX652 .B87 | Feast Day Cookbook (New York: David McKay Co., c1951), by Katherine Burton and Helmut Ripperger (HTML at EWTN) |
| TX652.5 .F85 | The Mary Frances Cook Book: or, Adventures Among the Kitchen People (Philadelphia: The John C. Winston Co., 1912), by Jane Eayre Fryer (multiple formats with commentary at MSU) |