Food -- DictionariesSee also what's at your library, or elsewhere.
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Filed under: Food -- Dictionaries
Items below (if any) are from related and broader terms.
Filed under: Food 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 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)
Filed under: Food -- Analysis
Filed under: Food -- Composition
Filed under: Food -- Fat content
Filed under: Food -- Grading Perspectives on Retail Food Grading (1977), by United States Congress Office of Technology Assessment
Filed under: Food -- Information services
Filed under: Food -- Juvenile literature
Filed under: Food -- Juvenile poetry
Filed under: Food -- Laboratory manuals
Filed under: Food -- Periodicals
Filed under: Food -- Poetry
Filed under: Food -- Preservation The Technology of Food Preservation (revised and augmented edition; Westport, CT: Avi Pub. Co., 1963), by Norman W. Desrosier (page images at HathiTrust) 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) 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) Agricultural Process Engineering (first edition; New York: J. Wiley and Sons; London: Chapman and Hall, 1955), by S. M. Henderson and R. L. Perry (page images at HathiTrust)
Filed under: Food -- Research
Filed under: Food -- Shelf-life dating
Filed under: Food -- Social aspects
Filed under: Food -- Switzerland
Filed under: Food -- Terminology
Filed under: Food -- Testing
Filed under: Food -- Toxicology
Filed under: Food -- United States
Filed under: Advertising -- Food The Jolly Adventures of Billy Van and Betty Camp (Indianapolis: Van Camp Products Co., c1923), by Edward M. Carney, illust. by Carl Mueller
Filed under: Baked products
Filed under: Beverages Drinks of the World (London: Simpkin, Marshall, Hamilton, Kent and Co.; New York: Scribner and Welford, 1892), by James Mew and John Ashton
Filed under: Cannibalism Human Leopards: An Account of the Trials of Human Leopards Before the Special Commission Court; With a Note on Sierra Leone, Past and Present (London: H. Rees, 1915), by Kenneth James Beatty, contrib. by W. Brandford Griffith Camping Among Cannibals (London: Macmillan, 1886), by Alfred St. Johnston (page images at HathiTrust) The Curse of Central Africa; A Campaign Amongst Cannibals (London: R. A. Everett and Co., 1903), by Guy Burrows and Edgar Canisius
Filed under: Condiments
Filed under: Confectionery The Art of Candy Making Fully Explained, With 105 Recipes for the Home (Dayton, OH: Heath Pub. Co., c1915), by Mrs. Sherwood P. Snyder The Complete Confectioner, Pastry-Cook, and Baker (Philadelphia: J. B. Lippincott and Co., 1864), contrib. by Eleanor Parkinson (multiple formats with commentary at MSU) The How and Why of Candy Making (Chicago: E. Boyles, 1925), by Matthew Berman 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) Chocolate and Cocoa Recipes, by Miss Parloa; and Home Made Candy Recipes, by Mrs. Janet McKenzie Hill (Dorchester, MA: Walter Baker and Co., 1909), by Maria Parloa and Janet McKenzie Hill (Gutenberg text and illustrated HTML) Le Patissier Royal Parisien: ou, Traité Élémentaire et Pratique de la Patisserie Ancienne et Moderne (2 volumes in French; Paris: J. G. Dentu, 1815), by M. A. Carême
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