Food conservation
Here are entered works on the preservation and careful use of food, especially in war time. Economic works on the availability of food are entered under Food supply.
See also what's at Wikipedia, your library, or elsewhere.
Broader terms:Narrower term:Used for:- Conservation of food
- Food -- Conservation
![[Info]](https://onlinebooks.library.upenn.edu/info.gif)
The Abingdon War-Food Book (New York and Cincinnati: Abingdon Press, 1918), contrib. by Herbert Hoover, Vernon L. Kellogg, John Wesley, and Charlotte Hepburn Ormond- 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 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 (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)
- 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)
- Camouflage Cookery: A Book of Mock Dishes (New York: Duffield and Co., 1918), by Helen Watkeys Moore
- 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)
- 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)
- Mrs. Allen's Book of Meat Substitutes (Boston: Small, Maynard and Co., c1918), by Ida Bailey Allen (page images at HathiTrust)
- 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)
- Complete Guide to Home Canning, by United States Department of Agriculture (PDF files at uga.edu)
- 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)
- Victory Gardens: Handbook of the Victory Garden Committee, War Services, Pennsylvania State Council of Defense (1944), by Warren Bryan Mack, Helen Marshall Eliason, and Pauline Beery Mack, contrib. by Edward Martin and Marion Margery Scranton (multiple formats at archive.org)
- 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)
- 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)
- Canned Fruit, Preserves and Jellies: Household Methods of Preparation (Chicago et al.: Saalfield Pub. Co., c1917), by Maria Parloa (page images at HathiTrust)
- The Preservation of Food: Home Canning (Toronto: Ontario Dept. of Agriculture, 1917), by Ethel Chapman
- A Queens Delight: or, The Art of Preserving, Conserving and Candying; As Also a Right Knowledge of Making Perfumes, and Distilling the Most Excellent Waters (London: Printed by E. Tyler and R. Holt for N. Brooke, 1671) (Gutenberg text)
- The Queens Closet Opened: Incomparable Secrets in Physick, Chyrurgery, Preserving, Candying, and Cookery; As They Were Presented to the Queen (fourth edition corrected; London: Printed for N. Brooks, 1658) (page images in Barcelona)
- A True Gentlewomans Delight, Wherein is Contained All Manner Of Cookery; Together with Preserving, Conserving, Drying And Candying (London: W. I. Gent, 1653), by Elizabeth Grey Kent (HTML at Michigan)
- Women's Work and Chicano Families: Cannery Workers of the Santa Clara Valley (Ithaca, NY and London: Cornell University Press, c1987), by Patricia Zavella (PDF and Epub with commentary at Cornell Open)
- Commercial Canning in New Jersey: History and Early Development (Trenton: New Jersey Agricultural Society, 1951), by Mary B. Sim (page images at HathiTrust)
- The Story of Salmon (Seattle: Gateway Printing Co., ca. 1920), by Carlisle Packing Company (page images at washingtonruralheritage.org)
- The Story of Salmon (Seattle: Gateway Printing Co., ca. 1920), by Carlisle Packing Company (page images at washingtonruralheritage.org)
Items below (if any) are from related and broader terms.
Filed under: Food supply- Sustainable Food Systems: The Role of the City (London: UCL Press, c2016), by Robert Biel (HTML and PDF with commentary at UCL Press)
- Reshaping Agriculture for Nutrition and Health (Washington: International Food Policy Research Institute, c2012), ed. by Shenggen Fan and Rajul Pandya-Lorch (multiple formats with commentary at ifpri.org and Google)
- Freedom From Want: The Human Right to Adequate Food (Washington: Georgetown University Press, c2005), by George Kent (PDF with commentary at Georgetown)
- Reimagining Marginalized Foods: Global Processes, Local Places (Tucson: University of Arizona Press, c2012), ed. by Elizabeth Finnis (PDF with commentary at Open Arizona)
- Man and Food: The Lost Equation? (with "Food and Diplomacy" by Bolles; Headline Series #73; New York: Foreign Policy Association, 1949), by C. Lester Walker, contrib. by Blair Bolles (multiple formats at archive.org)
- The Food Problem (New York: Macmillan, 1918), by Vernon L. Kellogg and Alonzo Englebert Taylor (page images at Wisconsin)
- Global 2000 Revisited: What Shall We Do?, by Gerald O. Barney, contrib. by Jane Blewett and Kristen R. Barney (HTML and PDF at millenniuminstitute.net)
- Agriculture and Food Security in China: What Effect WTO Accession and Regional Trade Arrangements? (Canberra: ANU E Press, 2008), ed. by Chunlai Chen and Ronald C. Duncan (PDF with commentary at ANU E Press)
- How the Other Half Dies: The Real Reasons for World Hunger (with additional foreword; c1986), by Susan George (PDF with commentary at tni.org)
- Healing Wounds: How the International Agricultural Research Centers of the CGIAR Help Rebuild Agriculture in Countries Affected by Conflict and Natural Disasters (c2005), by Surendra Varma and Mark Winslow
- Forests and Food: Addressing Hunger and Nutrition Across Sustainable Landscapes (Cambridge, UK: Open Book Publishers, 2015), ed. by Bhaskar Vira, Christoph Wildburger, and Stephanie Mansourian (multiple formats with commentary at Open Book Publishers)
- Die Riesen Kommen!! (The Food of the Gods in German; Minden in Westphalia: J. C. C. Bruns, ca. 1904), by H. G. Wells, trans. by Frederick Philip Grove
- The Food of the Gods, and How It Came to Earth, by H. G. Wells (Gutenberg text)
- An Agricultural Faggot: A Collection of Papers on Agricultural Subjects (Westminster: P. S. King and Son, 1913), by R. H. Rew (multiple formats at archive.org)
- Food Values of Breadfruit, Taro Leaves, Coconut, and Sugar Cane (Bernice P. Bishop Museum Bulletin 64; Honolulu: The Museum, 1929), by Carey D. Miller (multiple formats at archive.org)
- Food Values of Poi, Taro, and Limu (Bernice P. Bishop Museum Bulletin 37; Honolulu: The Museum, 1927), by Carey D. Miller (page images at HathiTrust)
- A New Idea Each Morning: How Food and Agriculture Came Together in One International Organisation (c2013), by Wendy Way (multiple formats with commentary at ANU E Press)
- Reshaping Food Systems to Improve Nutrition and Health in the Eastern Mediterranean Region (Cambridge, UK: Open Book Publishers, c2023), by Ayoub Al-Jawaldeh and Alexa L. Meyer (multiple formats with commentary at Open Book Publishers)
- Forests and Food: Addressing Hunger and Nutrition Across Sustainable Landscapes (Cambridge, UK: Open Book Publishers, 2015), ed. by Bhaskar Vira, Christoph Wildburger, and Stephanie Mansourian (multiple formats with commentary at Open Book Publishers)
- Collectivization and its Impact on the Ukrainian Population and on Soviet Agricultural Productivity: Hearing Before the Committee on Agriculture, Nutrition, and Forestry, United States Senate, Ninety-Eighth Congress, First Session, November 15, 1983 (Washington: GPO, 1984), by United States Senate Committee on Agriculture, Nutrition, and Forestry (page images at HathiTrust)
- Hunger in America 2006: National Report Prepared for America's Second Harvest (2006), by Rhoda Cohen, Myoung Kim, and James C. Ohls (PDF with commentary at hungerinamerica.org)
- Hunger in America 2001: National Report Prepared for America's Second Harvest (2001), by Myoung Kim, James C. Ohls, and Rhoda Cohen (PDF at mathematica-mpr.com)
- The Food Gap: Poverty and Malnutrition in the United States: Interim Report Together with Supplemental, Additional, and Individual Views (also known as the McGovern Report; Washington: GPO, 1969), by United States Senate Select Committee on Nutrition and Human Needs, contrib. by George S. McGovern (page images at HathiTrust)
- The Nation's Food: A Statistical Study of a Physiological and Social Problem (Philadelphia and London: W. B. Saunders Co., 1920), by Raymond Pearl
More items available under broader and related terms at left.