books
Scurvy: Past and Present by Alfred F. Hess (1920)
For the past seven years I have been engaged in an investigation of scurvy both in the laboratory and in the clinic, and have treated various aspects of the subject in a large number of articles published in various medical journals. In the course of these studies there has been ample opportunity for a comprehensive …
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Investigations on the Chemistry and Economy of Food by Wilbur O. Atwater (1895)
From the introduction: “Thus far but extremely little has been done in the United States by way of exact experimental inquiry regarding the laws of human nutrition. But the growth of the preliminary forms of investigation points to a speedy development of research of a high character in this direction also.
Pleasures of the Table by George H. Ellwanger (1902)
The pleasures of the table: an account of gastronomy from ancient days to present times : with a history of its literature, schools, and most distinguished artists : together with some special recipes, and views concerning the aesthetics of dinners and dinner-giving. New York: Doubleday, Page, 1902.
History of Food in 100 Recipes by William Sitwell
From the publisher: A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally …
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History of Soy Fiber and Dietary Fiber compiled by William Shurtleff & Akiko Aoyagi
History of Soy Fiber and Dietary Fiber Extensively annotated Bibliography and Sourcebook Compiled by William Shurtleff & Akiko Aoyagi 2013 from Soyinfo Center
Soy: A Comprehensive History William Shurtleff and Akiko Aoyagi
History of Soybeans and Soyfoods Worldwide: Past, Present and Future by William Shurtleff and Akiko Aoyagi (Soyinfo Center, Lafayette, California) Research on this scholarly history book and its bibliographies began in the early 1970s. (They) hope to publish the book in 4 volumes after our series of Bibliographies and Sourcebooks. The manuscript presently contains over …
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History of Tofu by William Shurtleff and Akiko Aoyagi
History of Tofu A Special Report on The History of Traditional Non-Fermented Soyfoods A Chapter from the Unpublished Manuscript, History of Soybeans and Soyfoods: 1100 B.C. to the 1980s by William Shurtleff and Akiko Aoyagi
Grocer’s Encyclopedia by Artemus Ward (1911)
from the Feeding America Digital Collection of Michigan State University: What a marvelous treasure trove this volume is. It is vital to any understanding of the food products available in America in the opening years of the 20th century….The book herein described offer(s) some of the best insights into large, commercial markets in America and …
