Subject: Food - Cornell University Library Digital Collections Search Results

Start Over Food

205. Food, its composition and preparation: a textbook for classes in household science

Creator:: Dowd, Mary T.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: John Wiley & sons,
Publication Place:: New York
Format:: Book

206. Food values: practical tables for use in private practice and public institutions

Creator:: Locke, Edwin Allen, 1874-
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: D. Appleton,
Publication Place:: New York
Format:: Book

207. Food for the worker: the food values and cost of a series of menus and recipes for seven weeks

Creator:: Stern, Frances, 1873-1947.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: Whitcomb & Barrows,
Publication Place:: Boston
Format:: Book

208. Food and feeding: with and appendix

Creator:: Thompson, Henry, (as Sir,) 1820-1904.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: F. Warne,
Publication Place:: New York
Format:: Book

209. Food facts for every day: for upper elementary and junior high school boys and girls

Creator:: Winchell, Florence E.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: J. B. Lippincott Co.,
Publication Place:: London
Format:: Book

210. A laboratory handbook for dietetics

Creator:: Rose, Mary Swartz, 1874-1941.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: Macmillan,
Publication Place:: New York
Format:: Book

211. Human foods and their nutritive value

Creator:: Snyder, Harry, 1867-1927.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: Macmillan Co.,
Publication Place:: New York
Format:: Book

212. What we eat and what happens to it: the results of the first direct method ever devised to follow the actual digestion of food in the human stomach

Creator:: Hawk, Philip B. b. 1874
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: Harper & brothers,
Publication Place:: London
Format:: Book

213. The manufacture of preserved foods and sweetmeats: a handbook of all the processes for the preservation of flesh, fruit, and vegetables, and for the preparation of dried fruit, dried vegetables, marmalades, fruit-syrups, and fermented beverages, and of all kinds of candies, candied fruit, sweetmeats, rocks, drops, drageÌes, pralines, etc.

Creator:: Hausner, A.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: Scott, Greenwood & co.,
Publication Place:: London
Format:: Book

214. Recipes for the preserving of fruit, vegetables, and meat

Creator:: Wagner, E. b. 1864.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: D. Van Nostrand co.,
Publication Place:: New York
Format:: Book

215. Dietetics, or, Food in health and disease

Creator:: Tibbles, William.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: Lea & Febiger,
Publication Place:: Philadelphia
Format:: Book

216. The market assistant: containing a brief description of every article of human food sold in the public markets of the cities of New York, Boston, Philadelphia, and Brooklyn ; including the various domestic and wild animals, poultry, game, fish, vegetables, fruits, &c., &c. with many curious incidents and anecdotes

Creator:: De Voe, Thomas F. 1811-1892.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: Orange, Judd,
Publication Place:: New York
Format:: Book