Food history books, culinary arts books pdf, food supply chain books, nutrition books to read. Hundreds of free online books.
Links to sections on our main Cookbooks page
Links to Sections on our Worldwide Cookbooks page
Practical Sanitary and Economic Cooking, Adapted to Persons of Moderate and Small Means – Culinary Arts Books PDF
Abel, Mrs M. W. (Hinman)
American Public Health Association 1890
States clearly food values and proper methods of preparation; gives recipes, bills of fare and prices. – American Library Association Catalog 1904.
The Young House-Keeper, or Thoughts on Food and Cookery – Culinary Arts Books PDF
Alcott, William A.
Boston: Light 1838
Menus from History: Historic Meals and Recipes for Every Day of the Year (Vol 1) – Food History Books
Vol 2 – Food History Books
Greenwood Press/ABC-CLIO 2009
A year’s worth of fascinating menus from significant occasions in history around the world offer a thoroughly delightful way to learn more about noteworthy events and people, social classes, and morés.
The Professed Cook: or, the Modern Art of Cookery, Pastry, and Confectionary … – Culinary Arts Books PDF
made plain and easy, consisting of the most approved methods in the French as well as English Cookery, in which the French names of all the different dishes are given and explained, whereby every Bill of Fare becomes intelligible and familiar
London: Davis 1776
18th Century Cookbook, one of the earliest available.
Fat Land: How Americans Became the Fattest People in the World – Nutrition Books to Read
Houghton Mifflin 2004
Food supply book, food and beverage industry.
See our books on gardening and farming
Genetically Engineered Food: A Self-Defense Guide for Consumers – Food Supply Chain Books
Cummins, Ronnie and Lilliston, Ben
Food industry books, food supply book.
Art of Cookery. A Manual for Homes and Schools – Culinary Arts Books PDF
Ewing, Mrs Emma (Pike)
The Author is an experienced teacher of cooking. Manual of principles: marketing; food materials; methods of cooking: mixing; seasoning; serving and garnishing. – American Library Association Catalog 1904.
Near a Thousand Tables: A History of Food – Culinary Arts Books PDF
Free Press 2002
Food supply books.
Critical Perspectives on Genetically Modified Crops and Food – Food Supply Chain Books
Gordon, Susan, ed.
“Presents a collection of essays and newspaper articles on the genetic modification of food, discussing how the process began, its effect on plant diversity, the role of government and regulation, and the future of agricultural biotechnology.” -Publisher. Food supply chain books.
Appetite City: A Culinary History of New York – Food History Books
North Point 2009
“This lively, profusely illustrated history veers in one fascinating direction after another, from the proliferation of oyster houses in the 1800s to the original recipe for chop suey … Grimes gets personal in the final chapter, describing the scene of the late 1990s and early 200s from his frontline perspective as the restaurant critic for the New York Times.” -Publishers Weekly. Food and beverage industry.
The Food of a Younger Land – Food History Books
Riverhead Trade 2010
“A portrait of American food: before the national highway system, before chain restaurants, and before frozen food, when the nation’s food was seasonal, regional, and traditional: from the lost WPA files”. Food and beverage industry, Food supply book.
The Hostess of To-day – Culinary Arts Books PDF
Larned, Mrs Linda (Hull)
Suggestions as to table service, formal and informal dinners, luncheons, teas, etc. Many compact recipes with approximate prices. – American Library Association Catalog 1904. Food and beverage industry.
Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly – Food Supply Chain Books
McWilliams, James E.
Back Bay 2010
“McWilliams presents some appealing alternatives to the views of both the agrarian romantics on the left and the agribusiness capitalists on the right. . . . Rich in research, provocative in conception and nettlesome to both the right and the left.” -Kirkus. Food supply book, food and beverage industry.
Safe Food: Bacteria, Biotechnology, and Bioterrorism – Food Supply Chain Books
Univ. of California 2003
“The author argues that ensuring safe food involves more than washing hands or cooking food to higher temperatures. It involves politics. When it comes to food safety, billions of dollars are at stake, and industry, government, and consumers collide over issues of values, economics, and political power – and not always in the public interest.” -Publisher. Food supply book, food and beverage industry.
The Omnivore’s Dilemma: A Natural History of Four Meals – Food History Books
Large Print 2007
The author “defines the Omnivore’s Dilemma as the confusing maze of choices facing Americans trying to eat healthfully in a society that he calls ‘notably unhealthy.’ He seeks answers to this dilemma by taking readers through the industrial, organic, and hunter-gatherer stages of the food chain. . . . This folksy narrative provides a wealth of information about agriculture, the natural world, and human desires.” -Library Journal. Food and beverage industry.
The Epicurean – Food History Books
“If you wanted the epitome of fine dining in the United States, for over a century Delmonico’s Restaurant in New York City was where you went. During the late Victorian period, Delmonico’s hosted dinners for presidents like Ulysses S. Grant, and writers like Charles Dickens. Known for their unique and ornate presentations, the most elaborate of dishes was prepared under the masterful eye of chef Charles Ranhofer. This massive, heavily-illustrated tome, contains mostly classic French recipes, reflecting the impact of French cuisine among the upper class at the turn of the century.” – Eric Colleary, “The American Table” website. Food and beverage book.
Human Nutrition – Nutrition Books to Read
Revilla, Marie K. F. and others
“Serves as an introduction to nutrition for undergraduate students. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.” -Open Textbook Library Website. Nutrition books online, food and beverage book.
Chemistry of Cooking – Nutrition Books to Read
“The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.” -Open Textbook Library Website.
Feeding the Family – Food History Books
Rose, Mary Swartz
Chapter headings are: 1. The Significance of Food, 2. Care of the Digestive Mechanism, Food for: the adult man, the adult woman, the baby, the two-year-old child, children 3 and 4 years old, children 5 to 7, children 8 to 12, adolescence and youth, after 50, the family group: menus, family group: cost of food, family group: fool plans and dietaries, the sick and convalescent.
Fast Food Nation: The Dark Side of the All-American Meal – Nutrition Books to Read
Houghton Mifflin 2001
“Schlosser documents the effects of fast food on America’s economy, its youth culture, and allied industries. . . .Starting with a young woman who makes minimum wage working at a Colorado fast-food restaurant, Schlosser relates the oft-told story of Ray Kroc’s founding of McDonald’s. The author also tells about the development of the franchise method of business ownership and the health and nutrition implications of fast-food consumption.” -Booklist. Food supply books, food industry, food and beverage industry.
History of American Cooking – Food History Books
Smith, Meril D.
Examines the history and practice of cooking in what is now the United States from approximately the 15th century to the present day, covering everything from the hot-stone cooking techniques of the Nootka people of the Pacific Northwest to the influence of Crisco–a shortening product intended as a substitute for lard–upon American cooking in the 20th century. Learning how American cooking has evolved throughout the centuries provides valuable insights into life in the past and offers hints to our future.
An Edible History of Humanity – Food History Books
“This meaty little volume is cogent, informative, and insightful.” -Kirkus. Food and beverage book.
Waste: Uncovering the Global Food Scandal – Food Supply Chain Books
“The author shows how we could have much more food overnight simply by not tossing away so much of it…. Usefully, Stuart offers examples of what we could be doing better, from processing technologies to offal sausages.” New Sci. Food supply books, food industry, food and beverage industry.
Food, Inc.: How Industrial Food is Making us Sicker, Fatter and Poorer — And What You Can Do About It – Food Supply Chain Books
Public Affairs 2009
A companion book to the documentary film of the same name. Contains 13 essays by experts on topics including the industrialization of our food supply; the benefits of locally-sourced, organic eating; and how the U.S. food system promotes global warming. Food supply books, food industry, food and beverage industry.
An Introduction to Nutrition: A Functional Approach! – Nutrition Books to Read
Zimmerman, Maureen; Snow, Beth
“Written for students who are not majoring in nutrition, but want to learn about the fundamental aspects of nutrition and how it applies to their own lives.” -Open Textbook Library Website. Nutrition books online, nutrition textbook pdf.