This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
Bailey, E. H. S. Source, chemistry, and use of food products.
Blakiston. 1914. $1.60. Carpenter, Frank G. "How the world is fed." Am. Book Co. 1907.
$ .60. (One of a series of industrial readers. Good illus.) Dondlinger, Peter Tracy. The book of wheat. Judd. 1908.
$2.00. (Illus. Bibliog.) Edgar, Wm. C. The story of a grain of wheat. Appleton. 1903. $2.00.
(Chiefly historical and commercial. Material for compositions.
40 illus.) Freeman, W. G. and Chandler, S. E. World's commercial products.
$3.50. (Written from English point of view. Good book. Good illustrations.)
Olsen, John C. Pure foods - their adulteration, nutritive value, and cost. Ginn. 1911. $.80.
Sherman, Henry C. Food products. Macmillan. 1914. $2.00. (Contains in compact form the information about food most needed by teachers of cookery. May be referred to for the further development of nearly every topic treated of in this textbook. Valuable reference-lists follow each chapter. Contains information about food-laws and food-inspection.)
Snyder, Harry. Human foods and their nutritive value. Macmillan.
Vulte, Hermann T. and Vanderbilt, Sadie B. Food industries. Chemical Pub. Co. Easton, Pa. 1914. $1.75.
Ward, Artemas, compiler. The grocer's encyclopedia. A compendium of useful information concerning foods of all kinds ... for grocers and store-keepers. Artemas Ward. 50 Union Sq., New York.
1911. $10.00. (747 p., 81/2" X 11". An excellent reference-book. Contains many fine colored plates besides uncolored photogravures.)
Whymper, R. Cocoa and chocolate. Blakiston. 1912. $5.00. Wiley, Harvey W. Foods and their adulteration. 2d ed., rev. and enl. 1911. Blakiston. $4.00. Wing, Henry H. Milk and its products. Macmillan. 1907. $1.50.