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102. Volume 22, Number 8: American food journal
103. Volume 22, Number 9: American food journal
104. Volume 22, Number 10: American food journal
105. Volume 22, Number 11: American food journal
106. Volume 22, Number 12: American food journal
107. Volume 23, Number 1: American food journal
108. Volume 23, Number 2: American food journal
109. The Home Economist
110. Eating for strength, or, Food and diet in their relation to health and work, together with several hundred recipes for wholesome foods and drinks
111. Health and longevity through rational diet: practical hints in regard to food and the usefulness or harmful effects of the various articles of diet
112. Food and health: a book for the lay reader who believes that health is what we make it
113. A treatise on food and diet: with observations on the dietetical regimen suited for disordered states of the digestive organs; and an account of the dietaries of some of the principal metropolitan and other establishments for paupers, lunatics, criminals, children, the sick, &c
114. Eating to live long
115. A system of diet and dietetics
116. The dietary of health and disease: for the use of dietitians, nurses and instructors in the sciences that pertain to nutrition
117. Food and feeding in health and disease: a manual of practical dietetics.
118. Food in health and disease
119. Dietetics, or, Food in health and disease
120. Air, water, and food, from a sanitary standpoint
121. Handbook of food and diet: a complete food course.
122. The source, chemistry and use of food products
123. First lessons in food and diet
124. A laboratory handbook for dietetics
125. Food planning and preparation: a junior course in food study with a recipe book for use at home and at school
126. The economy of food: a popular treatise on nutrition, food and diet
127. Food and life
128. Food and dietetics
129. Pure foods: their adulteration, nutritive value, and cost
130. A course in food analysis
131. Food, its composition and preparation: a textbook for classes in household science
132. Food values: practical tables for use in private practice and public institutions
133. Food for the worker: the food values and cost of a series of menus and recipes for seven weeks
134. Food and feeding: with and appendix
135. Food facts for every day: for upper elementary and junior high school boys and girls
136. A laboratory handbook for dietetics
137. Human foods and their nutritive value
138. 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
139. 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.
140. Recipes for the preserving of fruit, vegetables, and meat
141. Student's manual in household arts: food and cookery
142. Health education and the nutrition class: a report of the Bureau of Educational Experiments, Descriptive and Educational Sections
143. The nutrition of a household
144. On food and its digestion: being an introduction to dietetics
145. 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
146. Laboratory notes in household chemistry for the use of students in domestic science
147. Laboratory notes in household chemistry, for the use of students in domestic science
148. Food and health: an elementary textbook of home making
149. Food industries: an elementary text-book on the production and manufacture of staple foods, designed for use in high schools and colleges
150. How to cut food costs
151. A textbook of domestic science for high school
152. Air, water and food from a sanitary standpoint
153. The new dietetics: a guide to scientific feeding in health and disease
154. Food inspection and analysis: for the use of public analysts, health officers, sanitary chemists, and food economists
155. Food and the principles of dietetics
156. Foods and household management: a textbook of the household arts
157. Household management
158. The cost of food: a study in dietaries
159. Food products: their source, chemistry, and use
160. Volume 20, Number 8: American food journal
161. Volume 20, Number 9: American food journal
162. Volume 20, Number 10: American food journal
163. Volume 20, Number 11: American food journal
164. Volume 20, Number 12: American food journal
165. Volume 21, Number 1: American food journal
166. Volume 21, Number 2: American food journal
167. Volume 21, Number 3: American food journal
168. Volume 21, Number 4: American food journal
169. Volume 21, Number 5: American food journal
170. Volume 21, Number 6: American food journal
171. Volume 21, Number 7: American food journal
172. Volume 21, Number 8: American food journal
173. Volume 21, Number 9: American food journal
174. Volume 21, Number 10: American food journal
175. Volume 21, Number 11: American food journal
176. Volume 21, Number 12: American food journal
177. Volume 22, Number 1: American food journal
178. Volume 22, Number 2: American food journal
179. Volume 22, Number 3: American food journal
180. Volume 22, Number 4: American food journal
181. Volume 22, Number 5: American food journal
182. Volume 22, Number 6: American food journal
183. Volume 22, Number 7: American food journal
184. Diet and food, considered in relation to strength and power of endurance, training and athletics
185. Diet and dietetics
186. The structure and composition of foods
187. Food materials and their adulterations
188. Food materials and their adulterations
189. Food products of the world
190. Foods and sanitation: a text-book and laboratory manual for high schools
191. Good luncheons for rural schools without a kitchen
192. The hand-book of household science: a popular account of heat, light, air, aliment, and cleansing, in their scientific principles and domestic applications : adapted for academies, seminaries and schools.
193. 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
194. A treatise on food and dietetics: physiologically, and therapeutically considered
195. Philosophy of eating
196. Plain words about food: the Rumford kitchen leaflets 1899
197. Practical dietary for families, schools, and the labouring classes
198. A dictionary of diet: being a practical treatise on all pabulary and nutritive substances, solid and fluid with their compounds, used as food; including the observations of eminent philosophers, physicians, gastronomers, and other industrious inquirers into the true science of eating, drinking and preserving health, through the medium of well regulated and easily digestible food, founded on the known specific properties of all kinds of human ailment : with the means of prevention and cure of the diseases resulting from a deranged condition of the organs of digestion, etc., etc.
199. Volume 15, Number 4: American food journal
200. Volume 15, Number 5: American food journal
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