6 results for your search

written by Herbert Broadley, fl. 1946, in Ministry of Food: Senior Officers' Papers, of United Kingdom. National Archives at Kew (Battle for Bread) (London, England - Kew) (25 April 1946) , 2 page(s)
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The Cambridge World History of Food (Volume Two)
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edited by Kriemhild Coneè Ornelas, fl. 2008 and Kenneth F. Kiple, 1939-2016 (New York, NY: Cambridge University Press, 2015, originally published 2000), 1046 page(s)
An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of...
edited by Kriemhild Coneè Ornelas, fl. 2008 and Kenneth F. Kiple, 1939-2016 (New York, NY: Cambridge University Press, 2015, originally published 2000), 1046 page(s)
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Origin And History of Beer And Brewing From Prehistoric Times to the Beginning of Brewing Science And Technology (Reprint edition)
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written by John P. Arnold, fl. 1911 (Cleveland, OH: BeerBooks.com, 2005, originally published 1911), 431 page(s)
This book, by John P. Arnold, is a 2005 reprint of a 1911 work published by the Alumni Ass'n of the Wahl-Henius Institute of Fermentology in Chicago, Illinois. The book is a history on the origin of beer, original methods of brewing and on the origin of alcoholic beverages generally. The history covers prehistoric...
written by John P. Arnold, fl. 1911 (Cleveland, OH: BeerBooks.com, 2005, originally published 1911), 431 page(s)
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Anthropology of Food and Nutrition, Volume 6, Consuming the Inedible
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edited by Jeya Henry, fl. 1983, Jeremy MacClancy, 1953- and Helen Macbeth, fl. 2004, in Anthropology of Food and Nutrition, Volume 6 (New York, NY: Berghahn Books, 2009, originally published 2007), 257 page(s)
Everyday, millions of people eat earth, clay, nasal mucus, and similar substances. Yet food practices like these are strikingly understudied in a sustained, inter-disciplinary manner. This book aims to correct this neglect. Contributors, utilizing anthropological, nutritional, biochemical, psychological and health...
edited by Jeya Henry, fl. 1983, Jeremy MacClancy, 1953- and Helen Macbeth, fl. 2004, in Anthropology of Food and Nutrition, Volume 6 (New York, NY: Berghahn Books, 2009, originally published 2007), 257 page(s)
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Cheese Reporter, Vol. 124, No. 34, Friday, March 3, 2000
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edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 124, No. 34, Friday, March 3, 2000 (Madison, WI: Cheese Reporter Publishing, 2000), 24 page(s)
edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 124, No. 34, Friday, March 3, 2000 (Madison, WI: Cheese Reporter Publishing, 2000), 24 page(s)
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Soils, Land and Food: Managing the Land during the Twenty-First Century
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written by Alan Wild, fl. 2003 (New York, NY: Cambridge University Press, 2003, originally published 2003), 259 page(s)
A major challenge of the twenty-first century is to ensure sufficient global food production to cope with the burgeoning world population. This book follows the development of techniques of land management and discusses reasons why some agricultural projects have succeeded while others have failed. Alan Wild shows...
written by Alan Wild, fl. 2003 (New York, NY: Cambridge University Press, 2003, originally published 2003), 259 page(s)
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