Food guide for war service at home, prepared under the direction of the United States Food Administration in co-operation with the United States Department of Agriculture and the Bureau of Education, with a preface by Herbert Hoover United States Food Administration.

Format:

Book

Author/Creator:

United States Food Administration.

Blunt, Katharine, 1876-1954, author.

Powdermaker, Florence, 1894-1966, author.

Swain, Frances Lucy, author.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

World War, 1914-1918--Food supply--United States.

World War, 1914-1918.

Food supply.

United States.

Genre:

Computer network resources.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[2], x, 67, [1] pages illustration, maps 19 cm

Place of Publication:

New York, Charles Scribner's Sons 1918.

Contents:

The wheat situation

The war-time importance of wheat and other cereals

War bread

The meat situation

Fats

Sugar

Milk-for the nation's health

Vegetables and fruits.

Notes:

"Written by Katharine Blunt, of the University of Chicago, Frances L. Swain, of the Chicago Normal School, and Florence Powdermaker of the United States Department of Agriculture."

Includes bibliographical references (pages 63-64) and index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has protective transparent cover.

Kislak copy has penciled scribbles on preliminary pages.

Other Format:

Online version: United States Food Administration. Food guide for war service at home.

OCLC:

5866475