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The Story of Foods / by Forrest Crissey ; with an introduction by Douglas C. Ridgley, Professor of Geography, Illinois State Normal University.
LIBRA - Blank Collection TX353 .C7 1917
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- Format:
- Book
- Author/Creator:
- Crissey, Forrest, 1864-1943.
- Language:
- English
- Subjects (All):
- Food.
- Food industry and trade.
- food.
- Medical Subjects:
- Food.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- 501, [3] pages : illustrations, maps ; 19 cm
- Place of Publication:
- Chicago : Rand McNally & Company, 1917.
- Contents:
- Introduction
- The world's greatest need
- The journeys of foods
- Wheat
- Other grains
- Breakfast foods
- Fruits
- Vegetables and their seeds
- Milk and butter
- Cheese
- Honey
- Poultry
- Meats
- The world's commerce in meats
- Cotton-seed oil
- Free food from many waters
- Fish from home and foreign waters
- Handling fresh fish
- Oysters
- The story of salmon
- Canned foods
- Dried fruits
- Condensed foods
- Coffee
- Tea, the world's social drink
- Table drinks
- Nuts
- Sugar
- Spices
- Salt
- Tempting table delicacies
- What the wholesaler does
- What the retailer does.
- 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.
- Other Format:
- Online version: Crissey, Forrest, 1864-1943. Story of foods.
- OCLC:
- 8375568
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