W. W. (Walter Warner) Fisk

Born in 1888, Walter Warner Fisk was an American writer and dairy expert best known for books on ice cream, cheese, and dairy operations. Records for his publications identify him as Walter W. (Walter Warner) Fisk, 1888-, and his work is widely associated with Cornell and the New York State College of Agriculture.

Several of his books describe him as an assistant professor of dairy industry at the New York State College of Agriculture at Cornell University. His best-known titles include The Book of Ice-Cream (1919), An Ice Cream Laboratory Guide (1917), The Book of Cheese (with Charles Thom, 1918), and The Relation of Temperature, Humidity and Pressure to Dairy Operations (1922).

Fisk wrote in a practical, instructional style, aiming to make dairy production more systematic and better understood. His books sit at the meeting point of agriculture, food science, and everyday industry, which makes them especially interesting for listeners curious about how modern dairy methods were taught in the early 1900s.