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Nutrition
From the intimate question of what we should eat to the high-stakes challenge of feeding a crowd, this bookshelf explores nutrition as both philosophy and practice. Expect bold ideas about natural diet, practical wisdom from large-scale kitchens, and surprising glimpses into the age-old link between food, health, and everyday life.
157 Audiobooks
The Care and Feeding of Children A Catechism for the Use of Mothers and Children's Nurses
by L. Emmett (Luther Emmett) Holt
A Treatise on Bread, and Bread-making
by Sylvester Graham
L'anatra: Allevamento per la produzione della carne
by Carlo Alberto Gonin
The Business of Being a Housewife A Manual to Promote Household Efficiency and Economy
by Leona A. (Leona Alford) Malek
Substitutes for Flesh Foods: Vegetarian Cook Book
by Edwin Giles Fulton
Suomalaisen talonpojan koti-lääkäri
by Elias Lönnrot
Diet and Health; With Key to the Calories
by Lulu Hunt Peters
De Vegetarische Keuken Kookboek van den Nederlandschen Vegetariërsbond
by E. M. Valk-Heijnsdijk
A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet
by Sidney Hartnoll Beard
Lowney's Cook Book Illustrated in Colors
by Maria Willett Howard
Food and Health
by Lydia E. Pinkham Medicine Company
Woman's Institute Library of Cookery. Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads
by Woman's Institute of Domestic Arts and Sciences
Food Adulteration and Its Detection With photomicrographic plates and a bibliographical appendix
by Jesse P. (Jesse Park) Battershall
Scientific American Supplement, No. 1082, September 26, 1896
by Various Authors
No Animal Food; and Nutrition and Diet; with Vegetable Recipes
by Rupert H. Wheldon
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken
by Philip E. Muskett
Maintaining Health (Formerly Health and Efficiency)
by Rasmus Larssen Alsaker
The Chemistry of Food and Nutrition
by A. W. Duncan
Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century.
by Mrs. (Jean Oliver) Mill
What to eat and when
by Susanna Cocroft
Dr. Allinson's cookery book, comprising many valuable vegetarian recipes
by T. R. (Thomas Richard) Allinson
Human Foods and Their Nutritive Value
by Harry Snyder
The Cook's Oracle; and Housekeeper's Manual
by William Kitchiner
Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables
by Woman's Institute of Domestic Arts and Sciences
How to Eat: A Cure for "Nerves"
by Thomas C. (Thomas Clark) Hinkle
Food for the traveler : what to eat and why
by Dora C. C. L. (Dora Cathrine Cristine Liebel) Roper
The Starvation Treatment of Diabetes
by Lewis Webb Hill, Rena S. (Rena Sarah) Eckman
Foods and Household Management: A Textbook of the Household Arts
by Helen Kinne, Anna M. (Anna Maria) Cooley
Woman's Institute Library of Cookery. Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals
by Woman's Institute of Domestic Arts and Sciences
Encyclopedia of Diet: A Treatise on the Food Question, Vol. 4
by Eugene Christian
Encyclopedia of Diet: A Treatise on the Food Question, Vol. 3
by Eugene Christian
The Healthy Life Cook Book, 2d ed.
by Florence Daniel
Dietetics for Nurses
by Fairfax T. (Fairfax Throckmorton) Proudfit
Twenty-Five Cent Dinners for Families of Six
by Juliet Corson
A handbook of invalid cooking : for the use of nurses in training, nurses in private practice, and others who care for the sick
by Mary A. Boland
Down the Scale or Up...
by Barbara Abel
The Natural History of the Tea-Tree, with Observations on the Medical Qualities of Tea, and on the Effects of Tea-Drinking
by John Coakley Lettsom
Memoria sobre as diversas salgas da sardinha com o methodo de aproveitar as enxovas, e sobre a salga dos peixes grossos, como atum, corvinas, pescadas, gorazes, ruivos, e outros semelhantes etc
by Clemente Ferreira França
The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock
by Sir Charles Alexander Cameron
Better Meals for Less Money
by Marietta McPherson Greenough
Ontario Teachers' Manuals: Household Science in Rural Schools
by Ontario. Department of Education
First Book in Physiology and Hygiene
by John Harvey Kellogg
Science in the Kitchen A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes
by E. E. (Ella Ervilla) Kellogg
How to Live: Rules for Healthful Living Based on Modern Science
by Irving Fisher, Eugene Lyman Fisk
Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet
by A. G. (Arthur Gay) Payne
Food Remedies: Facts About Foods And Their Medicinal Uses
by Florence Daniel
The Natural Food of Man Being an attempt to prove from comparative anatomy, physiology, chemistry and hygiene, that the original, best and natural diet of man is fruit and nuts
by Hereward Carrington
Cheese and its economical uses in the diet
by C. F. (Charles Ford) Langworthy, Caroline Louisa Hunt
The No Breakfast Plan and the Fasting-Cure
by Edward Hooker Dewey
Fletcherism: What It Is; Or, How I Became Young at Sixty
by Horace Fletcher
Directions for Cooking by Troops, in Camp and Hospital Prepared for the Army of Virginia, and published by order of the Surgeon General, with essays on "taking food," and "what food."
by Florence Nightingale
A friend in the kitchen : or, What to cook and how to cook it
by Anna L. (Anna Letitia) Colcord
Student's Hand-book of Mushrooms of America, Edible and Poisonous
by Thomas Taylor
Better babies and their care
by Anna Steese Richardson
Encyclopedia of Diet: A Treatise on the Food Question, Vol. 5
by Eugene Christian
Food in War Time
by Graham Lusk
Modern cookery for private families
by Eliza Acton
Foods and Their Adulteration Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations
by Harvey Washington Wiley
Letter on Corpulence, Addressed to the Public
by William Banting
A Guide to Health
by Mahatma Gandhi
School and Home Cooking
by Carlotta C. (Carlotta Cherryholmes) Greer
Encyclopedia of Diet: A Treatise on the Food Question, Vol. 2
by Eugene Christian
The Physical Training of Children
by Pye Henry Chavasse
Overweight and Underweight
by Metropolitan Life Insurance Company
Dolæus upon the cure of the gout by milk-diet To which is prefixed, an essay upon diet
by Johann Doläus, William Stephens
Scurvy, Past and Present
by Alfred F. Hess
The Healthy Life, Vol. V, Nos. 24-28 The Independent Health Magazine
by Various Authors
The A.B.-Z. of our own nutrition
by Horace Fletcher
Good Health and How We Won It, With an Account of the New Hygiene
by Upton Sinclair, Michael Williams
Dishes made without meat
by Mrs. C. S. Peel
The Eugenic Marriage, Volume 4 (of 4) A Personal Guide to the New Science of Better Living and Better Babies
by W. Grant (William Grant) Hague
Everyday Foods in War Time
by Mary Swartz Rose
Public School Domestic Science
by Adelaide Hoodless
Scientific American Supplement, No. 275, April 9, 1881
by Various Authors
The Fun of Getting Thin: How to Be Happy and Reduce the Waist Line
by Samuel G. (Samuel George) Blythe
The Frugal Life: A Paradox
by Ortensio Landi
The Boston cooking-school cook book
by Fannie Merritt Farmer
Vegetable Diet: As Sanctioned by Medical Men, and by Experience in All Ages Including a System of Vegetable Cookery
by William A. (William Andrus) Alcott
Appendicitis: The Etiology, Hygenic and Dietetic Treatment
by J. H. (John Henry) Tilden
The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways
by Evora Bucknum Perkins
The Ethics of Diet A Catena of Authorities Deprecatory of the Practice of Flesh Eating
by Howard Williams
Encyclopedia of Diet: A Treatise on the Food Question, Vol. 1
by Eugene Christian
The Food Question: Health and Economy
by Various Authors
The Tomato
by Paul Work
Meeresfische
by Kurt Floericke
Food and Flavor: A Gastronomic Guide to Health and Good Living
by Henry T. Finck
The Fasting Cure
by Upton Sinclair
The New Glutton or Epicure
by Horace Fletcher
The Logic of Vegetarianism: Essays and Dialogues
by Henry S. Salt