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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
L'anatra: Allevamento per la produzione della carne
by Carlo Alberto Gonin
A Treatise on Bread, and Bread-making
by Sylvester Graham
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
De Vegetarische Keuken Kookboek van den Nederlandschen Vegetariërsbond
by E. M. Valk-Heijnsdijk
Lowney's Cook Book Illustrated in Colors
by Maria Willett Howard
Woman's Institute Library of Cookery. Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads
by Woman's Institute of Domestic Arts and Sciences
No Animal Food; and Nutrition and Diet; with Vegetable Recipes
by Rupert H. Wheldon
Scientific American Supplement, No. 1082, September 26, 1896
by Various Authors
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
The Chemistry of Food and Nutrition
by A. W. Duncan
Food Adulteration and Its Detection With photomicrographic plates and a bibliographical appendix
by Jesse P. (Jesse Park) Battershall
A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet
by Sidney Hartnoll Beard
Food and Health
by Lydia E. Pinkham Medicine Company
Diet and Health; With Key to the Calories
by Lulu Hunt Peters
Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century.
by Mrs. (Jean Oliver) Mill
Maintaining Health (Formerly Health and Efficiency)
by Rasmus Larssen Alsaker
What to eat and when
by Susanna Cocroft
Dr. Allinson's cookery book, comprising many valuable vegetarian recipes
by T. R. (Thomas Richard) Allinson
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
Foods and Household Management: A Textbook of the Household Arts
by Helen Kinne, Anna M. (Anna Maria) Cooley
Encyclopedia of Diet: A Treatise on the Food Question, Vol. 3
by Eugene Christian
The Starvation Treatment of Diabetes
by Lewis Webb Hill, Rena S. (Rena Sarah) Eckman
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
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
Encyclopedia of Diet: A Treatise on the Food Question, Vol. 4
by Eugene Christian
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
Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet
by A. G. (Arthur Gay) Payne
The No Breakfast Plan and the Fasting-Cure
by Edward Hooker Dewey
Human Foods and Their Nutritive Value
by Harry Snyder
Ontario Teachers' Manuals: Household Science in Rural Schools
by Ontario. Department of Education
Cheese and its economical uses in the diet
by C. F. (Charles Ford) Langworthy, Caroline Louisa Hunt
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
Food Remedies: Facts About Foods And Their Medicinal Uses
by Florence Daniel
Student's Hand-book of Mushrooms of America, Edible and Poisonous
by Thomas Taylor
How to Eat: A Cure for "Nerves"
by Thomas C. (Thomas Clark) Hinkle
Fletcherism: What It Is; Or, How I Became Young at Sixty
by Horace Fletcher
Encyclopedia of Diet: A Treatise on the Food Question, Vol. 2
by Eugene Christian
Encyclopedia of Diet: A Treatise on the Food Question, Vol. 5
by Eugene Christian
Down the Scale or Up...
by Barbara Abel
A friend in the kitchen : or, What to cook and how to cook it
by Anna L. (Anna Letitia) Colcord
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
Scurvy, Past and Present
by Alfred F. Hess
School and Home Cooking
by Carlotta C. (Carlotta Cherryholmes) Greer
Food for the traveler : what to eat and why
by Dora C. C. L. (Dora Cathrine Cristine Liebel) Roper
Food in War Time
by Graham Lusk
Dolæus upon the cure of the gout by milk-diet To which is prefixed, an essay upon diet
by Johann Doläus, William Stephens
A Guide to Health
by Mahatma Gandhi
Scientific American Supplement, No. 275, April 9, 1881
by Various Authors
The Physical Training of Children
by Pye Henry Chavasse
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
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
The A.B.-Z. of our own nutrition
by Horace Fletcher
Better babies and their care
by Anna Steese Richardson
The Fun of Getting Thin: How to Be Happy and Reduce the Waist Line
by Samuel G. (Samuel George) Blythe
The Ethics of Diet A Catena of Authorities Deprecatory of the Practice of Flesh Eating
by Howard Williams
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
The Healthy Life, Vol. V, Nos. 24-28 The Independent Health Magazine
by Various Authors
Good Health and How We Won It, With an Account of the New Hygiene
by Upton Sinclair, Michael Williams
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
The Fasting Cure
by Upton Sinclair
Letter on Corpulence, Addressed to the Public
by William Banting
Better Meals for Less Money
by Marietta McPherson Greenough
First Book in Physiology and Hygiene
by John Harvey Kellogg
The Food Question: Health and Economy
by Various Authors
Appendicitis: The Etiology, Hygenic and Dietetic Treatment
by J. H. (John Henry) Tilden
The Frugal Life: A Paradox
by Ortensio Landi
The Boston cooking-school cook book
by Fannie Merritt Farmer
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 New Glutton or Epicure
by Horace Fletcher
Overweight and Underweight
by Metropolitan Life Insurance Company
Meeresfische
by Kurt Floericke
Food and Flavor: A Gastronomic Guide to Health and Good Living
by Henry T. Finck
Public School Domestic Science
by Adelaide Hoodless
Family fare : food management and recipes
by United States. Agricultural Research Service. Human Nutrition Research Division, Institute of Home Economics (U.S.), United States. Agricultural Research Service. Consumer and Food Economics Research Division
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
Physiological economy in nutrition, with special reference to the minimal proteid requirement of the healthy man an experimental study
by R. H. (Russell Henry) Chittenden
The Logic of Vegetarianism: Essays and Dialogues
by Henry S. Salt
A brief guide to the Food Collection
by Bethnal Green Museum