The Grocer's Encyclopedia
The Grocer's Encyclopedia (New York, 1911) is a book about the growing, preparation, and marketing of foods written by Artemas Ward.
Also known as The Encyclopedia of Food and Beverages, the title page of the work is very descriptive:
A COMPENDIUM OF USEFUL INFORMATION CONCERNING FOODS
OF ALL KINDS. HOW THEY ARE RAISED, PREPARED AND
MARKETED. HOW TO CARE FOR THEM IN THE
STORE AND HOME. HOW BEST TO USE
AND ENJOY THEM—AND OTHER
VALUABLE INFORMATION
FOR
GROCERS AND GENERAL STOREKEEPERS
COMPILED BY
ARTEMAS WARD
FORMERLY EDITOR OF
"THE NATIONAL GROCER"
The encyclopedia covered more than 1200 topics from Abalone to Zwetschgenwasser, with 80 color pages and 449 illustrations in all.[1] The encyclopedia had 12 pages on cheese, 20 on wine, 16 on tea, 7 on oysters, and information on Kosher, "new" meats such as Kangaroo tails, Cold Storage, Adulteration, Labels, and Guilds.[1] It had an appendix of 39 pages with a list of 500 names used to describe foods and drinks, and French, German, Italian, and Swedish.[1]
References [edit]
- This article incorporates text from the public domain 1911 edition of The Grocer's Encyclopedia.
- ^ a b c Ward, Artemas (1911). The Grocer's Encyclopedia.
External links [edit]
- The Grocer's Encyclopedia online. A part of Feeding America: The Historical American Cookbook Project, a collaboration between the Michigan State University Library and the MSU Museum.
 |
This article about a cook book or other food, drink, or cooking-related non-fiction book is a stub. You can help Wikipedia by expanding it. |
