The Encyclopedia of Food: The Stories of the Foods by Which We Live, How and Where They Grow and Are Marketed, Their Comparative Values and How Best to Use and Enjoy Them

x, 596 pp. Chromolithographic plates, black-and-white photographs and illustrations. A study of numerous types of food and their uses, by the American writer and advertising executive who also wrote The Grocer's Encyclopedia (1911), an expanded version of his 1882 The Grocer's Handbook. This work is somewhat of a refiguring of the 1911 work: it was originally released as The Encyclopedia of Food and Beverages, but retitled in later editions. The material difference is a change in focus from the perspective of the grocer, to a broader perspective that would be of use to families interested in educating themselves about the food they buy.