A Practical Guide to Combating Malnutrition in the Preschool Child: Nutritional Rehabilitation through Maternal Education. Appleton-Century [1970]

Aamodt, Jo Ann. 1982. Apples for Every Season.

cookbooks

Aamodt Apple Farm: Stillwater, Minn.

cookbooks

Aaronson. 1986. A role for Algae as human food in antiquity. Food and FoodWays 1(3): 317.

Abbey, P.M., g. MacDonald. 1963. Level Cookery. Methuen Educational: England.

cookbooks

Abler T. 1980. Iroquois Cannibalism: Fact Not Fiction. Ethnohistory. 27:309-316.

Abehsera, Michel. 1970. Cooking for Life. Swan House. 360 pages.

cookbooks

Abehsera, Michel. 1968. Zen Macrobiotic Cooking. Citadel Press. 202 pages.

cookbooks

Abrams, M.L. 1943. Special social surveys iin Great Britain. Conf. of Comm. on Food Habits., Nat. Res. Council. In The problem of changing food habits, p. 170-171.

>dd>

Acton, Bryan, Peter Duncan. 1973. Making Mead. British Book Center.

cookbooks

Acton, Bryan, Peter Duncan. 1973. Making Wines Like Those You Buy. British Book Center. 160 pages.

cookbooks

Acton, Eliza. 1966. Modern Cookery for Private Families. International Publications Services. 644 pages.

cookbooks

Adachi Craftsmanship and the Material Culture of Japanese Food Barbara Adachi

Adair, G. 1986, Myths and Memories, London: Fontana.

Adams, Charlotte, Alvin Kerr. 1971. The Family Cookbook – Italian. Holt, Rinehart and Winston. 303 pages.

cookbooks

Adams, Charlotte, Doris McFerran Towsend. 1972. The Family Cookbook- Desserts. Holt, Rinehart and Winston. 303 pages.

cookbooks

Adams, Evelyn. 1970. ProfessorÕs Table: The Intelligent WomanÕs Guide to Good Cooking. Barnes: U.S. 280 pages.

cookbooks

Adams, F.A., R.G. Crockett. 1974. Experimental Catering Science Workbook. Edward Arnold: Britian. 128 pages.

cookbooks

Adams, Gerry. 1985. The Complete Apricot Cookbook. Adams Place: Kennewick, Washington.

cookbooks

Adams, Hans Karl. 1970. German Cookery. International Wine & Food Society: British

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Addis, hazel, Desmond, Baker. 1972. Cub Camps & Pack Holidays. The Scout Association: British. 72 pages

cookbooks

Adlersberg, D. and T. Houser. 1943. Special diets under rationing. Journal American Dietetic Association 19: 576-577.

 

Adolph, William H. 1956May. What early man discovered about food. Harper's Magazine 212: 67-70.

Ady, Doris M. 1973. Curries From the SultanÕs Kitchen. Drake: U.S. 126 pages

cookbooks

Adolph, William H. 1946. Prewar nutrition in rural China. Journal of the American Dietetic Association 22(10): 867-869.

Adolph, Willian H. 1954. Nutrition in the Near East. Journal of the American Dietetic Association 30(8): 753-756.

A.H.E.A. 1964. Family Holidays Around the World. Washington, D.C.

A.H.E.A. 1965. Working with Low-income Families. A.H.E.A., Washington, D.C. pp. 239.

Akers, Hugh A. and S. Venkatasubramanian. 1997. Stalking the asparagus trail. Food and Foodways 7(2): 131.

AID. 1969, May. Proceedings of the Eastern African Conference on Nutrition and Child Feeding. Nairobi Kenya.

Al Hashimi, Miriam. 1993. Traditional Arabic Cooking. Reading, UK: Garnet Publishing.

Al-Kanhal, M.A., I.A. Bani. 1995. Food habits during pregnancy among Saudi women. International Journal for Vitamin and Nutrition research 65(3): 206-210.

Abstract: The food habits during pregnancy were studied in Saudi_ women. The general plan of the study was to interview_ pregnant women about food cravings and avoidances during_ pregnancy. A systematic random sample of 321 pregnant_ women was chosen from three different primary health_ care centers in Riyadh, Kingdom of Saudi Arabia. An interview questionnaire was used to collect data related_ to dietary habits during pregnancy and puerperium. The_ percentages of women with dietary cravings, pica and_ aversions were 38%, 8.8% and 66.4% respectively. Saudi_ women craved for milk, salty and sour foods, sweets and_ dates. The avoidances included spicy foods and_ beverages. The study showed no relations between the_ literacy level and the food habits during pregnancy.

Alaskan Area Native Health Service. 1976. Leading Problems of the Alaska Natives.

I.C.N.N.D. 1959. Alaska: an appraisal of the Health and Nutritional Status of the Eskimo.

Albala, Ken. 1999. The Place of Spain in European Nutritional Theory of the 16th Century. Presented at Symposium.

Albin, H.C. 1949. Food consumption by school lunch program. Journal of the American Dietetic Association 25(10): 841.

Alcock, Joan P. 2006. Food in the ancient world. Westport, Conn. : Greenwood Press, 276 p.

Alcock, S.E. 1993. Graecia Capta: the Landscapes of Roman Greece. Cambridge.

Alexander, F. 1934. General principles, objectives and preliminary results. In The influence of psychologic factors upon gastro-intestinal disturbances: a symposium: a report upon research carried on at the Chicago Institute for Psychoanalysis. Psychoanalytic Quart. 3: 501-588.

Alexander, F. 1939. Emotional factors in essential hypertension. Psychosome Med. I: 173-179.

Alexander, Marie Mayer. 1940. Dietetic high lights of a year in Europe. Journal of the American Dietetic Association 16: 129.

Alexander, Noy. 1965. LetÕs Make Candy. Tuttle. 120 pages.

cookbooks

Alexander, Sharon Kay, Kay Fairbairn. 1982. All American Apple Cookbook. ABC Enterprises: Santa Ana, Calif.

cookbooks

Ali, M. 1950. The Religion of Islam. Ripon Printing Press, Lahore, Pakistan.

Allbaugh, L.G. 1953. Crete: a Case Study of an Underdeveloped Area. Princeton.

Allen, D.E. 1976. Regional variations in food habits. Making of the Modern British Diet. Pp. 135-147.

Allan, Donald Aspinwall. 1974August. Flavors of Lebanon. Gourmet 34: 25.

Allan, J.A. 1981. Libya: the Experience of Oil. London: Croom Helm.

Allan, J.A. 1988. The Great man-Made River: progress and prospects of Libya's water carrier. Libyan Studies 19: 141-6.

Allan, J.A. 1992. Evolving water demands and development options. IN P.P. Howell and J.A. Allan (eds) The Nile. Cambridge University Press.

Allen, Doris. 1946. Current Comment: Classes for pantry maids. Journal of the American Dietetic Association 22(9): 786-788.

Allen, D.E. 1976. Regional variations in food habits. Making of the Modern British Diet 135-147.

Allen, G. What is the Flavor of Human Flesh? Gary Allen

Allen, Herbert W. 1961. A History of Wine.

Allen, Steve. 1966. The Ground Is Our Table> Doubleday and Company, Inc., Garden City, New York, pp. 141.

Allent, Tony. 1994. Production in the Middle East. IN Culinary Cultu8res of the Middle East. ed. Sami Zubaida and Richard Tapper. London: Tauris. pp. 1931.

Allison, Sonia. 1972. Barbecue Book. Bantam: U.S. 96 pages

cookbooks

Allison, Sonia. 1972. The Calorie CounterÕs Cookbook. Bantam. 96 pages

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Allison, Sonia. 1972. The Horoscope Cook Book. St MartinÕs. 183 pages

cookbooks

Althaus, Catherine, Peter French-Hodges. 1970. Cook Now, Dine Later. Transatlantic. 244 pages

cookbooks

Althaus, Catherine, and Peter French-Hodges. 1971. Freeze Now, Dine Later. Transatlantic. 304 pages

cookbooks

Altschul, Aaron M. 1965. Proteins: Their Chemistry and Politics. Basic Books, Inc., New York, pp. 337.

Almedingen, E.M. 1958. A Very Far Country. appleton-Century-Crofts, New York, pp. 303.

Amato, Ivan. 1991October. Collagen: A new probe into prehistoric diet. Science 254: 520

Geochemists find that collagen may retain the memory of meals eaten thousands of years ago.

American Child Health Association. 1925. A health survey of 86 cities. New York., pp. 158.

American Dietetic Association. 1944June. Selected list of references on national food patterns and recipes. 21 p.

American Heritage Editors. 1964. American Heritage Cook Book. Simon and Schuster, Inc., New York.

Ames, Gerald and Rose Wyler. 1966. Food and Life. Creative Education Society, Inc., New York.

Amunatigui, Francis. 1971. Masterpieces of French Cuisine.. MacMillan. 344 pages.

cookbooks

Anderson, A.S., M.E.J. Lean. 1995April. Healthy changes? Observations on a decade of dietary change in a sample of Glaswegian South Asian migrant women. Journal of Human Nutrition and Dietetics 8(2): 129-136.

Anderson, Eugene N. 2005. Everyone eats: understanding food and culture. New York: New York University Press, 295 p.; ill; 24 cm.

Anderson, Eugene N. 1984. “Heating” and “cooling” foods re-examined. Social Science Information 23(4-5): 755-73.

Anderson, J.E. and A.H. Smith. 1932. Relation of performance to age and nutritive condition in the white rat. Journal Comp. Psych. 13: 409-446.

Anderson, Richmond K., William D. Robinson, Jose Calvo, George C. Payne. 1946. Nutritional status during pregnancy and after delivery of a group of women in Mexico City. Journal of the American Dietetic Association 22(7): 588-593.

Andersson, I., S. Rossner. 1992December. The Christmas factor in obesity therapy. International Journal of Obesity 16(12): 1013-1015.

Andre. 1961. L'Alimentation et la cuisine a Rome Paris

Andrews, A.C. 1949. The bean and Indo-European totemism. American Anthr. 51: 274-92.

Angyal, A. 1941. Disgust and related aversions. J. Abn. and Soc. Psych. 36: 393-412.

Annals of N.Y. 1958. Acad. of Sciences Protein

Anonymous, December 1, 1980. Anthropologist helps save tribe's history. Gazette-Times, Corvallis, OR. p. 10.

Anonymous. 1937.FOOD AND DRINK THROUGH THE AGEDS. A catalogue of Antiquities, Manuscripts Books, and Engravings Treating of Cookery Eating and Drinking.Catalogue 645. 34&35 Conduit Street, new Bond Str5eet, London, W.

Anonymous . 1946. 'Culturized' potato bread. Journal of the American Dietetic Association 22(8): 682.

Anonymous. 1940. Hospital diets in Norway. Journal of the American Dietetic Association 16(3): 214.

Anonymous. 1940. The earliest example of canned food. Journal of the American Dietetic Association 16(4): 312.

Anonymous. 1944. Benjamin Franklin and food. Journal of the American Dietetic Association 20(July-August): 440.

Anonymous. 1944. Eating in Eritrea. Journal of the American Dietetic Association 20(July-August): 445.

Anonymous. 1944. Notes on food conservation measures in army camps, 1944. Journal of the American Dietetic Association 20(6): 372.

Anonymous. 1946. Frances Floore writes from Greece. Journal of the American Dietetic Association 22(3): 218.

Anonymous. 1946. Observations on operations of communal kitchens in Western Holland. Journal of the American Dietetic Association 22(12): 1083.

Anonymous. 1946. Brazilian diet averages only 1600 calories. Journal of the American Dietetic Association 22(11): 1032.

Anonymous. 1946. British and American diets compared. Journal of the American Dietetic Association 22(4): 317.

Anonymous. 1946. Malnutrition present in Greek children. Journal of the American Dietetic Association 22(9): 771.

Anonymous. 1946. U.S. food supply improved even during the war. Journal of the American Dietetic Association 22(11): 970.

Anonymous. 1946. World's population inadequately fed even before the war. Journal of the American Dietetic Association 22(10): 887.

Anonymous. 1951. Puerto Rican Program to improve nutrition. Journal of the American Dietetic Association 27(5): 389.

Ansubel, N. 1964. The Book of Jewish Knowledge. Crown, New York.

A.P.H.A. Control of Malnutrition in man.

Apicius, Barbara Flower and Elizabeth Rosenbaum. 1958. the Roman Cookery Book: A Critical Translation of The Art of Cooking by Apicius for Use in the Study and the Kitchen.

Appadurai, A. a. C. B. (1988). "Debates and Controversies: Why Public Culture?" Public Culture, l(l), 5-9.

Arai, Hirohisa. 1972. Diet With Joy. Japan Publications-Golden Cooking Card Books 42 pages..

cookbooks

Arberry, A.J. 1939. 'A Baghdad cookery-book'. ,strong>Islamic Culture 13: 21-47.

Arberry, A.J. 1957. The Seven Odes: The First Chapter in Arabic Literature. London: MacMillan.

Archer, S.L., K.J. Greenlund, R. Valdez, M.L. Casper, S. Rith-Najarian, J.B. Croft. 2004December. Differences in food habits and cardiovascular disease risk factors among Native Americans with and without diabetes: the Inter-Tribal Heart Project. Public Health Nutrition 7(8): 1025-1032.

Aresty, Esther B. 1968. The Delectable Past. Simon and Schuster.

cookbooks

Arie, T.H.D. 1959. Pythagoras and beans. Oxford Med. Sch. Gaz. 2: 75-81.

Armitage, M. 1940. The Chinese and Food. Journal of the American Dietetic Association 16(2): 135.

Arnold, D. 1988. Famine: Social Crisis and Historical Change. Oxford.

Asselin, E. Donald. 1968. French-Canadian Cookbook. Tuttle. 149 pages.

cookbooks

Armstrong, J.E., M.J. Caldwell, J. Poggie. 1988. Socioeconomic factors influencing food habits in Antigua, the West Indies. Ecology of Food and Nutrition 20(4): 297-309.

Extract: The purpose of this paper is to offer an insight into the socioeconomic factors influencing food habits in Antigua, the West Indies. Dietary and socioeconomic data were collected by interview schedule from one respondent in each of 305 randomly selected households in Antigua, W.I., during December, 1981, and January, 1982. Variables hypothesized to influence food habits in Antigua were tested for their relationship with a Dietary Adequacy Score based on the presence of six selected food groups in respondents' one-day intake. Independent variables were factor analyzed, yielding two of four factors that were significantly related to the Dietary Adequacy Score in a multiple linear regression model. The first factor, household wealth, implied the relatively high cost of a nutritionally adequate, imported diet. The second factor, exposure to new ideas, reflected the positive influence of a friend from overseas and nutrition education on dietary adequacy. It was postulated that both factors express influences of modernization on the Antiguan diet.

Armstrong, Ruth. 1964. Sisters Under the Sari. I.S.U. Press, pp. 498.

Arnott, Margaret L. 1975. Gastronomy. The Anthropology of Food and Food Habits. Mouton Publishers, Aldine, Chicago. [GT2860.G3 1973]

CONTENTS: PART I. Ethnobotanic Change: Effects of environmental and cultural changes on prehistoric fauna assemblages; the archaeobotanical and palynological evidence for the early origin of agriculture in South and Southeast Asia; Pre-columbian maize in the old world: an examination of Portuguese sources; the origin of grape wine: a problem of historical ecological anthropology. PART TWO: Dietary Change: On determining food patterns of urban dwellers in contemporary United States society, nutrition behavior, food resources, and energy, the risks of dietary change: A Pacific atoll example; nutrition in two cultures: Mexican-American and Malay Ways with food. PART THREE: Tropical Foods: Indigenous food processing in Oceania; food, development and man in the tropics; the origins and domestication of yams in Africa. PART FOUR: Cooking utensils. Coastal Maine cooking: foods and equipment from 1760; American Indian foods: Cherokee indian foods, wild foods used by the cherokee indians. PART SIX: Food in Tradition: Food and folk beliefs; on boiling blood sausage; bread in the region of the Moroccan high atlas: a chain of daily technical operations in order to provide daily nourishemnt; sorghum and millet in yemen; the breads of mani; bread in some regions of the mediterranean area: a contribution to their eating habits; dietary aspects of acculturation: meals, feasts, and fast in a minority community in south Asia; notes on different types of "bread" in Northern Scotland: bannocks, oatcakes, scones, and pancakes.

Arroyo, P., S.E.Q. De Arryo, S.E. Perez-Gil, A. Chavez. 1972March. Correlation between family and infant food habits by scalogram analysis. Ecology of Food and Nutrition. 1(2): 127-130.

Ashburn, Addison. 1807. The Family Director or Housekeeper's Assistant. Coventry.

Ashley, William. 1928. The Bread of Our Forefathers. Oxford at Clarendon Press, Oxford, England.

Ashton, E.H. 1939. A sociological sketch of Sotho diet. School of Africa Studies, Univ. of Capetown. Tr. Royal Soc. So. Africa 27: 147-214.

Asimov, Issac. 1962. The Genetic Code. Signet Book, pp. 287.

Ashtor, Eliyahu. 1979. The Jews of Moslem Spain Translated by Aaron klein and Jenny Machlowitz Klein. 3 vols. Philadelphia: Jewish Publication Society.

Asselin, E. Donald. 1966. Portuguese-American cookbook. Tuttle. 102 pages

cookbooks

Asselin, E. Donald. 1970. Scandinavian Cookery. Tuttle. 208 pages.

cookbooks

Athearn, Louise Montague. 1973. Entertaining WomanÕs Cook Book. Bantam. 224 pages

cookbooks

Aswell, Mary Louise (ed). 1944. It's a Woman's World. Whittlesey House, mcGraw-Hill., pp. 346.

Atwater, W.O. and C.D. Woods. 1897. Dietary studies with reference to food of the Negro in Alabama in 1895 and 1896. U.S. dept. of Agr., Off. of Exp. sta. Bull. 38.

Aucoin, D., M. Haley, J. Rae, M. Cole. 1972Mar/Apr. A comparative study of food habits: Influence of age, sex and selected family characteristics. Canadian Journal of Public Health 63(2): 143-151.

Audoin-Rouzeau, Frederique. 1987. Medieval and early modern butchery: evidence from the monastery of la Charite-sur-Loire (Nievre). Food and FoodWays 2(1): 31.

Austin, M.M. 1981. The Hellenistic World from Alexander to the Roman Conquest. A Selection of Ancient Sources in Translation. Cambridge.

Aykroyd, W.H. 1942. Indian diets. Journal of the American Dietetic Association 18(1): 66.

Aymard, M., C. Grignon and F. Sabban. (1996). "Food Allocation of Time and Social Rhythms: Introduction." Food and Foodways, 6 (3-4), 161-185.

Aykroyd, W.R. 1967. Sweet Malefactor, Sugar, Slavery and Human Society. Heinemann, London, England.

Aykroyd, W.R. 1936. Vitamins and Other Dietary Essentials. 2nd ed. Heinemann Publ. London.

Aykroyd, W.R. and Joyce Doughty. 1970. Wheat in Human Nutrition. FAO Nutritional Studies #23, FAO, Rome Italy.

Aykroyd, W.R. 1970. Conquest of Deficiency Diseases. F.F.H.C. Basic Study No. 24, WHO, Geneva.

Aziz, Khalid. 1974. Step By Step Guide to Indian Cooking. Book Sales. 80 pages

cookbooks

Aznar, Marina Pereyra de, Nina Froud. 1967. The Home Book of Spanish Cookery. Transatlantic. 224 pages

cookbooks

Updated: Tuesday, October 13, 2009.