The food problem
Source:
Kellogg, Vernon L. (Vernon Lyman), 1867-1937
The food problem
The Macmillan Company, 1918
xiii p., 2 1., 3-213 p. 20 cm.
URL to cite for this work: http://digital.library.wisc.edu/1711.dl/HumanEcol.Foodproblem
Contents
[Half-title] The food problem, pp. [i]-[ii]
[Title page] The food problem, pp. [iii]-[iv]
Preface, pp. v-ix ff.
Introduction: the international problem, pp. xi-xiii ff.
Contents, pp. [xv] ff.
Part I: The problem and the solution, pp. [1] ff.
Chapter I: The food situation of the western allies and the United states, pp. 3-18
Chapter II: Food administration, pp. 19-37
Chapter III: How England, France, and Italy are controlling and saving food, pp. 38-70
Chapter IV: Food control in Germany, and its lessons, pp. 71-99 ff.
Part II: The technology of food use, pp. [101] ff.
Chapter V: The physiology of nutriton, pp. 103-138
Chapter VI: The sociology of nutrition, pp. 139-166
Chapter VII: The sociology of nutrition (continued), pp. 167-196
Chapter VIII: Grain and alcohol, pp. 197-209
Conclusion: Patriotism and food, pp. 210-212
Table of equivalents of metric and English measures, pp. 213 ff.
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