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This is a one volume encyclopedia of food substances eaten by human beings. It is addressed primarily to the individual consumer. Each substance considered is defined, synonyms are given, the method of preparation and use as food is fully described, and in most instances there are excellent illustrations of various species and the manner of growth. A reference to certain common food substances, about which a great deal of wrong information has been given with a view to encouraging overuse, indicates that the author is not apparently interested in advancing the interests of any particular food substance. In other words, he has prepared a reference work, not a propaganda. The book is interesting, well written, and beautifully printed.
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. JAMA. 1923;81(6):498. doi:10.1001/jama.1923.02650060068037
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