The Food Problem
In this 1917 work, Kellogg and Taylor look deeply at the international problem of food production and distribution, particularly at a time of war, in order to understand and solve these problems for future generations.
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acreage agricultural alcoholic beverages Allies American amino-acids amount animal products Austria-Hungary average barley beef beverages body bread bushels butter calories carbohydrate cent cereals cities classes commodities consumer contains corn crop dairy products diet digestion distribution domesticated animals duction efficiency England export factors fat-soluble vitamine Food Administration food conservation food control food problem food supply foodstuffs France fruits and vegetables fuel garbage Germany grain offal grams important increase individual industrial labour leaf vegetables less lire maintained manufacture of alcoholic manufacture of beer margarine maximum prices meal milling million mineral matters mixed flours needs normal nutrition oats operations ounces patent flour point of view pork potatoes pound practically pre-war protein psychology public eating places purchase ration reduced regulations represents rice soluble vitamine standpoint staple sugar sumer tain tein tion United utilization vegetable oils vitamine waste whole grain whole wheat flour