THE FIRST BOOK OF FOOD by Ida and Carole E. Welker Scheib

THE FIRST BOOK OF FOOD

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KIRKUS REVIEW

The uneven but appetizing tidbits offered in the 1956 edition have been augmented by new material on food additives, changes in processing technology, increasingly popular products like instant coffee, and even ""space food."" However, one only has to compare this with the Fentens' Natural Foods (see above) to spot some weaknesses -- notably the inadequate and misleading definition of ""organic.

Pub Date: Feb. 1st, 1974
Page count: 72pp
Publisher: Rev. Ed. Franklin Watts