New York, 1923. Hardcover (no dust jacket). First Edition.
The Encyclopedia of Food by Artemas Ward is a sweeping reference work that captures the breadth of culinary knowledge from a bygone era. Spanning everything from nutrition and food production to culinary techniques and global food customs, this massive volume reflects the spirit of an age fascinated by science, health, and domestic order.
Ward’s encyclopedia isn’t just factual—it’s a time capsule. Rich in period illustrations, advertisements, and commentary, it offers modern readers a fascinating glimpse into how Americans understood food nearly a century ago.
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