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Food Guide for War Service at Home

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"The long war has brought hunger to Europe; some of her peoples stand constantly face to face with starvation. To meet all this great food need in Europe—and meeting it is an imperative military necessity—we must be very careful and economical in our food use here at home. We must eat less; we must waste nothing; we must equalize the distribution of what food we may retain for ourselves; we must prevent extortion and profiteering which make prices so high that the poor cannot buy the food they actually need; and we must try to produce more food. For all this there is needed a "food education" of all our people. For the purpose of diffusing this information this little book has been prepared under the direction of the Food Administration. By following the suggestions for food conservation herein contained every one can render his country an important war service."

First Page:


Prepared under the Direction of the United States Food Administration in Co Operation with the United States Department of Agriculture and the Bureau of Education

With a Preface by Herbert Hoover United States Food Administrator


[Illustration: Reproduced by courtesy of National Geographic Society]


In the spring of 1918 the Collegiate Section of the United States Food Administration was called upon to prepare a simple statement of the food situation as affected by the war, suitable for elementary and high school teachers, high school pupils, and the general public. The demand arose because of the wide adoption of the three courses on this subject then being sent out weekly to universities, colleges, and normal schools throughout the country.

This little volume is the response to that request. It was written by Katharine Blunt, of the University of Chicago, Frances L. Swain, of the Chicago Normal School, and Florence Powdermaker, of the United States Department of Agriculture.

The records of the Food Administration have been open to the writers and they have had the advice and criticism of its officials and specialists... Continue reading book >>

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