Food: Fuel for the Human Engine: What to Buy, How to Cook It, How to Eat It

by Eugene Lyman Fisk M. D.

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Eugene Lyman Fisk, M.D. was a lifelong New Yorker born in Brooklyn in 1867. He attended New York University Medical College, where he graduated with distinction in 1888. Afterwards he remained in Brooklyn to practice medicine, subsequently becoming head of the medical division of various life insurance companies, including the Equitable Life Assurance Society, the Provident Savings Life Assurance Society of New York, and the Postal Life Assurance Company in 1910. During this time he was known for his strong advocacy of regular medical check-ups. At the time, many people avoided doctors, in fear of them being quacks, and as their cures sometimes proved worse than the pain. He also spoke out against smoking cigarettes, finding absolutely no evidence that it provided any benefit to the body, a popular delusion.

He became known as one of the fathers of preventive medicine and was a fellow of the American Medical Association, and member of numerous societies, such as the American Public Health Association, the National Tuberculosis Association, American Eugenics Society, American Heart Association, New York Academy of Sciences, and American Economic Association. Surprisingly, in 1931 he died suddenly, while in Germany in 1931 to examine museum exhibits on public health, at the relatively early age of 64.


Braxton’s Practical Cook Book: Prepared for Economy, Family and Hotel Use

by G. F. Braxton

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George F. Braxton was a renowned chef, who, among other places, worked at The Algonquin Resort during the late 1800s. Chef Braxton is thought to be the first African-American to lead a kitchen in a luxury resort. The Algonquin Resort began in 1889 in St. Andrews, New Brunswick, Canada, and still exists today as a luxury retreat. Sadly, not a great amount of detail is known about Braxton’s life. He was born in Virginia during the late 1850s or early 1860s. He became the Chef at Wellesley College from 1883 to at least 1886. He led the Resort in Canada during the late 1800s, and it appears that he had moved to Massachusetts around 1900. By then he was widowed, but was remarried to Rose McBride in 1901. He opened up a restaurant in Cambridgeport, Massachusetts around November 1901. It does not appear that he had children. Not much of his life is known afterwards, but the Algonquin Resort recently renamed their restaurant Braxton’s in honor of his memory.


The Little Confectioner: 19th Century Candy and Cake

by H. Hueg

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Herman Hueg wrote four books on confections and baking, including Ornamental Confectionery and the Art of Baking in All its Branches (1905), and Book of Designs for Bakers and Confectioners (1896). Hueg was a renounced baker and confectioner. He expanded his reach by moving into selling tools and other implements for bakers to help replicate the skilled work, such as molds and stencils. This approach is taken in this volume, which begins with a series of recipes for sugar spinning, caramels, nut bars, taffy, ice cream, bonbons, syrups and more. The latter portion of the book has several pages dedicated to interesting baking implements, which are nicely illustrated.



Productive Bee-Keeping Modern Methods of Production and Marketing of Honey: Lippincott’s Farm Manuals

by Frank C. Pellett

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Lippincott’s developed a series of manuals regarding agricultural production, including this volume on beekeeping. Among other things, it offers a historical look at apiculture, the practice of human harvesting of products from honey bee colonies, as well as its marketing methodology. Beekeeping has quite a history, dating back to at least 15,000 years ago.

The story of J.B. Lippincott & Co. offers a look at the complexities of the publishing industry. J.B. Lippincott & Co. was an American publishing house established in 1836 by Joshua Ballinger Lippincott, which still exists today as Lippincott Williams & Wilkins, which itself is an imprint of the publishing conglomerate, Wolters Kluwer, and focuses on technical journals. Initially J.B. Lippincott & Co. published Bibles and other religious materials, before expanding into fiction, almanacs, medical and other books. Later, Lippincott’s Monthly Magazine was issued, from 1868-1914 and offered novels, short stories, opinion pieces and other writings. In 1978, Lippincott’s was acquired by Harper & Row, which was then acquired by Wolters Kluwer in 1990.


Future Faces of Food and Food Security: Volume 2, Number 2 / Volume 3, Number 1 of World Food Policy

Edited by Keokam Kraisoraphong

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World Food Policy (WFP) in this double issue features articles from the 2015 World Food Policy Conference, organized in celebration of Her Royal Highness Princess Maha Chakri Sirindhorn’s 60th Birthday Anniversary. By the theme Future Faces of Food and Farming: Regional Challenges the articles discuss the much-needed policy reconfiguration to meet the enormous complexities in today’s foodvaried production and consumption patterns and inequalities, witnessed both within and between nations. Sharing common as well as different experiences among countries from different regions, the articles cover issues in fisheries, fresh markets, food security and income diversification. A number of short articles under the theme Food Security in an Age of Falling Commodity and Food Prices are included along with that from the keynote speech on The World Food Economy: A 40 Year Perspective on the Past, and a Look Forward.

The Journal continues to emphasize its efforts to bring to readers research-based articles of multi-disciplinary approaches. WFP editors thus welcome submissions of manuscripts contributing to providing a multi-disciplinary forum for generating the analysis and understanding of global trends—as well as regional and local forces shaping food and food policies around the world.




A World of Old and New Water Issues: Volume 2, Number 2 of New Water Policy and Practice

Edited by Jeff Camkin and Susana Neto

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Welcome to the fourth issue of New Water Policy and Practice Journal: A Platform for the World’s Emerging Water Leaders and Thinkers.

One of our main aims at New Water Policy and Practice Journal is to support emerging
water leaders and thinkers to develop and share their ideas on how to address the varied
challenges for water management around the world. In our first three issues we have
already had papers from 14 different countries—Angola, Australia, Canada, China,
Equador, India, Indonesia, Israel, Laos, Malaysia, Pakistan, Portugal, South Africa and
the United Swatertates.

In this fourth edition we have an eclectic suite of papers which demonstrate the great diversity of challenges in water management, and the opportunities that exist by sharing experiences.

We hope you enjoy this latest journey through the challenging world of water



Old London Taverns: Historical, Descriptive, and Reminiscent

by Edward Callow

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In February 1900, a journal review of Old London Taverns commented that the author was annoyed by mistakes in recounting pub history. So he embarked on this chronicle:

taverns“He tells us of various taverns, chop-houses, bakers’, butchers’, and kindred topics of considerable variety, places both new and old. He has done good service in putting together these facts, which have, indeed, a great tendency to get forgotten or confused. [As an example]… Ye Olde Cheshire Cheese’ is, perhaps, the doyen of London taverns. Herrick speaks of the ‘Cheese,’ along with the Triple Tun’ (no longer a tavern), in writing to Ben Jonson. This building, of course, perished in the Fire, but its successor has seen guests as famous—Pope, Congreve, Samuel Johnson, Goldsmith, and in later days Charles Dickens, Mark Lemon, and Thomas Hood. It remains much the same, though the ancient simplicity of its bill-of-fare has disappeared. Mr. Callow’s book is one to be commended both for its text and its illustrations.”

This edition is dedicated to John Hamill, whose researches into the beginnings of Freemasonry have made him something of an authority about the rites that the ancient taverns sheltered.