General Sources

Appears in

On Food and Cooking

On Food and Cooking

By Harold McGee

Published 2004

About

In this section

Books on Food and Cooking

Word Meanings and Etymologies

Writings on Food Science for the General Reader

Books on Major Regional Cuisines

Books About the History of Food

Historical Sources

Encyclopedias of Food Science and Technology (Referred to Below As “Caballero” and “Macrae”)

Comprehensive Writings on Food Chemistry, Microbiology, Botany, Physiology

Part of

Appendix a Chemistry Primer: Atoms, Molecules, Energy