author of The Grocer’s Handbook (1919), The Grocer’s Encyclopedia (1911), and The Encyclopedia of Food (1923). The third work, an expanded and revised version of the second, was his major achievement. It runs to nearly 600 pages and contains a thousand or so entries, from abalone to zwiebach. Ward’s criterion for inclusion was ‘whatever seemed to be of practical use’, and he did not restrict himself to American foods, although the emphasis is on these. The book has appendices of food names in six languages and a glossary of culinary terms.
