Food -- United States -- History -- 19th century. / https://id.loc.gov/authorities/subjects/sh85050184 https://id.loc.gov/authorities/names/n78095330-781 https://id.loc.gov/authorities/subjects/sh2002006167 : Veit, Helen Zoe.
2014
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Food -- United States -- History -- 20th century. / https://id.loc.gov/authorities/subjects/sh85050184 https://id.loc.gov/authorities/names/n78095330-781 https://id.loc.gov/authorities/subjects/sh2002006165 : Bégin, Camille,
Food writers -- United States -- Interviews. / https://id.loc.gov/authorities/subjects/sh87002723 https://id.loc.gov/authorities/names/n78095330-781 https://id.loc.gov/authorities/subjects/sh99001682 : Fisher, M. F. K.
Foodborne diseases -- See Also the narrower term Food poisoning
Here are entered works on poisoning due to food contaminated by bacteria or bacterial toxins. Works on the toxic effects of food containing naturally poisonous substances or toxic chemical residues are entered under Food--Toxicology.
Foodborne diseases -- Great Britain. / https://id.loc.gov/authorities/subjects/sh88007645 https://id.loc.gov/authorities/names/n79023147-781 : Pennington, T. H.
--subdivision Food under ethnic groups, and individual animals and groups of animals, e.g. Fishes--Food; also headings beginning with the word Food; and individual foods and beverages, e.g. Bread; Milk