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Folkscanomy: Food and Culinary Arts

Folksonomy: A system of classification derived from the practice and method of collaboratively creating and managing tags to annotate and categorize content; this practice is also known as collaborative tagging, social classification, social indexing, and social tagging. Coined by Thomas Vander Wal, it is a portmanteau of folk and taxonomy.

Folkscanomy: A collection of books and text derived from the efforts of volunteers to make information as widely available as possible. Because the metadata related to these scanned books are often done outside the library or cataloging industries, finding material can be more difficult. The Folkscanomy collection attempts to add a layer of classification for easier navigation.

This collection is Folkscanomy Culinary.. Be sure to also check out the Agriculture collection as well.


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Folkscanomy: A Library of Books
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Folkscanomy: Food and Culinary Arts
by Ashbrook, Frank Getz, 1892-
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CONTENTS I MAN'S EATING CUSTOMS Old and New Techniques Combined Solve Meat Problem Facts about Meat Changes after Slaughter Fresh and Seasoned Meat II MEAT CHARACTERISTICS Structure of Meat Composition of Meat Meat as Food Food Nutrients Modern Meat Consumption Game on the Table Domestic Rabbit Poultry Fish III FOOD PLANNING A Ready-Made Food Plan How to Figure the Family's Needs Food and Economy Daily Dietary Needs Federal Meat Inspection Federal Meat Grading and Stamping Service Federal-State...
Topics: Meat, Slaughtering and slaughter-houses, Meat -- Preservation, Homesteading, SHTF, Meat cuts