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1966 Foundations of Food Preparation by Gladys C. Peckham, Vintage Book
More information about 1966 Foundations of Food Preparation by Gladys C. Peckham, Vintage Book
1966 Foundations of Food Preparation by Gladys C. Peckham, Vintage Book, The Macmillan Company
A fascinating midcentury textbook designed to introduce college students to the science and skill of food preparation. Topics range from food composition and nutritional value to meat cuts, cereals, and kitchen techniques. Richly illustrated and surprisingly readable, this book blends home economics with the emerging field of food science.
Overall fair to good condition:
• Cover: marks/fading and wear at edges and corners. Small tear in cloth (front)
• Spine: marks/fading and wear at ends
• Pages: wear typical for vintage school book with some writing/highlighting/underlining, age marks, foxing, folded corners and small tears. When flipping through pages, most are appear clean.
• Edges: age marks/brown spots/writing and darkening
Please see all pictures as well to help determine condition.
I have hundreds of antique and vintage books, see my other listings!
Thanks for looking!
A fascinating midcentury textbook designed to introduce college students to the science and skill of food preparation. Topics range from food composition and nutritional value to meat cuts, cereals, and kitchen techniques. Richly illustrated and surprisingly readable, this book blends home economics with the emerging field of food science.
Overall fair to good condition:
• Cover: marks/fading and wear at edges and corners. Small tear in cloth (front)
• Spine: marks/fading and wear at ends
• Pages: wear typical for vintage school book with some writing/highlighting/underlining, age marks, foxing, folded corners and small tears. When flipping through pages, most are appear clean.
• Edges: age marks/brown spots/writing and darkening
Please see all pictures as well to help determine condition.
I have hundreds of antique and vintage books, see my other listings!
Thanks for looking!
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