United States Food Administration
This collection, 'Food News Notes for Public Libraries,' comprises Volumes 1-13 published in 1917 by the United States Food Administration. These notes offer a fascinating glimpse into the American homefront during World War I, specifically focusing on efforts to conserve food and promote efficient eating habits. Targeted at public libraries, the series aimed to disseminate crucial information regarding food policies, recipes, and nutritional advice. The notes reflect a period of significant government intervention in the food supply, driven by the need to support the war effort and ensure adequate resources both at home and abroad. Readers will gain insights into the strategies employed to encourage voluntary rationing, reduce waste, and promote the consumption of alternative foods. These historical documents are valuable for understanding the intersection of public health, wartime mobilization, and the evolving role of public libraries as centers of community education and information.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
