THE FOOD PROBLEM

BY VERNON KELLOGG AND ALONZO E. TAYLOR. $1.25

“Food is always more or less of a problem in every phase of its production, handling and consumption. It is a problem with every farmer, every transporter and seller, every householder. It is a problem with every town, state and nation. And now very conspicuously, it is a problem with three great groups, namely the Allies, The Central Empires and The Neutrals; in a word it is a great international problem.”

These sentences from the introduction indicate the scope of The Food Problem by Vernon Kellogg and Alonzo E. Taylor.

Both authors are members of the United States Food Administration. Dr. Kellogg is also connected with the Commission for relief in Belgium and professor in Stanford University. Mr. Taylor is a member of the Exports Administrative Board and professor in the University of Pennsylvania. The preface is by Herbert Hoover, United States Food Administrator and Chairman for the Commission of Relief in Belgium.

The food problem of today, of our nation, therefore, has as its most conspicuous phase an international character. Some of the questions which the book considers are:

What is the Problem in detail?

What are the general conditions of its solution?

What are the immediate and particulars which concern us, and are within our power to affect?

And finally, what are we actually doing to meet our problem?

TABLE OF CONTENTS

• Introduction: The International Problem.
• Part I. The Problem and the Solution.
  • Chapter I. The Food Situation of the Western Allies and the United States.
  • Chapter II. Food Administration.
  • Chapter III. How England, France and Italy are Controlling and Saving Food.
  • Chapter IV. Food Control in Germany and Its Lessons.
• Part II. The Technology of Food Use.
  • Chapter V. The Physiology of Nutrition.
  • Chapter VI. The Sociology of Nutrition.
  • Chapter VII. The Sociology of Nutrition (Continued).
  • Chapter VIII. Grain and Alcohol.
• Conclusion: Patriotism and Food.

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