Melvil Decimal System: 664
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Philosophy and Psychology
Mathematics and Science
Arts and Recreation
Biography and History
Agriculture & Animal Husbandry
Handicraft and Occupations
Chemistry; Chemical Engineering
Foods: Sugar, Starch, etc.
Lights: Gas, Oil, Candles, etc.
Ceramics: Glass, Clay, Cement, etc.
Bleaching; Dyeing; Inks; Paints
Other Organic Chemic Industries
Oils & Fats
Flavorings and Colorants
Cereal Grains; Related Processes; Related Products
Fruits And Vegetables -- Processing
Butchering And Meat/Poultry/Seafood Processing
Works under MDS 664
3,213 results. First 2,000 shown.
- The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt
- Molecular Gastronomy: Exploring the Science of Flavor by Hervé This
- The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World by Sandor Ellix Katz
- Sugar Changed the World: A Story of Magic, Spice, Slavery, Freedom, and Science by Marc Aronson
- Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom Mueller
- Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry by Liana Krissoff
- Basic Butchering of Livestock & Game by John J. Mettler
- Pop!: The Invention of Bubble Gum by Meghan McCarthy
- Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan
- Canning and Preserving for Dummies by Amelia Jeanroy
- Seeds of Deception: Exposing Industry and Government Lies About the Safety of the Genetically Engineered Foods You're Eating by Jeffrey M. Smith
- Herodoti Historiae Libri I-IV by Herodotus
- Six Thousand Years of Bread: Its Holy and Unholy History by H.E. Jacob
- A Consumer's Dictionary of Food Additives: Descriptions in Plain English of More Than 12,000 Ingredients Both Harmful and Desirable Found in Foods by Ruth Winter
- Biscuits and Scones: 62 Recipes from Breakfast Biscuits to Homey Desserts by Elizabeth Alston
- Encyclopedia of Pasta by Oretta Zanini De Vita
- Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes by Kirsten K. Shockey
- Culinary Reactions: The Everyday Chemistry of Cooking by Simon Quellen Field
- Notes on Life and Letters by Joseph Conrad
- Vinegar: Over 400 Various, Versatile, and Very Good Uses You've Probably Never Thought Of by Vicki Lansky
- A Second Handbook of Anglo-Saxon Food & Drink: Production and Distribution by Ann Hagen
- Tomorrow's Table: Organic Farming, Genetics, and the Future of Food by Pamela C. Ronald
- Fresh: A Perishable History (Belknap Press) by Susanne Freidberg
- Eat Your Heart Out: Why the Food Business is Bad for the Planet and Your Health by Felicity Lawrence
- E for Additives : the complete E number guide by Maurice Hanssen
- The World Is Not for Sale: Farmers Against Junk Food by Jose Bove
- JELL-O: A Biography by Carolyn Wyman
- Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes by Jennifer McLagan
- Tasty: The Art and Science of What We Eat by John McQuaid
- Cake Boss: Stories and Recipes from Mia Famiglia by Buddy Valastro
- New Brewing Lager Beer: The Most Comprehensive Book for Home and Microbrewers by Gregory J. Noonan
- Sugaring by Jessie Haas
- In Meat We Trust: An Unexpected History of Carnivore America by Maureen Ogle
- Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen by Alex Lewin
- Siren Feasts by Andrew Dalby
- Making Sauerkraut and Pickled Vegetables at Home: Creative Recipes for Lactic Fermented Food to Improve Your Health (Natural Health Guide) by Klaus Kaufmann
- Servsafe Coursebook by NRA Educational Foundation
- Making Piece: A Memoir of Love, Loss and Pie by Beth M. Howard
- Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen by Kelly Geary
- The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) by César Vega
- The Gristmill by Bobbie Kalman
- Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods by Mary Karlin
- The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game by Philip Hasheider
- The Science of Chocolate by Stephen T. Beckett
- Backyard Sugarin': A Complete How-To Guide, Third Edition by Rink Mann
- The World Encyclopedia of Beer by Brian Glover
- This Is What You Just Put in Your Mouth?: From Eggnog to Beef Jerky, the Surprising Secrets by Patrick Di Justo
- Every Twelve Seconds: Industrialized Slaughter and the Politics of Sight by Timothy Pachirat
- Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering by Adam Danforth
- The Penguin Atlas of Food: Who Eats What, Where, and Why by Eric Millstone
MDS classes with significant recommendations overlap, excluding ones under the same top-level class.
What is MDS?
Melvil stands for "Melvil Decimal System," named after Melvil Dewey, the famous librarian. Melvil Dewey invented his Dewey Decimal System in 1876, and early versions of his system are in the public domain.
More recent editions of his system are in copyright, and the name "Dewey," "Dewey Decimal," "Dewey Decimal Classification" and "DDC" are registered trademarked by OCLC, who publish periodic revisions.
LibraryThing's MDS system is based on the classification work of libraries around the world, whose assignments are not copyrightable. MDS "scheduldes" (the words that describe the numbers) are user-added, and based on public domain editions of the system.
The Melvil Decimal System is NOT the Dewey Decimal System of today. Wordings, which are entered by members, can only come from public domain sources. The base system is the Free Decimal System, a public domain classification created by John Mark Ockerbloom. Where useful or necessary, wording comes from the 1922 edition of the Dewey Decimal System. Language and concepts may be changed to fit modern tastes, or to better describe books cataloged. Wordings may not come from in-copyright sources.