Melvil Decimal System: 664.1
Dewmoji: 💡 > 🚀 > 🍞 > ?
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 664.1
- Sugar Changed the World: A Story of Magic, Spice, Slavery, Freedom, and Science by Marc Aronson
- Backyard Sugarin': A Complete How-To Guide, Third Edition by Rink Mann
- The Sugar Season: A Year in the Life of Maple Syrup, and One Family’s Quest for the Sweetest Harvest by Douglas Whynott
- The Maple Syrup Book by Janet Eagleson
- Maple Syrup Book, The by Marilyn Linton
- The Oxford Companion to Sugar and Sweets (Oxford Companions) by Darra Goldstein
- Sweet Talk: The Secret History of Confectionery by Nicholas Whittaker
- Sweet Maple: Life, Lore & Recipes from the Sugarbush by James M. Lawrence
- Pez Collectibles (A Schiffer Book for Collectors) by Richard Geary
- The Great British Tuck Shop by Steve Berry
- Sugartime: The Hidden Pleasures of Making Maple Syrup by Susan Carol Hauser
- Celebrating PEZ (Collectibles) by Susan Kahn
- Sugar and Spice: Sweets and Treats from Around the World by Gaitri Pagrach-Chandra
- Warman's Field Guide: PEZ by Shawn Peterson
- Maple Sugarin' in Vermont: A Sweet History by Betty Ann Lockhart
- Sugar (True Books: Food and Nutrition) by Elaine Landau
- Sugaring Season: Making Maple Syrup (Photo Books) by Diane L. Burns
- From Cane to Sugar (Start to Finish: First Series) by Jill Braithwaite
- Food Texture and Viscosity, Second Edition: Concept and Measurement (Food Science and Technology) by Malcolm C. Bourne
- Handbook of cane sugar engineering by E. Hugot
- Chocolate, Cocoa, and Confectionery : Science and Technology by Bernard W. Minifie
- From Beet to Sugar (Start to Finish Book) by Ali Mitgutsch
- Sweet Stuff: An American History of Sweeteners from Sugar to Sucralose by Deborah Jean Warner
- A Chocolate Bar (How it's Made) by Sarah Ridley
- Social Studies: From Tree to Table [blue, B] by Susan Ring
- From Maple Tree to Syrup (Start to Finish: First Series) by Melanie Mitchell
- A saga of sugar,: Being a story of the romance and development of beet sugar in the Rocky mountain West, by Fred G. Taylor
- Maple on Tap: Making Your Own Maple Syrup by Rich Finzer
- The American Cane Mill: A History of the Machines, the Manufacturers, Sugar Cane and Sorghum by Don Howard Dean
- Sticky Jam: The Story of Sugar by Meredith Hooper
- The factory by Philippe Dupasquier
- The New International Confectioner: Confectionery, Cakes, Pastries, Desserts, and Ices, Savouries by Wilfred J. Fance
- Cane to Sugar (Buddy Books: Beginning to End) by Julie Murray
- Manufacture and refining of raw cane sugar by V. E. Baikow
- Sugaring: A Maple Syrup Memoir, with Instructions by Susan Carol Hauser
- Inside chocolate : the chocolate lover's guide to boxed chocolates by Hal Greenberg
- The Chocolate Chronicles by Ray Broekel
- Modern Energy Economy in Beet Sugar Factories (Sugar Series) by urbanieckrzysztof
- Skuse'S Complete Confectioner (Kegan Paul Library of Culinary Arts) by E. [from old catalog] Skuse
- Cogeneration in the Cane Sugar Industry (Sugar Series) by John Howard Payne
- Técnicas de Confeitaria Professional by MAriana SEBESS
- Mawsūʻat ghidhāʾunā. al-sukkar - ḥalwà al-ghidhāʾ / al-juzʾ al-tāsiʻ by Ḥasan Khālid Ḥasan al-ʻAkīdī
- Chemistry and processing of sugarbeet and sugarcane : proceedings of the Symposium on the Chemistry and Processing of Sugarbeet, Denver, Colorado, April 6, 1987, and the Symposium on the Chemistry and Processing of Sugarcane, New Orleans, Louisiana, September 3-4, 1987 by Margaret A. Clarke
- Glucose syrups technology and applications by Peter Hull
- Warman's Companion: PEZ by Shawn Peterson
- The ultimate guide to sugars & sweeteners : discover the taste, use, nutrition, science, and lore of everything from agave nectar to xylitol by Alan W. Barclay
- Food protected designation of origin methodologies and applications by Miguel de la Guardia
- Standard fabrication practices for cane sugar mills by Edward Delden
- Syrup (How Is It Made?) by R. J. Bailey
- From Maple Tree to Syrup (Start to Finish: Second Series) by Melanie Mitchell
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.