Melvil Decimal System: 664.5
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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 664.5
- The Science of Chocolate by Stephen T. Beckett
- Let's Visit a Chocolate Factory by Catherine O'Neill Grace
- Vim & Vinegar: Moisten Cakes, Eliminate Grease, Remove Stains, Kill Weeds, Clean Pots & Pans, Soften Laundry, Unclog Drains, Control Dandruff, Season Salads by Melodie Moore
- Handbook of Herbs and Spices by K.V. Peter
- Empty Pleasures: The Story of Artificial Sweeteners from Saccharin to Splenda by Carolyn de la Pena
- Beans to Chocolate (Rookie Read-About Science: How Things Are Made) by Lisa M. Herrington
- Handbook of Herbs and Spices: Volume 2 by K.V. Peter
- Fenaroli's Handbook of Flavor Ingredients, Fifth Edition by George A. Burdock
- Vanilla, Chocolate, & Strawberry: The Story of Your Favorite Flavors (Discovery! (Sagebrush)) by Bonnie Busenberg
- Cocoa Bean to Chocolate (Buddy Books: Beginning to End) by Julie Murray
- From Cacao Bean to Chocolate (Start to Finish Book) by Ali Mitgutsch
- From Cocoa Bean to Chocolate (Start to Finish: Second Series) by Robin Nelson
- Common Fragrance and Flavor Materials: Preparation, Properties, and Uses by Kurt Bauer
- Industrial Chocolate Manufacture and Use by S.T. Beckett
- The Hot Sauce Collector's Guide: A Book for Collectors, Retailers, Manufacturers, and Lovers of All Things Hot by Jennifer T. Thompson
- Flavor Bombs: The Umami Ingredients That Make Taste Explode by Adam Fleischman
- Natural Food Flavors and Colorants (Ift Press Series) by Mathew Attokaran PhD
- Food Flavorings by P. R. Ashurst
- Fenaroli's handbook of flavor ingredients by Prof. Dr. Giovanni Fenaroli
- Chocolate Science and Technology by Emmanuel Ohene Afoakwa
- Spices and Condiments by J. S. Pruthi
- Flavors from Plants (Readers for Writers: Fluent) by Jennifer Blizin Gillis
- Food Flavours by Carolyn Fisher
- Flavor Chemistry and Technology, Second Edition by Gary Reineccius
- Source Book of Flavors by Gary Reineccius
- Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (Woodhead Publishing Series in Food Science, Technology and Nutrition) by Geoff Talbot
- Flavourings: Production, Composition, Applications, Regulations by Herta Ziegler
- Stevia: Natures Sweetener (Woodland Health) by Rita Elkins
- Chemistry and Technology of Flavours and Fragrances by David J. Rowe
- Flavour in food by Andree Voilley
- Sweeteners: Nutritional Aspects, Applications, and Production Technology by Stylianos Anestis
- Evertaster: The Delicious City (Evertaster Series) by Adam Glendon Sidwell
- Ṣināʻat al-khall wa-al-mukhallalāt = Vinegar and pickling Processing by ʻAlī Kāmil Yūsuf al-Sāʻid
- Source book of flavors by Henry B. Heath
- Dictionary of Flavors by Dolf De Rovira
- Sweeteners and Sugar Alternatives in Food Technology by Helen Mitchell
- Common Fragrance and Flavor Materials: Preparation, Properties and Uses by Horst Surburg
- Handbook of Fruit and Vegetable Flavors by Y. H. Hui
- Modifying Flavour in Food by A. J. Taylor
- Flavor Chemistry: Thirty Years of Progress by Roy Teranishi
- Chocolate by Dom Ramsey
- Flavor technology : profiles, products, applications by Henry B. Heath
- Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods (Special Publication) by Chi-Tang Ho
- How Is Chocolate Made? (Abdo Kids: How Is It Made?) by Grace Hansen
- Food flavors and chemistry : advances of the new millennium by A. M. Spanier
- Kryddkokboken : 110 kryddor - 300 recept by Ulrika Lindhagen
- The Story of Chocolate and Cocoa by Hershey Foods Corporation
- Spices: Flavor Chemistry and Antioxidant Properties (Acs Symposium Series) by Sara J. Risch
- From Sugar to Splenda: A Personal and Scientific Journey of a Carbohydrate Chemist and Expert Witness by Bert Fraser-Reid
- Handbook of herbs and spices: Volume 1, Second Edition (Woodhead Publishing Series in Food Science, Technology and Nutrition) by K.V. Peter
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.