Foods 3rd ed.

The book is in fair condition, with noticeable wear on the spine and cover. The absence of a dust jacket and the presence of handwritten inscriptions throughout indicate its use as a study resource. The binding appears intact, though the covers show fading and scuff marks consistent with age. Overall, a well-loved copy reflecting its educational purpose.

"Foods: An Introductory College Course" by Margaret M. Justin, Lucile Osborn Rust, and Gladys E. Vail is a comprehensive textbook published by Houghton Mifflin Company in 1948. This third edition reflects an academic approach to nutrition and food preparation, aimed at college-level students. The authors, associated with Kansas State College, bring their expertise to this detailed exploration of dietary essentials and food preparation methods. This edition is particularly valuable for its historical insights into mid-20th century dietary education. While the book shows signs of wear typical of its age, including some handwritten inscriptions, it remains a significant resource for those interested in culinary history and educational practices of the time.