Sweet Home Chicago: Chocolate and Confectionery Production and Technology in the Windy City
Directory of Confectionery Manufacturers, Chicago, New York, The Manufacturing Confectioner Publishing Company, 1937.
The Manufacturing Confectioner. Chicago, The Manufacturing Confectioner Publishing Co., 1923.
The Encyclopedia Americana; a Library of Universal Knowledge 1918-1920. New York: Encyclopedia Americana Corp.
Chicago by Day and Night: The Pleasure Seeker's Guide to the Paris of America, Chicago: Thomson and Zimmerman, 1892.
The Literary Digest. New York, NY : Funk & Wagnalls Co., 1890-1938.
Confectioners Journal. Philadelphia, PA: 1874-1956.
Abbott, Elizabeth. Sugar : A Bittersweet History. London; New York: Duckworth Overlook, 2009.
Abbott, Henry G., 1858-1905. Historical Sketch of the Confectionery Trade of Chicago. Chicago: Jobbing Confectioners' Association, 1905.
Allsop, Kenneth. The Bootleggers; the Story of Chicago's Prohibition Era. New Rochelle, N.Y: Arlington House, 1961.
Austin, Alma H. The Romance of Candy. New York; London: Harper & Brothers, 1938.
Baker, William C. Mastercraft in Cakes and Decorating, Decorating Designs and Instructions, Recipes and Methods of Handling. Chicago: Bakers' Helper Co, 1925.
Behr, Edward. Prohibition: Thirteen Years that Changed America. 1st North American ed. New York; Boston: Arcade Pub; Distributed by Little, Brown and Co, 1996.
Bell, Wm M. Wm. M. Bell's "Pilot": An Authoritative Book on the Manufacture of Candies and Ice Creams. Chicago: W.M. Bell, 1911.
Broekel, Ray. The Great American Candy Bar Book. Boston: Houghton Mifflin Co., 1982.
Bywaters, Hubert William. Modern Methods of Cocoa and Chocolate Manufacture. Philadelphia: P. Blakiston's Son & Co., Inc., 1930.
Chicago (Ill) Dept of Health Bureau of Foods, Markets and Farm Products. The Sugar Shortage and Substitutes for Sugar. Department of Health, City of Chicago.. United States. no. 1. Nov.1919.
Evans, W. A. (W, Bakery and Confectionery Workers' International Union of America, and of Health Chicago (Ill) Dept. 1910). Cellar Bakeries and their Dangers to Producers and Consumers Stenographic Report of a Speech on Cellar Bakeries and their Effects. Chicago, Ill.: Bakery and Confectionery Workers' International Union of America.
Friedman, Jacob, and William Henry Kennedy. Friedman's Common-Sense Candy Teacher. 3d ed. Chicago: Ill., J.M. Bell, 1915.
Gott, Philip Porter, 1889-, and Van Houten, L. F., joint author. All about Candy and Chocolate; a Comprehensive Study of the Candy and Chocolate Industries. Chicago: National Confectioners' Association of the United States, 1958.
Grillon, Octave. Modern Practical Gum Work Manual. Contains the Best and Most Modern Processes ... For the Manufacturing of Gum Drops, Soft and Hard, Superior and Ordinary Licorice, Jujube Paste, New York, 1911.
Grivetti, Louis, and Howard-Yana Shapiro. Chocolate: History, Culture, and Heritage. Hoboken, N.J.: Wiley, 2009.
Hilts, Philip J. Protecting America's Health: The FDA, Business, and One Hundred Years of Regulation. New York: Alfred A. Knopf.
Jensen, H. R. 1931. The Chemistry, Flavouring and Manufacture of Chocolate Confectionery and Cocoa. Philadelphia: P. Blakiston's Son & Co, 2003.
Knapp, Arthur William. The Cocoa and Chocolate Industry; the Tree, the Bean, the Beverage. Pitman's Common Commodities and Industries. London: Sir I. Pitman & Sons, Ltd, 1923.
Mason, Laura. Sugar-plums and Sherbet: The Prehistory of Sweets. Totnes: Prospect, 2004.
Metzgar, C. M. Home-made Ice Cream and Candy. Chicago, IL : Metzgar Publishing Co., c.1908.
Minifie, Bernard W. Chocolate, Cocoa and Confectionery: Science and Technology. [1st U.S.] ed. Westport, Conn.: Avi Publishing Co., 1970.
Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History. New York, N.Y: Viking, 1985.
National Confectioners' Association of the United States. Annual Report. Chicago, IL.
O'Shaughnessy, W. B., Poisoned Confectionary, Detection of Gamboge, Lead, Copper, Mercury, and Chromate of Lead, in Various Articles of Sugar Confectionary. London: Mills, Jowett, and Mills, 1831.
Parloa, Maria, 1843-1909, and Janet McKenzie Hill 1852-1933. Chocolate and Cocoa Recipes. Dorchester, MA: W. Baker & Co., 1911.
Randall, Roy Oscar, and John Sydney Baxter. Progress of the World; an Illustrated Exposition of the Most Recent Advance in Science, Industry and Mechanics. 1919.
Richardson, Tim. Sweets: The History of Temptation. London: Bantam. 2003.
Richmond, Walter. Choice Confections; Manufacturing Methods and Formulas. Oak Park, Ill.: Manufacturing Confectioner Pub. Co., 1954.
Candy Production, Methods and Formulas. Chicago: Manufacturing Confectioner, 1948.
Saint-Arroman, A. Coffee, Tea and Chocolate: Their Influence Upon the Health, the Intellect, and the Moral Health of Man. Philadelphia: Crissy & Markley, 1852.
Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century. New York: Farrar, Straus, and Giroux, 1986.
Toussaint-Samat, Maguelonne. A History of Food. Cambridge, MA: Blackwell Reference, 1994.
United States. Women's Bureau, Caroline Manning, Elizabeth Adshead Hyde 1876-, and Mary Viola Robinson. Women in the Candy Industry in Chicago and St. Louis; a Study of Hours, Wages, and Working Conditions .. Vol. no. 25. Washington: Government Printing Office, 1922.
Walter Baker & Company. The Chocolate-Plant (theobroma cacao) and its Products .. Dorchester, Mass.: W. Baker and Company, 1891.
Walter Baker & Company, and James M. (James McKellar) Bugbee 1837-1913. Cocoa and Chocolate; a Short History of Their Production and Use, with Full and Particular Account of Their Properties, and of the Various Methods of Preparing Them for Food. Dorchester, MA, 1907.
Wiley, Harvey Washington. Foods and their Adulteration; Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations. Philadelphia: P. Blakiston's Son & Co., 1907.
Wm, Wrigley, Jr. The Wrigley Spearmen at Work and Play. book no. 2. Chicago: Wm. Wrigley Jr. Company, 1915.
Woloson, Wendy A., 1964-. Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth-Century America. Johns Hopkins University Studies in Historical and Political Science; ser.120, no. 1. Baltimore: Johns Hopkins University Press.
Writers' Program of the Work Projects Administration in the State of Illinois, Art Project Illinois, of Education Chicago (Ill) Board, and of Dept Illinois Division. Chicago's Candy Kettle. 1941.
Zipperer, Paul, The Manufacture of Chocolate and Other Cacao Preparations. 2nd ed. Berlin: New York: M. Karyn; Spon & Chamberlain. 1902.