Katherine Golden Bitting (April 29, 1869 - October 15, 1937) was a food chemist for the United States Department of Agriculture, and the National Canners Association.

To facilitate her investigations, as the Annual Report of the Librarian of Congress (1940) states, she collected "materials on the sources, preparation, and consumption of foods, their chemistry, bacteriology, preservations, etc., from earliest times to the present day."

The Bitting Collection containing numerous English and American publications on food preparation from the eighteenth and nineteenth centuries and a sampling of notable French, German, and Italian works.

Katherine and Arvill Wayne Bitting formed a close partnership, working at the same institutions and collaborating on several publications.

To answer this question, the Bittings turned their Lafayette home into a ketchup factory, producing hundreds of bottles of the condiment.

"[2] Curator Leonard N. Beck gave it a professional evaluation, pairing her collection with that of food writer Elizabeth Robins Pennell.