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Author: American Sugar Refining Company
Publisher:
ISBN:
Category : Sugar
Languages : en
Pages : 48
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Book Description
Author: American Sugar Refining Company
Publisher:
ISBN:
Category : Sugar
Languages : en
Pages : 48
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Book Description
Author: American Sugar Refining Company
Publisher:
ISBN:
Category : Sugar
Languages : en
Pages : 0
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Author: American Sugar Refining Company
Publisher: Legare Street Press
ISBN: 9781015336674
Category :
Languages : en
Pages : 54
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Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: American Sugar Refining Company
Publisher: Forgotten Books
ISBN: 9780484581912
Category : Business & Economics
Languages : en
Pages : 44
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Book Description
Excerpt from A Century of Sugar Refining in the United States, 1816-1916 Manufacture upon a large scale and the continuous operation of its refineries have enabled the Company to sell its product upon a basis of profit smaller than that ordinarily obtained in manufacturing enterprises. By reason of the volume of its business this profit, however, has been sufficient to have paid a fair and regular return upon the in vestment of the stockholders. Believing that the payment of this dividend is an event of interest, we are noting it by this brief account of the development of the cane-sugar refining industry in the United States during the last one hundred years, prepared by Joseph E. Freeman, Esq., the Secretary of the Company. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author:
Publisher:
ISBN:
Category : Canned foods industry
Languages : en
Pages : 1716
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Author: Royal Statistical Society (Great Britain)
Publisher:
ISBN:
Category : Electronic journals
Languages : en
Pages : 708
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Book Description
Published papers whose appeal lies in their subject-matter rather than their technical statistical contents. Medical, social, educational, legal,demographic and governmental issues are of particular concern.
Author: Wendy A. Woloson
Publisher: Johns Hopkins University Press+ORM
ISBN: 0801877180
Category : History
Languages : en
Pages : 418
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Book Description
A look at sugar in 19th-century American culture and how it rose in popularity to gain its place in the nation’s diet today. American consumers today regard sugar as a mundane and sometimes even troublesome substance linked to hyperactivity in children and other health concerns. Yet two hundred years ago American consumers treasured sugar as a rare commodity and consumed it only in small amounts. In Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth-Century America, Wendy A. Woloson demonstrates how the cultural role of sugar changed from being a precious luxury good to a ubiquitous necessity. Sugar became a social marker that established and reinforced class and gender differences. During the eighteenth and early nineteenth centuries, Woloson explains, the social elite saw expensive sugar and sweet confections as symbols of their wealth. As refined sugar became more affordable and accessible, new confections—children’s candy, ice cream, and wedding cakes—made their way into American culture, acquiring a broad array of social meanings. Originally signifying male economic prowess, sugar eventually became associated with femininity and women’s consumerism. Woloson’s work offers a vivid account of this social transformation—along with the emergence of consumer culture in America. “Elegantly structured and beautifully written . . . As simply an explanation of how Americans became such avid consumers of sugar, this book is superb and can be recommended highly.” —Ken Albala, Winterthur Portfolio “An enlightening tale about the social identity of sweets, how they contain not just chewy centers but rich meanings about gender, about the natural world, and about consumerism.” —Cindy Ott, Enterprise and Society
Author:
Publisher:
ISBN:
Category : Coffee industry
Languages : en
Pages : 832
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Book Description
Author: Joy Santlofer
Publisher: W. W. Norton & Company
ISBN: 039324136X
Category : Cooking
Languages : en
Pages : 416
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Book Description
A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City. New York is hailed as one of the world’s “food capitals,” but the history of food-making in the city has been mostly lost. Since the establishment of the first Dutch brewery, the commerce and culture of food enriched New York and promoted its influence on America and the world by driving innovations in machinery and transportation, shaping international trade, and feeding sailors and soldiers at war. Immigrant ingenuity re-created Old World flavors and spawned such familiar brands as Thomas’ English Muffins, Hebrew National, Twizzlers, and Ronzoni macaroni. Food historian Joy Santlofer re-creates the texture of everyday life in a growing metropolis—the sound of stampeding cattle, the smell of burning bone for char, and the taste of novelties such as chocolate-covered matzoh and Chiclets. With an eye-opening focus on bread, sugar, drink, and meat, Food City recovers the fruitful tradition behind today’s local brewers and confectioners, recounting how food shaped a city and a nation.
Author:
Publisher:
ISBN:
Category : Commerce
Languages : en
Pages : 1312
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Book Description
