A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains PDF Download
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Author: Friedrich Christian Accum
Publisher: BoD – Books on Demand
ISBN: 3368371509
Category : Fiction
Languages : en
Pages : 158
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Book Description
Reproduction of the original.
Author: Friedrich Christian Accum
Publisher: BoD – Books on Demand
ISBN: 3368371509
Category : Fiction
Languages : en
Pages : 158
Get Book Here
Book Description
Reproduction of the original.
Author: Friedrich Christian Accum
Publisher:
ISBN:
Category : Bread
Languages : en
Pages : 220
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Book Description
Author: Friedrich Christian Accum
Publisher: DigiCat
ISBN:
Category : Fiction
Languages : en
Pages : 101
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Book Description
The object of this book is to exhibit the chemical principles of the art of making good and wholesome wheat, oats, rye, barley, rice, potato bread, or other bread that uses farinaceous substances in different parts of the world. The writer, who has a chemistry background, uses his knowledge to provide the information needed to make bread through various carbohydrates. One of the chapters in this book focuses on the chemical analysis of bread flour, its immediate constituent parts, their proportions in different kinds of grain, and the method of separating them.
Author: Friedrich Christian Accum
Publisher:
ISBN:
Category : Bread
Languages : en
Pages : 200
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Book Description
Author: British Museum. Department of Printed Books
Publisher:
ISBN:
Category : Library catalogs
Languages : en
Pages : 478
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Book Description
Author: Bee Wilson
Publisher: Princeton University Press
ISBN: 0691214085
Category : Cooking
Languages : en
Pages : 504
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Book Description
Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. Swindled gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds--such as fake organics and the scandal of Chinese babies being fed bogus milk powder. Wilson pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As Swindled reveals, modern science has both helped and hindered food fraudsters--increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as "genuine coffee" was anything but--and that you couldn't buy pure mustard in all of London. Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, but also that food swindlers have always been helped by consumer ignorance, Swindled ultimately calls for both governments and individuals to be more vigilant. In fact, Wilson suggests, one of our best protections is simply to reeducate ourselves about the joys of food and cooking.
Author: British Museum
Publisher:
ISBN:
Category :
Languages : en
Pages : 682
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 732
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Author:
Publisher:
ISBN:
Category : Law
Languages : en
Pages : 200
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Book Description
![Lives of Scottish poets [ed. by A. Sempil]. 3 vols. [in 6 pt.]. PDF](https://books.google.com/books/content/images/frontcover/w5sHAAAAQAAJ?fife=w80-h100)
Author: Society of ancient Scots
Publisher:
ISBN:
Category :
Languages : en
Pages : 226
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