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Author: Robert Whymper
Publisher:
ISBN:
Category : Cacao
Languages : en
Pages : 374
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Book Description
Author: Robert Whymper
Publisher:
ISBN:
Category : Cacao
Languages : en
Pages : 374
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Book Description
Author: Robert Whymper
Publisher: Forgotten Books
ISBN: 9780260107114
Category : Science
Languages : en
Pages : 370
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Book Description
Excerpt from Cocoa and Chocolate, Their Chemistry an Manufacture For the first time the chemical composition of cacao has been traced from the fresh beans through the various stages of manufacture, so that the changes which occur during fermentation, drying, roasting, etc., may be followed. The most recent methods of analysis have been dis cussed, and the author has only recommended those which he himself has found to give accurate and consistent 'results. 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: ROBERT. WHYMPER
Publisher:
ISBN: 9781033381397
Category :
Languages : en
Pages : 0
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Book Description
Author: R. B. 1885 Whymper
Publisher: Nabu Press
ISBN: 9781293499139
Category :
Languages : en
Pages : 376
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Book Description
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Author: Paul Zipperer
Publisher: de Gruyter
ISBN:
Category : Social Science
Languages : en
Pages : 366
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Book Description
No detailed description available for "The Manufacture of Chocolate and other Cacao Preparations".
Author: R (Robert) B 1885 Whymper
Publisher: Legare Street Press
ISBN: 9781013799518
Category :
Languages : en
Pages : 380
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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: Walter Baker Company
Publisher:
ISBN: 9781331924128
Category : Health & Fitness
Languages : en
Pages : 82
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Book Description
Excerpt from Cocoa and Chocolate: A Short History of Their Production and Use During the last twenty-five years the consumption of cocoa in various forms has increased to an extraordinary extent not only in this country, but in the I United Kingdom and Germany countries in which the greatest progress is being made in the science i nutrition, and in the inventions which have done so much to cheapen the cost and improve the quality of articles of food. This increase in consumption is due to several causes, among the most prominent of which are (1) a reduction in the retail price, bringing it within the means of the poorer classes: (2) a more general recognition of the value of cocoa as an article of food, and (3) improvements in methods of preparation, by which it is adapted to the wants of the different classes of consumers. There is no doubt that, if it had not been for the monopoly of the production which Spain long possessed, and which kept the price, on its introduction into England, at a point where only the rich could afford to buy it, cocoa would have come into as general use there as it did in Spain, and would, perhaps, have been received with more favor than tea or coffee, which were introduced about the same time. It appears that, in the time of Charles II.. the price of the best chocolate (very crude undoubtedly, as compared with the present manufactures) was 6s. Sd. a pound, which, if we take into account the greater purchasing power of money at that time, would be equal to at least $5.00 a pound at this time for a very coarse article. I lumboldt estimated the consumption of cocoa in Europe, in 1806, as 23, 000.000 pounds per annum, of which from 6,000,000 to 9,000,000 were supposed to be consumed in Spain. The estimated consumption in Europe at the present time is over 170, 000, 000 pounds. 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: Arthur William Knapp
Publisher:
ISBN:
Category : Cacao
Languages : en
Pages : 234
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Book Description
Author: Robert WHYMPER
Publisher:
ISBN:
Category :
Languages : en
Pages : 568
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Book Description
Author: Arthur William Knapp
Publisher: Forgotten Books
ISBN: 9781440056376
Category : Cacao
Languages : en
Pages : 232
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Book Description
Excerpt from Cocoa and Chocolate: Their History From Plantation to Consumer The photographs reproduced on pages 2, 23, 39, 47, 49 and 71 are by Jacobson of Trinidad, on pages 85 and 86 by Underwood 85 Underwood of London, and on page 41 by Mrs. Stanhope Lovell of Trinidad. 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.
