Health's Improvement Or, Rules Comprizing and Discovering the Nature, Method and Manner of Preparing All Sorts of Foods Used in this Nation PDF Download
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Author: Thomas Moffett
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 438
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Author: Thomas Moffett
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 438
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Author: William Munk
Publisher:
ISBN:
Category :
Languages : en
Pages : 496
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Author: William Munk
Publisher:
ISBN:
Category : Physicians
Languages : en
Pages : 500
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Author: Royal College of Physicians of London
Publisher:
ISBN:
Category :
Languages : en
Pages : 496
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Book Description
Author: Royal College of Physicians of London
Publisher:
ISBN:
Category :
Languages : en
Pages : 552
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Author: Royal College of Physicians of London
Publisher:
ISBN:
Category : Physicians
Languages : en
Pages : 514
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Author: Anna Marie Eleanor Roos
Publisher: BRILL
ISBN: 9004161767
Category : Science
Languages : en
Pages : 313
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Consisting of a series of case studies, this book is devoted to the concept and uses of salt in early modern science, which have played a crucial role in the evolution of matter theory from Aristotelian concepts of the elements to Newtonian chymistry. No reliable study on this subject has been previously available. Its exploration of natural history's and medicine's intersection with chemical investigation in early modern England demonstrates the growing importance of the senses and experience as causes of intellectual change from 1650-1750. It demonstrates that an understanding of the changing definitions of "salt" is also crucial to a historical comprehension of the transition between alchemy and chemistry.
Author: Sir D'Arcy Power
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 296
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Author: Emelyn Rude
Publisher: Simon and Schuster
ISBN: 1681771985
Category : Cooking
Languages : en
Pages : 367
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From the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary. How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did. Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise? Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today. In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 710
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