Industry and Trade Summary: Pasta PDF Download
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Author:
Publisher: DIANE Publishing
ISBN: 1457821397
Category :
Languages : en
Pages : 49
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Book Description
Author:
Publisher: DIANE Publishing
ISBN: 1457821397
Category :
Languages : en
Pages : 49
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Book Description
Author: David Joachim
Publisher: Rodale
ISBN: 9780875968957
Category : Cooking
Languages : en
Pages : 328
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Book Description
The indispensable cookbook that helps you bring the best food possible to the table - even when organic isn't an option. Packed with more than 100 inspiring and satisfying dishes, Fresh Choices confronts the issues consumers face when they want to know where their food comes from.
Author:
Publisher: DIANE Publishing
ISBN: 1457820730
Category :
Languages : en
Pages : 57
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Book Description
Author: United States. Superintendent of Documents
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1400
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Book Description
February issue includes Appendix entitled Directory of United States Government periodicals and subscription publications; September issue includes List of depository libraries; June and December issues include semiannual index
Author: Tiziana de-Magistris
Publisher: MDPI
ISBN: 303928648X
Category : Science
Languages : en
Pages : 362
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Book Description
This book presents different articles focused on the role of nutritional properties and/or health-related claims on choice preferences, choice behavior, healthy eating/healthy diet, and the willingness to pay for certain foods.
Author:
Publisher:
ISBN:
Category : Canada
Languages : en
Pages : 244
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Book Description
Author: Silvano Serventi
Publisher: Columbia University Press
ISBN: 0231124422
Category : Cooking
Languages : en
Pages : 465
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Book Description
Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. Pasta: The Story of a Universal Food shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques. Many myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazine Macaroni Journal, is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. Pastasciutta, the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form. Whether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the timballo, this is the book for you. So dig in!
Author:
Publisher:
ISBN:
Category : Administrative agencies
Languages : en
Pages : 92
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Book Description
Author:
Publisher:
ISBN:
Category : Delegated legislation
Languages : en
Pages : 204
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Book Description
Author: PUGEL
Publisher: McGraw Hill
ISBN: 0077147979
Category : Business & Economics
Languages : en
Pages : 800
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Book Description
Ebook: International Economics
