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Author: Earle Lewis Thomas
Publisher:
ISBN:
Category : Margarine
Languages : en
Pages : 16
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Book Description
Author: Earle Lewis Thomas
Publisher:
ISBN:
Category : Margarine
Languages : en
Pages : 16
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Book Description
Author: Earle Lewis Thomas
Publisher:
ISBN:
Category : Margarine industry
Languages : en
Pages : 13
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Book Description
Author: J.H. van Stuyvenberg
Publisher: Liverpool University Press
ISBN: 1837645183
Category : History
Languages : en
Pages : 423
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Book Description
This international symposium, which marks the centenary of the invention of margarine, surveys the rise of the edible fats industry from its beginnings in France and the Netherlands to its present position as one of the most important strategic industries.
Author: Siert F. Riepma
Publisher:
ISBN:
Category : Margarine industry
Languages : en
Pages : 22
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Book Description
Author: Siert Frederick Riepma
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 22
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Book Description
Author: Ph Pirnay
Publisher:
ISBN:
Category :
Languages : en
Pages : 6
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Author: Siert F. Riepma
Publisher: Forgotten Books
ISBN: 9780666951908
Category : Business & Economics
Languages : en
Pages : 28
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Book Description
Excerpt from Margarine in Western Europe Western Europe is margarine' s homeland. It was 90 years ago that the notable French chemist, Hippolyte mege-mouriez, completed his initial researches for a satisfactory spread that would serve the purposes of butter. What was needed was a food that would be readily available, through a controllable production system, and at an economical price. For Europe had suffered an increasingly severe shortage of fats since the Napoleonic wars. The rapid expansion of population, the growth of industrial areas with their new large working classes, the advent of gradually rising standards of living based on machine technology, and, perhaps the disruption of older butter sources by wars and social changes all contributed to the shortage. It was the Emperor Louis Napoleon III who asked the new chemical science and technology to invent a new kind of butter. He did so by way of a competition authorized in 1869, and Mege -mouriez won the award with his oleomargarine product. French and English patents were issued in July of that year. One reason the inventor called his mixture oleomargarine-after the Greek word margarites, meaning pearl-like-was that he believed its glistening appearance was due to what was then called margaric acid. The oleo came from the Latin oleum, for the strained beef fat that was then the principal component. Today, margarine is the accepted term, appearing in the legal definitions of most countries. The next step will possibly be development of a more standard European definition to replace the diverse descriptions in the several national laws, much as has been done in the laws of many U. S. States. 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: Alain Drouard
Publisher: Routledge
ISBN: 1317031539
Category : Social Science
Languages : en
Pages : 310
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Book Description
The industrialization of food preservation and processing has been a dramatic development across Europe during modern times. This book sets out its story from the beginning of the nineteenth century when preservation of food from one harvest to another was essential to prevent hunger and even famine. Population growth and urbanization depended upon a break out from the ’biological ancien regime’ in which hunger was an ever-present threat. The application of mass production techniques by the food industries was essential to the modernization of Europe. From the mid-nineteenth century the development of food industries followed a marked regional pattern. After an initial growth in north-west Europe, the spread towards south-east Europe was slowed by social, cultural and political constraints. This was notable in the post-Second World War era. The picture of change in this volume is presented by case studies of countries ranging from the United Kingdom in the west to Romania in the east. All illustrate the role of food industries in creating new products that expanded the traditional cereal-based diet of pre-industrial Europe. Industrially preserved and processed foods provided new flavours and appetizing novelties which led to brand names recognized by consumers everywhere. Product marketing and advertising became fundamental to modern food retailing so that Europe’s largest food producers, Danone, Nestlé and Unilever, are numbered amongst the world’s biggest companies.
Author: J. S. Abbott
Publisher:
ISBN:
Category : Advertising
Languages : en
Pages : 28
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Author:
Publisher:
ISBN:
Category : Commerce
Languages : en
Pages : 928
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Book Description
