Unfired Foods and Hygienic Dietetics for Prophylactic (preventative) Feeding and Therapeutic (remedial) Feeding ... PDF Download
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Author: George Julius Drews
Publisher:
ISBN:
Category : Cookery, American
Languages : en
Pages : 342
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Book Description
Author: George Julius Drews
Publisher:
ISBN:
Category : Cookery, American
Languages : en
Pages : 342
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Book Description
Author: George J. B. 1873 Drews
Publisher: Palala Press
ISBN: 9781355251583
Category :
Languages : en
Pages : 332
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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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.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.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: George Julius Drews
Publisher: Sagwan Press
ISBN: 9781297927072
Category :
Languages : en
Pages : 340
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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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. 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.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Susanne Freidberg
Publisher: Harvard University Press
ISBN: 0674057228
Category : Science
Languages : en
Pages : 417
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Book Description
That rosy tomato perched on your plate in December is at the end of a great journeyÑnot just over land and sea, but across a vast and varied cultural history. This is the territory charted in Fresh. Opening the door of an ordinary refrigerator, it tells the curious story of the quality stored inside: freshness. We want fresh foods to keep us healthy, and to connect us to nature and community. We also want them convenient, pretty, and cheap. Fresh traces our paradoxical hunger to its roots in the rise of mass consumption, when freshness seemed both proof of and an antidote to progress. Susanne Freidberg begins with refrigeration, a trend as controversial at the turn of the twentieth century as genetically modified crops are today. Consumers blamed cold storage for high prices and rotten eggs but, ultimately, aggressive marketing, advances in technology, and new ideas about health and hygiene overcame this distrust. Freidberg then takes six common foods from the refrigerator to discover what each has to say about our notions of freshness. Fruit, for instance, shows why beauty trumped taste at a surprisingly early date. In the case of fish, we see how the value of a living, quivering catch has ironically hastened the death of species. And of all supermarket staples, why has milk remained the most stubbornly local? Local livelihoods; global trade; the politics of taste, community, and environmental change: all enter into this lively, surprising, yet sobering tale about the nature and cost of our hunger for freshness.
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 760
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Book Description
Author: Library of Congress. Copyright Office
Publisher:
ISBN:
Category :
Languages : en
Pages : 1690
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Book Description
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914721
Category : Peanut butter
Languages : en
Pages : 466
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index, 150 color photographs and illustrations. Free of charge in digital PDF format on Google Books.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436736
Category : Reference
Languages : en
Pages : 1337
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 109 photographs and illustrations - some color. Free of charge in digital PDF format.
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 836
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Book Description
Author: Judith C. Dyer
Publisher: Metuchen, N.J. : Scarecrow Press
ISBN:
Category : Reference
Languages : en
Pages : 304
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Book Description
Abstract: An annotated bibliography on vegetarianism, includes books, periodicals, pamphlets, government documents, letters to editors, articles, and audiovisuals. The bibliography is arranged by date and then by subject; including ethical or medical concerns, and requirements of special groups. The term vegetarianism, first used in the early 1840's, applies to flesh-abstainers. There are 5 classes of vegetarians: lacto-ovo (consumes both milk and eggs); lacto-only; ovo-only; vegans (diet derived solely from plant kingdom); and fruitarians (diet consists of only fruit, nuts, grains and those parts of the plant that are cast off or dropped from the plant, and do not involve destruction of the plant itself. (kbc).
