Willard's Practical Butter Book PDF Download
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Author: X. A. Willard
Publisher: BoD – Books on Demand
ISBN: 3382837366
Category : Fiction
Languages : en
Pages : 178
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Book Description
Reprint of the original, first published in 1875. The publishing house Anatiposi publishes historical books as reprints. Due to their age, these books may have missing pages or inferior quality. Our aim is to preserve these books and make them available to the public so that they do not get lost.
Author: X. A. Willard
Publisher: BoD – Books on Demand
ISBN: 3382837366
Category : Fiction
Languages : en
Pages : 178
Get Book Here
Book Description
Reprint of the original, first published in 1875. The publishing house Anatiposi publishes historical books as reprints. Due to their age, these books may have missing pages or inferior quality. Our aim is to preserve these books and make them available to the public so that they do not get lost.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 554
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Book Description
Author: Frederick S. Burch
Publisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 57
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Book Description
In 'ABC Butter Making: A Hand-Book for the Beginner' by Frederick S. Burch, readers are introduced to the art of butter making in a simple and accessible manner. The book discusses the process of creating butter from scratch, detailing the necessary ingredients, equipment, and techniques required. Burch's writing style is clear and instructional, making it an ideal guide for those new to the craft of butter making. The book is a valuable resource for anyone looking to delve into the world of homemade dairy products. Set within the context of the 19th-century agricultural landscape, 'ABC Butter Making' sheds light on the importance of self-sufficiency and artisanal practices in a rapidly industrializing world. Burch's attention to detail and passion for the subject shines through in every page, making this book a must-read for budding butter enthusiasts. Frederick S. Burch, a dairy farmer and advocate for sustainable agriculture, draws on his years of experience to provide readers with practical and insightful guidance on butter making. His expertise and dedication to preserving traditional farming methods make him a trusted voice in the agricultural community. This book is highly recommended for anyone interested in learning the art of butter making from a seasoned expert.
Author: Ai Hisano
Publisher: Harvard University Press
ISBN: 0674242599
Category : Business & Economics
Languages : en
Pages : 345
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Book Description
Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.” The yellow of margarine, the red of meat, the bright orange of “natural” oranges—we live in the modern world of the senses created by business. Ai Hisano reveals how the food industry capitalized on color, and how the creation of a new visual vocabulary has shaped what we think of the food we eat. Constructing standards for the colors of food and the meanings we associate with them—wholesome, fresh, uniform—has been a business practice since the late nineteenth century, though one invisible to consumers. Under the growing influences of corporate profit and consumer expectations, firms have sought to control our sensory experiences ever since. Visualizing Taste explores how our perceptions of what food should look like have changed over the course of more than a century. By examining the development of color-controlling technology, government regulation, and consumer expectations, Hisano demonstrates that scientists, farmers, food processors, dye manufacturers, government officials, and intermediate suppliers have created a version of “natural” that is, in fact, highly engineered. Retailers and marketers have used scientific data about color to stimulate and influence consumers’—and especially female consumers’—sensory desires, triggering our appetites and cravings. Grasping this pivotal transformation in how we see, and how we consume, is critical to understanding the business of food.
Author:
Publisher:
ISBN:
Category : Catalogs, Publishers'
Languages : en
Pages : 1756
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Book Description
Author: Nathaniel R. Cumberlege
Publisher:
ISBN:
Category : Ethnology
Languages : en
Pages : 202
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Book Description
Author:
Publisher:
ISBN:
Category : English literature
Languages : en
Pages : 1452
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Book Description
Author: Frederick George Hilton Price
Publisher:
ISBN:
Category :
Languages : en
Pages : 160
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Book Description
Author: Sir Frederick Smith
Publisher:
ISBN:
Category :
Languages : en
Pages : 696
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Book Description
Author: David Roberge
Publisher:
ISBN:
Category : Hoofs
Languages : en
Pages : 360
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Book Description
