Baking Powder Wars PDF Download
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Author: Linda Civitello
Publisher: University of Illinois Press
ISBN: 025209963X
Category : Cooking
Languages : en
Pages : 274
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Book Description
First patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes. Presidents and robber barons, bare-knuckle litigation and bold-faced bribery, competing formulas and ruthless pricing--Civitello shows how hundreds of companies sought market control, focusing on the big four of Rumford, Calumet, Clabber Girl, and the once-popular brand Royal. She also tells the war's untold stories, from Royal's claims that its competitors sold poison, to the Ku Klux Klan's campaign against Clabber Girl and its German Catholic owners. Exhaustively researched and rich with detail, Baking Powder Wars is the forgotten story of how a dawning industry raised Cain--and cakes, cookies, muffins, pancakes, donuts, and biscuits.
Author: Linda Civitello
Publisher: University of Illinois Press
ISBN: 025209963X
Category : Cooking
Languages : en
Pages : 274
Get Book Here
Book Description
First patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes. Presidents and robber barons, bare-knuckle litigation and bold-faced bribery, competing formulas and ruthless pricing--Civitello shows how hundreds of companies sought market control, focusing on the big four of Rumford, Calumet, Clabber Girl, and the once-popular brand Royal. She also tells the war's untold stories, from Royal's claims that its competitors sold poison, to the Ku Klux Klan's campaign against Clabber Girl and its German Catholic owners. Exhaustively researched and rich with detail, Baking Powder Wars is the forgotten story of how a dawning industry raised Cain--and cakes, cookies, muffins, pancakes, donuts, and biscuits.
Author: Insight Editions
Publisher: Simon and Schuster
ISBN: 1647223776
Category : Cooking
Languages : en
Pages : 128
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Book Description
Presents recipes for Star wars-themed treats.
Author: Judy Barnes Baker
Publisher: Mildren H Coleman
ISBN: 9780979201806
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
"This book is filled with delicious low-carb recipes that let you indulge your cravings while still maintaining a healthful lifestyle."--Global Books in Print.
Author: Linda Civitello
Publisher: John Wiley & Sons
ISBN: 0470403713
Category : Cooking
Languages : en
Pages : 448
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Book Description
Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.
Author: Abraham Cressy Morrison
Publisher:
ISBN:
Category : Baking-powder
Languages : en
Pages : 1174
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Book Description
Author: Kyra Bussanich
Publisher:
ISBN: 1607743604
Category : Cooking
Languages : en
Pages : 146
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Book Description
When Bussanich realized she had to go gluten-free, she mourned the toasty morning muffins, moist birthday cakes, and fruity crumbles she thought she'd have to give up. She used trial and error to recreate her favorite treats-- sans gluten. Her Portland bakery, Crave Bake Shop, proved that gluten-free can taste just as good as the original.
Author: Robert L. Shewfelt
Publisher: Springer
ISBN: 3319453947
Category : Technology & Engineering
Languages : en
Pages : 279
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Book Description
It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views of experimental studies. We crave simple answers to our questions about food, but the science behind the proclamations of food pundits is not nearly as clear as they would have you believe. This book presents a more nuanced view of the benefits and limitations of food processing and exposes some of the tricks both Big Food and its critics use to manipulate us to adopt their point of view. Food is a source of enjoyment, a part of our cultural heritage, a vital ingredient in maintaining health, and an expression of personal choice. We need to make those choices based on credible information and not be beguiled by the sophisticated marketing tools of Big Food nor the ideological appeals and gut feelings of self-appointed food gurus who have little or no background in nutrition.
Author: Jonathan Rees
Publisher: JHU Press
ISBN: 1421439964
Category : History
Languages : en
Pages : 319
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Book Description
A fascinating examination of the controversial work of Harvey Wiley, the founder of the pure food movement and an early crusader against the use of additives and preservatives in food. Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department of Agriculture agreed to consume food mixed with significant amounts of various additives, including borax, saltpeter, copper sulfate, sulfuric acid, and formaldehyde. One hundred years later, Wiley's influence lives on in many of our current popular ideas about food: that the wrong food can kill you; that the right food can extend your life; that additives are unnatural; and that unnatural food is unhealthy food. Eating—the process of taking something external in the world and putting it inside of you—has always been an intimate act, but it was Harvey Wiley who first turned it into a matter of life or death. In The Chemistry of Fear, Jonathan Rees examines Wiley's many—and varied—conflicts and clashes over food safety, including the adulteration of honey and the addition of caffeine to Coca-Cola, formaldehyde to milk, and alum to baking powder. Although Wiley is often depicted as an unwavering champion of the consumer's interest, Rees argues that his critics rightfully questioned some of his motivations, as well as the conclusions that he drew from his most important scientific work. And although Wiley's fame and popularity gave him enormous influence, Rees reveals that his impact on what Americans eat depends more upon fear than it does upon the quality of his research. Exploring in detail the battles Wiley picked over the way various foods and drinks were made and marketed, The Chemistry of Fear touches upon every stage of his career as a pure food advocate. From his initial work in Washington researching food adulteration, through the long interval at the end of his life when he worked for Good Housekeeping, Wiley often wrote about the people who prevented him from making the pure food law as effective as he thought it should have been. This engaging book will interest anyone who's curious about the pitfalls that eaters faced at the turn of the twentieth century.
Author: Marion Harris Neil
Publisher: Addison Press
ISBN: 9781447463283
Category : Cooking
Languages : en
Pages : 82
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Book Description
A helpful cook book full of recipes and techniques for getting the most out of baking powder. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
Author: Chelsea Monroe-Cassel
Publisher: Insight Editions
ISBN: 1683837983
Category : Performing Arts
Languages : en
Pages : 176
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Book Description
Inspired by the cuisine from the Star Wars: Galaxy’s Edge themed lands at Walt Disney World and Disneyland, Star Wars: Galaxy’s Edge: The Official Black Spire Outpost Cookbook is the ultimate source for creating out-of-this-world meals and treats from a galaxy far, far away. Join intergalactic gourmet Strono “Cookie” Tuggs for a mouthwatering journey into the cuisine of Black Spire Outpost and beyond. From the swamps of Dagobah to the forests of Endor and the deserts of Jakku, chef extraordinaire Strono “Cookie” Tuggs has traveled countless light-years to compile the galaxy’s most delicious recipes into this unique volume. With Cookie as your guide, journey to the streets of Black Spire Outpost and discover delectable delicacies such as Braised Shaak Roast, Nerf Kebabs, Mustafarian Lava Buns, Huttese Slime Pods, Spicy Mandalorian Stew, and much more. Featuring seventy recipes—including sides, sauces, soups, breads, main courses, desserts, and drinks—this comprehensive cookbook is a hyperspace route to the tastiest treats in the galaxy, bringing a little taste of Black Spire Outpost right into your own home.
