The New Whole Art of Confectionary. Also, Sugar Boiling, Iceing, Candying, Making of Wines, Jellies, &c. for the Use of Ladies, Confectioners, Housekeepers, &c. ... To which are Added, Several New and Useful Receipts .. New Ed PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The New Whole Art of Confectionary. Also, Sugar Boiling, Iceing, Candying, Making of Wines, Jellies, &c. for the Use of Ladies, Confectioners, Housekeepers, &c. ... To which are Added, Several New and Useful Receipts .. New Ed PDF full book. Access full book title The New Whole Art of Confectionary. Also, Sugar Boiling, Iceing, Candying, Making of Wines, Jellies, &c. for the Use of Ladies, Confectioners, Housekeepers, &c. ... To which are Added, Several New and Useful Receipts .. New Ed by J. E. Thomas (Writer on Cookery.). Download full books in PDF and EPUB format.
Author: J. E. Thomas (Writer on Cookery.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 54
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Book Description
Author: J. E. Thomas (Writer on Cookery.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 54
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Book Description
Author: Edward Logan MACKENZIE
Publisher:
ISBN:
Category :
Languages : en
Pages : 52
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Book Description
Author: S. W. Stavely
Publisher:
ISBN:
Category :
Languages : en
Pages : 64
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Book Description
Author:
Publisher:
ISBN:
Category : Books
Languages : en
Pages : 778
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Book Description
Author: S. W. Stavely
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 60
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Book Description
Author: W.T. Stavly
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 60
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Book Description
Author: W. S. Steveley
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 92
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Book Description
Author: S. W. Stavely
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 60
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Book Description
Author: S. W. Stavely
Publisher:
ISBN:
Category :
Languages : en
Pages : 71
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Book Description
Author: Sidney W. Mintz
Publisher: Penguin
ISBN: 1101666641
Category : History
Languages : en
Pages : 322
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Book Description
A fascinating persuasive history of how sugar has shaped the world, from European colonies to our modern diets In this eye-opening study, Sidney Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar, and reveals how closely interwoven are sugar's origins as a "slave" crop grown in Europe's tropical colonies with is use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial proletariat. Finally, he considers how sugar has altered work patterns, eating habits, and our diet in modern times. "Like sugar, Mintz is persuasive, and his detailed history is a real treat." -San Francisco Chronicle
