Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 36
... England in the 17th and 18th centuries . In Europe wheat and other grain was still being ground at local mills ; whole meal was cheaper than white flour ; white was the bread of the towns and of the rich , wholemeal of the villages and ...
... England in the 17th and 18th centuries . In Europe wheat and other grain was still being ground at local mills ; whole meal was cheaper than white flour ; white was the bread of the towns and of the rich , wholemeal of the villages and ...
Página 38
... England about 1780 , noted that the “ southerners ate nothing but bread and cheese , and perhaps once a week meat baked at the baker's . In the North , soups and many preparations of oats and of potatoes were eaten , and , fuel being ...
... England about 1780 , noted that the “ southerners ate nothing but bread and cheese , and perhaps once a week meat baked at the baker's . In the North , soups and many preparations of oats and of potatoes were eaten , and , fuel being ...
Página 152
... England in the eighteenth century . Vol . 3 , pp . 115 , 135. Longmans , Green & Co. , London . [ 37 ] 414. LECLERC ... England . 4th ed . , Vol . 3. A. and C. Black , London . [ 23 , 28 , 30 , 37 , 41 ] 422 . · ( 1949 ) : The economic ...
... England in the eighteenth century . Vol . 3 , pp . 115 , 135. Longmans , Green & Co. , London . [ 37 ] 414. LECLERC ... England . 4th ed . , Vol . 3. A. and C. Black , London . [ 23 , 28 , 30 , 37 , 41 ] 422 . · ( 1949 ) : The economic ...
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Términos y frases comunes
18th century 85 per cent Agric Amer animals assize bakers baking barley biological value bran Brit brown bread calcium calories cent extraction cent flour cereals Chem Chick Committee consumption contained corn deficiency diet digestibility eaten editor's circular letter Editorial England enriched evidence experimental experiments extraction rate favour flour and bread fortified G. P. Putnam's Sons H. C. Hansard Heinemann high extraction flours household human improve intakes interests labouring Lancet Loeb Classical Library London Lord Woolton manchet meal Medical Research Council milk millers milling Ministry of Food National wheatmeal natural Nutr nutritional nutritive value oats Parl Physiol phytic acid poor potatoes probably protein raising the extraction riboflavin scientific shortage standard bread thiamine tion trade value of bread vitamin B₁ wheat flour wheat germ wheaten bread white and brown white bread white flour whole wheat wholemeal bread wholemeal flour