Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 44
... idea in certain classes that there was something almost magical about unrefined cereals . They represented the good old times , simplicity , health and strength , and these ideas undoubtedly encouraged educated men and women to revert ...
... idea in certain classes that there was something almost magical about unrefined cereals . They represented the good old times , simplicity , health and strength , and these ideas undoubtedly encouraged educated men and women to revert ...
Página 48
... ideas . " Those who are fond of drawing arguments from the dreaming fancy of natural food would say that nature intends we should use the whole wheat , bran and all . . . : the rage for this wild theory might possibly even suggest the ...
... ideas . " Those who are fond of drawing arguments from the dreaming fancy of natural food would say that nature intends we should use the whole wheat , bran and all . . . : the rage for this wild theory might possibly even suggest the ...
Página 49
... ideas were not new , but Graham 258 went further : " It would be difficult to ascertain at how early a period in the progress of society , mankind , in the preparation of wheat for bread making , began to put asunder what God has joined ...
... ideas were not new , but Graham 258 went further : " It would be difficult to ascertain at how early a period in the progress of society , mankind , in the preparation of wheat for bread making , began to put asunder what God has joined ...
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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