Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 21
... loaf on the left hand side of each diner . A feast was not an everyday occurrence , however , even to the most wealthy , and there is no doubt that everyone ate bread , though in those days , as in all ages , the rich ate less than the ...
... loaf on the left hand side of each diner . A feast was not an everyday occurrence , however , even to the most wealthy , and there is no doubt that everyone ate bread , though in those days , as in all ages , the rich ate less than the ...
Página 33
... loaf ; the cheap loaf is , of course , made of cheap flour , which , to produce a white and firm loaf , must have a large dose of alum mixed with it . " 189 By acting as they did the bakers probably satisfied most of their customers ...
... loaf ; the cheap loaf is , of course , made of cheap flour , which , to produce a white and firm loaf , must have a large dose of alum mixed with it . " 189 By acting as they did the bakers probably satisfied most of their customers ...
Página 41
... loaf , as they had been doing for many years — and for exactly the same reasons . " The inhabitants of these cities , who in several respects are a distinct people ; their number is vast , and their supply continued by peculiar kind of ...
... loaf , as they had been doing for many years — and for exactly the same reasons . " The inhabitants of these cities , who in several respects are a distinct people ; their number is vast , and their supply continued by peculiar kind of ...
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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