Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 5
... meal ( autopyrus or αὐτόπυρος or συγκομιστός ) was probably the flour of the countryman in many parts of Italy 366 although , in his Moretum , Virgil 670 describes a smallholder sieving his meal after grinding it in a hand quern ...
... meal ( autopyrus or αὐτόπυρος or συγκομιστός ) was probably the flour of the countryman in many parts of Italy 366 although , in his Moretum , Virgil 670 describes a smallholder sieving his meal after grinding it in a hand quern ...
Página 36
... meal of beans and barley . . . " . 319 Enough has been said to show that white wheaten bread had only come to domi- nate the diets of the labouring poor , as they were generally called , in the midlands , east and south , and the ...
... meal of beans and barley . . . " . 319 Enough has been said to show that white wheaten bread had only come to domi- nate the diets of the labouring poor , as they were generally called , in the midlands , east and south , and the ...
Página 59
... meal containing from 86 per cent to 96 per cent of the original grain might be produced and sold.653 Early in 1918 ... meal and 24 parts of 95 per cent barley meal . 330 In France the shortage of wheat also compelled the Government to ...
... meal containing from 86 per cent to 96 per cent of the original grain might be produced and sold.653 Early in 1918 ... meal and 24 parts of 95 per cent barley meal . 330 In France the shortage of wheat also compelled the Government to ...
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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 trade value of bread Virtues of brown vitamin B₁ wheat flour wheat germ wheaten bread white and brown white bread white flour whole wheat wholemeal bread wholemeal flour