Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
Dentro del libro
Resultados 1-3 de 88
Página 24
... brown bread acquired a social stigma at one time very similar to that which it had possessed in classical times . “ The duke would eat mutton on Fridays . He's now past it ; yet and I say to thee , he would mouth with a ... White and Brown.
... brown bread acquired a social stigma at one time very similar to that which it had possessed in classical times . “ The duke would eat mutton on Fridays . He's now past it ; yet and I say to thee , he would mouth with a ... White and Brown.
Página 46
... white bread in spite of its price had been accepted as the bread of the English poor . From that time there has always been a widespread demand for a white loaf , and the poor have always constituted a great pressure ... White and Brown.
... white bread in spite of its price had been accepted as the bread of the English poor . From that time there has always been a widespread demand for a white loaf , and the poor have always constituted a great pressure ... White and Brown.
Página 50
... brown bread to everyone's notice in England during the last 20 years of the century was Dr. T. R. Allinson . He , like Graham , was a vegetarian , and he was also a strict teetotaller and opposed to ... white if the So Breads White and Brown.
... brown bread to everyone's notice in England during the last 20 years of the century was Dr. T. R. Allinson . He , like Graham , was a vegetarian , and he was also a strict teetotaller and opposed to ... white if the So Breads White and Brown.
Otras ediciones - Ver todo
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