Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 13
... brought to him for a fixed toll — at first always in kind — for which he had his toll dish . He was not allowed to trade in grain ; the only corn he could sell was his toll corn . Since no one ever got back quite as much weight of meal ...
... brought to him for a fixed toll — at first always in kind — for which he had his toll dish . He was not allowed to trade in grain ; the only corn he could sell was his toll corn . Since no one ever got back quite as much weight of meal ...
Página 50
... brought 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 vaccination . He appealed ...
... brought 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 vaccination . He appealed ...
Página 57
... brought up on coarse rye bread for economic reasons and had always eaten it ; ( b ) he liked the taste of coarse bread , and got tired of the fine breads ; ( c ) he had great feelings of weakness on exer- tion while he was eating ...
... brought up on coarse rye bread for economic reasons and had always eaten it ; ( b ) he liked the taste of coarse bread , and got tired of the fine breads ; ( c ) he had great feelings of weakness on exer- tion while he was eating ...
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Términos y frases comunes
18th century 85 per cent Agric Amer animals assize bakers baking barley better biological value bran Brit Britain brown bread calcium calories cent extraction cent flour cereals Chem Chick Committee consumption corn deficiency diet digestibility eaten editor's circular letter Editorial England enriched evidence experimental experiments extraction rate favour flour and bread fortification G. P. Putnam's Sons growth high extraction flours household human improve intakes interests labouring Lancet Loeb Classical Library London Lord Woolton manchet meal Medical Research Council milk millers minerals Ministry of Food National wheatmeal natural nutritional nutritive value oats Physiol phytic acid poor potatoes probably protein raising the extraction reduce riboflavin scientific shortage standard bread thiamine tion trade value of bread vitamin B₁ wheat flour wheat germ wheaten bread wheatmeal bread white and brown white bread white flour whole wheat wholemeal bread wholemeal flour