Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 39
... classes at this time were genuinely afraid the poor might or- ganise a revolution or even riot spontaneously . They had the awful example of the French revolution before them , and they had ex- perienced some uncomfortable moments in ...
... classes at this time were genuinely afraid the poor might or- ganise a revolution or even riot spontaneously . They had the awful example of the French revolution before them , and they had ex- perienced some uncomfortable moments in ...
Página 42
... classes were eating wholemeal rye bread in the 17th century . Some of the poor may genuinely have believed that the soaring prices were the work of mealmen and speculators 536 , 641 and that , therefore , they were under no patriotic ...
... classes were eating wholemeal rye bread in the 17th century . Some of the poor may genuinely have believed that the soaring prices were the work of mealmen and speculators 536 , 641 and that , therefore , they were under no patriotic ...
Página 44
... classes " and " there are not a more healthy people anywhere to be found . " It had been alleged that this kind of diet is only safe when used by robust and labouring people , but Dr. Cullen says : " We give it in this country not only ...
... classes " and " there are not a more healthy people anywhere to be found . " It had been alleged that this kind of diet is only safe when used by robust and labouring people , but Dr. Cullen says : " We give it in this country not only ...
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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