Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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... probably consisted in burning off the ears , and gave rise to the " parched corn " of the Bible ( Ruth ii . 14 ) . This method of separating the grain of oats and barley from the ears was practised at one time in the British Isles , and ...
... probably consisted in burning off the ears , and gave rise to the " parched corn " of the Bible ( Ruth ii . 14 ) . This method of separating the grain of oats and barley from the ears was practised at one time in the British Isles , and ...
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... 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 . Unless , therefore , Virgil was merely describing events ...
... 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 . Unless , therefore , Virgil was merely describing events ...
Página 75
... probably have been a lively controversy a few years before , and its absence probably meant that the superiority of brown was no longer in dispute . In commenting upon Copping's summary one might perhaps say ( 1 ) The change which the ...
... probably have been a lively controversy a few years before , and its absence probably meant that the superiority of brown was no longer in dispute . In commenting upon Copping's summary one might perhaps say ( 1 ) The change which the ...
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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