Modern Bread From The Viewpoint Of Nutrition
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Modern Bread From The Viewpoint Of Nutrition
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Author : Henry Clapp Sherman
language : en
Publisher:
Release Date : 1942
Modern Bread From The Viewpoint Of Nutrition written by Henry Clapp Sherman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1942 with Bread categories.
The Bakers Of Paris And The Bread Question 1700 1775
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Author : Steven Laurence Kaplan
language : en
Publisher: Duke University Press
Release Date : 1996-06-19
The Bakers Of Paris And The Bread Question 1700 1775 written by Steven Laurence Kaplan and has been published by Duke University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-06-19 with History categories.
In preindustrial Europe, dependence on grain shaped every phase of life from economic development to spiritual expression, and the problem of subsistence dominated the everyday order of things in a merciless and unremitting way. Steven Laurence Kaplan’s The Bakers of Paris and the Bread Question, 1700–1775 focuses on the production and distribution of France’s most important commodity in the sprawling urban center of eighteenth-century Paris where provisioning needs were most acutely felt and most difficult to satisfy. Kaplan shows how the relentless demand for bread constructed the pattern of daily life in Paris as decisively and subtly as elaborate protocol governed the social life at Versailles. Despite the overpowering salience of bread in public and private life, Kaplan’s is the first inquiry into the ways bread exercised its vast and significant empire. Bread framed dreams as well as nightmares. It was the staff of life, the medium of communion, a topic of common discourse, and a mark of tradition as well as transcendence. In his exploration of bread’s materiality and cultural meaning, Kaplan looks at bread’s fashioning of identity and examines the conditions of supply and demand in the marketplace. He also sets forth a complete history of the bakers and their guild, and unmasks the methods used by the authorities in their efforts to regulate trade. Because the bakers and their bread were central to Parisian daily life, Kaplan’s study is also a comprehensive meditation on an entire society, its government, and its capacity to endure. Long-awaited by French history scholars, The Bakers of Paris and the Bread Question, 1700–1775 is a landmark in eighteenth-century historiography, a book that deeply contextualizes, and thus enriches our understanding of one of the most important eras in European history.
The Calcium Content Of Commercial White Bread
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Author : Verz Rogers Goddard
language : en
Publisher:
Release Date : 1952
The Calcium Content Of Commercial White Bread written by Verz Rogers Goddard and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1952 with Agriculture categories.
Biographical Memoirs
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Author : Office of the Home Secretary
language : en
Publisher: National Academies Press
Release Date : 1975-02-01
Biographical Memoirs written by Office of the Home Secretary and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975-02-01 with Biography & Autobiography categories.
Biographic Memoirs Volume 46 contains the biographies of deceased members of the National Academy of Sciences and bibliographies of their published works. Each biographical essay was written by a member of the Academy familiar with the professional career of the deceased. For historical and bibliographical purposes, these volumes are worth returning to time and again.
Technical Bulletin
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Author :
language : en
Publisher:
Release Date : 1951
Technical Bulletin written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1951 with Agriculture categories.
Experiment Station Record
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Author : United States. Office of Experiment Stations
language : en
Publisher:
Release Date : 1943
Experiment Station Record written by United States. Office of Experiment Stations and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1943 with Agricultural experiment stations categories.
Current List Of Medical Literature
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Author :
language : en
Publisher:
Release Date : 1942
Current List Of Medical Literature written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1942 with Medicine categories.
Includes section, "Recent book acquisitions" (varies: Recent United States publications) formerly published separately by the U.S. Army Medical Library.
Development Of Rapid Methods Of Soaking And Cooking Dry Beans
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Author :
language : en
Publisher:
Release Date : 1952
Development Of Rapid Methods Of Soaking And Cooking Dry Beans written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1952 with Cookery (Beans) categories.
The Demand And Price Structure For Food Fats And Oils
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Author : Alan D'Yarmett Freas
language : en
Publisher:
Release Date : 1953
The Demand And Price Structure For Food Fats And Oils written by Alan D'Yarmett Freas and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1953 with Agriculture categories.
Functional Properties Of Food Components
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Author : Yeshajahu Pomeranz
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Functional Properties Of Food Components written by Yeshajahu Pomeranz and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Functional Properties of Food Components reviews the roles and functions of specific components in foods. It addresses three main questions: What in the biochemical make-up of food components makes them ""tick"" in the production of desirable and acceptable foods? Why do those components/entities perform the way they do and, often, why do they fail to perform as expected? Which functions continue to be elusive and require more searching and probing? The book is organized into three parts. Part I discusses specific food components such as water, carbohydrates, corn sweeteners and wheat carbohydrates, proteins, lipids, and enzymes. Part II deals with food additives and foods of the future; and reviews the role of components in four well-established foods: dairy, wheat flour, malt, and soybean products. Part III presents the available information and documentation on food components. This book is intended for the undergraduate with a background in the general biochemistry of natural materials, but is also interested in specific information on the function of those components in foods. It is also meant for the food scientist or technologist who is familiar with food formulation and production, and for any other interested reader with an appropriate background, whether managerial or scientific.