Author: Friedrich Christian AccumPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 220
Book Description
A Treatise on the Art of Making Good and Wholesome Bread of Wheat, Oats, Rye, Barley, and Other Farinaceous Grain
Author: Friedrich Christian AccumPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 220
Book Description
A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains Exhibiting the Alimentary Properties and Chemical Constitution of Different Kinds of Bread Corn, and of the Various Substitutes Used for Bread, in
Author: Friedrich Christian AccumPublisher:
ISBN: 9789361473487
Category : Technology & Engineering
Languages : en
Pages : 0
Book Description
A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world, a classical book, has been considered important throughout the human history, and so that this work is never forgotten we at Alpha Editions have made efforts in its preservation by republishing this book in a modern format for present and future generations. This whole book has been reformatted, retyped and designed. These books are not made of scanned copies of their original work and hence the text is clear and readable.
Retailing and the Language of Goods, 1550-1820
Author: Nancy CoxPublisher: Routledge
ISBN: 131706450X
Category : History
Languages : en
Pages : 272
Book Description
In this book the author explores the various meanings assigned to goods sold retail from 1550 to 1820 and how their labels were understood. The first half of the book focuses on these labels and on mercantile language more broadly; how it was used in trade and how lexicographers and others approached what, for them, were new vocabularies. In the second half, the author turns to the goods themselves, and their relationships with terms such as ’luxury’, ’choice’ and ’love’; terms that were used as descriptors in marketing goods. The language of objects is a subject of ongoing interest and the study of consumables opens up new ways of looking at the everyday language of the early modern period as well as the experiences of trade and consumption for both merchant and consumer.
Culinary Chemistry
Author: Friedrich Christian AccumPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 394
Book Description
Analysis of various food substances and methods of food preparation. Covers chemical constitution and nutritional qualities of foods, the chemical effects produced by various cooking methods, and good food hygiene.
Culinary Chemistry
Author: Friedrich Christian AccumPublisher: BoD – Books on Demand
ISBN: 3368901664
Category : Fiction
Languages : en
Pages : 98
Book Description
Reproduction of the original.
A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains Exhibiting the Alimentary Properties and Chemical Constitution of Different Kinds of Bread Corn, and of the Various Substitutes Used for Bread, in Different Parts of the World
Author: Friedrich Christian AccumPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Sotheran's Price Current of Literature
Author: Henry Sotheran LtdCatalogue of Science and Technology, No
Author: Henry Sotheran LtdPublisher:
ISBN:
Category : Booksellers' catalogs
Languages : en
Pages : 866
Book Description
Author: 
Author: