Substances used as food, as exemplified in the Great exhibition PDF Download

Author: Great exhibition, 1851
Publisher:
ISBN:
Category :
Languages : en
Pages : 372

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Author: Great exhibition, 1851
Publisher:
ISBN:
Category : Great Exhibition
Languages : en
Pages : 426

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Author: Great Exhibition of the Works of Industry of all Nations of 1851 (London). [Appendix.]
Publisher:
ISBN:
Category :
Languages : en
Pages : 426

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Author: Lisa Haushofer
Publisher: Univ of California Press
ISBN: 0520390385
Category : Food
Languages : en
Pages : 288

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"Between 1850 and 1950, experts and entrepreneurs in Britain and the United States forged new connections between the nutrition sciences and the commercial realm through their enthusiasm for new edible consumables. The resulting food products promised wondrous solutions for what seemed both individual and social ills. By examining products like Gail Borden's meat biscuit, Benger's Food, Kellogg's health foods, Fleischmann's yeast, and food yeast, Wonder Foods shows how new products dazzled with visions of modernity, efficiency, and scientific progress even as they perpetuated exclusionary views about who deserved to eat, thrive, and live. Drawing on extensive archival research, historian Lisa Haushofer reveals that the story of modern food and nutrition was not about innocuous technological advances or superior scientific insights but rather the powerful logic of exploitation and economization that undergirded colonial and industrial food projects. In the process, these wonder food products have shaped both modern food regimes and how we think about food"--

Author: Nicola Twilley
Publisher: Penguin
ISBN: 0735223297
Category : Social Science
Languages : en
Pages : 287

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“Frostbite is a perfectly executed cold fusion of science, history, and literary verve . . . as a fellow nonfiction writer, I bow down. This is how it's done.” — Mary Roach, author of Fuzz and Stiff An engaging and far-reaching exploration of refrigeration, tracing its evolution from scientific mystery to globe-spanning infrastructure, and an essential investigation into how it has remade our entire relationship with food—for better and for worse How often do we open the fridge or peer into the freezer with the expectation that we’ll find something fresh and ready to eat? It’s an everyday act—but just a century ago, eating food that had been refrigerated was cause for both fear and excitement. The introduction of artificial refrigeration overturned millennia of dietary history, launching a new chapter in human nutrition. We could now overcome not just rot, but seasonality and geography. Tomatoes in January? Avocados in Shanghai? All possible. In Frostbite, New Yorker contributor and cohost of the award-winning podcast Gastropod Nicola Twilley takes readers on a tour of the cold chain from farm to fridge, visiting off-the-beaten-path landmarks such as Missouri’s subterranean cheese caves, the banana-ripening rooms of New York City, and the vast refrigerated tanks that store the nation’s orange juice reserves. Today, nearly three-quarters of everything on the average American plate is processed, shipped, stored, and sold under refrigeration. It’s impossible to make sense of our food system without understanding the all-but-invisible network of thermal control that underpins it. Twilley’s eye-opening book is the first to reveal the transformative impact refrigeration has had on our health and our guts; our farms, tables, kitchens, and cities; global economics and politics; and even our environment. In the developed world, we’ve reaped the benefits of refrigeration for more than a century, but the costs are catching up with us. We’ve eroded our connection to our food and redefined what “fresh” means. More important, refrigeration is one of the leading contributors to climate change. As the developing world races to build a US-style cold chain, Twilley asks: Can we reduce our dependence on refrigeration? Should we? A deeply researched and reported, original, and entertaining dive into the most important invention in the history of food and drink, Frostbite makes the case for a recalibration of our relationship with the fridge—and how our future might depend on it.

Author: Charles Wentworth Dilke
Publisher: Cambridge University Press
ISBN: 1108036619
Category : History
Languages : en
Pages : 127

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Privately published in 1855, this catalogue lists several hundred contemporary publications that testify to the impact of the Great Exhibition.

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 502

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Author: Faculty of Advocates (Scotland). Library
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Category : Law
Languages : en
Pages : 846

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Author: Philip Henry Gosse
Publisher:
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Category :
Languages : en
Pages : 532

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Author: Zach Sell
Publisher: UNC Press Books
ISBN: 1469660466
Category : Social Science
Languages : en
Pages : 349

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In this innovative new study, Zach Sell returns to the explosive era of capitalist crisis, upheaval, and warfare between emancipation in the British Empire and Black emancipation in the United States. In this age of global capital, U.S. slavery exploded to a vastness hitherto unseen, propelled forward by the outrush of slavery-produced commodities to Britain, continental Europe, and beyond. As slavery-produced commodities poured out of the United States, U.S. slaveholders transformed their profits into slavery expansion. Ranging from colonial India to Australia and Belize, Sell's examination further reveals how U.S. slavery provided not only the raw material for Britain's explosive manufacturing growth but also inspired new hallucinatory imperial visions of colonial domination that took root on a global scale. What emerges is a tale of a system too powerful and too profitable to end, even after emancipation; it is the story of how slavery's influence survived emancipation, infusing empire and capitalism to this day.