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Author : John Ashton
Publisher :
ISBN 13 :
Total Pages : 202 pages
Book Rating : 4.R/5 (5 download)
Download or read book The History of Bread from Pre-historic to Modern Times written by John Ashton and published by . This book was released on 1904 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John Ashton
Publisher :
ISBN 13 : 9781376281767
Total Pages : 198 pages
Book Rating : 4.2/5 (817 download)
Download or read book The History of Bread: From Pre-Historic to Modern Times written by John Ashton and published by . This book was released on 2017-08-24 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Former Lecturer in New Testament Studies John Ashton
Publisher : Nabu Press
ISBN 13 : 9781294571230
Total Pages : 198 pages
Book Rating : 4.5/5 (712 download)
Download or read book The History of Bread written by Former Lecturer in New Testament Studies John Ashton and published by Nabu Press. This book was released on 2014-02 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ The History Of Bread: From Pre-historic To Modern Times John Ashton Religious Tract Society, 1904 Cooking; Courses & Dishes; Bread; Bread; Cooking / Courses & Dishes / Bread
Author : John Ashton
Publisher : CreateSpace
ISBN 13 : 9781519366962
Total Pages : 186 pages
Book Rating : 4.3/5 (669 download)
Download or read book The History of Bread written by John Ashton and published by CreateSpace. This book was released on 2015-11-17 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mr. Ashton wonders, and not without reason, that the history of so important a thing as bread has never been written. Nevertheless, when the subject comes to be actually examined, we see that the collateral topics, of material-i.e., the different kinds of grain used; of processes-i.e., mills, &c.; of buying and selling, of price, of sources and supply, of legislation, and so forth, have been treated frequently and fully. Much of Mr. Ashton's book is occupied, and properly occupied, with these topics. He is entitled to the credit of having grouped them, and that in an interesting way, round the central subject. All the chapters contain much that is worth reading. Mr. Ashton, it must be understood, begins with the crushed grain of prehistoric man, and comes down to the Viennese bread of to-day; but perhaps the chapters which come nearest home to us are those which deal with the historical side of the subject. It is impossible to realize what our ancestors went through after a bad season, after such a summer, for instance, as that of 1903. "In 1289," according to Holinshed, "there insued such continuall raine that whereas wheat was sold before at three pence a bushel, the market so rose by little and little that it was sold for two shillings a bushel." "Three pence a bushel," if we multiply by sixteen to bring it to the present value of money, works out at 32s. the quarter, about the present price, and this is above the average of the last seven years. "Two shillings a bushol" means more than 3s. for the quartern loaf. When we get to five and "ten shillings a bushel" the figures transcend belief. Of course, oven in times of plenty, only the upper class used wheaten bread. -The Spectator, Vol. 93 [1905]
Author : University Lecturer in New Testament Studies John Ashton
Publisher : Franklin Classics
ISBN 13 : 9780342602971
Total Pages : 0 pages
Book Rating : 4.6/5 (29 download)
Download or read book The History of Bread From Pre-historic to Modern Times written by University Lecturer in New Testament Studies John Ashton and published by Franklin Classics. This book was released on 2018-10-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : John Ashton
Publisher :
ISBN 13 : 9781406882179
Total Pages : 108 pages
Book Rating : 4.8/5 (821 download)
Download or read book The History of Bread from Pre-Historic to Modern Times (Illustrated Edition) written by John Ashton and published by . This book was released on 2017-07-18 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ashton (1834-1911) was an English author who wrote a large number of works related to social history and also contributed articles for the Dictionary of National Biography. This work was first published in 1904.
Author : John Ashton
Publisher : Trieste Publishing
ISBN 13 : 9781760573089
Total Pages : 202 pages
Book Rating : 4.5/5 (73 download)
Download or read book The History of Bread from Pre-Historic to Modern Times written by John Ashton and published by Trieste Publishing. This book was released on 2017-09-07 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trieste Publishing has a massive catalogue of classic book titles. Our aim is to provide readers with the highest quality reproductions of fiction and non-fiction literature that has stood the test of time. The many thousands of books in our collection have been sourced from libraries and private collections around the world.The titles that Trieste Publishing has chosen to be part of the collection have been scanned to simulate the original. Our readers see the books the same way that their first readers did decades or a hundred or more years ago. Books from that period are often spoiled by imperfections that did not exist in the original. Imperfections could be in the form of blurred text, photographs, or missing pages. It is highly unlikely that this would occur with one of our books. Our extensive quality control ensures that the readers of Trieste Publishing's books will be delighted with their purchase. Our staff has thoroughly reviewed every page of all the books in the collection, repairing, or if necessary, rejecting titles that are not of the highest quality. This process ensures that the reader of one of Trieste Publishing's titles receives a volume that faithfully reproduces the original, and to the maximum degree possible, gives them the experience of owning the original work.We pride ourselves on not only creating a pathway to an extensive reservoir of books of the finest quality, but also providing value to every one of our readers. Generally, Trieste books are purchased singly - on demand, however they may also be purchased in bulk. Readers interested in bulk purchases are invited to contact us directly to enquire about our tailored bulk rates.
Author : John Ashton
Publisher : DigiCat
ISBN 13 :
Total Pages : 165 pages
Book Rating : 4.8/5 (596 download)
Download or read book The History of Bread written by John Ashton and published by DigiCat. This book was released on 2022-11-13 with total page 165 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edition includes: Pre-historic Bread Corn in Egypt and Assyria Bread in Palestine The Bread of the Classic Lands Bread in Eastern Lands Bread in Europe and America Early English Bread How Grain becomes Flour The Miller and His Tolls Bread-Making and Baking Ovens Ancient and Modern The Religious Use of Bread Ginger Bread and Charity Bread Bread Riots Legends about Bread
Author : John Ashton
Publisher : Scholar's Choice
ISBN 13 : 9781295937875
Total Pages : 198 pages
Book Rating : 4.9/5 (378 download)
Download or read book The History of Bread from Pre-Historic to Modern Times - Scholar's Choice Edition written by John Ashton and published by Scholar's Choice. This book was released on 2015-02-08 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : H. E. Jacob
Publisher : Pickle Partners Publishing
ISBN 13 : 1787201279
Total Pages : 632 pages
Book Rating : 4.7/5 (872 download)
Download or read book Six Thousand Years of Bread written by H. E. Jacob and published by Pickle Partners Publishing. This book was released on 2016-10-21 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeast, water, flour, and heat. How could this simple mixture have been the cause of war and plague, celebration and victory supernatural vision and more? In this remarkable and all-encompassing volume, H. E. Jacob takes us through six thousand dynamic years of bread’s role in politics, religion, technology, and beyond. Who were the first bakers? Why were bakers distrusted during the Middle Ages? How did bread cause Napoleon’s defeat? Why were people buried with bread? SIX THOUSAND YEARS OF BREAD has the answers. Jacob follows the story from its beginning in ancient Egypt and continues through to modern times. The poignant and inspiring conclusion of the book relays the author’s experiences in a Nazi concentration camp, subsisting on bread made of sawdust.
Author : United States. Office of Experiment Stations
Publisher :
ISBN 13 :
Total Pages : 1478 pages
Book Rating : 4.A/5 ( download)
Download or read book Experiment Station Record written by United States. Office of Experiment Stations and published by . This book was released on 1906 with total page 1478 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : U.S. Office of Experiment Stations
Publisher :
ISBN 13 :
Total Pages : 1466 pages
Book Rating : 4.3/5 (91 download)
Download or read book Experiment Station Record written by U.S. Office of Experiment Stations and published by . This book was released on 1906 with total page 1466 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Peter Scholliers
Publisher : Bloomsbury Publishing
ISBN 13 : 135036178X
Total Pages : 285 pages
Book Rating : 4.3/5 (53 download)
Download or read book A History of Bread written by Peter Scholliers and published by Bloomsbury Publishing. This book was released on 2024-01-11 with total page 285 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a long time, everything revolved around bread. Providing more than half of people's daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today? In this book, Peter Scholliers delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, he studies consumers, bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age. From prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From the small home baker to booming factories, he follows changes in agriculture, transport, production and policy since the 19th century to explain why bread, once the centre of everything, is not so today.
Author :
Publisher :
ISBN 13 :
Total Pages : 1484 pages
Book Rating : 4.:/5 (3 download)
Download or read book Technical Note written by and published by . This book was released on 1906 with total page 1484 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kurt A. Rosentrater
Publisher : Elsevier
ISBN 13 : 0128127597
Total Pages : 756 pages
Book Rating : 4.1/5 (281 download)
Download or read book Storage of Cereal Grains and Their Products written by Kurt A. Rosentrater and published by Elsevier. This book was released on 2022-08-05 with total page 756 pages. Available in PDF, EPUB and Kindle. Book excerpt: Storage of Grains and Their Products, Fifth Edition, presents the most authoritative reference on the principles and practices of storing and handling grains and their products. Divided into four main sections, the book covers the range of storage systems available in both the developed and developing world, the practicalities of the design and implementation of grain storage systems, looking in detail at handling, cleaning, drying, aeration, instrumentation amongst other topics, specific threats to stored grains, pulses, oils and pseudocereals from chemicals, rodents, insects and biosecurity, and the economics of grain storage, government regulations and future considerations. Professionals responsible for the storage and handling of grains will find this book a great resource, however, it will also be of interest to academic researchers and postgraduate students in both cereal science and food processing. Presents an up-to-date, end-to-end overview of the processing and storage of grain and grain related products Includes eleven new chapters that provide the latest insights into grain storage Edited by active cereals researchers working in industry, with experts from both academia and industry supplying chapters Includes essential information on the design and operation of grain facilities Provides coverage of the preservation of grain quality against specific threats
Author : Simon Middleton
Publisher : University of Pennsylvania Press
ISBN 13 : 0812239156
Total Pages : 318 pages
Book Rating : 4.8/5 (122 download)
Download or read book From Privileges to Rights written by Simon Middleton and published by University of Pennsylvania Press. This book was released on 2006-03-03 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: From Privileges to Rights connects the changing fortunes of tradesmen in early New York to the emergence of a conception of subjective rights that accompanied the transition to a republican and liberal order in eighteenth-century America. Using hitherto unexamined records from the New York City Mayor's Court, Simon Middleton demonstrates that, rather than merely mastering skilled crafts in workshops, artisans participated in whatever enterprises and markets promised profits with a minimum of risk. Bakers, butchers, and carpenters competed in a bustling urban economy knit together by credit that connected their fortunes to the Atlantic trade.In the early eighteenth century, changes in political and legal practices diminished earlier social distinctions and the grounds for residential and trade privileges. When an economic and a constitutional crisis prompted the importation of radical English republican ideas, artisans were recast as virtuous male property owners whose consent was essential for legitimate government. In this way, the 1730s ushered onto the political stage an artisanal subject whose characteristics not only made sense of the transformation of urban working life in the preceding four decades but also provided a constituency for the development of a populist and egalitarian republican political culture in New York City.
Author : Stanley P. Cauvain
Publisher : John Wiley & Sons
ISBN 13 : 1119387159
Total Pages : 245 pages
Book Rating : 4.1/5 (193 download)
Download or read book Baking Technology and Nutrition written by Stanley P. Cauvain and published by John Wiley & Sons. This book was released on 2019-09-10 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt: A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels of salt, fat, and sugar found in many baked goods can no longer be overlooked. Those working in the baking industry are consequently turning more and more to science and technology to provide routes toward healthier alternatives to classic cake, bread, and pastry recipes. With Baking Technology and Nutrition, renowned food scientist Stanley P. Cauvain and co-author Rosie H. Clark present an innovative and much-needed study of the changes taking place in the world of baking. Their discussion focuses on the new avenues open to bakers looking to improve the nutritional value of their products and encompasses all related issues, from consumer preferences to the effects of nutritional enhancement upon shelf-life. Featuring an abundance of new research and insights into the possible future of modern baking, this unique text: Offers practical guidance on developing, delivering, and promoting high-nutrition bakery products Discusses reducing ingredients such as salt, fat, and sugar for improved nutrition while preserving quality and consumer acceptability Explores how wheat-based products can be ideal vehicles for improving the nutrition of major sectors of populations Suggests real-world solutions to problems rising from poorly defined quality guidelines and inadequate dialogue between bakers and nutritionists Baking Technology and Nutrition is an indispensable and timely resourcefor technologists, manufacturers, healthcare practitioners, or anyone else working in today’s food and nutrition industries.
