A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains : (Registro nro. 101250)
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| fixed length control field | 02516cam a22003133u 4500 |
| 001 - CONTROL NUMBER | |
| control field | 60424 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | UtSlPG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260610134407.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr n |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 260607r2019||||utu|||||o|||||||||||||| d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 44049455 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | UtSlPG |
| 041 #7 - LANGUAGE CODE | |
| Language code of text/sound track or separate title | en |
| Source of code | iso639-1 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Accum, Friedrich Christian, |
| Dates associated with a name | 1769-1838 |
| 245 12 - TITLE STATEMENT | |
| Title | A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains : |
| Remainder of title | 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 |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Salt Lake City, UT : |
| Name of producer, publisher, distributor, manufacturer | Project Gutenberg, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2019 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource : |
| Other physical details | multiple file formats |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 500 ## - GENERAL NOTE | |
| General note | Release date is 2019-10-04 |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE | |
| Creation/production credits note | Produced by deaurider, Barry Abrahamsen, and the Online<br/>Distributed Proofreading Team at http://www.pgdp.net (This<br/>file was produced from images generously made available<br/>by The Internet Archive) |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley, and Other Farinaceous Grains" by Fredrick Accum is a scientific publication written in the early 19th century. This comprehensive work explores the principles and practices of bread-making, emphasizing the nutritional and chemical properties of various grains and the methods employed in different cultures. The treatise serves as a guide for understanding not only the recipes and techniques for making bread but also the historical context of bread-making throughout human civilization. The opening of this treatise establishes the author's intent to delve into the chemical composition of various alimentary substances derived from plants, as well as to provide an extensive history of bread-making practices. Accum discusses the nutritional benefits of different grains, such as wheat, rye, oats, and barley, detailing their roles as staple foods in various societies. He elaborates on the diverse techniques used for transforming these grains into bread, illustrating the complexity and importance of this essential dietary component in human diets across the globe. (This is an automatically generated summary.) |
| 534 ## - ORIGINAL VERSION NOTE | |
| Note about original | Original publication data not identified |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Bread |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://www.gutenberg.org/ebooks/60424">https://www.gutenberg.org/ebooks/60424</a> |
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