000 02311cam a22003253u 4500
001 60192
003 UtSlPG
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006 m
007 cr n
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010 _a10028340
040 _aUtSlPG
041 7 _aen
_2iso639-1
050 4 _aTX
100 1 _aFielding, Robert O.
245 1 0 _aSpices, Their Histories: Valuable Information for Grocers
264 1 _aSalt Lake City, UT :
_bProject Gutenberg,
_c2019
300 _a1 online resource :
_bmultiple file formats
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
500 _aRelease date is 2019-08-29
505 0 _aIntroduction -- Allspice or pimento -- Capsicum -- Cinnamon and cassia -- Cloves -- Ginger -- Mustard -- Nutmeg and mace -- Pepper -- Cumin, or cummin seed.
508 _aTurgut Dincer, Charlie Howard, and the Online Distributed Proofreading Team (http://www.pgdp.net) from page images generously made available by Internet Archive (https://archive.org)
520 _a"Spices, Their Histories: Valuable Information for Grocers" by Robert O. Fielding is a historical and informative publication aimed at the grocery trade, likely written in the early 20th century. This book serves as a detailed reference for grocers, focusing specifically on various spices, their origins, and characteristics. It provides insights into the commercial aspects of spices, making it particularly useful for those in the food retail industry. The book covers a wide range of spices, including allspice, capsicum, cinnamon, cloves, ginger, mustard, nutmeg, mace, pepper, and cumin. Each section explains the spice's botanical background, cultivation, historical usage, and practical applications. Fielding draws connections between the spices' flavors and their culinary uses while also addressing issues like adulteration and market conditions. With historical anecdotes and practical information, the book serves as both an educational tool and a guide for grocers seeking to enhance their knowledge of the spices they sell. (This is an automatically generated summary.)
534 _nOriginal publication data not identified
653 _aSpices
856 4 0 _uhttps://www.gutenberg.org/ebooks/60192
999 _c101018
_d101018