000 02516cam a22003133u 4500
001 60424
003 UtSlPG
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006 m
007 cr n
008 260607r2019||||utu|||||o|||||||||||||| d
010 _a44049455
040 _aUtSlPG
041 7 _aen
_2iso639-1
050 4 _aTX
100 1 _aAccum, Friedrich Christian,
_d1769-1838
245 1 2 _aA treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains :
_bExhibiting 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 _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 2019-10-04
508 _aProduced by deaurider, Barry Abrahamsen, and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
520 _a"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 _nOriginal publication data not identified
653 _aBread
856 4 0 _uhttps://www.gutenberg.org/ebooks/60424
999 _c101250
_d101250