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001			66284
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040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aGreen, Mary Elizabeth, _d1844-
245	1	0	_aCondiments, Spices and Flavors
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2021
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2021-09-13
508			_aCharlene Taylor, Les Galloway and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)
520			_a"Condiments, Spices and Flavors" by Mary Elizabeth Green is an informative publication written in the late 19th century. This comprehensive exploration delves into the world of condiments, spices, and flavors, analyzing their historical significance, culinary applications, and health benefits. Green, a medical professional, emphasizes that these flavorings are not merely culinary luxuries but are crucial for digestion and food preservation. The book is structured to provide readers with an understanding of various spices and condiments, detailing their origins, uses, and the science behind their aromatic properties. Green includes a plethora of examples, ranging from the familiar, like pepper and salt, to the exotic, such as nutmeg and saffron. Each section highlights the importance of these flavorings across different cultures and eras, tracing their historical journey from ancient times to contemporary usage. The work is not just a catalog of ingredients but serves as an invitation to appreciate the role of spices and condiments in enriching food and enhancing the dining experience. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aSpices
856	4	0	_uhttps://www.gutenberg.org/ebooks/66284
999			_c107106 _d107106