| Author |
Green, Mary Elizabeth, 1844- |
| Title |
Condiments, Spices and Flavors
|
| Note |
Reading ease score: 59.0 (10th to 12th grade). Somewhat difficult to read.
|
| Credits |
Charlene 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.)
|
| Summary |
"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.)
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| Language |
English |
| LoC Class |
TX: Technology: Home economics
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| Subject |
Spices
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| Category |
Text |
| EBook-No. |
66284 |
| Release Date |
Sep 13, 2021 |
| Most Recently Updated |
Sep 16, 2021 |
| Copyright Status |
Public domain in the USA. |
| Downloads |
97 downloads in the last 30 days. |
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