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Substances Used As Food, As Exemplified In The Great Exhibition
Paperback
Business GeneralTechnology & EngineeringBritish History
ISBN13: 9781179926247
Publisher: Nabu Press
Published: Sep 9 2011
Pages: 358
Weight: 1.10
Height: 0.74 Width: 6.14 Depth: 9.21
Language: English
Substances Used As Food, As Exemplified In The Great Exhibition offers a fascinating glimpse into the Victorian-era food industry as presented at the landmark Great Exhibition of 1851. This historical account provides insights into the substances considered essential for nourishment during a pivotal period of industrial and social change. Explore the displays and learn about the production, distribution, and consumption of various foods.
This book offers a unique perspective on the era's culinary practices, trade, and technological advancements as they relate to food. It is a valuable resource for historians, food enthusiasts, and anyone interested in the intersection of food, technology, and society in the 19th century.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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