In 'Ketchup: Methods of Manufacture; Microscopic Examination,' K.G. Bitting and A.W. Bitting present a comprehensive anthology that meticulously explores the multifaceted world of ketchup production, from its culinary science to its cultural significance. This collection stands as a seminal work, notable for its deep dive into the technological, historical, and aesthetic dimensions of a seemingly mundane condiment. Offering a range of literary styles, from empirical studies to narrative histories, the anthology highlights the evolution of ketchup manufacturing and its impact on global cuisines, bringing to light the intricate processes behind a staple of the modern diet. The Bittings, both distinguished for their contributions to food science and preservation, bring together a corpus that reflects their lifelong dedication to the study of agricultural products and their industrial applications. Rooted in the early 20th century, their work aligns with movements toward scientific understanding and standardization of food production. This anthology showcases their collective expertise, positioning the discussion of ketchup within broader historical and cultural narratives, and illustrating how technological advancements and shifting consumer demands have shaped dietary staples. This anthology is recommended for both scholars and enthusiasts of culinary history, offering readers a unique lens through which to explore the complexities of food manufacturing and its socio-cultural implications. It serves not just as a scholarly resource but as a bridge connecting the dots between tradition and innovation in the realm of food science. For anyone intrigued by the convergence of history, technology, and gastronomy, 'Ketchup: Methods of Manufacture; Microscopic Examination' presents an enlightening compendium of knowledge and an invitation to view the commonplace with newfound appreciation and understanding.

© 2019 Good Press (E-bok): 4064066151058

Utgivningsdatum

E-bok: 19 december 2019