Spices, Their Histories: Valuable Information for Grocers

Format:

Book

Author/Creator:

Fielding, Robert O.

Language:

English

Physical Description:

1 online resource : multiple file formats

Place of Publication:

Salt Lake City, UT : Project Gutenberg,

Summary:

"Spices, Their Histories: Valuable Information for Grocers" by Robert O. Fielding is a historical and informative publication aimed at the grocery trade, likely written in the early 20th century. This book serves as a detailed reference for grocers, focusing specifically on various spices, their origins, and characteristics. It provides insights into the commercial aspects of spices, making it particularly useful for those in the food retail industry. The book covers a wide range of spices, including allspice, capsicum, cinnamon, cloves, ginger, mustard, nutmeg, mace, pepper, and cumin. Each section explains the spice's botanical background, cultivation, historical usage, and practical applications. Fielding draws connections between the spices' flavors and their culinary uses while also addressing issues like adulteration and market conditions. With historical anecdotes and practical information, the book serves as both an educational tool and a guide for grocers seeking to enhance their knowledge of the spices they sell. (This is an automatically generated summary.)

Contents:

Introduction

Allspice or pimento

Capsicum

Cinnamon and cassia

Cloves

Ginger

Mustard

Nutmeg and mace

Pepper

Cumin, or cummin seed.

Credits:

Turgut Dincer, Charlie Howard, and the Online Distributed Proofreading Team (http://www.pgdp.net) from page images generously made available by Internet Archive (https://archive.org)

Notes:

Reading ease score: 68.2 (8th & 9th grade). Neither easy nor difficult to read.

Release date is 2019-08-29