Ketchup: Methods of Manufacture; Microscopic Examination (eBook, ePUB) - Bitting, K. G.; Bitting, A. W.
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In 'Ketchup: Methods of Manufacture; Microscopic Examination,' editors K.G. Bitting and A.W. Bitting assemble a pioneering and comprehensive anthology that spans the intricate processes of ketchup production to the microscopic elements that define its quality and consistency. Through a diverse confluence of scientific research, historical analysis, and technical descriptions, this collection not only charts the evolution of ketchup manufacturing but also delves into the cultural significance of this ubiquitous condiment. The anthology stands out for its multi-faceted exploration, offering…mehr

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Produktbeschreibung
In 'Ketchup: Methods of Manufacture; Microscopic Examination,' editors K.G. Bitting and A.W. Bitting assemble a pioneering and comprehensive anthology that spans the intricate processes of ketchup production to the microscopic elements that define its quality and consistency. Through a diverse confluence of scientific research, historical analysis, and technical descriptions, this collection not only charts the evolution of ketchup manufacturing but also delves into the cultural significance of this ubiquitous condiment. The anthology stands out for its multi-faceted exploration, offering readers a unique blend of scientific rigor and historical context. The Bittings, leveraging their extensive backgrounds in food science and preservation, curate a collection that seamlessly integrates varied perspectives on ketchup's development, underscoring the technological advancements and societal trends that have shaped its journey from a simple condiment to a global staple. Their collective expertise fortifies the anthology's credibility, making it a seminal reference in the study of food production and history. The array of literature presented, rooted in both scientific inquiry and cultural analysis, positions the anthology as an essential resource for food scientists, historians, and connoisseurs alike. 'Ketchup: Methods of Manufacture; Microscopic Examination' invites readers into a realm of discovery, bridging disciplines and eras to enrich our understanding of a seemingly mundane yet profoundly complex subject. This anthology is not merely an academic exploration but a celebration of ketchup's enduring legacy in culinary and cultural domains worldwide.

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Autorenporträt
Known for his contributions to food technology and microscopy, K. G. Bitting was an author and an expert in the field of food preservation and processing during the early 20th century. His detailed treatise 'Ketchup: Methods of Manufacture; Microscopic Examination' is an illustrative specimen of his meticulous research and in-depth understanding of food science. In this work, Bitting delves into the intricacies of ketchup production, providing a thorough examination of its ingredients, manufacturing processes, and the application of microscopic analysis to ensure quality control—a practice well ahead of its time, signaling the early incorporation of scientific methods in food industry practices. Bitting's literary style is characterized by technical precision and an encyclopedic approach to his subject matter, underlining his commitment to advancing knowledge and improving standards within food manufacturing. Although comprehensive biographical details of K. G. Bitting might be scant, his legacy is preserved in the practical knowledge he conveyed to food technologists, as well as to the industries that continue to be influenced by his pioneering work.