Results 51 to 60 of about 18,365 (208)
, 1970 bread-and-cheese nHawthorn bushes - children used to eat the leaves and call them 'the bread and butter leaf' or 'bread-and-cheese leaf'.See cited quotation.DNE-cit JH 14/1/70Used IUsed I2Used ISource appears in DNE I as C 66-
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‘A bit of bread and cheese’: what people eat in revolutionary times
Studia Neophilologica, 2020 I analyse Kropotkin’s The Conquest of Bread, focusing on the symbol of ‘bread’. This allows me to offer a reading of it that is different from the way in which it is usually read – as a revolutionary programme anchored in the belief in scientific progress. In my view, we should rather take it as literature, the fruit of Kropotkin’s imagination.
openaire +2 more sources
, 1966 bread-and-cheese nMrs Tetford, Physical Education office said:- "I have heard Toad Flex called _bread and cheese_ ... I suppose because of the combination of yellows in the flowers" This reply received to the Question from Gilbert Higgins "Have ...
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‘The Housewife's Greatest Standby’: Dried Eggs, Gender and Domesticity During the Second World War
Gender &History, EarlyView.ABSTRACT This article examines the previously underexplored connections between dried eggs, women and domesticity in Britain during the Second World War. It argues that newsprint and advertisements framed the purchase and use of dried eggs, a novel wartime product, as a means for housewives to contribute to the war effort through domestic labour. Dried
Joel Mead
wiley +1 more source
High-temperature drying of organically grown bread rye [PDF]
, 2002 Mycotoxin producing fungi are naturally occurring components in cereals. When produced, some of the mycotoxins are toxic to humans and animals. Heat treatment is a method to reduce fungal abundance on cereals.
Elmholt, Susanne, Kristensen, Erik F.
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Identification of Carbohydrate and Glucose Content in Bread Produced by UMKM XYZ
Media Ilmiah Kesehatan IndonesiaThis study aimed to identify the carbohydrate content and glucose levels in breads produced by the small and medium-sized enterprise (SME) XYZ, which included five variants: cheese bun, chocolate bun, chocolate cheese, pizza, and coffee bun.
Lusiana Lusiana +4 more
doaj +1 more source
Investigating the Potential of Nutri-Score to Discriminate between Environmental Impact of Foods
Proceedings, 2023 Background: There is a need for uniform communication on healthy and sustainable food choices. Several front-of-pack labels exist with the purpose of informing consumers.
Elly Steenbergen +2 more
doaj +1 more source
Nutrition &Dietetics, EarlyView.Abstract Aim Ultra‐processed foods have been associated with a range of adverse health and environmental impacts, yet their supply in health‐promoting settings like hospitals remains largely unexamined. This study aimed to assess and quantify the proportion of ultra‐processed foods utilised in a sample of Australian hospitals using cook fresh ...
Priscila Machado +5 more
wiley +1 more source
Sensory and texture properties of “chipá”: Influence of ingredients and storage conditions of batter
Cogent Food & Agriculture, 2016 “Chipá” is a gluten-free bread made with cassava starch and cheese. Usually, the batter is baked immediately and the product is eaten warm. In this study, the effect of refrigeration and freezing of batter, and the role of cheese upon “chipás” prepared ...
Ana Ávalos +3 more
doaj +1 more source
Bonds, Bounds, and Borders: Crafting Hospitality with Unauthorized Migrants in Southern France
American Anthropologist, EarlyView.ABSTRACT This article analyzes the everyday politics of migrant hospitality in rural Southern France. Drawing on four years of fieldwork alongside benevolent residents hosting unauthorized migrants at their home or volunteering in migrant shelters, I consider how residents attempted to make up for the state's abandonment of migrant lives, the ethical ...
Céline Eschenbrenner
wiley +1 more source