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Additional resources for A History of Technology
1542. 26 FOOD AND DRINK  M ennell, R. O. ’ W ilson, London. 1926. U kers, W. M. ’ K nopf, New York. 1936.  Jacob, R. J. ’ Viking Press, New York. 1935. U kers, W. M. ’ Tea and Coffee T rade Journal Company, New York. 1922.  F incke, H. ’ Springer, Berlin. 1936.  L iprnlvmn, E. O. von . ’ Springer, Berlin. 1929. Idem. Z . Ver. dtseh. , 84, 806, 1934.  Brooks, J. E. ’ Redman, London and Sydney. 1953. CoRTi, C onte E gon C aesar. ‘A History of Smoking’ (trans. from Germ an by P. E ng land).
T h e N ew Husbandry with its scientific and intensive agriculture and co ordinated system o f food-production extends over a large part o f the world, and involves the mechanization o f the farm. 2. T he automatic mill and the mechanization o f bread- and flour-making herald the mass^roduedon o f other foodstuff. 3. T h e new analydeal chemistry, applied to the tesdng o f foodstuffs, raises the standard o f quality. 4. Chemical and ph)rsiological evaluadon o f food makes the sciendfic study o f nutridon possible.
20] D oorman, G. ‘Patents for Inventions in the Netherlands’, pp. 55-58. Nijhoff, T he Hague. 1942B IB L IO G R A P H Y A insworth-D avis, j . R. ’ D ent, London. 1931. Burema, L. ’ Van Gorcum, Assen. 1953. D rummond, J. C and W ilbraham, A. ’ Cape, London. 1939. F ranqs , C. ’ Princeton University Press, Princeton. 1937. FumAS, C. C. and F urnas, Sparkle M . ’ Cassell, LA>ndon. 1938. G ottscr \lk , a . ‘Histoire de I’alimentation’ (2 vols). Editions H ippocrate, Paris. 1948. H intze, K. ’ T hiem e, Leipzig.