Meats Public Deposited

http://ir.library.oregonstate.edu/concern/undergraduate_thesis_or_projects/br86b598n

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  • Prepared and unprepared food may be compared with civilized and uncivilized man. The latter takes his nourishment as it is offered by nature; the former prepares his food before eating, and in ways that are agreeable and pleasing to the taste. Some of the ways in vvhich meats were prepared in former days may seem very odd to us. Various methods were devised, such as heating flat stones and laying the meat on them to fry or sometimes heating another an placing it on top of the meat. They also place pieces of meat on sticks and put it up by the fire to broil; this made very delicious preparation. Fowl they rolled in clay and then built a f ire over it; when done the clay was peeled off, taking the feathers with it. There are no savage races today who do not practice cookery in some way, however crude. Meats are cooked to develop new flavors, to loosen and soften the tissue, making dligection easy by exposing the tissues more fully to the action of the digestive juices. Another important object is to destroy micro-organisms. Some minor objects are the coagulation of the albumen and blood to render the meat more acceptable to the sight. Flavoring materials and the attractive manner in which dishes are prepared do not directly increase the thoroughness of digestion, but serve to stimulate the digestive organs to greater activity.
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2014-06-27T20:13:38Z (GMT) No. of bitstreams: 1GoodrichAgnes1910.pdf: 12182748 bytes, checksum: 35ec85734385a801295e60b590e674a1 (MD5)
  • description.provenance : Made available in DSpace on 2014-06-27T20:13:47Z (GMT). No. of bitstreams: 1GoodrichAgnes1910.pdf: 12182748 bytes, checksum: 35ec85734385a801295e60b590e674a1 (MD5) Previous issue date: 1910-06-06

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