
audiobook
by W. D. (Willard Dell) Bigelow, A. E. Stevenson, National Canners Association
Tomato Products: Pulp, Ketchup and Chili Sauce
TABLES
ILLUSTRATIONS
TOMATO PULP - INTRODUCTION
TOMATO KETCHUP
CHILI SAUCE
PUBLICATIONS RESEARCH LABORATORY NATIONAL CANNERS ASSOCIATION - BULLETINS
Language
en
Duration
~2 hours (144K characters)
Series
National Canners Association Research Laboratory, Bulletin No. 21L.
Publisher of text edition
Project Gutenberg
Original publisher
United States: National Canners Association, Research Laboratory, 1923.
Credits
Charlene Taylor, Chris Jordan and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)
Release date
2023-04-03
Rights
Public domain in the USA.
Subjects
1866–1939
A food chemist and government researcher from the early pure-food era, he wrote practical studies on meat products, food adulteration, and food law. His work reflects a moment when science was becoming central to how the United States tested and regulated what people ate.
View all booksKnown today for a practical 1923 guide to tomato pulp, ketchup, and chili sauce, this little-documented writer helped turn food processing into something measured, tested, and teachable.
View all booksWritten by the trade group that represented America’s canning industry, this work offers a compact insider’s view of how canned foods were made, organized, and explained to the public. It reads as both an industry history and a snapshot of mid-20th-century food manufacturing culture.
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by W. G. (Wayland Gladstone) Hier