Download or read book A Century of Sugar Refining in the United States 1816 written by American Sugar Refining Company and published by . This book was released on 1916 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Century of Sugar Refining in the United States 1816 1916 written by American Sugar Refining Company and published by . This book was released on 1917 with total page 22 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Century of Sugar Refining in the United States 1816 1916 written by American Sugar Refining Company and published by Legare Street Press. This book was released on 2021-09-10 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book CENTURY OF SUGAR REFINING IN THE UNITED STATES 1816 1916 written by AMERICAN SUGAR REFINING. COMPANY and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Century of Sugar Refining in the United States 1816 1916 Classic Reprint written by American Sugar Refining Company and published by Forgotten Books. This book was released on 2017-12-23 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from A Century of Sugar Refining in the United States, 1816-1916 Manufacture upon a large scale and the continuous operation of its refineries have enabled the Company to sell its product upon a basis of profit smaller than that ordinarily obtained in manufacturing enterprises. By reason of the volume of its business this profit, however, has been sufficient to have paid a fair and regular return upon the in vestment of the stockholders. Believing that the payment of this dividend is an event of interest, we are noting it by this brief account of the development of the cane-sugar refining industry in the United States during the last one hundred years, prepared by Joseph E. Freeman, Esq., the Secretary of the Company. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book A Century of Sugar Refining in the United States 1816 1916 Primary Source Edition written by American Sugar Refining Company and published by Nabu Press. This book was released on 2014-02 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Download or read book History of Manufactures in the United States 1860 1914 written by Victor Selden Clark and published by . This book was released on 1928 with total page 994 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Simmon s Spice Mill written by and published by . This book was released on 1916 with total page 832 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Refined Tastes written by Wendy A. Woloson and published by Johns Hopkins University Press+ORM. This book was released on 2003-04-30 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: A look at sugar in 19th-century American culture and how it rose in popularity to gain its place in the nation’s diet today. American consumers today regard sugar as a mundane and sometimes even troublesome substance linked to hyperactivity in children and other health concerns. Yet two hundred years ago American consumers treasured sugar as a rare commodity and consumed it only in small amounts. In Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth-Century America, Wendy A. Woloson demonstrates how the cultural role of sugar changed from being a precious luxury good to a ubiquitous necessity. Sugar became a social marker that established and reinforced class and gender differences. During the eighteenth and early nineteenth centuries, Woloson explains, the social elite saw expensive sugar and sweet confections as symbols of their wealth. As refined sugar became more affordable and accessible, new confections—children’s candy, ice cream, and wedding cakes—made their way into American culture, acquiring a broad array of social meanings. Originally signifying male economic prowess, sugar eventually became associated with femininity and women’s consumerism. Woloson’s work offers a vivid account of this social transformation—along with the emergence of consumer culture in America. “Elegantly structured and beautifully written . . . As simply an explanation of how Americans became such avid consumers of sugar, this book is superb and can be recommended highly.” —Ken Albala, Winterthur Portfolio “An enlightening tale about the social identity of sweets, how they contain not just chewy centers but rich meanings about gender, about the natural world, and about consumerism.” —Cindy Ott, Enterprise and Society
Download or read book Canning Trade written by and published by . This book was released on 1916 with total page 1716 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Emergence of Oligopoly written by Alfred S. Eichner and published by JHU Press. This book was released on 2019-08-01 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: Originally published in 1969. In describing the emergence of oligopoly, Professor Eichner has written a history of the American sugar refining industry, one based in part on records of the United States Department of Justice. Sugar refining was one of the first major industries to be consolidated, and its expertise was in many ways typical of the development of other industries. Eichner's focus is on the changing pattern of industrial organization. This study is based on a unique four-stage model of the process by which the industrial structure of the American economy has evolved. The first part of the book traces the early history of the sugar refining industry and argues that the classical model of a competitive industry is inherently unstable once large fixed investments are required. The more closely sugar refining approximated this model, the more unstable the model became in practice. This instability led, in 1887, to the formation of the sugar trust. The author contends that the trust was formed not to exploit economies of scale but with the intent of achieving control over prices. In the second part of the book, Eichner describes the political and legal reaction that transformed monopoly into oligopoly. This sequence of events is best understood in terms of a learning curve in which the response of businessmen over time was related to the changing institutional environment in which they were forced to operate.
Download or read book Carnegie Institution of Washington Publication written by and published by . This book was released on 1916 with total page 714 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sugar in Relation to the Tariff written by Philip Green Wright and published by . This book was released on 1924 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Economist written by and published by . This book was released on 1859 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Journal of the Royal Statistical Society written by Royal Statistical Society (Great Britain) and published by . This book was released on 1917 with total page 708 pages. Available in PDF, EPUB and Kindle. Book excerpt: Published papers whose appeal lies in their subject-matter rather than their technical statistical contents. Medical, social, educational, legal,demographic and governmental issues are of particular concern.
Download or read book Food City Four Centuries of Food Making in New York written by Joy Santlofer and published by W. W. Norton & Company. This book was released on 2016-11-01 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: A 2017 James Beard Award Nominee: From the breweries of New Amsterdam to Brooklyn’s Sweet’n Low, a vibrant account of four centuries of food production in New York City. New York is hailed as one of the world’s “food capitals,” but the history of food-making in the city has been mostly lost. Since the establishment of the first Dutch brewery, the commerce and culture of food enriched New York and promoted its influence on America and the world by driving innovations in machinery and transportation, shaping international trade, and feeding sailors and soldiers at war. Immigrant ingenuity re-created Old World flavors and spawned such familiar brands as Thomas’ English Muffins, Hebrew National, Twizzlers, and Ronzoni macaroni. Food historian Joy Santlofer re-creates the texture of everyday life in a growing metropolis—the sound of stampeding cattle, the smell of burning bone for char, and the taste of novelties such as chocolate-covered matzoh and Chiclets. With an eye-opening focus on bread, sugar, drink, and meat, Food City recovers the fruitful tradition behind today’s local brewers and confectioners, recounting how food shaped a city and a nation.
