The Food Of London

""The Food of London"" is a book written by George Dodd in 1856 that provides a comprehensive sketch of the chief varieties of food, sources of supply, probable quantities, modes of arrival, and processes of manufacture in London. The book covers a wide range of topics, including meat, fish, vegetables, fruit, dairy products, bread, and alcoholic beverages. It also explores the various methods of food preservation and transportation used in the city during the mid-19th century. The author's detailed descriptions of the food and its origins provide a fascinating glimpse into the culinary landscape of London during this time period. This book is an invaluable resource for anyone interested in the history of food and its production in one of the world's most vibrant cities.Suspected Adulteration, And Machinery Of Distribution, Of The Food For A Community Of Two Millions And A Half.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.