'Vinegar and sugar. The early history of factory made jams, pickles and sauces' in D J Oddy & A Drouard (eds), Food Industries of Europe in the Nineteenth and Twentieth Centuries
Details:
- Author(s) Atkins, Peter J
- Publication type Chapter
- Year published 2013
- Pages pp41-54
- Publisher Ashgate Publishing
- Place Published Farnham
Topics:
Countries:
Library:
- Name British Library
- City London
- County Greater London
- Country England
- Postcode NW1 2DB
- Visit British Library's website
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Notes:
Deals with the use and impact of sugar and vinegar as preservatives and the associated production of jams, pickles, etc, 1760-1914, tracing production on an industrial scale from 1760s with factory methods in use from 1830s. Deals with three periods of evolution: 1760-1830, 1830-70, 1870-1914. Draws attention to significance of hermetically sealed bottles for transport and for branding opportunities. Much about Crosse & Blackwell as industry leaders. Table gives broad details of successful brands, 1750-1893