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Post by ThePieMan on Aug 2, 2020 12:08:18 GMT
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Post by ThePieMan on Aug 24, 2020 20:41:09 GMT
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Post by ThePieMan on Sept 22, 2020 11:05:30 GMT
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Post by ThePieMan on Mar 6, 2021 9:05:33 GMT
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Post by ThePieMan on Mar 6, 2021 9:24:01 GMT
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Post by ThePieMan on Mar 6, 2021 9:36:08 GMT
Spice handbook by Parry, John W Publication date 1945 Topics Spices, Herbs. Publisher Brooklyn, N.Y.: Chemical Pub. Co. Collection university of florida duplicates; univ_florida_smathers; americana Digitizing sponsor University of Florida, George A. Smathers Libraries with support from LYRASIS and the Sloan Foundation Contributor University of Florida, George A. Smathers Libraries Language English source: archive.org/details/spicehandbook00parr/page/n5/mode/2up?q=1945+John+W.+Parry+Spice+Handbook |
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Post by ThePieMan on Mar 6, 2021 9:47:29 GMT
Anyone familiar with this? Importers Manual USA : the Single Source Encyclopedia for Importing to the United States by Hinkelman, Edward G., author Publication date 2005 Topics Imports -- Handbooks, manuals, etc, Imports -- Management, Imports, International trade -- Handbooks, manuals, etc, International trade Publisher Petaluma : World Trade Press Collection inlibrary; printdisabled; internetarchivebooks Digitizing sponsor Kahle/Austin Foundation Contributor Internet Archive Language English source: archive.org/details/importersmanualu4edhink/page/7/mode/1up?q=Parr+Spice+Importers+ManualWould love to see earlier versions or historic data contrasting the Spice Industry growth between the 1950-and 1970's |
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Post by ThePieMan on Mar 6, 2022 6:07:10 GMT
Got a couple of new books for you guys:  and  |
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Post by ThePieMan on Mar 11, 2022 12:07:18 GMT
 Well, I know this is not a usual topic for this forum, however, I must highly recommend the very first chapter of this book for its treatise on the interactions of various hop oils and synergistic interactions that can cause individual polyphenols to cross the detectable limits whereas in their own right would not be noticeable in a sensory manner. This has key ramifications for understanding the interactions of various herbs and spices in the coveted recipe. The first chapter, of 30 pages is too much to post here, but it is definitely worth reading and then considering the premise put in conjunction with discovering the cause of, "The Note" and with recipe development. |
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Post by cascader on Mar 12, 2022 3:06:05 GMT
I don’t have the hops book, but did find it available through a regional library loan, so perhaps I’ll read it in the future. Thanks for suggesting it to us.
Thinking about the note, and the older mix label, which carried the as yet unexplained vegetable listing very high in the ingredient order, perhaps two other likely sources besides herbs and spices include vegetables and dairy.
We’ve seen old tins of vegetable flakes like carrots, cabbage, celery, peppers and such, whose volatile compounds mIxed with white pepper perhaps might cross the detectable threshold you mention. Certainly some are well known to be distinctive alone.
If folks haven’t tried adding vegetable flakes to dishes, I highly recommend it.
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Post by ThePieMan on Mar 12, 2022 10:46:02 GMT
One critical quote from the Hops book, which made me sit up.
We have frequently called into question the presence or lack thereof of certain herbs and spices. We have also seen from the Chinese Study a large list of volatile compounds "detected" analytically in samples of KFC. Synergy suggests that there may not need to be much of a certain herb or spice for it to be detected in combination with other herb or spice compounds. Similarly, the question also needs to be put, does some synergistic interactions reduce the threshold of certain compounds, and if so, which compounds synergistically mask each other?
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