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Elaine Khosrova traces the invention of butter back to Neolithic-era Africa 8,000 BC in her book. [31] A later Sumerian tablet, dating to approximately 2,500 B.C., describes the butter making process, from the milking of cattle, [ 32 ] [ 33 ] while contemporary Sumerian tablets identify butter as a ritual offering.
Khosrova, Elaine. Butter: A Rich History (2016) excerpt; Kurlansky, Mark. Milk: A 10,000-Year History (2019) excerpt; McMurry, Sally. Transforming rural life: Dairying families and agricultural change, 1820-1885 (Johns Hopkins UP, 1995). Porter, John. The History and Economics of the New Hampshire Dairy Industry (University of New Hampshire ...
Elaine Khosrova traces the butter's invention back to Neolithic-era Africa 8,000 B.C in her book [21] a later Sumerian tablet ... Apparently, a period is missing before "a later Sumerian tablet". 2803:9800:9007:78C6:713F:F420:B35D:5727 00:19, 25 January 2023 (UTC) Thanks for raising that here. I have fixed it.
Articles in the Aberdeen Journal from early in the 19th century bemoan the increased use of lard in place of butter in traditional "butter rolls". [10] In 1917 when restrictions were placed on the sale of bread owing to World War I, butteries were exempt, enabling Aberdeen bakers to continue to produce rowies. The exemption was rescinded a few ...
Ann Arbor is a city in and the county seat of Washtenaw County in the U.S. state of Michigan.Founded in 1824 by John Allen and Elisha Rumsey, it was named after the wives of the village's founders, both named Ann, and the stands of bur oak trees they found there.
Bog butter from A Descriptive Catalogue of the Antiquities in the Museum of the Royal Irish Academy, 1857. Bog butter is an ancient waxy substance found buried in peat bogs, particularly in Ireland and Scotland. Likely an old method of making and preserving butter, some tested lumps of bog butter were made of dairy, while others were made of ...
The butter is placed on a wooden-and-wire armature, at first in large amounts to achieve the general shape of the cow, and later in smaller quantities to fine-tune the form. The butter is added layer upon layer until the cow is in its finished form, taking between two days and a week, depending on the artist.
Their main products were butter, cheese, margarine, eggs and condensed milk (but curiously not milk itself). By 1873 they were importing 30,000 tons of Danish butter per annum. [2] The company was a high-volume, low-margin company, providing dairy products at very affordable prices, and they focussed on working class areas.