The food of London
Subtitle: a sketch of the chief varieties, sources of supply, probable quantities, modes of arrival, processes of manufacture, suspected adulteration, and machinery of distribution, of the food for a community of two millions and a half
By: by George Dodd
Series: Harvard medicine preservation microfilm project -- 06870
Publisher: Longmans, Brown, Green and Longmans
Published: 1856
Place of publication: London
Language: eng
Number of pages: 524
Subjects: Food supply; Produce trade; Markets
Notes: Access to portions of this material may be restricted.

Original blind stamped green cloth covers; spine replaced with green buckram.
Table of contents: title: Introductory Remarks; title: Historical Sketch: The Food of London in Past Ages; title: Rapid Transit an Aid to Food-Supply; title: The Food of London in its Wholesale Aspects; title: Corn and Bread for London; title: Cattle and Cattle-Markets for London; title: Country-Killed Meat and Cured Provisions; title: Dairy Produce and Poultry for London; title: Billingsgate and the Fish-Supply; title: Covent Garden: Fruits and Vegetables; title: The Supply of Groceries and Colonial Produce; title: The Beverages of London; title: Remarkable Aspects of Food-Retailing in London.