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Lord Selkirk
Thomas Douglas, the Fifth Earl of Selkirk (1770–1820), was a complex man of his times, whose passions left an indelible mark on Canadian history. A product of the Scottish Enlightenment and witness to the French Revolution, he dedicated his fortune and energy to the vision of a new colony at the centre of North America. His final legacy, the Red River Settlement, led to the eventual end of the dominance of the fur trade and began the demographic and social transformation of western Canada. The product of three decades of research, this is the definitive biography of Lord Selkirk. Bumsted’s passionate prose and thoughtful analysis illuminate not only the man, but also the political and economic realities of the British empire at the turn of the nineteenth century. He analyzes Selkirk’s position within these realities, showing how his paternalistic attitudes informed his “social experiments” in colonization and translated into unpredictable, and often tragic, outcomes. Bumsted also provides extensive detail on the complexities of colonization, the Scottish Enlightenment, Scottish peerage, the fur trade, the Red River settlement, and early British-Canadian politics.
Wheat
Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate t...
Grains & Oilseeds
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The Canadian Wheat Board
Features the Canadian Wheat Board (CWB), the marketing agency for Western Canadian wheat and barley growers, based in Winnipeg, Manitoba, Canada. Includes news items, publication descriptions, and a French version of site information.
Gliadin and Glutenin
This monograph provides a review of the knowledge that makes possible the intelligent tailoring of wheat proteins to provide for specific dough requirements. It emphasizes the combined roles of the gliadin and glutenin proteins in providing the balance that gives wheat gluten its unique rheological properties. The book gives a major update on the composition and functional properties of the gluten proteins, but it also includes introductory chapters to "set the scene" for young scientists and anyone new to this area of food science.
Freezing Effects on Food Quality
This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.
Rye
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ARS.
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