The food industries of British India
著者
書誌事項
The food industries of British India
Oxford University Press, 1994
大学図書館所蔵 全7件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and indexes
内容説明・目次
内容説明
Once the British had consolidated their hold over India, they set up a variety of food industries all over the country. This book provides, tor the first rime, a detailed survey of the major food industries on which the empire subsisted. It starts with the salt industry of Bengal, which was a source of revenue that had been under Zamindari control. Fluctuations in policy designed to bring about a measure of control and improve salt quality make for fascinating reading, ending, ironically enough in the termination of salt production in Bengal as uneconomic compared to its recovery form sources elsewhere in the country. Sugar production again represented a very ancient activity in India, and early british intervention along the Gangetic valley lay the direction of upgrading indigenous products into white crystal sugar. Other chapters discuss alcoholic products, such as spirits and beer; dairy products; fish curing; meat and egg production; cereal processing; oilseed industries; and, finally, industries which had no indigenous history like tea, coffee, bread, biscuits, and soft drinks.
The final chapter reviews transport, managing agencies, tariffs and the two World Wars, and controversial issues like the drain of wealth, capital formation, and state participation in industry.
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