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British Food Journal Volume 16 Issue 3 1914

British Food Journal Volume 16 Issue 3 1914 With reference to the report of the Annual General Meeting of the Pure Food and Health Society of Great Britain, which was published in the February issue of THE BRITISH FOOD JOURNAL, and to the speech delivered by MR. GOSLIN upon the proper handling and purveying of meat, an article which has subsequently appeared in The Standard is of considerable interest. It is pointed out that no one who gives the matter serious consideration can approve of the present methods. Many years ago Oxford made its protest against carcasses or joints being exposed in openfronted shops. It is just possible that when the powers that were objected to and forbade this proceeding they thought more of the sthetics than the science of it, but they most certainly did a good thing when they took flesh foods away from the contamination of street dust and the variations of temperature that are dependent on every gust of wind or every moment of sunlight or shadow. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 16 Issue 3 1914

British Food Journal , Volume 16 (3): 20 – Mar 1, 1914

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb011028
Publisher site
See Article on Publisher Site

Abstract

With reference to the report of the Annual General Meeting of the Pure Food and Health Society of Great Britain, which was published in the February issue of THE BRITISH FOOD JOURNAL, and to the speech delivered by MR. GOSLIN upon the proper handling and purveying of meat, an article which has subsequently appeared in The Standard is of considerable interest. It is pointed out that no one who gives the matter serious consideration can approve of the present methods. Many years ago Oxford made its protest against carcasses or joints being exposed in openfronted shops. It is just possible that when the powers that were objected to and forbade this proceeding they thought more of the sthetics than the science of it, but they most certainly did a good thing when they took flesh foods away from the contamination of street dust and the variations of temperature that are dependent on every gust of wind or every moment of sunlight or shadow.

Journal

British Food JournalEmerald Publishing

Published: Mar 1, 1914

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