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| | The Cambridge World History of Food- Potatoes (White) |
 | | Potatoes also provided a new, cheap food source for industrial workers; Salaman (1949), William McNeill (1974), and Henry Hobhouse (1986) were among the historians who saw the potato as having encouraged the rapid rise of population that brought with it the Industrial Revolution. |
 | | High-starch, "floury" potatoes are supposed to be better for baking, frying, and mashing; lower-starch, "waxy" potatoes are better for boiling, roasting, and salads (because they hold their shape); and medium-starch, "all-purpose" potatoes are deemed good for pan-frying, scalloping, and pancakes. |
 | | The use of potatoes has grown because of the ease with which they can be genetically manipulated and because of their smooth fit into multivarietal or multispecies agronomic systems, not to mention the expanding number of uses for the potato as a food and as a raw industrial material. |
| www.cambridge.org /us/books/kiple/potatoes.htm (10499 words) |
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