Review

665 WordsOct 17, 20123 Pages
CHAPTER II REVIEW OF RELATED LITERATURE LITERATURE A. BOOK * BUTTER and BUTTER MAKING with the Best Method for Producing and Marketing it by Willis P. Hazard, Westcott & Thomson, Sherman & Co., mentioned that "an oily substance procured from cream or milk by churning." If Webster is right, then we are wrong in denouncing any “oily substance “as being butter. Or perhaps, so great has been the popularity of the great lexicographer, many persons have thought they were making and selling butter when they produce an oily or greasy substance and put it upon the market as such, believing it must be butter because Webster says so. B. NEWSPAPER/MAGAZINE * The New York Times (2012) stated that in many ways, Butter epitomizes the conflicted priorities of certain downtown restaurants that teeter between dining room and club. Upstairs is a professionally run vaulted dining room that looks like a cross between a chalet and a sauna. Downstairs is a dim lounge. The chef has put together a serious contemporary American menu with all the requisite high-end ingredients and global touches. Appetizers struggle, but main courses, especially fish dishes, are more sure-footed. C. INTERNET RESOURCE * (NaturalNews) Butter has been maligned as unhealthy for decades. Fortunately, the Weston A. Price Foundation (WAPF) disagrees. The WAPF was started decades ago by Weston Price, DDS. He and his wife traveled to isolated locations and examined the diets of peoples free from civilization's degenerative diseases. * There are three levels of butter: The ideal is butter made from the raw milk grass fed, healthy cows. Second best and more accessible is organic butter from the pasteurized milk of grass fed cows not injected with antibiotics or rBGH. Then there is the mainstream commercial stuff. Even this last contaminated version of butter is better for you

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