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Cereals: Inside the Factory—How Our Food Is Made (Series 2)

Author: Infobase,; BBC (Firm)
Publisher: [Place of publication not identified] : BBC (Firm), New York, N.Y. : Distributed by Infobase, [2016] 2017. ©2016
Series: Inside the Factory: How Our Food Is Made (Series 2).
Edition/Format:   eVideo : Clipart/images/graphics : English
Summary:
Gregg Wallace receives a load of corn fresh off the boat from Argentina and follows its journey through the largest breakfast cereal factory in Europe as it is cooked, milled and flavored to become Crunchy Nut Cornflakes. Meanwhile, Cherry Healey finds out about the immunity-boosting powers of vitamin D, which is added to many of our breakfast cereals. Cherry also discovers the effect that skipping breakfast has on  Read more...
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Details

Genre/Form: Streaming video
Internet videos
Material Type: Clipart/images/graphics, Internet resource, Videorecording
Document Type: Internet Resource, Computer File, Visual material
All Authors / Contributors: Infobase,; BBC (Firm)
OCLC Number: 1021879793
Language Note: Closed-captioned.
Notes: Originally released by BBC (Firm), 2016.
Streaming video file encoded with permission for digital streaming by Infobase on May 25, 2017.
Target Audience: 9 - 12, Academic/AP
Description: 1 online resource (1 video file (59 min., 4 sec)) : sound, color.
Contents: Cereals: Inside the Factory—Introduction (2:05); Kellogg's (4:34); Cooking Hall (2:59); Skipping Breakfast (5:22); Drying and Milling (3:28); Victorian Breakfast Foods (3:56); Rice Cereals (2:55); Sunshine Vitamin (3:52); Toasting Hall (2:43); Weetabix (5:21); Coating Hall (2:27); Appeal of Porridge (5:58); Packing Hall (4:42); Cereal Dominates Breakfast (3:21); Distribution Hall (4:12); Credits: Cereals: Inside the Factory—How Our Food Is Made (Series 2) (0:34);
Series Title: Inside the Factory: How Our Food Is Made (Series 2).
Other Titles: Cereals: Inside the Factory—How Our Food Is Made (Series 2)
Responsibility: BBC (Firm).

Abstract:

Gregg Wallace receives a load of corn fresh off the boat from Argentina and follows its journey through the largest breakfast cereal factory in Europe as it is cooked, milled and flavored to become Crunchy Nut Cornflakes. Meanwhile, Cherry Healey finds out about the immunity-boosting powers of vitamin D, which is added to many of our breakfast cereals. Cherry also discovers the effect that skipping breakfast has on our cognitive function. And, historian Ruth Goodman sits down to a Victorian breakfast of lobster and pig's head to reveal how the average Victorian was gorging down a mind-boggling 4,500 calories a day and that breakfast cereal was invented as a healthy alternative.

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