An Egg at Easter

A guide to the manufacturing of food products containing eggs or poultry meat from the handling of live birds through slaughter and processing to recipes and packaging. For the prepared, commercial food industry rather than for restaurants, farms, or homes. Includes sections on nutritional values, details of cutting poultry, safe storage of interim and end products, and history and folklore. An exhaustive study of the symbolism of eggs in many cultures and periods. Among the topics are creation, fertility, sacrifice, Easter, and games. Includes 24 color plates of decorated eggs, and many black- and-white reproductions of artwork and photographs. Appendices list egg-coloring substance from various countries, and discuss the goddess Eastre. A delightful book. Distributed for Routledge and Kegan Paul. Annotation copyrighted by Book News, Inc., Portland, OR