""Rice: Its History, Culture, Manufacture, and Food Value"" is a comprehensive book written by H.B. Proctor in 1882. The book provides a detailed account of the history of rice, its cultivation, processing, and nutritional value. It covers the various species of rice, their origins, and the different methods of cultivation used in different parts of the world. The author also provides information on the different varieties of rice, their characteristics, and how they are used in various cuisines. The book also discusses the manufacturing process of rice, including the milling process, and the different products that can be derived from rice, such as rice flour and rice bran. The nutritional value of rice is also explored, including its carbohydrate and protein content, as well as its vitamins and minerals. Overall, ""Rice: Its History, Culture, Manufacture, and Food Value"" is a valuable resource for anyone interested in learning about the history, cultivation, and nutritional value of rice. The book is written in a clear and concise manner, making it accessible to both experts and laypeople alike.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.