About: Bovril   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Bovril is the trademarked name of a thick, salty yeast extract, though it originally was a beef extract, developed in the 1870s by John Lawson Johnston and sold in a distinctive, bulbous jar. It is made in Burton upon Trent, Staffordshire, and distributed by Unilever UK. In November 2004 the manufacturers, Unilever, announced that the composition of Bovril was being changed from beef extract to a yeast extract, to make it more suitable to vegetarians and vegans, but this announcement also coincided with mounting concerns over BSE.

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  • Bovril
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  • Bovril is the trademarked name of a thick, salty yeast extract, though it originally was a beef extract, developed in the 1870s by John Lawson Johnston and sold in a distinctive, bulbous jar. It is made in Burton upon Trent, Staffordshire, and distributed by Unilever UK. In November 2004 the manufacturers, Unilever, announced that the composition of Bovril was being changed from beef extract to a yeast extract, to make it more suitable to vegetarians and vegans, but this announcement also coincided with mounting concerns over BSE.
  • Bovril is a liquid beef concoction seen as the lesser of two evils by fans facing hypothermia. Developed in the late 1870s, at around the same time as football, Bovril became a terrace staple for shivering supporters with little intention of living beyond 50. Originally appetisingly named ‘Johnston’s Fluid Beef’, the meaty mixture proved surprisingly drinkable considering it is little more than blended cow parts and the bovine aroma was taken for granted at games all over Britain.
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abstract
  • Bovril is the trademarked name of a thick, salty yeast extract, though it originally was a beef extract, developed in the 1870s by John Lawson Johnston and sold in a distinctive, bulbous jar. It is made in Burton upon Trent, Staffordshire, and distributed by Unilever UK. In November 2004 the manufacturers, Unilever, announced that the composition of Bovril was being changed from beef extract to a yeast extract, to make it more suitable to vegetarians and vegans, but this announcement also coincided with mounting concerns over BSE.
  • Bovril is a liquid beef concoction seen as the lesser of two evils by fans facing hypothermia. Developed in the late 1870s, at around the same time as football, Bovril became a terrace staple for shivering supporters with little intention of living beyond 50. Originally appetisingly named ‘Johnston’s Fluid Beef’, the meaty mixture proved surprisingly drinkable considering it is little more than blended cow parts and the bovine aroma was taken for granted at games all over Britain. In recent times, Bovril has decreased in popularity as a health-conscious generation are more reluctant to drink beef juice, but Bovril still has a committed following in the north and in Scotland where temperatures at winter games are often around -50 degrees.
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