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Bread: A Global History (Reaktion Books - Edible)

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Bread: A Global History (Reaktion Books - Edible) Cover

 

Synopses & Reviews

Publisher Comments:

It is difficult to think of a food more basic, more essential, and more universal than bread. Common to the diets of both the rich and the poor, bread is one of our oldest foods. Loaves and rolls have been found in ancient Egyptian tombs, and wheat has been found in pits where human settlements flourished 8,000 years ago. Many anthropologists argue that the ability to sow and reap cereals, the grains necessary for making bread, could be one of the main reasons why man settled in communities, and even today the concept of andldquo;breaking bread togetherandrdquo; is a lasting symbol of the uniting power of a meal. and#160;
and#160;
Bread is an innovative mix of traditional history, cultural history, travelogue, and cookbook. William Rubel begins with the amazing invention of bread approximately 20,000 years ago in the Fertile Crescent and ends by speculating on the ways in which cultural forces and advances in biotechnology may influence the development of bread in the twenty-first century. Rubel shows how simple choices, may be responsible for the widespread preference for wheat over other bread grains and for the millennia-old association of elite dining with white bread. He even provides an analysis of the different components of bread, such as crust and crumb, so that readers may better understand the breads they buy. With many recipes integrated with the text and a glossary covering one hundred breads, Bread goes well beyond the simple choice of white or wheat.
and#160;
Here, general readers will find an approachable introduction to the history of bread and to the many forms that bread takes throughout the world, and bread bakers will discover a history of the craft and new ways of thinking that will inspire experimentation.

About the Author

and#160;William Rubel lives in Santa Cruz, California, and is a freelance food historian. He has been making bread since he was eleven years old and for the last ten years he has been studying the history of bread. He is the author of The Magic of Fire: Cooking on the Open Hearth.

Table of Contents

Introduction

1. The Early History of Bread

2. Bread as a Social Marker

3. Parameters of Taste

4. World of Bread: An Eccentric Travelogue

5. Bread in the Twenty-first Century

Recipes

Glossary

Select Bibliography

Websites and Associations

Acknowledgements

Photo Acknowledgements

Index

Product Details

ISBN:
9781861898548
Subtitle:
A Global History
Author:
Rubel, William
Publisher:
Reaktion Books
Subject:
History
Subject:
Cooking and Food-Historical Food and Cooking
Subject:
Cooking and Food-Breads
Edition Description:
Hardcover
Series:
Reaktion Books - Edible
Publication Date:
20111015
Binding:
Hardback
Language:
English
Illustrations:
30 color plates, 30 halftones
Pages:
160
Dimensions:
7.75 x 4.75 in

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Related Subjects

Cooking and Food » Baking » Breads
Cooking and Food » Reference and Etiquette » Historical Food and Cooking

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