Bread: A Slice of History
Language: English
Published by The History Press Ltd, 2008
- Softcover
- Used
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.World of Books (was SecondSale)
AbeBooks seller since December 20, 2007
Condition: Used - Very good
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Add to basketItem description from seller
Bread plays an important role in the folklore, culture, religion, and politics of residents of wheat-growing countries. It symbolizes fertility, prosperity, and protection against evil, and provides healing and consolation in times of hardship. It is also good to eat. The past 130 years, in particular, have seen dramatic changes in the way bread is made and in the patterns of consumption. Whether you like your bread white, sliced, and wrapped or stone-ground and wholemeal, or in the form of baguettes, bagels, or brioches, this book will tell you how they evolved and the technological, social, and economic changes that brought them to your local baker or supermarket at a price you can afford. Here is an authoritative overview of the most important of foodstuffs.
Seller Inventory # 00094716771
- Title
- Bread: A Slice of History
- Author
- John Marchant
- Publisher
- The History Press Ltd
- Publication year
- 2008
- Condition
- Very Good
- Binding
- Paperback
- Language
- English
- ISBN 10
- 0752447483
- ISBN 13
- 9780752447483
Throughout changing history and changing civilisations, bread's importance has been expressed in folklore, culture, religion and politics. Bread symbolises fertility, prosperity and protection against evil, and provides healing and consolation in times of hardship. It is also good to eat.
The past 130 years, in particular, have seen dramatic changes in the way bread is made and in the patterns of consumption. Whether you like your bread white, sliced and wrapped or stone-ground and wholemeal or in the form of baguettes, bagels or brioche, this book will tell you how it evolved and the technological, social and economic changes that brought the various forms to your local baker or supermarket.
This fascinating book on the most important of foodstuffs has been written by a triumvirate of authors from London South Bank University. John S. Marchant is Head of the National Bakery School, Bryan G. Reuben is Professor of Chemical Technology and Joan P. Alcock, an archaeologist and food historian, is an Honorary Visiting Fellow.
"Synopsis" may belong to another edition of this title.
About the Author
JOAN ALCOCK has a PhD in archaeology, is a Fellow of the Society of Antiquaries and the author of Life in Roman Britain. Until recently she was a Principal Lecturer at South Bank University, where she lectured on history and the history of food, and where she is now an Honorary Visiting Fellow. Her extensive travels in Europe and the Far East have contributed to her writing.
"About the title" may belong to another edition of this title.
World of Books (was SecondSale)
Montgomery, IL, U.S.A.
AbeBooks seller since December 20, 2007
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