by
Rubel, William
Call Number
641.815 RUB
Publication Date
2011
Summary
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 "breaking bread together" is a lasting symbol of the unit
Format:
Books
Relevance:
134472.7969
by
Bobrow-Strain, Aaron, author.
Call Number
641.81509 BOB
Publication Date
2012
Format:
Electronic Resources
Relevance:
120271.3672
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by
Marchant, John.
Call Number
ARC 664.7523 MAR
Publication Date
2008
Summary
Bread plays an important role in the folklore, culture, religion, and politics of residents of wheatgrowing 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. Food and cooking.
Format:
Books
Relevance:
114682.8281
by
Eric, Pallant.
Call Number
641.81500000000005
Publication Date
2021
Format:
Electronic Resources
Relevance:
109798.4531
5.
by
Russo, Susan.
Call Number
641.84003
Publication Date
2013
Format:
Electronic Resources
Relevance:
105491.5703
by
Scholliers, Peter, author.
Call Number
XX(311905.1)
Publication Date
2024
Summary
For a long time, everything revolved around bread. Providing more than half of people's daily calories, bread was the life-source of Europe for centuries. In the middle of 19th century, a third of household expenditure was spent on bread. Why, then, does it only account for 0.8% of expenditure and just 12% of daily calories today? In this book, Peter Scholliers delves into the history of bread to map out its defining moments and people. From the price revolution of the 1890s that led to affordable and pure white bread, to the taste revolution of the 1990s that ushered in healthy brown bread, he studies consumers, bakers and governments to explain how and why this food that once powered an entire continent has fallen by the wayside, and what this means for the modern age. From prices and consumption to legislation and technology, Scholliers shows how the history of bread has been shaped by subtle cultural shifts as well as top-down decisions from ruling bodies. From the small home baker to booming factories, he follows changes in agriculture, transport, production and policy since the 19th century to explain why bread, once the centre of everything, is not so today.
Format:
Electronic Resources
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95091.0078
by
Dupaigne, Bernard.
Call Number
641.81509 DUP
Publication Date
1999
Format:
Books
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87264.1719
by
Horder Lord
Call Number
664.752 HOR
Publication Date
1954
Format:
Books
Relevance:
74596.3516
by
Jacob, Heinrich Eduard, 1889-1967
Call Number
664.752309 JAC
Publication Date
2007 1944
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0714/2007015911-d.html
Relevance:
74595.5469
by
McCance, R. A. (Robert Alexander), 1899-1993
Call Number
ARC 641.815 MCC
Format:
Books
Relevance:
3.2707
by
Dunaway, Suzanne.
Call Number
641.815
Publication Date
2012
Summary
Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavor than most breads. Her ingredients are simply flour, water, yeast and salt - and, passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error. You will find focaccia, ciabatta, pane rustico and pizza as well as breads from around the world such as b
Format:
Electronic Resources
Relevance:
3.1515
by
Donovan, P. F. (Peter Francis), 1945-
Call Number
664.7520994 DON
Publication Date
2002
Format:
Books
Relevance:
1.6248
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