A01=William Rubel
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agriculture
anthropology
Author_William Rubel
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baking
biotechnology
bread
Category1=Non-Fiction
Category=JBCC4
Category=WB
cereal
community
consumption
COP=United Kingdom
crumb
crust
cuisine
culinary
Delivery_Pre-order
diet
egyptian tombs
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fertile crescent
flatbread
folklore
food
foodways
global
grain
history
hunger
Language_English
loaves
naan
nonfiction
nutrition
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Price_€10 to €20
production
PS=Active
religion
rolls
settlements
SN=Edible
social marker
softlaunch
spirituality
staple
taste
trade
tradition
travel
unleavened
wheat
Product details
- ISBN 9781861898548
- Dimensions: 197 x 120mm
- Publication Date: 01 Sep 2011
- Publisher: Reaktion Books
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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What food is more basic, more essential and more universal than bread? Common to the diets of both rich and poor, bread is one of our oldest foods. Loaves and rolls have been found in ancient Egyptian tombs, and excavated from ovens in Pompeii that were buried when Vesuvius erupted in AD 79. From the sixteenth-century English peasants’ bread made with pea flour and rye, to the grain-wasting, pure white bread of the French court, from the crusty sourdough loaf made by artisan bakers to the doughy ‘sliced white’ found in every supermarket, there is a bread for every time and place in history.
William Rubel takes us on a journey to discover breads around the world, from Mexican pan dulce to French baguettes and German pumpernickel, and shows how the kind of bread you eat reveals who you are. He also describes the techniques of bread-making, from ancient recipes leavened with brewers’ yeast to the factory-made sandwich loaf. Containing a glossary of over one hundred different breads from around the world, Bread will be an inspiration for all bakers, as well as anyone who enjoys a simple slice.
William Rubel is a freelance food historian and the author of The Magic of Fire: Cooking on the Open Hearth (2002).
