Bread
Subtitle: a slice of history
By: John Marchant, Bryan Reuben & Joan Alcock
Contributors: Reuben, B. G.; Alcock, Joan P. (Joan Pilsbury)
Publisher: History Press
Published: 2008
Place of publication: Stroud
Language: eng
Number of pages: 240
ISBN-13: 9780752447483
Subjects: Bread; History
Notes: Includes bibliographical references (p. [233]-235) and index.
Table of contents: title: Baking bread: prehistoric, biblical and classical times; title: Slaves, plagues and famines: from the Anglo-Saxons to the agricultural revolution; title: The best thing before sliced bread: the steam engine and the Albion Mill; title: Corn laws to cookery books: condition of the people 1792-1870; title: The bread basket: the opening-up of the North American wheatlands; title: Spread the dough: purifiers and roller mills; title: Decline of the small baker: the mechanization of the industry; title: 1870-1914: the National Bakery School and the brown bread controversy; title: Two world wars, the interim and the aftermath; title: A byte of bread: technological change; title: Using your loaf: the big players; title: On the rise: luxury loaves; title: Sandwiches and summaries; title: Bread chemistry for gluten gluttons; title: Units of wheat, bread and money; title: Bread and wheat statistics.