Bread: A Slice of History

John Marchant, Bryan Reuben & Joan Alcock
The History Press; ISBN 978 0 7524 4748 3; pp240; 98 illustrations

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 these breads evolved and the technological, social and economic changes that brought these bakery products to your local baker or supermarket. Here is an authoritative overview of that most important of foodstuffs.

JOHN MARCHANT is head of the National Bakery School at London South Bank University. He has had a long career in the baking industry.

BRYAN REUBEN is Professor Emeritus of Chemical Technology at London South Bank University. He has written extensively about the technology and economics of the chemical and pharmaceutical industries.

JOAN ALCOCK is an Honorary Visiting Fellow at London South Bank University. She is an established food historian, archaeologist and writer.

You can buy and pay in various ways:

From the publisher, >>The History Press Ltd, The Mill, Brimscombe Port, Stroud, Glos GL5 2QG; phone 01453 883300 or fax 01453 883233 or email sales@thehistorypress.co.uk or visit the website at www.thehistorypress.co.uk.

Online from >>Amazon or search for "Bread: A Slice of History".

From the National Bakery School from Stuart Ottaway, phone 020 7815 8161 or fax 020 7815 8112 or email ottawafs@lsbu.ac.uk.