Hi everyone!
I'm graduating at Culinary School and I need to write a paper, so I decided to write about the history of bread.
But we don't find many gastronomy books that aren't recipe books where I live (Fortaleza, Brazil).
So, if anyone could give me any suggestions of books or articles that I could quote, I'd be really thankful (specially PDFs).
I'm thinking about structuring my paper somewhat like this:
1. The beginning of bread
1.1. The rise of agriculture and wheat
1.2. The creation of bread
2. Bread and society
2.1. Bread in ancient civilizations
2.2. Bread in the middle ages
3. Modern age
3.1. Pasteurization and industrial yeast (here I'm willing to discuss the advent of modern science and the invention of industrial yeast)
3.2. Industry takes over (how industrial yeast pratically took over bakery)
4. The natural fermentation renassaince
Any thoghts, please be welcome to share.
Once again, thank you all very much. This community is amazing.
Jeffrey Hamelman's Bread has a lot of history in it.
I found the introvictory chapters to this book really informative in terms of the history behind rye, and bread in general. I admit I have not yet baked any of the recipes but based on what I have read of it that you would probably find it a worthy investment. https://www.amazon.com/Rye-Baker-Classic-Breads-America/dp/0393245217
6000 years of Bread: Its Holy and Unholy History by H. E. Jacob
By Elizabeth David. A lot of bread history in there as well.
Lance
take a look at a book called: White Bread by Aaron Barrow-Strain
Ken Forkish: Flour Water Salt Yeast is the latest addition to my list of recommended books. Before reading the book myself, I had heard a lot of good things about it, but wasn’t quite sure if I needed (or even wanted) to buy one more book to introduce me to making bread.