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A History of Bread - Consumers, Bakers and Public Authorities since the 18th Century
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A History of Bread - Consumers, Bakers and Public Authorities since the 18th Century
Series: Food in Modern History: Traditions and Innovations
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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.
General
Imprint: |
Bloomsbury Academic
|
Country of origin: |
United Kingdom |
Series: |
Food in Modern History: Traditions and Innovations |
Release date: |
February 2024 |
Authors: |
Peter Scholliers
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Dimensions: |
234 x 156mm (L x W) |
Pages: |
272 |
ISBN-13: |
978-1-350-36177-5 |
Categories: |
Books
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LSN: |
1-350-36177-1 |
Barcode: |
9781350361775 |
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