A History of Bread - Consumers, Bakers and Public Authorities since the 18th Century

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:	2024
Authors:	Peter Scholliers
Dimensions:	234 x 156mm (L x W)
Pages:	272
ISBN-13:	978-1-350-36176-8
Categories:	Books
LSN:	1-350-36176-3
Barcode:	9781350361768

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